Bourbon Ribs & Creamed Corn

It's been really hot so we haven't been grilling out as much as we like.  Plus my husband and I have both been super busy and working late at work the last few weeks.  (I can't wait to get a fancy stove one day that has a grill top on one side.  I think it would be used a lot.)  I decided to bear the heat and make some delicious ribs.  And I decided homemade creamed corn would be a great side.  It was my first time to make homemade creamed corn and I feel it turned out just like I had hoped.   I added bacon because it makes everything taste better and my husband loves bacon.  That's just how amazing I am as a wife. 

Everytime I think of ribs, it reminds me of our good friend, Zeus, who left us for the sunny state of California a few years ago. His rib recipe is amazing!  I think he uses Jack Daniel's or some other tasty whiskey.  It's the type of recipe that you crave.  I know it's easy but some things just taste better when someone else makes it.   When he's in town, we all plan a get together at someone's house just so we have an excuse to ask him to make his ribs.  My recipe isn't the same but it's a good alternative until he comes to visit again.  

Bourbon Ribs
1 rack of baby back pork ribs
1 tbsp salt
1 tbsp pepper
2 tbsp olive oil
1/4 c bourbon
1/2 c BBQ sauce (to brush them with before you throw them on the grill)

Rinse the rack of ribs and pat dry with paper towels.  Lay out a big sheet of aluminum foil and place the ribs on it.  Rub down both sides of your rack with the salt and pepper.  Then pour the olive oil over the top and then the bourbon.  Rub everything in on both sides.  Lay the meaty side down and wrap them up carefully in the aluminum foil.  Adding more foil as needed to cover completely.  Place wrapped ribs on a cookie sheet and put in the fridge. (I like to use the cookie sheet just in case the juices drip out.) Let them sit over night.

When ready to cook, preheat oven to 275 degrees F.  Place ribs and cookie sheet in oven for 2 1/2 to 3 hours or until you can pull a piece of the tender meat off with a fork easily.  When cooked to desired tenderness, remove from oven.  If you like a charred or crispy finish, heat up the grill.   Brush both sides with your favorite BBQ sauce.  Place rack of ribs directly on the grill.  Cook until a nice grilled finished on both sides.  About 3-5 minutes per side.

Creamed Corn with Bacon
6 slices bacon, cooked and crumbled
1 shallot, finely diced
2 tbsp butter
4 ears of corn, husks and silks removed
1/4 c water
1/2 c heavy cream
salt and pepper to taste
freshly ground nutmeg (approx. 10-15 strokes over the microplane)

Heat a skillet over medium-high heat.  Add the butter and shallots and cook for about 2 minutes.  Add the corn niblets and water and bring to a boil.  Then turn down heat, cover and cook about 10 minutes until corn is tender.   Then add heavy cream, 1/2 of the crumbled bacon, salt and pepper to taste.   Then grind the nutmeg straight into the skillet.   Stir and cook until warmed through.   Sprinkle the remaining crumbled bacon on top just before serving.  Serves 4-6.

Hawaiian Pork Burgers

We really should use our grill more often. It's just too dang hot out there right now.   I love almost anything off the grill.  And it's sad to say but my husband just showed me how to use the grill for the first time. This is my first meal where I've been the grillmaster and not depended on him.  I'm very proud of myself but shame on me for waiting so long.  There are so many possibilities for tasty meals off the grill.  

When the subject of grilling comes up, I think of grilled cheesy dogs, asparagus,  zucchini, squash, pineapple, peaches, beer can chicken, kabobs and burgers.  (In that order too.)  I have a weak spot in my heart for almost burnt cheesy dogs.  Other than that, I only eat hot dogs at baseball stadiums.  Is that weird??  Oh well. 

I've never had a pork burger until now.  I thought this would make a tasty version.  At first it was weird since I'm use to medium well meat.  So when I look down and saw the light color of the pork, it grossed me out at first.  I kept thinking it was undercooked.  I got over it.  It was delicious!!  Enjoy!

1 lb ground pork

2 tbsp pineapple juice
1/3 c red bell pepper, finely diced
1/3 c yellow bell pepper, finely diced
1/3 c green bell pepper, finely diced

1/3 cup teriyaki sauce
1/2 teaspoon salt
1/4 teaspoon pepper

In a medium bowl thoroughly combine teriyaki sauce, pineapple juice, all bell peppers, salt and pepper. Add pork and gently bring all the ingredients together with your hands; do not over-work the meat. With dampened hands, form pork mixture into 4 patties of even thickness, or make 6 smaller patties, if desired. Transfer patties to a lined baking sheet, cover loosely with plastic wrap and refrigerate for at least 2 hours.

Light the grill or preheat the broiler. Cook patties, turning each carefully with a spatula once, for about 6 minutes per side, or until just cooked through.

I served on a whole wheat bun with spicy mustard and lettuce.  The spicy mustard went really nice with the flavor.

Cajun Chicken Wings & Corn on the Cob

It's that time of year again to cook everything on the grill. I love the smell of food cooking on the grill. Sunday evening was the perfect day for grilling. We have this cookbook we haven't tried many recipes out of yet. (Barbecues, Grills & Outdoor Eating) I'm sad we've waited this long but it definitely won't be the last one. Note: You will need a roll of paper towels on hand as this can get a little messy. But it's soooo worth it. You'll thank me for this one!!














8 chicken pieces (drumsticks, thighs or wings) - we used wings
2 ears of fresh corn
2 tsp garlic salt
2 tsp pepper
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1 tsp cayenne pepper
3 tbsp melted butter

Trim any excess fat from the chicken, but leave the skin in place. Slash the thickest parts with a knife, to allow the flavors to penetrate the meat as much as possible.

Pull the husks and silks off the ears of corn, then rinse them under cold running water and pat them dry with paper towels. Break them in half or small pieces.

Mix all the spices together. Brush the chicken and corn with the melted butter. Sprinkle the spices over them and toss well to coat evenly.

Cook the chicken pieces on a medium-hot grill for about 15 minutes, turning occasionally. Then add the corn and cook the chicken & corn for about 15 minutes more, turning often. Enjoy with a frosty beer!!