Author: manthatscooking

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Slow Cooker Jack Daniels Jalapeño Beef Ribs

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Slow Cooker Jack Daniels Jalapeño Beef Ribs

Slow cooker beef ribs are easy to make and this recipe fits in perfectly with a busy work week. Simply follow the recipe and prepare the ribs the night before and cook them the next day while you are at work. When you come home, your house will smell great, and your dinner will be ready to eat!

Ingredients

  • 2 pounds beef back ribs
  • 2 shots Jack Daniels
  • 1 large jalapeno pepper
  • 3 garlic cloves
  • 1 can beef broth
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon onion powder

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Directions

First, you need to make a seasoning rub with the seasoning ingredients. In a small dish or bowl, combine salt, pepper, chipotle powder, mustard powder, and onion powder. Set this aside for later.


Next, add the can of beef broth to the crock pot.


Roughly chop the jalapeno pepper and garlic and add this to the crock pot.


Next pour a shot of Jack Daniels and drink it! Pour another shot and add it to the crock pot.


Next, it’s time to work on the ribs. As an optional step, remove the silver skin from the back side of the ribs. If the ribs are not already chopped, go ahead and cut the ribs up between the bones.


Next add the dry seasonings to all sides of the ribs. Place the ribs in the crock pot and place the pot in the refrigerator overnight.


On the next day, remove the pot from the refrigerator and place in the cooker. Set the crock pot to cook for 8 hours. Once fully cooked, you can make a gravy out of the remaining beef broth and juices.


After removing the ribs, add 3 tablespoons of flour to the crock pot. Stir or blend with an immersion blender. Add the ribs to you favorite side dish (like mashed potatoes) and enjoy!

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Sautéed Garlic Mashed Potatoes

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Sautéed Garlic Mashed Potatoes

Mashed potatoes fit so well with any meat and gravy recipe. They also make a great side dish for every Thanksgiving and Easter meal. For this recipe we created a family sized pot of sautéed garlic and green onion mashed potatoes. This recipe is easy to adjust to your preferences by adding more or less butter and seasonings.

Ingredients

  • 7 russet potatoes
  • 4 garlic cloves
  • 4 green onions
  • 1 cups half and half
  • 4 tablespoons butter
  • 1 tablespoon kosher salt

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Directions

First, start by washing and peeling 7 russet potatoes. Why 7 you may or may not ask? This is a lucky potato number so good things will come to those who eat this dish. Next, cut a potato in half lengthwise, then cut both halves in half to produce 4 slices. Next, cut each potato slice into 1/2 inch pieces and add them to the cooking pot. Repeat this step for the remaining potatoes.


Next, fill the cooking pot to the top with water. As an extra step, you could remove some starch from the potatoes by emptying the water and refill it. Place the pot on a stove top burner and turn the burner on to high. Add 1 tablespoon of Kosher salt to the potatoes.


Next, wash and chop 4 green onions. Place the white and light green bits into a fry pan and set aside the dark green bits. Next, mince 4 garlic cloves and place into the fry pan. Add 4 tablespoons of butter to the fry pan and place on a stovetop burner on medium low.


When the potatoes reach a boiling point, stir the potatoes, reduce the heat to medium high, and start your timer for 25 minutes. Keep stirring the garlic butter mixture and once the contents begin to brown, remove the pan from the burner. Keep in mind the contents will continue to cook as the pan and butter are hot!


After 25 minutes, check to see if the potatoes are ready by slicing through several chunks with a knife or fork. There should be a consistent lack of firmness across all chunks that you test. If needed continue cooking another 10 to 20 minutes. Once the potatoes are ready, pour them into a colander to drain the water. Let sit for about 5 minutes to fully drain.


Next, add the potatoes back to the cooking pot. Add the butter garlic onion mixture. Add 1 cup of half and half. Next begin the mashing process and continue until potatoes are smooth and creamy. This may take up to 5 minutes, but should me more like 3. Take time to stir the contents every minute to bring potatoes from the bottom of the pot to the top.


Next add the green onion bits and stir them into the mashed potatoes. Next, add any cheese that you like to the pot or skip this step. The potatoes are now ready to serve and enjoy!

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Grilled Baby Back Ribs

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Grilled Baby Back Ribs

Cooking baby back ribs on a gas grill is not only easy but also delicious. While nothing beats ribs on a smoker, this recipe will certainly bring you tasty joy. Our recipe is for a full meal that includes a side dish of grilled red potato and a grilled ear of corn.

Ingredients

  • 1 rack baby back ribs
  • 1 red potato
  • 1 ear of corn
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon Emril’s rib rub
  • 2 tablespoons Stubbs BBQ sauce
  • 1 tablespoon mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon dried rosemary

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Directions

First, if you have smoker wood chips, get them started on the grill.


Next, prep the baby back ribs by removing the silver skin on the bone side. The silver skin can be removed with a flat tip such as a butter knife or a screwdriver. Once removed, season both sides of the ribs. We recommend using both Lawry’s seasoned salt and Emril’s rib rub.


Next place the ribs meat side up on the top rack of the grill. Place a strip of aluminum foil under the ribs to prevent flare ups. If you have multiple burners on your grill, shut off the center burner(s) and slide the ribs to the center for indirect cooking. Turn down the outer burners to low to achieve 350 degrees F. If you have only one burner, this recipe may not turn out well, but the idea here is to cook the ribs on indirect heat.


Next, cut the red potato into 4 equal parts. Lightly coat all sides with olive oil, then season with salt, pepper, and dried rosemary.


Next peel and clean the ear of corn. Using a butter knife, spread mayonnaise on all sides of the corn. Season the corn with chili powder, salt, and pepper. After the ribs have cooked for 20 minutes, place the potato and corn on the lower center of the grill where there are no active burners. This will cook the potatoes and corn on indirect heat.


Brush on a coat of BBQ sauce on the ribs and continue cooking. After 40 minutes of cooking, brush on more BBQ sauce. Move the ribs to the lower grill, over an active burner, meat side down. Move the potatoes to an active burner skin side up. Brush on more BBQ sauce on the ribs. Continue cooking for another 10 – 20 minutes using your judgement of done-ness. Remove all items from the grill and enjoy!

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Slow Cooker Pot Roast

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Slow Cooker Pot Roast

Pot roast is one of the best meals one can make in a slow cooker. It’s easy to make and the flavor is rich and beefy. We added a special touch to the usual recipe by seasoning and grilling the beef chuck roast for a quick sear on the meat. And nothing could go better with pot roast than mashed potatoes. We will cover mashed potatoes in separate recipes to follow.

Ingredients

  • 2 – 3 pounds of beef chuck roast
  • 1 can beef broth
  • 2 yellow onions
  • 2 cups baby carrots
  • 3 garlic cloves
  • 2 green onions
  • 3 stalks celery
  • 1 pack of portobello mushrooms
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon Everglades seasoning

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Directions

First, season the beef chuck roast with Worcestershire sauce and Everglades seasoning on both sides. Place the roast on a pre-heated grill on medium temperature. Grill the roast for 5 minutes on each side, then remove the roast from the grill.


Next, chop and break apart 2 yellow onions and add to the crock pot.


Next, chop 3 celery stalks, 2 green onions and 2 cups of baby carrots and add to the crock pot.


Next mince 3 garlic cloves and add to the crock pot.


Add the can of beef broth, salt, pepper, and thyme to the crock pot. Stir the contents of the crock pot to evenly mix up the vegetables.


Next add the beef roast on top of the vegetables. Add 2 tablespoons of Worcestershire and season again with Everglades seasoning.


Next, place the lid on the crock pot and set the cooking time for 8 hours. After 8 hours, use a fork and knife to break apart the chuck roast into smaller bite sized parts. As an optional step, you can add flour or corn starch to the crock pot 1 tablespoon at a time. Stir the crock pot until the contents thickens. You may need to add up to 3 tablespoons before the gravy has a decent thickness. Spoon yourself out a healthy sized portion of pot roast and add to your mashed potato side dish and enjoy!

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