Author: manthatscooking

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Baked Grilled Spare Ribs

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Baked Grilled Spare Ribs

Check out our low and slow easy grilled rib recipe

Ingredients

  • Spare ribs
  • Lawry’s Seasoned Salt
  • Emerils Rib Rub
  • Stubbs BBQ Sauce

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Directions

First get a foil oven pan and we will use this to hold all the cut up ribs for baking.  To start, cut the ribs in between each rib bone and place the rib into the oven pan.  Repeat this until the rack is fully butchered and placed into the oven pan.


Next season the ribs with Lawry’s Seasoned Salt followed by Emerils Rib Rub. After coating one side, flip the ribs and repeat the process until all sides of the ribs are coated in seasoning.


Next, cover tightly the oven pan with aluminum foil.  Place the pan in the oven on 200 degrees for 4 hours. After 4 hours remove the oven pan. Remove the foil cover and lightly season the ribs.  Follow this with pouring Stubbs BBQ sauce on the ribs and brush the sauce over all  surfaces of the ribs. Flip the ribs and repeat the seasoning and BBQ sauce application until the ribs are fully coated on all sides.


Preheat your BBQ on a medium to low setting. Place the ribs on the grill and turn them every 5 to 7 minutes.  Repeat this process until all sides of the ribs are grilled and caramelized.

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Grilled Steak Fajitas

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Grilled Steak Fajitas

Grilled skirt steak fajitas is one of the best all time comfort foods. This is a quick recipe that you will love or your money back. LOL.

Ingredients

  • 1 Pack of skirt steak, 1 or 2 strips
  • 1 Green bell pepper
  • 1 Yellow onion
  • 1 Can refried beans
  • 1 Pack mushrooms
  • 1 Tomato
  • 1 Bunch cilantro
  • 2 Jalapeno peppers
  • 1 Package of flour tortilla shells
  • Everglades seasoning
  • Cumin
  • Chili powder
  • Jalapeno powder
  • BBQ salt
  • Olive oil

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Directions

First, peel and cut the yellow onion into thin slices.  Add slices to a bowl


Next cut the bell pepper into thin slices and add to the bowl.  Add 1/4 cup of olive oil to the bowl. Mix in about 1/4 teaspoon of cumin, chili powder, and everglades seasoning.


Add some cilantro to the bowl, then stir the contents of the bowl.


Next season the skirt steak with jalapeño powder, everglades seasoning, and BBQ salt.


Next, wash the mushrooms and add to a cast iron pan. Season the mushrooms with soy sauce and everglades seasoning.


Open the can of refried beans and add to the pan.


Next add the vegetables to a grill pan and place on the pre-heated grill.  Add the cast iron pan with beans and mushrooms. Let this cook for 5 – 10 minutes.  After this time, stir the veggies and beans and mushrooms.  Let cook another 5 – 10 minutes.  


Add the jalapeño peppers to the top rack and stir the veggies and mushrooms again.  After 10 minutes, add the steak, and again stir the veggies and beans and mushrooms.


 After 5 – 7 minutes, flip the steak, and again stir everything.  Add the tortilla shells wrapped in foil to the top rack. Give the steak another 5 – 7 minutes, then remove everything from the grill.


 Chop up the tomato, and some fresh cilantro.  Cut the steak into small thin slices.


Build a fajita with a shell, add beans, veggies, mushrooms, steak, tomato and cilantro.

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Jalapeno Garlic London Broil

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Jalapeno Garlic London Broil

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In the mood for something different?  Try our jalapeño garlic London Broil recipe and satisfy your steak cravings!

Ingredients

  • 1 London Broil (2 pounds)
  • 2 jalapeno peppers
  • 1 clove garlic
  • 1/4 cup cilantro
  • 1/2 lemon
  • 2 tablespoons BBQ salt
  • 1/4 cup olive oil

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Directions

First, cut open the jalapeño peppers by slicing them in half lengthwise.  Remove the seeds and slice the peppers into 1/8 inch pieces.


Next, peel one clove of garlic and slice the clove, do not mince.  Cut 1/2 inch length and depth slices into the London Broil and stuff the pepper into slices. Alternate by stuffing garlic into the slices.  Do this for both sides of the meat until you use all or most of the pepper and garlic.


Place the London Broil into a 1 gallon ziploc bag. Add the juice from 1/2 of a fresh lemon.  Add 1 tablespoon of salt on one side of the steak, and the other tablespoon to the other side.  Hand pick the leaves from the cilantro and add to both sides of the steak. Add 1/4 cup olive oil and seal the ziploc bag. Manipulate the contents of the bag for at least 1 minute to push evenly the salt and other contents across the surface of the meat.  Place the meat in the refridgerator for 6 hours.


After allowing the meat to marinate, place the London Broil on the countertop for about 10 minutes to warm up.  At the same time, preheat your grill to a medium low setting.  When ready, cook the London Broil as you would cook any steak.  Give this about 7 minutes per side, flipping at least once for a nice grill on both sides.  Cook to your preferred doneness of steak.

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Grilled Chicken Artichoke Kabobs

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Grilled Chicken Artichoke Kabobs

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This is a great recipe that’s always a big hit at parties.  It takes a little bit of work to get this done, but the end result is pure bliss.

Ingredients

  • 6 boneless skinless chicken thighs
  • 1 can quartered artichoke hearts in water
  • 1/2 yellow onion
  • 1 pack cherry tomatoes
  • 1/4 cup olive oil
  • 1/2 teaspoon herbs de Provence
  • 1/2 bottle Lupo’s chicken marinade

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Directions

First, using kitchen scissors, cut each chicken thigh in half length wise. Next cut each strip into 3 bit size chunks.  Place the chicken strips in a Ziploc bag and add half a bottle of Lupo’s chicken marinade. Move the chicken around in the bag until all chunks of chicken are covered with marinade.  Place the bag of chicken in the refrigerator overnight or at least 8 hours.


Next open the can of artichoke hearts, and drain out all the liquid.  Empty the artichokes into a colander and allow them to drain for 20 minutes.  Next prepare a container with paper towels and place the artichokes on the paper towels evenly allowing all prices to rest and dry on the paper towel.  Cover the artichokes with a paper towel and press down gently to mop up additional liquid.  Place the artichokes in the refrigerator while waiting on the chicken to marinate.


After at least 8 hours of marination it is time to put the kabobs together.  Peel the skin off a 1/2 of a yellow onion.  Cut this onion into 4 even chunks.  Following this, break up the onion and place in a bowl. Add the cherry tomatoes and artichokes to the bowl.  Next add 1/4 cup of olive oil to the bowl followed by salt, pepper, and 1/2 teaspoons of herbs de Provence.  Gently stir around the contents of the bowl until the seasoning and oil is evenly distributed over each item in the bowl.


Next it’s time to assemble the kabobs. Start with a kabob skewer and place a piece of marinated chicken on the stick. Follow this with an artichoke, a onion and finally a tomato. Repeat this until all chicken and veggies are used up and on a skewer.


Preheat your grill at a medium low setting (300 – 400 degrees).  Place the kabobs on the grill and let them cook for roughly 5 to 7 minutes per side.  These should be flipped at least 3 times, but ultimately this is up to you.  Be careful when flipping the kabobs, try to gently rock the kabob back and forth to loosen the contents off the grill. Be sure not to rip or tear off any parts of the kabob.

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