Beale Street BBQ Ribs

Slow cooked ribs that end up tender, juicy and full of flavor.

INGREDIENTS

1 Full rack of pork Spare Ribs
6-8 Tbsp. of World Spice Merchants “Memphis Beale St. BBQ Rub”
1 Bowl of Killer BBQ Sauce (see recipe)

RECIPE

Place ribs on suitable tray or plate. Cover both sides liberally with Memphis Beale St. BBQ Rub.

If you are a real caveman, you throw the ribs on the grill right now! But, if you are a more refined, modern caveman you cover them with plastic wrap and put them in the fridge overnight – my preferred method for full flavor enhancement. Either way, heat up your grill (or light the coals). When fully heated (coals grayed) turn off the center burner (move coals to the sides) so as to have indirect heat on the meat. Place ribs on center of grill and cover.
Try to keep the hood temperature around 250° … the goal is to slow cook them for at least 80-90 minutes. Be sure to turn the ribs every 15 minutes. Try to close the grill cover as quickly as possible so the heat doesn’t escape too much.
During the last 15-20 minutes of cooking, baste ribs liberally with Killer BBQ Sauce (reserve the left over sauce for dipping at the table). When done, remove ribs from grill, slice and serve.

Prep Time = less than 5 minutes (or 5 mins. + refrigerate overnight)
Cook Time = 80-90 minutes
Serves 4-6

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Killer BBQ Sauce

Simple to make, and great as a dipping sauce, glaze or marinade.  Incredible with ribs, tri-tip, or chicken.

INGREDIENTS

1 Bottle (approx. 14 oz.) of regular BBQ sauce
1/4 cup Teriyaki sauce
2 Tbsp. Molassas
1 Tbsp. Dried chopped onion
1 Tbsp. Chopped garlic
1 Tbsp. Brown Sugar
1 Tbsp. Sugar
1/2 Tbsp. Chili Powder or the rub you are using on the meat

RECIPE

Combine all ingredients in a suitably sized tupperware bowl.  With a fork or whisk, stir until well blended. Seal bowl with lid and refrigerate until needed.

HINT:  Though just about any sauce will work for the base, I prefer using Chris & Pitts or Kinder’s BBQ Sauce.  Also, the bottled, pre-chopped garlic works best in this recipe – fresh garlic seems to take over the flavor of the sauce.
Want to be a real Caveman? Add a 1/2 Tbsp. of Red Crushed Chili Pepper … extra spice makes it nice!

Prep Time = less than 5 minutes
Cook Time = 0 minutes
Serves 10-12

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

The Egg Thingy

A quick and easy open-faced breakfast sandwich to get you out of the cave on the right foot.

INGREDIENTS

1 English Muffin or Bagel, sliced
2 Eggs, Medium or Large
2 Slices of Cheese; Swiss, Cheddar or American
1/2 Tbsp Butter

RECIPE

In a large skillet or griddle, melt butter on medium-high flame.  When completely melted, take muffin or bagel slices (it’s great with either!) and place onto skillet face down, moving around them around to evenly absorb most of the butter.

When browned to taste, flip muffin/bagel over and crack eggs into skillet. HINT: Pour eggs from shell very slowly onto skillet to minimize running.

Before yolks start to harden, take spatula and break open yolks.

This is the key:  Be sure to spread broken yolk over much of the hardening egg whites.

When eggs have sufficiently cooked on the first side, flip over and add a slice of cheese to each egg.  HINT #2: I have tried Swiss, Cheddar, and Mozzarella … all to great reviews.  But, the overwhelming consensus is that plain old American individual slices are the best.

At this point, remove muffin/bagel slices and place onto plate.  Take a domed lid (I use the lid from my steamer) and cover eggs.  Turn off stove and let stand until cheese melts (20-30 seconds usually).  Remove eggs from skillet and place onto muffin/bagels slices.  Enjoy as is or add your favorite hot sauce.

Yes … the muffins are under there!
Want to be a real caveman?  Grill up a couple of sausage patties or bacon slices and place them between the muffin/bagel and the egg.

Prep Time = 0 minutes
Cook Time = less than 5 minutes
Serves 1-2

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Juicy Beer Can Chicken

Easy to make and incredible on the palate. May be the juiciest chicken you will ever eat! Leftovers make great tacos, salads, chicken salad sandwiches, or just old-fashioned cold leftover chicken.

INGREDIENTS

1 Whole Chicken (5-6 lbs)
1 Can of Beer (warm, 2/3 empty)
2 Tbsp of Texas Select Seasonings™ “The Juicy Pig”
1/2 Lemon, juiced
1 Very Shallow, Oblong Aluminum Cake Pan (disposable)

RECIPE

Place cake pan centered under BBQ grill, then light. (NOTE: If using charcoal, first light coals and allow to grey-out. Then spread coals evenly around perimeter of grill, leaving hole in the middle of grill, and place cake pan in hole.) This is important in order to avoid flame-ups!

Remove neck, liver and gibblets from chicken and rinse bird well inside and out in cool water. Rub entire outside of bird with lemon juice, reserving some to put on the inside. Then liberally apply TSS The Juicy Pig seasoning to both inside and outside if chicken.

Take can of warm beer and pour out 2/3 of it. (NOTE: I know this is sacrilege for many of you. So, pour it into a beer mug and throw it in the freezer … it will be perfect by the time the bird is done!) Use a small punch or finishing nail and poke numerous holes in the top 1/2 of the can.

Hold the bird vertically and place the can as far as possible into the large hole between the legs (insert joke here). Then place bird with can centered on grill over drip pan.

If using gas grill, turn off middle burner. If using charcoal, see note above. Cover grill and try to keep hood temperature around 300°. Should be done in 70-80 minutes.

Don’t peek for at least an hour, but keep an eye out for flame-ups or rising temps. Whatever you do, don’t take your kids out for a quick bike ride or your bird may end up looking like this:

The skin should be very crispy. But, even if the skin gets overdone a bit, no worries! Just peel off the burnt parts and the meat underneath will still be the juiciest you’ve ever had … REALLY!

Serve with any sides you’d like. This time, we made rice pilaf and a caprese salad made with homegrown tomatoes and basil:

Prep Time = 10 minutes
Cook Time = 70-80 minutes
Serves 4-6

©2009 UFishClub.com/UFC – Unemployed Fishing Club™ All rights reserved. This recipe originally appeared on the UFC – Unemployed Fishing Club Forums at http://ufishclub.com/ufcfishingforum.html authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Texas Red Grilled Shrimp Tacos

Quick, easy and absolutely delicious.

INGREDIENTS

12-20 (depending on size) Raw, peeled, and veined medium-sized Shrimp
4 Corn Tortillas
1 Tbsp of Texas Select Seasonings™ “Herbal Red” (or more, to taste)
1 Cup shredded White Cabbage
1 Tbsp Mayonaise
1 Tbsp Sour Cream
1 Tsp Chipotle Chili Powder (or more, to taste)

RECIPE

In small bowl, mix together mayo, sour cream and Chipotle Chili Powder. Cover and chill until needed.
Place shrimp onto skewers and cover liberally with TSS Herbal Red seasoning:

Place shrimp skewers on the grill and cook until done. I like ’em on the “crispier” side:

Just before removing shrimp from grill warm up the corn tortillas:

Put White Cabbage and Chipotle sauce on tortilla, add 3-5 (depending on size) shrimp, and garnish with avocado and/or salsa:

Prep Time = 10 minutes
Cook Time = 10 minutes
Makes 4 tacos

©2009 UFishClub.com/UFC – Unemployed Fishing Club™ All rights reserved. This recipe originally appeared on the UFC – Unemployed Fishing Club Forums at http://ufishclub.com/ufcfishingforum.html authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.