Friday, June 24, 2016

         The Count Down is in Full Swing to Halloween 2016!

Personally, I've already started on my 2016 haunt. This entails sitting down with pen and paper and setting my imagination free. This year I'm contemplating hosting either a formal sit down dinner or a "way out wacky Boobecue" with all the fixings.  Either way, the ideas are flowing and the planning is in full swing. I'll share some of my ideas with you guys and if you have any fun ideas please do email me with yours!

Vampire Napkin Rings

Make your table settings look scary! Splash white cloth napkins with red Kool-Aid, thread a white twist tie through a set of plastic vampire teeth, and finally secure a twist tie around the center of your napkin.

Boobecue Sweet Daddy Ribs...Yummy

This is my favorite way to grill these ribs. Supper easy and ever so yummy!
In a medium bowl mix: 1 Cup of veg. oil, 1/2 cup of bourbon or whiskey of your choice, 1/2 cup of low sodium soy sauce, 1 heaping table spoon of minced garlic, 2 tablespoons of creole mustard or any brown mustard, 1/2 cup of green onions.
Marinade over night in 1 gallon zip lock or tuber ware container. When I make mine I usually prepare 3 or 4 slabs of ribs and all in one container. I do turn them once before heading to bed.
On grill day, I turn the grill on low and let them slow roast for 20 mins watching that the do not burn so have a water bottle close Oh, 20 mins bone side down first. After 20 mins flip over for 15 mins, watching carefully.  After that I turn a few burners off leaving a couple on med heat flipping occasionally. The last 5 mins I sauce them up good. Just remember, it's better to under cook a little than over cook. They will continue to cook some when removed from the heat.
Sauce: Use what sauce you like but do add about 1/2 cup of good honey or brown sugar. The glaze is amazing and they are truly yummy! Enjoy!

The Best Grilled Potatoes Ever!

It may seem like extra work, but I like to partially cook (by simmering) most potatoes before grilling them. Here's why: first, it cuts down on the final grilling time, so I can put the potatoes on just as I finish grilling the meat or whatever else I'm making. Since the potatoes are already mostly cooked, they only need to be seared over direct heat to create a golden brown crust. I'm mainly looking for visual clues to see when the potatoes are done, so I don't have to pay as much attention to them. I also don't have to cover the grill, so I can grill a steak at the same time. And if I'm entertaining, I can hand off the grilling to someone else, knowing they just have to look at the potatoes to know when they're done.
I especially like to use this method for dense-fleshed potatoes like Red Bliss and Yukon Gold. Grilled this way, they have almost the texture of French fries by the time they're done: golden on the outside, fluffy and cakey on the inside.

always cut the potatoes before I simmer them (I like slices, but quarters and wedges work, too), and I let them drain well after simmering. I can do this ahead of time and leave them at room temperature while fixing the rest of dinner. Then, I coat the potatoes well with either oil and herbs or a combination of a little bit of mayonnaise and mustard, since the fats help keep the moisture inside the potatoes when they hit the grill, and also help to keep the tender flesh from sticking. While I think it works best to season your potatoes before you grill them, that doesn't mean you can't season them afterward, too, or use them in other recipes.

This is just a sample of some great things you can quickly prepare on your grill! I grill everything and my big easy toast!

The best Candy Apple and simply delicious!

These make any Halloween table will set the tone for hauntingly yummy treat!

These candy apples are hot, hot, hot!
Total Time:
Level: Easy
Yield: 8 candy apples
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  • Unsalted butter, for greasing
  • 8 Fuji apples
  • 3 c. sugar
  • 1 c. water
  • 1/3 c. light corn syrup
  • 1/4 c. cinnamon Red Hots Candies (or 1 tsp. cinnamon extract)
  • 1/2 tsp. red food coloring


  1. Line a baking sheet with parchment paper and lightly grease with butter; set aside. Remove stems from apples and insert twigs/sticks; set aside.
  2. Place sugar, water, corn syrup, Red Hots, and food coloring in a heavy-bottom saucepan over medium-low heat. Stir to dissolve sugar. Brush down any crystals that may form with water. Once boiled, stop stirring. Insert candy thermometer and continue cooking, without stirring, until mixture reaches 300 degrees F, 20 to 25 minutes. Remove pan from heat and set aside until bubbles subside, 1 to 2 minutes.
  3. Dip apples into mixture, tilting pan as needed until completely coated. Swirl apple over pan to let excess drip off. Place dipped apples on prepared parchment lined pan and let cool until firm, at least 1 hour.

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