Drunken Beef Short Ribs

8-10 Beef short ribs trimmed of excess fat

olive oil 

2 1/2 cups of med diced carrots

1 large or 2 small onions chopped fine.

3 T of flour

1 3oz can of tomato paste

2 cups of Ruby port

5 cloves fine chopped garlic

3 bay leaves

2 T thyme

2 T fresh finely chopped rosemary

3 C red wine Zinfandel works great

3 C beef stock, veal stock or mock veal stock(1/2 beef 1/2 chicken stock)

Start by heavily salt and peppering the beef ribs and browning in olive oil to hard caramelized dark brown on all sides. Use a heavy cast pot with lid that can go into the oven. Remove the ribs from the pan, set aside on a plate and add carrots and onions to the pan and cook till the onions get translucent.

Add flour and in paste stirring constantly.  The paste will darken slightly. Cook for 5-10 min. Deglaze with port and and reduce liquid by 1/3.

Add garlic, thyme, rosemary, bay leaves, wine and stock. Bring to a strong simmer. Add beef ribs back into the pot cover and place in a 275 degree oven from 3-5 hours. Halfway through the cook pull any excessive fat off the top of the pot. Please taste through the cooking process for seasoning.

Serve with a simple polenta. Better with a mushroom risotto. Very rich meal. Be ready for a nap.

Fried Chicky

I have been working on this recipe for some time.

Dredging flour:

6 c flour

2 T kosher salt

2 T garlic powder

1 T onion powder

4 T paprika

2 T thyme

4 T oregano

1 1/2 T black pepper

1 T cayenne pepper

4 T baking powder

For chicken

10 Bone in chicken breasts or 2 whole cut up chickens

1 12oz bottle Franks Red Hot

1/2 gallon buttermilk or enough to cover chicken

Put chicken, red hot, and buttermilk in bowl, refrigerate 4 hours to overnight. Please use bone in chicky much better flavor, use skin when possible. For boneless skinless breasts pound them out and pan fry them, like chicken fried steak.

Before frying put dredging flour mixture in a shallow bowl, you will probably have to batch this. I mix the flour in a gallon zip bag and add as needed. Drizzle some of the buttermilk red hot mixture from the chicken into the flour to create a crumb like mixture. Dredge the chicken pieces into the flour pushing the crumb mixture onto the chicken. This will give you a heavier crunchy coating.

Place on a wire rack. Get half of your chicken ready to go. You want it to actually sit and dry for 10 min or so the crunch will adhere to the chicky better.

Now fry in 360 degree oil. peanut, or canola/veg blend, good high heat oils, in a deep chicken fryer or pot. DO NOT OVER FILL YOUR POT WITH OIL. DANGER! DANGER! When the chicken is in the pan the oil should come about 1/2 way up the chicken. Turn once. Cook till done. Nice even brown. Time varies dramatically based on the size of your chicken pieces.

Put a wire rack on a baking sheet and place in the oven at 250 degrees. Placing the chicken in the oven will help you serve it all at once. Use a higher temp if you have big chicken. When I cook chicken breasts, they tend to be enhanced to the size of whole chickens, I finish them in the oven at 350 degrees.

That's all Folks! Serve with potato salad, and homemade pie.

EATING BBQ EVERYWHERE I GO

Oklahoma Joe's Kansas City MO. Restaurant. Kansas style pork BBQ Pulled pork and Rib combo small fries. The Ribs are the best I've had yet. The ribs are clean almost no extra fat Meat comes off the bone clean Tasty, nice smoke, rich flavor, not overly sauced. The pulled pork is very nice. I've ordered this several times the ribs are consistent the pulled pork varies a little but mostly nice and clean. They claim the best fries in town. I would not doubt it for a minute they were called out with each order. They came piping hot with a fantastic seasoning. I am yet to finish a small order of fries they are so large. Ribs 9.3 out of 10. Pulled pork 8.9 Killer fries 9.5.

Tex Wasabi's Sacramento CA Guy Fietti's New Restaurant Unusual mix of BBQ and Asian/Sushi I ordered his Dragon roll very good and his pork sliders. The pork sliders were a combination of BBQ types. A pulled roasted pork with slaw on top. It also had a KC style red BBQ sauce on it. The pork as very good The cole slaw not as great the BBQ sauce not good at all. The smartest part of this was that they were served on soft Potato rolls. That was smart Egg roll 8.5 sliders 8.25 1 full point for the roll. I have been tired of TX toast or crappy buns.

Oklahoma Joe's Kansas City MO. Kansas style pork BBQ opened at 11:00 wed I was the 5th person served at 10:55 by 11:30 full 20 people in line. Lunch time hasn't come yet. I had the lunch special pulled pork sandwich with fries. The sauce was very complex a little sweet with heat on the finish. maybe the best BBQ sauce I have ever had. But the pork is mixed with it and the sauce overwhelms the meat. They claim the best fries in town. I would not doubt it for a minute they were called out with each order. They came piping hot with seasoning and the order was so big I couldn't finish them. grocery store white bun. Oklahoma Joe's is located in a gas station which also has a huge frisbee golf disc selection. 9.0 sauce overwhelmed meat.

Luling City Market Luling TX meat by the lb. I had 5 pork ribs and 1/4 lb Brisket. Great smoke ring on the brisket nice bark on ribs. 8.75 score out of 10

Coopers BBQ New Braunfels TX big meaty beef ribs. Brisket was good and tender. Both had a salty crust. A little fatty. Served with a vinegar sauce. 8.5 out of 10

Big Bob Gibsons Decatur AL 7 time world Champ, pulled pork sandwich served in the local way with cole slaw and pickle on top, I add the white vinegar sauce and hot oil. 8.75 out of 10

Lawlers Decatur AL pulled pork sandwich served in the local way with cole slaw and pickle on top, I add the white vinegar sauce and hot oil. 9.2 out of 10 dam near perfect sandwich. I ate at Lawlers again March 2010. They got better I am raising the 9.2 to a 9.4 moist flavorful a delight, and while I don't include price in my ratings at 2.99 for a sandwich a bargain to boot.

Lawlers ribs did not compare to the pulled pork a 7.6 I am sad to say. After eating the ribs I ordered a pulled pork sandwich and my belief of all that is good in the world was restored.

Jim & Nicks Downtown Birmingham AL Pulled pork country. I gave them two chances. Uninspiring in every way. Dry 4 out of 10

Hog Heaven Nashville TN

Good pulled pork, lean, mild smoke. Very good sauce, cole slaw okay. Great portion. Picnic tables facing the park, good place to eat outside on a nice day. 8.2 out of 10.

BBQ by Jim Tupelo Mississippi, Very nice BBQ, Ordered with slaw. When I opened it... no slaw. Generous portion, the meat was tender and tasty, lean, no fat, excellent spicy sauce. Good cole slaw would have made the sandwich. medium-high smoke. 8.7

Pig In! Pig Out! Wichita KS. I just ate some masterful ribs. A spicy salty bark. Tooth tender and flavorful, smokey, moist, and delicious. a nice spicy sauce on the side not overwhelming with additional heat. My only regret is that I didn't order the full slab. 9.3 of 10. Toe to toe with OKC Joes.

Rendezvous in downtown Memphis sadly the "best" rib in Memphis would not win, place or show in Kansas City. The dry rub rib is a nice change of pace. A nice salty slightly spicy bark on the outside has nice flavor. The meat is well cooked and is not excessively fatty or dry. The rib did not have much smoke at all and lacked a certain je ne sais quoi. I found it good, but somewhat unremarkable. With the exception of my remarks above. Sadly a 7.9 of 10.

Franklin BBQ Austin TX. Wow! lines reminiscent of Oklahoma Joe's but we're talking Brisket beautiful smoky tender brisket. Get there early I was there at 10:45 it opens at 11:00. I was about 50th in line, and they do run out. I ordered brisket, pork ribs, and sausage. The Brisket here is king I ordered the fatty side next time I'll go leaner, It melted in my mouth the smoke stays with you the rest of the day and all you could think about is that you should have gotten some to go. Both the ribs and the brisket have a light salty bark, sauces are served on the side and are excellent. The ribs are fall off the bone, extremely tasty almost short rib like. Sausage I will not rate. Brisket gets a 9.4. Ribs a 9.1. If only one place in central TX go here. They run out so go early.

Coopers BBQ New Braunfels TX. Uh... Go to the pit and get your meat. I unfortunately thought that their Jalapeno sausage was their best item, nice heat, moist, well seasoned, and good snap. 8.4. The ribs were meaty with a nice salt and black pepper crust, light smoke. 7.6. The Brisket, what you go to TX for, was both too dry and too fatty, a bad combo, and too little smoke, no real crust to speak of. 7.5.