The Creme Brulee should be started the day previous, preparation taking 1/2 hour while cooking can be done during your favorite TV shows. The next day you will simply flame the surface of brown sugar, add the toppings and put it back in the fridge. (I use a propane torch that I solder copper piping together, but many stores carry kitchen torches for under twenty dollars) Easy peasy!
The Barbecue briquettes should be stacked against one side to allow indirect cooking. When adding the Ribs and Potato’s together, add an inch or more of water in a small aluminum pan (found in any store- Walmart has several sizes) to provide moisture within the BBQ. This prevents the meat from drying out and makes much juicier Ribs. Keep the temperature around 225, add coals (and water to the pan) as needed during the 3.5 to 5 hour time period for slow cooking your meat.
During the last 45 minutes, you’ll want to remove the water and use the area over the coals for grilling your corn, pineapple spears and your potato’s to firm up the skins.
Memorial Day Spare Ribs
2-3 pounds of Spare Ribs
2 Tbsp Lawry’s Seasoning Salt
1 Tbsp Lemon Pepper
1 Tbsp Smoked Paprika
1/2 Tbsp Ground Red Chili Pepper
1/2 Tbsp Garlic Powder
1/2 Tbsp Onion Powder
Your favorite BBQ sauce – We prefer Sweet Baby Ray’s Original (http://www.sweetbabyrays.com/)
Combine the dry Rub ingredients well. Rub this vigorously against the meat on both sides. Let stand to room temperature before placing on the grill. Place Potato’s with Ribs. Let ribs cook low and slow for at least 3.5 hours, maintain 225 Deg. F +-. During the last 45 minutes to 1/2 hour, brush ribs with BBQ sauce and let caramelize on Ribs. Add a second coat for sweeter tastes.
Buttery Seasoned Potato’s
Russet Potato’s to number desired
Extra Virgin Olive Oil
1 Tbsp sweet cream butter (minimum) per potato
dash Tsp Lawry’s Seasoning Salt
dash Tsp Smoked Paprika
dash Tsp Garlic Powder
dash Tsp Onion Powder
Stab the potato’s with a fork to allow oil, butter and spices to enter the potato during cooking.
Place potato’s in individual foil Wrappers.
Stab the potato’s with a fork several times all around.
Coat with EV olive oil, add butter and spices.
Wrap potato and place seam side of foil up to keep the oil/butter from spilling out during cooking.
Place with the Ribs in the grill away from the hot coals for indirect heat. Let both finish together.
Sweet and Spicy Pineapple Spears
These should be done during the last 1/2 hour of cooking the Ribs.
Pineapple spears to number desired.
3 Tbsp soft Sweet Cream Butter
1 Tbsp Honey
1/2 Tsp Hot Sauce – We use Tapatio (http://www.tapatiohotsauce.com/)
1/2 Tsp Cinnamon
Mix ingredients, brush or turn spears frequently with ingredients, then during the last 1/2 hour of cooking the Ribs and Potato’s, remove the aluminum pan with the water and place the Spears directly over the coals to grill, turning frequently.
Grilled Corn on the cob
This should be done with the Pineapple Spears during the last 1/2 hour of cooking the Ribs.
Corn Ears to number desired. We use sweet white corn.
1 Tbsp Sweet Cream Butter
1 Tbsp Extra Virgin Olive Oil
Soak Corn in Water,10-15 minutes before grilling. Brush Corn with Butter/Olive Oil. Place directly over hot coals, turning frequently. Corn doesn’t need much grilling, and too long will make the kernels mushy.
3 Tbsp Mayo
3 Tbsp Sour Cream
2 Tsp Lime Juice
Mix ingredients and brush on grilled corn. Sprinkle lightly with Grated Parmesan cheese, Smoked Paprika, Red Chili Powder, Cumin and salt to taste.
Easy Fruit and Chocolate Drizzled Creme Brulee
Start this the day or Evening prior to the grilling. Use an 11 x 14 Glass Baking Dish
Ingredients for Creme Brulee:
20 large eggs – If you can buy local fresh eggs, or have egg layers, that is the best.
8 cups heavy or whipping cream (use Lactose Free or Goats milk for lactose intolerance)
2 cups powdered sugar
2 Tbsp Bourbon Vanilla (use vanilla extract if you must)
Additional Ingredients IF desired:
During the holidays, I’ve added nutmeg, ginger, allspice, cloves and cinnamon at 1/4 Tsp ea. You can also add mint extract and dark chocolate shards! Remember, you’ll be adding fruit and drizzled chocolate on this Recipe though.
Break eggs and roll eggs so to separate yolk from white. Save the white for healthy omelets, the Yolks will be in your Cream Brulee.Here’s a great video http://www.youtube.com/watch?v=iAp8pEaWB1Y
Preheat the oven to 325 Deg. F.
Heat the Cream and Vanilla to a tolerable 90-100 Deg. F over a Medium to low setting in a large sauce pot stirring frequently.
Whisk the Yolks and Sugar to a creamy yellow.
Add a cup of Yolk and Sugar to the Cream and vanilla, blend, continuing to add Yolk and Sugar until all is in the large sauce pan. Remove from heat. Pour this into the 11 x 14 baking dish. Place this in the preheated oven at 325 and let bake for about 3-4 hours depending on your oven. When done, the middle of the mixture will jiggle a bit, but the sides and toward the center will be more bound. Don’t worry about overcooking if it seems to take longer due to your oven, it will firm up and won’t taste any less magnificent!
Place this in the refrigerator over night.
The next morning Directions:
Remove Creme Brulee from the fridge and sprinkle a generous layer of brown sugar over the entire surface. About 1/8th to 1/4 of an inch will be fine.
Light your Kitchen torch or propane solder torch and just braze the surface back and forth, not staying in one place too long (occasional flareups occur with sugar, just blow them out), caramelizing the brown sugar.
Now add fruit of your desire for the topping. I use a combination of Blue Berries and Strawberry halves.
Melt chocolate chips in a dash of vegetable oil in the microwave or a small sauce pan and drizzle over the Brulee and Fruit, or if your in a hurry use chocolate syrup sparingly. A nice touch is to sprinkle powdered sugar sparsely over that. Place back in the fridge until ready to serve. Voila!Enjoy!