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Baby Back Ribs

I only wish you had smellovision. I just took these off a few minutes ago and my lord do they smell good. Letting them rest a bit before we tear into them. I got up at 5:30 this am and made some fresh rub for the ribs and pork butt, fired up the smoker and let the aroma begin.

My own Rub(well most of the ingrediants)

Seasoned Salt
Ground Cumin
Chili Powder
Garlic Pepper
Ground Red Pepper

There are about 3-4 other ingrediants that I have added myself to this to give my own little touch. Like any cook(and I use that term loosely) I can not divuldge all my secrets. Sorry

Mix it all up together and this is yummy on all beef and pork. I am in the process of a sweet rub for something different. This rub is kind of a southwest rub.
If you would like the exact recipe let us know we can post it also or via email.

Now to the ribs....


Traditional Mojito

According to Wikipedia, a mojito is a is a traditional Cuban cocktail that will get you mad fucked up.

The cocktail is easy to make and requires 5 simple ingredients.

3-4 mint leaves
2 tsp sugar
1 ½ oz rum
lime juice
club soda.

Muddle mint leaves in a tall glass. Add juice of one lime and 2 tsp sugar. Mix until sugar is dissolved. Fill glass ¾ full with club soda, add rum and ice.


Baked Stuffed Mushrooms

1 lb. mushrooms with caps
1/2 to 1 stick (4 to 8 Tbs.) of melted butter
1 cup bread crumbs
fresh chopped parsley
1 Tbs. oil
1 crushed garlic clove
1/2 cup grated parmesan cheese
1/2 cup white wine
1 minced medium onion

Remove mushroom stems and chop. Place caps on buttered baking sheet and set aside. Sauté chopped stems, onions, and garlic in oil. Mix other dry ingredients. Add them to melted butter and wine in a sauce pan and stir together. Mold a small amount on the cap. Bake 20 minutes at 350 F.


Tomato, Onion, and Cucumber Salad

5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
2 splashes red wine vinegar or Italian dressing
Coarse salt and black pepper

Dress the tomatoes, onions, and cucumber with olive oil, red wine
vinegar, salt, and pepper.
Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Recipe courtesy Rachael Ray



6 med Tomatoes coarse chopped
1 med onion
Garlic (can use powder, just a pinch)
¼ c Cilantro
2-4 minced Jalepeno
1 fresh squeezed Lime juice

Dice the tomatoes and onions into little cubes, the cilantro and jalapenos should be finely chopped. Once you've done this, toss all the ingredients together evenly.

Great served with ceviche, seafood, fajita tacos or just about anything. Pico de gallo can also be scrambled together with eggs for "Huevos a la Mexicana," just be sure to leave out the lemon juice if you try this.


Dog Treats from the Heart

3/4 c Hot Water
1/3 c Margarine
1/2 c Powdered milk
1 tsp salt
1 egg beaten
3 c Flour

In large bowl pour hot water over margarine. Combine powdered milk, salt and egg, with margarine and water. Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Roll to 1/2 inch thickness. Cut into shape (preferably bone). Bake at 325 degrees for 50 minutes. Cool.



5-6 c of fresh tomatoes (3 cans of tomatoes)
2 t of paprika
1/2 t of cummin
1/4 fresh onion
3 t of salt
1 t of garlic powder
1 t black pepper
2 t of crushed red pepper
1 1/2 T of cilantro


Bloody Mary

Here's the classic Bloody Mary recipe. Enjoy!

1 1/2 ounces (1 jigger) vodka
1/2 cup tomato juice
2 teaspoons fresh lemon juice
Worcestershire sauce to taste
Tabasco to taste
1 celery stick for garnish
1 lemon wedge for garnish

Combine the vodka, the tomato juice, the lemon juice, the Worcestershire sauce, the Tabasco, 1 cup ice cubes, and salt and pepper to taste, shake the mixture well, and strain it into a tall glass filled with ice cubes. Garnish the Bloody Mary with the celery stick and the lemon wedge.


Freezing Tomatoes

Tomatoes may be frozen whole, sliced, chopped, or puréed. Additionally, you can freeze them raw or cooked, as juice or sauce, or prepared in the recipe of your choice.

Thawed raw tomatoes may be used in any cooked-tomato recipe. Do not try to substituted them for fresh tomatoes, however, since freezing causes their texture to become mushy. Tomatoes should be seasoned just before serving rather than before freezing; freezing may either strengthen or weaken seasonings such as garlic, onion, and herbs.

Preparation: Select firm, ripe tomatoes for freezing. Sort the tomatoes, discarding any that are spoiled. Wash them in clean water as recommended above. Dry them by blotting with a clean cloth or paper towels.

Freezing whole tomatoes with peels: Prepare tomatoes as described above. Cut away the stem scar. Place the tomatoes on cookie sheets and freeze. Tomatoes do not need to be blanched before freezing. Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or other containers. Seal tightly. To use the frozen tomatoes, remove them from the freezer a few at a time or all at once. To peel, just run a frozen tomato under warm water in the kitchen sink. Its skin will slip off easily.


Cape Cod

1oz. Vodka
Cranberry Juice
Lime Wedge

In a Highball or bucket glass with ice add vodka.
Fill with cranberry juice.
Squeeze Lime and drop in the glass.