Pork Spareribs

Smoked these pork spareribs for over 4 hours in my Weber Smoky Mountain bullet smoker using lump mesquite charcoal and apple wood chips for smoke. There are three, half-slabs on this plate. The middle and right slabs were rubbed with kosher salt, fresh ground black pepper, white sugar, and granulated garlic right before going in the smoker. The darker slab on the left also got an application of some secret spice rub from an acquaintance of mine.

I do believe these were one of my better batches of ribs.

Aloha, Nate

Green Bean, Red Onion, Roast Potato Salad with Rosemary Vinaigrette

Annie found some great deals on vegetables at Lunardi’s on Saturday monrning. They had just put out some veggies bagged for clearance and she scored a head of organic cauliflower, some fingerling potatoes, some huge mushrooms, and a bag of blue lake beans.

Recipe from http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_7844,00.html

Definite do-over!

Aloha, Nate

Apple Cake

Our neighbor left us a bag of Golden Delicious apples from her tree. Peel, slice, mix with flour, sugar, vegetable oil, walnuts, and cinnamon, then bake. This cake is so good, it cannot last more than a couple of days!

Aloha, Nate

Corned beef

Corned beef with carrots, potato, and cabbage with Inglehoffer brand sweet/hot mustard. What can be easier than simmering the beef for a few hours, adding the hard veggies at the last hour, then putting in the cabbage at the last few minutes?

Aloha, Nate

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About Us

My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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