SLOW COOKER BARBECUE PORK MEAL

I do most of the cooking at our house: I like to cook and my wife doesn’t.  

The two appliances I use most are my George Foreman Grill and my slow cooker – as far as I am concerned the microwave is only used for reheating.  

Yesterday I made barbecue boneless spare ribs with baked potatoes and corn on the cob – in the slow cooker.

I spread a thin layer of Sweet Baby Ray’s hickory and brown sugar barbecue sauce on the bottom of the pot.

I place in my spare ribs in the crock pot and coat them liberally with Ray’s sauce.

I olive oiled the outside of two medium whole Yukon potatoes – wrap them in aluminum foil and place them on top of the ribs, making sure they don’t touch the sides of the pot. 

 I cook them on low heat for six hours. 

 When they are done I clean two ears of corn, liberally slather them in margarine, wrap them in aluminum foil, remove the potatoes and place the corn on the ribs and put the potatoes back on top of the corn. 

I turn the crock pot up to high and give them 45 minutes more.  

Barbecue ribs, baked potatoes and corn on the cob along with a cold beer – you won’t buy better at a restaurant.

the Ol’Buzzard

THE OL’BUZZARD’S ROAD KILL

  

I am not an advertiser; and I am skeptical of most advertisements.  I always feel that the best information about products come from other people who have used or experienced them. 

Whenever I run across a product that is exceptionally good I will share it on this blog.   It would be a great service if others did the same. 

Last year I traded my eleven year old pick-up in for a new (2012) Toyota RAV-4.   We can only afford the upkeep on one vehicle and the truck was at the point of costing a bundle and plummeting in trade-in value.   This little RAV-4 is the best vehicle I have ever driven in the snow and ice: all wheels drive independently and adjust to the traction of the other three resulting in great control on bad icy roads.   I only get 25 mpg but that is the trade off for all wheel drive – after 10 mpg in my GMC this is great mileage.   The ground clearance is good and the interior is comfortable (though a little compact) for a man of my size: six foot and two hundred pounds.  I would recommend it.

After a winter and a half of slopping snow and rain and mud onto the floor of the new car and constantly ending up with damp carpet I recently bought the Weather Tech floor liners through Cabela's.  It is a fantastically practical product and is as good as its advertisement.   My only regret is that I didn't buy it last year.  These floor mats fit perfectly and contain all the snow and slop I tend to track into any vehicle.   I would recommend them.

Finally, I could not live without my George Foreman Grill (well maybe that is an exaggeration.)  The grill perfectly cooks any meat within five to seven minutes. It cooks from the top and bottom at the same time searing in the flavors and resulting in evenly cooked meat.  To boot, you can buy chuck steak which is full of marbling (fat) that imparts the really good flavor, and during the cooking process all the fat drains away leaving just flavor.   (I find lean angus meat tough and tasteless like nonfat everything else.)    We also grill vegetables in the George Foreman in about three minutes.  It is easy clean-up provided you buy the one with removable plates.  I would recommend it.

Have some road kill – you’ll like it.

the Ol’Buzzard 

COUNTRY FRIED BUZZARD #1

COOKING WITH GEORGE

I just left a comment on a blog that posted about the George Foreman grill. I do a lot of cooking at the Buzzards nest because I enjoy it – I don’t like making salads so my wife handles that job. I also must acknowledge that I cook under supervision – my wife doesn’t abide me cooking the greasy good tasty foods I grew up with (when the adult male life expectancy was sixty.)


Anyway, I thought I might post some Ol’Buzzard cooking tips from time to time, and title them COUNTRY FRIED BUZZARD.

I love the George Forman Grill. The trick to good tender meat is thin cuts (I don’t mean lean) no more than an inch thick. Most meats cook in five minutes and fish in four. It is easy to over cook with George. There is no use buying lean meat when cooking with George as the fat runs off into the catch pan. To me lean meat cooks tough and tasteless: a nice marbled steak or chop with some fat on it adds the flavor I like - and the fat cooks off



I don’t cook with salt. I make up an all purpose substitute (or rub if you like.) I use it on all meats and it is especially good on salmon. I make up enough to keep on hand in a salt shaker.


• 1 tbsp granulated garlic

• 1 tbsp granulated onion

• 1 tbsp ground lemon peal

• 1 tbsp dill

• 2 tsp course ground pepper

If you buy the ingredients in bulk packages at a health food store they are a hell of a lot cheaper than buying them in little bottles from the super market.

This mixture is great on baked potatoes and most vegetables

As a disclaimer: I still use salt, pepper and a dollop of mayonnaise on fresh tomatoes (everything goes better with mayonnaise – put mayonnaise on it and I will probably eat it.)

the Ol’Buzzard