Barbecue Bob's BBQ and Beer Bash!

BBQ Bob's Bellybuster Green Chile Country Style Ribs and Bob's Skillet Licker Cornbread

Listen to the Show Here!

These ribs are a wonderful fall treat for the family on a Saturday afternoon.
Serve 'em up with Bob's BBQ'd Blasto Beans and some of his Skilletl Licker Cornbread and you'll
have a bunch of happy campers!

Don't forget to wash it down with an ice cold beer!

Bone Appetit! ;-)


BBQ Bob

Ingredients

4 lbs of country-style ribs

Green Chile Marinade

4 oz can of chopped green chiles, undrained
1/4 cup of corn oil
1/3 red wine vinegar
1 T. hot mustard
1 T. dry Italian seasoning
3 cloves garlic, pressed

On the side have:
1 cup bbq sauce (whatever you like)
4 T of clover honey

Trim excess fat of the ribs and place in a plastic zip bag
Combine all the marinade ingredients in a bowl and blend thoroughly.
Pour on the ribs and make sure they are coated evenly and marinate overnight in the refrigerator.

Fire up the grill - indirect heat. I use hickory wood for this one...

Place ribs on the grill and reserve 1/3 cup of the marinade.
Smoke at 230 degrees for 5 or more hours.

Make sure to keep your temperature even - or as even as possible!

While ribs are cookin, put the reserve marinade in a saucepan. Bring it to a boil and reduce the heat and simmer for 3 minutes.
Now add the BBQ sauce and the honey and simmer 15 minutes longer.
Now 15 minutes before the ribs are done, brush them on all sides with the sauce and cook until the ribs are done and coated with the glaze.
Let them rest 15 minutes before serving.


Skillet Licker Cornbread:

1/3 cup bacon grease
1 1/2 cups of cornmeal
1/2 cup of self-rising flour
1 egg
1 cup of whole milk

Preheat oven to 500 degrees
Pour the bacon grease into 9 inch cast-iron skillet. If you don't have one of these, a 9 inch square baking pan will do....but I use a skillet.

Combine cornmeal, flour, egg and milk in a bowl and whisk together thoroughly.
Remove the skillet from the oven and blend 1/2 of the melted bacon grease into the cornbread mixture.
Pour batter into the hot pan containing the remaining bacon grease. Bake until risen and golden brown.
To check - use a toothpick in the center - when it comes out clean, it's done. Should be close to fifteen (15) minutes.
Cut into wedges and serve with honey butter.

Watch the Show Here!

BBQ Bob did his first mini-vignette podcast. Very Irish and full of good cheer.

Short and sweet and you get one helluva recipe. Brian Boru's famous Bailey's Irish Cream Fudge! This fudge is outta this world!

This is one of the best tasting chocolate treats you'll ever sink your choppers into. It's especially great with a triple shot of espresso in the morning!

To learn more about the Great Brian Boru, go here for a little history lesson.

God Bless!

BBQ Bob and Miss Claudia

P.S.
Don't forget to grab the recipe at my site:
http://www.bobsbeerandbbq.com


Here's the recipe - it's real easy:

Brian Boru's Famous Bailey's Irish Cream Fudge

This is a fudge recipe for adults only - but our 2 1/2 year old, Sean, has a piece with his nightly hot cocoa!

4 1/2 cups granulated sugar
1 (12 ounce) can evaporated milk
1/2 pound butter
2 (12 ounce) packages milk chocolate chips
1 (12 ounce) package semisweet chocolate chips
2 (7 ounce) jars Marshmallow Crème
2 teaspoons vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts

Follow directions EXACTLY.

Set chocolate chips, Marshmallow Crème, vanilla extract, Bailey's and nuts in a very large bowl. Set aside for later.

Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes, stirring constantly. Pour milk mixture over the other ingredients and stir slowly to blend. Do not use a mixer. Pour into a buttered 13 x 9-inch pan and chill very well. Cut when cold.