Tag Archives: Kansas City

That was rough…

As we said last week, the Cowboys played Kansas Sunday and then the Eagles Thursday, so we opted to do one AWESOME recipe to represent KC.

Thursday night football was more shaming than last Sunday’s showing by Dallas, offering fumbles, interceptions and a lack of drive coming from the birds. Kansas City came out hard and proved that they wanted it more. Andy Reid was doused after the game- a bit of overkill for the third game of the season- but certainly a clincher to explaining what that sharp pain in our backs was. The knife of karma… or irony. Whatever it was, watching the game left an uneasy feeling in our bellies about the season, but we were certainly full of delicious food!

Joe makes a mean rib and has been using the same smoker recipe from THIS book… because it’s SO good, we don’t mess with it. This post is in pictures (taken by Chelley) and sure to leave you drooling, but the recipe is 100% Smoke & Spice. Print out the pics to easily add it to your own family recipe book… you will not be disappointed!

 Smoke and Spice

Tomato based BBQ sauces are personal taste! We went spicy!

Tomato based BBQ sauces are personal taste! We went spicy!

          The night before you plan to barbecue, combine the rub ingredients in a bowl. Apply about 1/3 of the rub evenly to the ribs, reserving the rest of the spice mixture. Place the slabs in a plastic bag and refrigerate overnight.
Before you being to barbecue, takes the ribs from the refrigerator. Sprinkle the ribs lightly but thoroughly with rub, reserving the rest of the mixture. Let the ribs sit at room temperature for 30 to 40 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200° to 220°.
Transfer the meat to the smoker. Cook the ribs about 4 hours, turning and sprinkling them with more dry rub about halfway through the time. In the last 45 minutes of cooking, slather the ribs once or twice with tomato-based barbecue sauce.

The Smoker

          When ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky. Allow the slabs to sit for 10 minutes before slicing them into individual ribs. Serve with more sauce on top or on the side and plenty of napkins.

BBQTip2

BBQTip1

Don’t forget the napkins!

The Carpenter

We added a can of baked beans (a yummy cheat), baked potatoes, sliced watermelon, and a homemade coleslaw that’s often paired with our southern-style meals, which is super easy to put together (10 minutes) and serves 8:

1 head cabbage, shredded
2 carrots, shredded
3/4 cup mayonnaise
2 tablespoons sour cream
2 T onion, finely chopped
1 T
2 T white vinegar
1 T dry mustard
2 t celery salt
S&P to taste
Combine all ingredients, being sure all items are integrated. Serve! Easily saved for the week’s lunches, too!
Plate of Ribs
Happy Sunday Football, fans!
1E1DD9B65A2259361B3B7D404436A0DB

All pictures and recipes are the property of Carpenter in the Kitchen© unless otherwise noted. When reproducing recipes, please share with a link and give written credit, or use your own words. No pictures can be reused without prior permission.

Leave a Comment

Filed under Cowboys 2013, Eagles 2013

Sunday wasn’t funday… but it was DELICIOUS!

It was a  perfect weekend, until Sunday! We watched the Eagles and Cowboys both lose CLOSE games. Yep. We both lost. It was painful, but it was a football Sunday, so not all was lost! Philadelphia took on the Chargers in a heated back-and-forth game, that ended at the last few seconds with a field goal. 30-33. It was a nail biter and definitely not how we wanted the game to go. Dallas was in a match with Kansas City, and though we wanted a Cowboys win, of course Chelley’s heartstrings were pulled a little seeing Andy Reid across the field in red.  Also a tense game, KC pulled it out with a 16-17 win. SO frustrating!

Due to the Eagles playing Kansas City this Thursday (where we will be making ribs- smoked ALL DAY!), we only did one recipe this weekend, and it was a winner with everyone! Check out this recipe we made representing the San Diego Chargers- perfect for the family on game night, in lieu of beef taco nights and as a fresh star meal that will surely get the whole family to enjoy fish!

Dave and Chelley’s Fish Tacos

Prep:
Cook:
Serves: 6

You will need
1# tilapia
1 medium red pepper, diced
1 small onion, diced
1 jalapeño, chopped small (remove seeds and use gloves if heat bothers you!)
1 medium tomato chopped
2 avocados, sliced
2 c. chopped lettuce
1/4 c. chopped cilantro
1 package of hard/soft taco shells
2 limes
2 T olive oil, divided
1/2 c. salsa verde (can be found canned or jarred with different spice levels)
S&P to taste

1. Preheat oven to 350° and then chop your ingredients. Put 1 T oil in the bottom of a glass baking pan, add fish and season with salt and pepper and a squeeze of lime juice. Bake for 10 minutes, until flaky.

packageoftilapia

farmfresh

preppingtilapia

2. In a pan, heat 1 T oil with some salt and pepper. Add onions, red pepper and jalapeño and sautée for 5 minutes on medium heat.

tacoveggies

3. Pull fish from oven and remove pan from heat and start packing your taco shells! We love to add tomato, avocado, lettuce, cilantro, some salsa verde for extra heat and top it off with a wedge of lime! Enjoy your fresh tacos from the oven, or package the ingredients up for leftovers after game day!

bakingtilapia

AvocadoFishTaco

plated

1E1DD9B65A2259361B3B7D404436A0DB

 

 

 

All pictures and recipes are the property of Carpenter in the Kitchen© unless otherwise noted. When reproducing recipes, please share with a link and give written credit, or use your own words. No pictures can be reused without prior permission.

Leave a Comment

Filed under Eagles 2013