Category: lifestyle/food-recipes

While there are no laws governing which dishes must appear on Thanksgiving dinner tables, for many the fourth Thursday of November simply would not be complete without turkey. Turkey can be cooked in various ways, but roasting might be the most popular method used by Thanksgiving celebrants.

This recipe for “Herb-Roasted Turkey” from Yolanda Banks’ “Cooking for Your Man” (Broadway Books) produces a mouth-watering bird that’s sure to make a lasting impression this Thanksgiving.

Herb-Roasted Turkey Serves 10

• 12 tablespoons (11⁄2 sticks) unsalted butter, softened
• 1⁄4 cup packed fresh flat-leaf parsley leaves, chopped, plus 4 whole sprigs
• 1 large sprig fresh rosemary, leaves chopped, plus 2 whole sprigs
• 1 tablespoon chopped fresh thyme, plus 4 whole sprigs
• 15 leaves fresh sage, chopped, plus 3 whole leaves
• 3⁄4 teaspoon kosher salt, plus more for the turkey
• 1⁄2 teaspoon freshly ground black pepper, plus more for the turkey
• 1 15-pound turkey
• 1 lemon, quartered
• 8 shallots, peeled and halved
• 1 head garlic, cloves separated and peeled
• 4 cups low-sodium chicken broth or stock
• 2⁄3 cup dry white wine
• 3 tablespoons all-purpose flour

1. In a small bowl, combine the butter, chopped parsley, chopped rosemary, chopped thyme, chopped sage, salt, and pepper, and mix well.

2. Position a rack in the bottom third of the oven and preheat the oven to 450 F. Sprinkle the main cavity of the turkey with salt and pepper. Place the whole sprigs of parsley, rosemary and thyme and the sage leaves into the cavity. Add the lemon, 4 shallot halves and half of the garlic cloves.

3. Starting at the neck end, carefully slide a hand between the skin and the breast meat to loosen the skin. Spread 3 tablespoons of the herb butter over the breast meat under the skin. Tuck the wing tips under the skin, and tie the legs together to hold the shape. Season the turkey generously all over with salt and pepper.

4. Place the turkey on a wire rack set in a large roasting pan. Rub 4 tablespoons of the herb butter over the turkey. Roast about 30 minutes, until golden brown, and reduce the heat to 350 F. Baste the turkey with 1⁄2 cup of the broth. Cover only the breast area with a sheet of heavy-duty aluminum foil. Scatter the remaining shallots and garlic cloves in the pan around the turkey.

5. Continue to roast the turkey for about 11⁄2 hours, basting with 1⁄2 cup of broth every 30 minutes. Remove the foil from the turkey breast. Continue to roast the turkey, basting with pan juices every 20 minutes, about 1 hour longer, until it’s golden brown and a thermometer inserted into the thickest part of the thigh registers 165 F. Transfer the turkey to a platter and brush with 1 tablespoon of the herb butter. Tent it loosely with foil and let it rest for 20 minutes before carving.

6. Using a slotted spoon, transfer the shallots and garlic from the roasting pan to a plate. Transfer the pan juices to a medium bowl, then skim off and discard the fat. Set the pan over two burners on medium-high heat. Deglaze the pan with the wine and 1 cup of chicken broth, scraping up any browned bits. Bring the sauce to a boil, reduce the heat to medium, and cook until it’s reduced by half, about 4 minutes. Pour the sauce into a large measuring glass. Add the degreased pan juices, and broth, if necessary, to equal 3 cups of liquid.

7. Blend the flour into the remaining herb butter until combined. Pour the broth mixture into a medium saucepan and bring to a boil. Gradually whisk in the herb-butter mixture. Add any accumulated juices from the turkey platter and boil until the gravy thickens enough to coat a spoon, whisking occasionally, about 6 minutes. Add the remaining shallots and garlic to the gravy and simmer for 1 minute. Taste and adjust the seasonings, if necessary. Serve the turkey with the gravy.

Dr. Hattie N. Washington has numerous successes in her professional career— teacher, administrator, professor, author, consultant and keynote speaker. She now adds cookbook author to her list of accomplishments.

Dr. Washington launches her new book project, “Aunt Hattie’s Cookbook Southern Comfort Food Favorites” at the upcoming workshop at the Black Writers Guild meeting at the Enoch Pratt Free Library located at 4330 Edmonson Avenue in Baltimore on Saturday, November 2, 2019 from 1 p.m. to 3 p.m. The meeting is open to the public with a donation is $5 for non-members.

Bread Pudding

The workshop, “Cooking with Books: How to Write and Publish a Cookbook,” will provide information to attendees about how to select and kitchen test recipes; secure a contract with a foodographer; elements of book design including how to format (text, food photos, recipes); and how to use various marketing strategies to publicize and sell your cookbook.

Participants will be treated to Aunt Hattie’s signature southern bread pudding with rum sauce.

Dr. Washington’s cookbook is a companion book to her award-winningmemoir “Driven To Succeed: An Inspirational Memoir of Lessons Learned Through Faith, Family and Favor,” where she mentioned many of the down-home dishes from her early childhood in the Meherrin, Virginia.

Fried Chicken

This keepsake cookbook shares how to cook some of Dr. Washington’s favorite mouth-watering recipes from her own personal collection, tried and perfected over the decades as a requested “must” at family reunions, Thanksgiving and other dinners, social gatherings, faculty meetings, etc. It also includes special and selected recipes from other family members, friends and from her time living abroad in Greece and Scotland, which she refers to as “beyond.”

Aunt Hatties’s cookbook will be available for purchase at the meeting and on her website: www.hnwashington.com, Amazon, Barnes and Noble and other major booksellers.

Family Features — Keep your kitchen cool and comfortable with grilled meals that banish the heat to the outdoors. Crisp, fresh greens and a perfect blend of spices and savory ingredients make each of these refreshing dishes perfect solutions for toasty days.

Featuring ingredients across the food groups, these dairy-fueled recipes from Milk Means More are ideal for well-rounded meals filled with nutritious flavor. Zesty mustard, spicy Sriracha and rich buttermilk lend a marinated flavor upgrade to traditional grilled chicken, while homemade pesto, fresh corn and ham create a perfect harmony for a cheesy grilled pizza. Or make a salad the star of your dinner table with a simply seasoned sirloin steak, plenty of veggies and a tart twist on a creamy dressing made with yogurt and milk.

Grilled Steak Salad with Chive Yogurt Dressing

Recipe courtesy of Kirsten Kubert of Comfortably Domestic on behalf of Milk Means More

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 6

Dressing:

1 cup plain yogurt

3 tablespoons freshly squeezed lime juice (3 small limes)

2 tablespoons milk

2 tablespoons chopped fresh chives

1 clove garlic, peeled and minced

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

Steak:

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon granulated garlic

20 ounces boneless petite sirloin steak

Salad:

3 cups baby spinach

3 cups chopped romaine lettuce hearts

1/2 cup sweet red pepper rings

1/2 cup sweet yellow pepper rings

1 cup avocado chunks

1/4 cup thinly shaved red onion

United Dairy Industry of Michigan

Grilled Buttermilk Chicken

Recipe courtesy of Lori Yates of Foxes Love Lemons

on behalf of Milk Means More

Prep time: 10 minutes

Cook time: 16 minutes

Servings: 4

1 1/2 cups buttermilk

1 tablespoon mustard powder

1 tablespoon Sriracha

2 teaspoons minced garlic

2 teaspoons paprika

4 chicken drumsticks, bone in, skin on

4 chicken thighs, bone in, skin on vegetable oil, for grill

1/4 cup chopped fresh parsley

1 lemon, cut into wedges (optional)

In medium bowl, whisk buttermilk, mustard powder, Sriracha, garlic

and paprika.

Place chicken in large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.

Heat outdoor grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess; discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, 16-18 minutes, or until internal temperature reaches 165 F.

Transfer chicken to serving platter. Sprinkle with parsley and serve with lemon wedges, if desired.

To make dressing: In blender, combine yogurt, lime juice, milk, chives, garlic, salt and pepper. Blend on low until smooth consistency forms and chives are completely incorporated. Transfer dressing to jar with tight-fitting lid and refrigerate until serving.

Heat grill to medium.

To prepare steak: Combine kosher salt, black pepper and granulated garlic to create rub. Sprinkle half of seasoning mix over one side of steak, pressing it into meat. Repeat with remaining seasoning on opposite side of steak.

Grill steak over direct medium heat to desired level of doneness, approximately 4-5 minutes per side for medium pink center. Remove steak from grill and let rest 7-10 minutes on cutting board.

To make salad: Toss spinach and romaine on large platter. Scatter red and yellow peppers, avocado and onion over greens. Slice grilled sirloin thinly against grain. Arrange meat slices along center of salad.

Drizzle dressing over salad just prior to serving.

Corned beef and cabbage might not be a part of many people’s diet regimens throughout the year. But come March 17, it’s not uncommon to find people from all walks of life indulging in this beloved meal.

March 17 marks the celebration of St. Patrick, the patron saint of Ireland. Over the years, the day has also become a celebration of the Emerald Isle. Such celebrations tend to feature corned beef and cabbage, even though the dish may have little to do with Ireland (and even less to do with St. Patrick). The precise origins of the link between corned beef and St. Patrick’s Day remain a topic of debate, but some historians say the corned beef enjoyed today can be traced to New York City’s Irish immigrant population in the 19th and 20th centuries, who popularized a salted meat made from brisket that was then sold by Jewish butchers.

Regardless of the authenticity of its link to Ireland, corned beef is delicious and many modern Paddy’s Day celebrants wouldn’t think of going without it on March 17. Those who want to cook up their own can try this recipe for “Corned Beef and Cabbage” from Arthur Schwartz’s “New York City Food” (Stewart, Tabori & Chang).

Corned Beef and Cabbage

Serves 6 to 8

Cook a whole brisket with both sections together with all its fat. (You can trim off the fat after the meat is cooked.) Whole brisket and second-cut corned beef brisket are hard to find, but your supermarket should have first-cut corned beef vacuum-packed in plastic. Choose the fattiest piece in the case and treat it gently.

You can cook the cabbage and potatoes in the same water as the corned beef. Because the other vegetables need to be cooked in water that simmers more than the meat, scoop out water from the corned beef pot and cook the vegetables in a separate pot or pots.

• 1 4- to 5-pound corned beef brisket
• 1 teaspoon pickling spices
• 1 head cabbage
• 2 pounds boiling potatoes
• 6 to 8 small carrots (optional)
• Parsnips (optional)
• Turnips (optional)

Place the corned beef in a pot that holds at least 5 quarts of water. Cover completely with cold water. Place over high heat and bring to a simmer.

As soon as bubbles start to break on the surface of the water, adjust the heat so the water simmers very, very gently. With a slotted spoon, skim off the residue that accumulates on the surface. When the residue stops coming to the surface, add the pickling spices.

Continue to cook, with bubbles just gently breaking on the surface, for 3 to 4 hours, until fork tender.

The meat can be safely held in its water for about 2 hours; reheat gently.

Cook the vegetables until fork tender in separate pots of boiling fresh water or, especially for the cabbage, use some of the water in which the corned beef was cooked.

Slice the corned beef and serve with mustard and/or horseradish on a platter, surrounded with some of the vegetables or with vegetables in a separate bowl.

FAMILY FEATURES — Transform one vibrant holiday flavor into two festive treats that family and friends are sure to love. Nothing signals the holiday season like the sweet and spicy snap of gingerbread. Enjoy this must-have flavor in freshly baked Gingerbread Men Cookies or a Triple Chocolate Gingerbread cake.

Gingerbread Men Cookies

Prep time: 20 minutes

Cook time: 8 minutes

Servings: 24

3 cups flour

2 teaspoons McCormick Ground Ginger

1 teaspoon McCormick Ground Cinnamon

1 teaspoon baking soda

1/4 teaspoon McCormick Ground

Nutmeg

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

1 teaspoon McCormick Pure Vanilla Extract

In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.

In separate large bowl, using electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Heat oven to 350 F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake 8-10 minutes, or until edges of cookies are set and just begin to brown. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely. Decorate as desired.

Triple Chocolate Gingerbread

Prep time: 10 minutes

Cook time: 50 minutes

Servings: 16

1 package (2-layer size) chocolate cake mix

1 package (4-serving size) chocolate instant pudding mix

4 eggs

1 tablespoon McCormick Ground Ginger

1 teaspoon McCormick Ground Cinnamon

1/2 teaspoon McCormick Ground Allspice

1/2 cup sour cream

1/2 cup vegetable oil

1/2 cup molasses

1/2 cup water

1 cup miniature chocolate chips nonstick baking spray with flour

Heat oven to 350 F. In large bowl, using electric mixer on low speed, beat cake mix, pudding mix, eggs, ginger, cinnamon, allspice, sour cream, vegetable oil, molasses and water until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes until well blended. Stir in chocolate chips.

Pour into 10-cup Bundt pan prepared with nonstick spray.

Bake 50 minutes, or until cake pulls away from sides of pan and springs back when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely.

Find more gingerbread treats at McCormick.com.

BALTIMORE — Mini Pumpkin Cheesecakes

Prep time: 15 minutes

Total time: 1 hour, 50 minutes

Yield: 18 mini cheesecakes

18 paper baking cups (2 1/2 inch diameter)

18 gingersnap cookies

12 ounces cream cheese, softened 3/4 cup sugar

1 tablespoon corn starch

1 teaspoon Spice Islands Pumpkin Pie Spice

2 eggs

1 cup canned pumpkin

1/3 cup light corn syrup

Heat oven to 325 F. Line muffin tin with paper baking cups. Place 1 cookie in each cup.

With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice.

Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.

Pour filling into liners, dividing evenly.

Bake 30-35 minutes until just set.

Chill 1 hour.

Cranberry Apple Chutney

Prep time: 15 minutes

Total time: 45 minutes

Yield: 2 cups

1 bag (12 ounces) fresh or frozen cranberries

1/4 cup water

2 large apples, cored and chopped

1 1/2 cups sugar

2/3 cup finely chopped onion

2/3 cup golden raisins

2 teaspoons minced fresh ginger

1 teaspoon Spice Islands Minced Garlic

1 teaspoon salt

3/4 teaspoon Spice Islands Ground Allspice

1/4 teaspoon Spice Islands Ground Saigon Cinnamon

1/8 teaspoon Spice Islands Ground Cloves

2/3 cup dark corn syrup

1/3 cup cider vinegar

2/3 cup chopped pecans

In large saucepan, combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt,

allspice, cinnamon and cloves. Bring to boil over medium-high heat. Reduce heat; cover, stirring occasionally, 15 minutes. Add corn syrup, vinegar and pecans. Cook uncovered 15 minutes, stirring frequently.

Serve with roast turkey, pork roast or baked ham.

Courtesy Photo

Butternut Squash Soup with Thyme Butter

Prep time: 35 minutes

Total time: 1 hour, 30 minutes

Yield: 6-8 servings

1 tablespoon vegetable oil

1 teaspoon Spice Islands Ground Ginger

1/4 teaspoon Spice Islands Cayenne Pepper

3 pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces

2 medium cooking apples, peeled, cored and coarsely chopped

2 small onions, coarsely chopped

2 cans (14 1/2 ounces each) chicken broth, divided

1/2 cup water

Thyme Butter:

1/4 cup butter, softened

1/2 teaspoon Spice Islands Thyme

1/2 teaspoon Spice Islands Garlic Powder

Heat oven to 425 F.

In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat.

Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.

Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.

To make thyme butter: Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.

To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.

Tip: Puree can be made in advance, covered and refrigerated up to 2 days.

Courtesy Photo

BALTIMORE — Whether this holiday marks your culinary debut or you’re a seasoned chef looking for a fresh take on seasonal favorites, you can take some notes from the pros. Every good chef has an arsenal of tricks and techniques to create amazing dishes every time, and the perfect blend of spices is one of those winning secrets.

In a properly seasoned dish, the spice accents the natural flavors without overpowering them. That’s why it’s a good idea to build your menu around spices and herbs of the highest quality, such as Spice Islands, which crafts and packages spices and herbs from around the world to deliver the most authentic and intense flavor possible.

Add flavor-rich, seasonal spices to your holiday table with these flavorful recipes for a Traditional Turkey Rub, Cranberry Apple Chutney, Butternut Squash Soup with Thyme Butter and Mini Pumpkin Cheesecakes.

From the appetizers to the main dish to dessert, flavorful seasonings can make a good recipe great. Find

more ideas for spicing up your holiday menu at SpiceIslands.com.

Traditional Turkey Rub

Prep time: 5 minutes

Yield: rub for 1 turkey (about 15 pounds)

-2 teaspoons Spice Islands Crushed Rosemary

-1 teaspoon Spice Islands Thyme

-1 teaspoon Spice Islands Onion Powder

-1/2 teaspoon Spice Islands Garlic Powder

-1/8 teaspoon Spice Islands Ground Saigon Cinnamon sea salt Spice Islands Ground Black Pepper pure olive oil (optional)

-1 turkey

In small bowl, combine rosemary, thyme, onion powder, garlic powder and cinnamon. Generously add salt and pepper. Lightly coat turkey with oil, if desired.

Rub all surfaces of turkey with seasoning. Roast according to package directions.

(Family Features)

Spooky, silly or symbolic, carved pumpkins are an essential ingredient to any Halloween celebration. This year, scare up some special fun for your party with a wicked watermelon carving, instead – but don’t stop there.

After crafting your watermelon into an artful mummy, take advantage of the healthy, immune-system supporting qualities of the lycopene leader among fresh produce. At 92 percent water, as well as an excellent source of vitamins A and C, watermelon is a hydrating post-art snack.

Carving a creative design into a watermelon is a simple way to kick off the festivities and requires only a handful of common tools. Add a twinkling candle to make a fantastically frightful centerpiece. Or fill it with a fresh fruit salad or salsas for a more functional, practical approach.

Even if you’re planning on a hollowed-out carving, keep the sweet juicy fruit and make it a healthy addition to your Halloween party menu with a recipe that puts to use all your carving leftovers.

Find more recipes, carving patterns and inspiration at watermelon.org.

Mummy Supplies and Tools:

Oval or round seedless watermelon

Cutting board

Kitchen knife

Small bowl

Dry erase marker

Paring knife

Melon baller, fluted or regular

Scoop

Assorted peelers

Cheesecloth

Straight pin

Battery-operated candle or light

Candy eyeballs or blueberries

Wash watermelon under cool running water and pat dry.

On cutting board, place watermelon on its side and use kitchen knife to cut off 1/4-inch to 1/2-inch from bottom (end opposite stem), being careful not to cut too deep into white part of rind.

Cut 1/2-inch to 3/4-inch from stem end to create opening large enough to fit small bowl. Using dry erase marker, draw eyes, nose and mouth, along with wavy slits around carving to let more light flow through. Use paring knife to cut out design, being sure to cut through to red fruit.

Use fluted or regular melon baller to hollow out inside of watermelon. Use scoop to remove excess watermelon.

Peel green rind off outside of watermelon. (Tip: Different peelers work well for different parts of the watermelon, depending on how flat or round the melon is.)

Wrap thin strips of cheesecloth around mummy carving and secure with straight pin, if needed.

Put battery-operated candle or light into carving. Fit small bowl into top of carving and trim away excess rind to make bowl fit securely. Fill bowl with melon balls and attach candy or blueberries to make eyes.

(STATEPOINT) — Italians are famous for their seamless entertaining style: good food, wine and conversation. With Italy’s variety of light cuisine options, meals can be packed with summer vegetables, fresh seafood, olive oil and crisp white wines.

Here are some helpful suggestions for your next summer celebration from Roberto Pighin, owner of Fernando Pighin & Figli Winery.

Simply Elegant Meals

Grilling is the most social and simple cooking method during the summer. Enjoy the sunshine with friends while grilling calamari or a whole fresh fish, such as trout or Arctic char with olive oil, garlic and fresh herbs.

Main entrees can be appreciated with a side of pasta and vegetables. Grill tomatoes, squash and peppers for a flavorful side dish. Fresh basil is plentiful in summer, so make the most of it with a pesto pasta sauce. If you are more classic, toss your pasta with garden-fresh garlic and olive oil.

Crisp White Wines

In the hot summer weather, consider a versatile bottle of white wine that will taste great with each course and refresh guests while sitting poolside or in the backyard.

“When preparing for a summer gathering, pair meals with medium-bodied white wines that have fruity aromas and bright acidity, explained Pighin, whose winery produces high quality products that are easy-drinking in warm weather.

A Pinot Grigio Collio, the finest area of Pinot Grigio production within the Friuli-Venezia Giulia region of Italy, would be a great match for any alfresco event. The wine has citrus notes and white fruit on the nose and palate. It has lively acidity with a clean, fresh finish. Wines like this are ideal with fish dishes, risotto or grilled chicken with lemon.

Thoughtful Appetizers

For starters, take advantage of in-season produce, such as caprese salad. Right-off-the-vine tomatoes, fragrant basil and fresh mozzarella are refreshing ways to whet appetites. Certain light cheeses, such as fontal, gruyere, parmigiano reggiano, pair well with crisp white wines.

A tasty alternative is a seafood platter or shrimp cocktail. Pighin shared an innovative twist on the classic shrimp cocktail that will be sure to please: Shrimp and Mango Mint Cocktail.

Shrimp and Mango Mint Cocktail

Ingredients:

• 12 fresh jumbo shrimp

• Ripe mango

• 2 Tbsp. of apple cider vinegar

• 5 fresh mint leaves

• Fresh peeled ginger

• 1/2 gallon of water

• 1 large carrot

• 2-3 celery stalk

• 1/2 white onion

Mango Mint Topping:

• Combine into a mixer: peeled mango, apple cider vinegar, 3 fresh mint leaves, peeled ginger

• Mix until creamy and refrigerate for 2 hours.

Cooking Instructions:

• Wash and devein shrimp in fresh water.

• Boil 1/2 gallon of water in a deep pot with sliced carrots, celery, half an onion and a pinch of sea salt for 15 minutes.

• Add shrimp to the pot to boil for 4 minutes and drain.

• Let cool.

• Pile shrimp into martini glasses and top with mango-mint topping, garnish with remaining mint leaves and pieces of mango. Serve with a glass Pighin & Figili Pinot Grigio Collio D.O.C. Recipe serves four.

After this meal, your guests will be light on their feet with food and wine fit for the season.

Salt (to taste)

1 tablespoon black pepper (to taste)

1 tablespoon seasoned garlic salt (to taste)

Cayenne pepper (optional)

1 to 2 racks of beef ribs

1 tablespoon yellow mustard

1/3 cup brown sugar

One bottle of favorite barbeque sauce

The night before serving, prepare rub for beef ribs (salt, pepper, seasoned garlic salt and optional cayenne pepper). Sprinkle both sides of ribs and then rub vigorously. Wrap in plastic wrap and refrigerate overnight.

In the morning, place on medium temperature grill and spread yellow mustard and brown sugar on each side of the ribs. Grill for 5 to 8 minutes until each side is slightly browned and caramelized.

Remove ribs from grill and slice with sharp knife. Place individual ribs in a crock pot on low. Add one bottle of your favorite barbeque sauce. Let simmer 6 to 8 hours.