Barbecue | My Meals are on Wheels

For Lunch: BBQ Pulled Buffalo Sandwich

May 8, 2013 at 11:10 AM | Posted in Aunt Millie's, JB's Fatboy Sauces and Rub, Wild Idea Buffalo | 1 Comment
Tags: Aunt Millie, Barbecue, Barbecue sauce, Chicken, Pulled Buffalo, Sandwich, Snapple, Twitter, Wild Idea Buffalo

The Pulled Buffalo from the other nights dinner made one delicious BBQ Pulled Buffalo Sandwich for Lunch today! A fantastic trio made up one mighty tasty Sandwich; Wild Idea Buffalo – Pulled Buffalo, JB’s Fat Boy Chipotle BBQ Sauce, and Aunt Millie’s Light Whole Grain Sandwich Buns. Throw in an Ice Cold Half ‘n Half Diet Snapple and I had a perfect lunch!

Pulled Buffalo Sandwich w/ Mashed Potatoes and Green Beans

May 6, 2013 at 5:05 PM | Posted in Aunt Millie's, bison, Bob Evan's, greenbeans, Wild Idea Buffalo | Leave a comment
Tags: Barbecue, Barbecue sauce, cook, Del Monte, Green Bean, Mashed potato, Sea salt, Wild Idea Buffalo

Today’s Menu: Pulled Buffalo Sandwich w/ Mashed Potatoes and Green Beans

With my Mom spending almost most of her time at the rehab center I spent the day catching up on all the housework and laundry today. Outside another cloudy and rainy day! For dinner a Pulled Buffalo Sandwich w/ Mashed Potatoes and Green Beans.

The Pulled Buffalo was from Wild Idea Buffalo, of course. It was from my last order that I had ordered from them. First time I tried it and it was incredible! So delicious in fact that I as soon I update my Blog here I’m going to order 2 more 1 lb. packages. Originally I was going to make BBQ Sandwiches out of it but as I was heating it up I sampled it and I knew right away this didn’t need anything else added to it, it was perfect! It comes in 1 lb. packages already braised and seasoned. According to the package ingredients list it was braised and seasoned with Organic Apple Cider, Organic Lime Juice, Organic Onion Powder, Organic Cumin, Sea Salt, Organic Black Pepper, Organic Chili Powder, Organic Oregano, and Organic Cayenne Pepper. It all comes together to make one delicious meal! As I said earlier I was going to add BBQ Sauce but none is needed here, maybe some other time as it would make a fantastic BBQ. I served it on a Aunt Millie’s Light Whole Grain Bun.

To go with the Sandwich I made sides of Mashed Potatoes and Cut Green Beans. The Mashed Potatoes were Bob Evans Mashed Potatoes and were leftover from last night’s meal. The Green Beans were Del Monte Cut Green Beans in a single serve can, just heat and serve. For dessert later a Skinny Cow Fudge Ice Cream Bar.

Wild Idea Pulled Buffalo Meat

http://wildideabuffalo.com/

Pulled Buffalo Meat – Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas. Or use for B.B.Q. sandwiches!

http://buy.wildideabuffalo.com/collections/monthly-special/products/may-special-feature

Wild Idea Buffalo Recipe of the Week: Chili Rubbed Buffalo Short Ribs

April 17, 2013 at 8:27 AM | Posted in Uncategorized | Leave a comment
Tags: Barbecue, Barbecue sauce, BBQ, Chili powder, Olive oil, Onion Powder, short rib, Spice rub

Oh another good one from the recipe files of http://wildideabuffalo.com/. Click the links to find the best tasting Buffalo there is!

Chili Rubbed Buffalo Short Ribs or Un-Cut Short Plate

Wild Idea B.B.Q. Un-Cut Buffalo Short Rib Plate

By: Jill O’Brien

Serves 6 to 8

The spicy rub adds a little extra kick to these delicious ribs. Follow these simple cooking instructions below, for fall of the bone fabulous ribs.

Ingredients:

For Spice Rub:

3 Tb. Chili Powder

2 Tb. Cumin

1 T. Brown Sugar

2 tsp. Onion Powder

¼ tsp.Cayenne

¼ cup Olive Oil

Ingredients:

For Ribs:

2 pkgs. short ribs or 1 un-cut short plate

2 cups hot apple cider

1 T liquid smoke

BBQ Sauce (see below)

Preparation:

Rinse ribs and pat dry.

Massage rub into ribs and let rest at room temperature for 2 hours or overnight in refrigerator, allowing to rest at room temperature before cooking.

Preheat oven to 500°.

Place ribs in heavy roasting pan fatty side up. Brown ribs for 10 minutes, uncovered in hot oven.

Add 2 c hot apple cider and 1 T liquid smoke to pan, cover ribs tightly and braise at high heat for 15 minutes. Reduce heat to 350° and braise for 2 ½ hrs. Ribs should easily pull apart with two forks when done. If not, continue braising until fall off the bone tenderness is achieved.

Remove from oven and let rest covered until ready to grill or broil.

Wrap grill grates with aluminum foil. Make slits with a knife in foil. Preheat grill to medium high heat (*375). Or preheat oven to broil.

Place warm ribs on hot foil and brush with the BBQ sauce. Close grill lid during cooking, allowing ribs to become sticky, about 4 minutes. Or place on baking pan with a little of the liquids, brush with sauce of your choice and broil for 4 minutes.

Note: Spices, braising liquids, mops or sauces can vary to your liking, but this technique works very well for grass-fed buffalo ribs.

Jill’s B.B. Q. Sauce

Ingredients:

1 T. Black Pepper

1 tsp.Cayenne

1 tsp. Chili Powder

1 tsp. Cumin

1 tsp. Coriander

1 tsp. Cinnamon

¼ cup Olive Oil

1 cup finely chopped onion

2 T. chopped Garlic

1/2 cup Bourbon or Brandy

2.4 lbs. Ketchup

1 T.DijonMustard

1 T. Worcestershire

Dash of Liquid Smoke

Preparation:

Mix spices together.

In heavy saucepan over medium high heat, heat olive oil. Add onion, garlic and spices. Saute for 5 minutes.

Deglaze pan with bourbon.

Add remaining ingredients, plus one cup of pan juices. Stir well to incorporate. Bring to a simmer.

* Refrigerate leftover B.B.Q. sauce, for later use.

http://wildideabuffalo.com/2012/buffalo-short-ribs-un-cut-short-plate/

Wild Idea Buffalo Recipe of the Week – Au Jus Roast for Sirloin Tip & Top Round Roast

April 10, 2013 at 9:33 AM | Posted in bison | Leave a comment
Tags: Au jus, Barbecue, Horseradish, Meat, Oven, Roasting, Sauce, Temperature

Hot & High, Low & Slow Au Jus Roast for Sirloin Tip & Top Round Roast
By: Jill O’Brien

This Hot & High, then Low & Slow method of roasting produces a delicious and amazingly tender medium rare roast. Serve this classic style roast with au jus and horseradish cream sauce. This is great roast for entertaining a crowd or a make ahead staple for shaved roast buffalo sandwiches.

INGREDIENTS:
Sirloin Tip or Top Round Roast

3 T Olive Oil
Salt & Pepper to Taste
1 T butter
1 cup wine, stock or water
PREPARATION:

1 – Rinse roast and pat dry.
2 – Rub roast with olive oil & season as desired. Let roast rest at room temperature for 2 hours before roasting.
3 – Pre-heat oven to 500°
4 – Place prepared roast in heavy roasting pan, and place in 500° oven. Close door quickly.
5 – Reduce oven temperature to 475° and roast uncovered for 13 minutes.
6 – Turn oven off. Leave roast in oven for 2 ½ hours. DO NOT OPEN THE OVEN DOOR ANYTIME DURING ROASTING PROCESS. (And yes, that is important enough for all caps!)
7 – Remove roast from oven and place on cutting board. Slice roast, keeping slices close together.
8 – Place roasting pan on stove top, over medium high heat.
9 – Add 1 tablespoon butter and scrape brown bits from the bottom of the pan.
10 – Deglaze with 1 cup wine, stock or water and bring to a simmer, for au jus.
11 – Preheat oven to 500° and place sliced roast in oven for 5 minutes to warm. Pass roast with au jus and horseradish sauce.
Temperature Guide–Internal Temperatures of Meat:

Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.
http://wildideabuffalo.com/2012/hot-high-low-slow-au-jus-roast-for-sirloin-tip-top-round-roast/

Buffalo Steaks on a Charcoal Grill

March 26, 2013 at 8:41 AM | Posted in bison, grilling | 1 Comment
Tags: Barbecue, Charcoal, cook, Rib eye steak, Steak, T-bone steak, Temperature (meat), Top Sirloin

With the Spring here it’s time to tune those grills up! When their ready and fired up what better than a Top Sirloin or any of the other cuts of Buffalo from Wild Idea Buffalo. Below are some basic hints for grilling Buffalo with charcoal. I left the Wild Idea Buffalo web site link at the bottom of the post. Now get ready, Get set, GRILL!
Buffalo Steaks on a Charcoal Grill

Basic how-to instructions for cooking steaks on a charcoal grill.

Ideal for: Tenderloin Filets, Ribeyes, New Yorks, Top Sirloin, Sirloin, Bone-in Ribeye, Porter House, T-Bones and Terres Major Filet

Some swear there’s nothing like a charcoal grill. We say it’s even better with bison. Rub steaks with olive oil, salt, and pepper or the rub you love. Let them rest at room temperature for 2 hours before cooking.

*Use a clean grill.
*Pile coals high in center and allow them to get white-hot.
*Spread coals evenly with tongs, then place oiled grill grate low and close to coals.
*Apply prepared steaks and cover with lid, following cooking times below.

Steak Cooking Times

These guidelines are to medium rare.
Adjust time according to steak’s thickness and personal preference.
We recommend cooking steaks no more than medium.

Thickness First side Second side
1 inch 3 minutes 2 minutes
1½ inch 4 minutes 4 minutes

http://wildideabuffalo.com/

Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas,…

March 24, 2013 at 5:15 PM | Posted in Aunt Millie's, baking, BBQ, beans, Bob Evan's, pork tenderloin, spices and herbs | 1 Comment
Tags: Baking, Barbecue, Barbecue sauce, Cooking spray, Garlic Powder, Onion Powder, Sugar Snap Peas, Teaspoon

Today’s Menu: Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread

Rain, sleet, and snow take your pick around here today, its switching back and forth all morning. Late afternoon it’s turned to all snow. Come on Springtime Weather! I picked up a package of Country Style Pork Ribs at the store yesterday so for dinner I tried a new recipe with them, Baked Barbecued Country-Style Ribs. For dinner; Baked Barbecued Country-Style Ribs w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread. Need an easy and delicious recipe for Country Style Pork Ribs or for other Pork cuts, you have to try this one!

First time try with this recipe for the Country Style Pork Ribs, and will not be the last! To prepare I needed; 1 1/2 to 2 pounds Boneless Country-Style Ribs, 3 teaspoons Cajun Seasoning, 1/4 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1/2 teaspoon Chili Powder, 1/2 teaspoon Ground Cumin, 1 teaspoon Dried Cilantro, and 3/4 cup JB’s Fat Boy Haug Waush Barbeque Sauce. You can tell by these ingredients this was going to be delicious, and it was! I started by washing ribs and patting them dry. Combined all the seasoning and mixed. Rub the seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with Barbecue Sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes. The combination of all the spices make a fantastic flavor for the Pork! A little heat and a little sweetness then with the added JB’s Fatboy Haug Waush BBQ Sauce, PERFECT! The Pork came out flavorful and moist, another keeper recipe!

For side dishes I had Bob Evans Mashed Potatoes, Walmart Marketside Sugar Snap Peas, and Aunt Millie’s Whole Grain Bread topped with I Can’t Believe It’s Not Butter. The Mashed Potatoes and Sugar Snap Peas are both prepared by heating in the microwave. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Baked Barbecued Country-Style RibsIngredients:

1 1/2 to 2 pounds Boneless Country-Style Ribs
3 teaspoons Cajun Seasoning
1/4 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Chli Powder
1/2 teaspoon Ground Cumin
1 teaspoon Dried Cilantro
3/4 cup JB’s Fat Boy Haug Waush Barbeque Sauce
Preparation:

Wash ribs and pat dry. Combine all the seasoning and mix. Rub seasoning mixture over the ribs. Line a shallow baking pan with foil; oil or spray with nonstick cooking spray. Arrange ribs on the foil. Cover with another piece of foil and bake at 325° for 1 hour and 15 minutes, or until very tender. Remove the top piece of foil and brush with barbecue sauce; bake uncovered for about 15 minutes longer, or broil for about 5 minutes.

BBQ Baked Pork Chop w/ Sliced New Potatoes, Seasoned Blackeye Peas, and…

February 28, 2013 at 6:01 PM | Posted in BBQ, beans, JB's Fatboy Sauces and Rub, potatoes | 1 Comment
Tags: Barbecue, Blackeye Peas, Dietary fiber, Margaret Holmes, Pork, Race and ethnicity in the United States Census, Saturated fat, Trans fat

Today’s Menu: BBQ Baked Pork Chop w/ Sliced New Potatoes, Seasoned Blackeye Peas, and Whole Grain Bread

Not much going on around here today and outside it’s gloomy, cold, and snow flurries, BLAH! For dinner I prepared a BBQ Baked Pork Chop w/ Sliced New Potatoes, Seasoned Blackeye Peas, and Whole Grain Bread.

I had a Center Cut Pork Loin Chop in the freezer that I set out over night in the fridge to thaw. About noon today I marinated it in JB’s Fat Boy HaugWaush BBQ Sauce until I was ready to bake it. To prepare I baked it a small broiler pan that has a rack in it. After I preheated the oven to 400 degrees I baked the Chop for minutes, until the temperature reached 165 degrees. The Chop came out moist and flavorful. The JB’s Fat Boy Sauces are the best, whether it’s Pork, Chicken, or Beef their sauces are hard to beat.
For side dishes I had Del Monte Sliced New Potatoes, Margaret Holmes Seasoned Blackeye Peas, and a baked small castiron skillet of Martha White Cornbread. For the Potatoes and Blackeye Peas just empty the cans into a small sauce pan and heat and serve. The Cornbread was made with Martha White Brand Corn Meal. For dessert later a Jello Sugarless Dark Chocolate Pudding.

Martha White Cornbread
The Martha White Corn Meal

White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®

Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2%Iron6%Thiamin10%Riboflavin6%Niacin6%Folic Acid15%

Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread

February 26, 2013 at 6:24 PM | Posted in beans, Crock Pot, green tea, greenbeans, Idahoan Potato Products, ribs | Leave a comment
Tags: Barbecue, Casserole, Crock, Green Bean, Idaho, Jungle Jim, Kroger, Slow cooker

Today’s Menu: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread

Crock Pot Ribs

Rain and more rain has started here, for the next 5 days! Started the morning off with some Turkey Goetta, 1 Egg Sunnyside Up, and some lightly buttered Whole Wheat Toast. Then for lunch a Salmon Burger on a Whole grain Bun and for diner Ribs! My Mom purchased the Ribs yesterday at Kroger. She said it had been quite a while since I made any for her so as I always say, “What Mom wants Mom gets!” So I prepared Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread.

I love fixing these Ribs! The night before I cut the rack in half so they fits in the Crock Pot. I then rub in JB’s Fat Boy Haugwaush BBQ Sauce and place them in Hefty Zip Lock Bag, then into the fridge to marinate all night. JB’s Fat Boy has several sauces and rubs for all meats. I’ve use them all and purchase them at a local Kroger. So back to the ribs. Next day I line my Crock Pot with a Reynolds Crock Pot Bag. Another fantastic invention! No scrubbing the Crock Pot with these after using just throw the bag away and wipe out the Crock Pot of any moisture, clean up done! I spray the bag with Pam Spray and add my ribs to the Crock Pot. I just tighten the lid, turn it on low, and I’m done. I cook them anywhere from 7 – 8 hours, I cooked these for dinner tonight for 8 hours. After about 5 hours I poured about a half bottle of the BBQ Sauce over top the ribs. The aroma through out the day is amazing! The only hard part is trying to get the ribs out whole, they’re so tender they fall apart and no knives needed, the bones just fall or pull out. Fantastic flavor, moist and tender, and very easy to prepare.

For side dishes my Mom prepared some more of the fresh Green Beans, or a Mess of Beans as she says, she had purchased from Jungle Jim’s Market and i prepared some Idahoan Au Gratin Homestyle Casserole,along with Aunt Millie’s Light Whole Grain Bread. I left the Idahoan Product info and instructions at the end of the post. For dessert a slice of baked Pillsbury Nut Quick Bread with 2 scoops of Breyer’s Carb Smart Vanilla Ice Cream.

Idahoan Au Gratin Homestyle Casserole

Product Description
There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation Instruction
Oven Directions
Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g

http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Bison BBQ Sandwiches w/ Ruffle Light Chips and a Snapple!

February 16, 2013 at 6:33 PM | Posted in Aunt Millie's, bison, JB's Fatboy Sauces and Rub | 2 Comments
Tags: Aunt Millie, Barbecue, BBQ Sauce, Bison, Buffalo, Carbohydrate, cook, Dinner, Jello Sugar Free Dark Chocolate Pudding, Sandwich, Snapple, Wild Idea Buffalo

Today’s Dinner: Bison BBQ Sandwiches w/ Ruffle Light Chips and a Snapple!
Well last night’s delicious and tender Braised Buffalo Chuck Roast has turned into tonight’s dinner of Sliced and Shredded Bison BBQ Sandwiches! The Buffalo is every bit as delicious as it was last night and it’s even more tender if that’s possible. Tonight it was Bison BBQ Sandwich’s w/ Ruffle Light Chips and a Peach Tea Diet Snapple.

Preparing the Buffalo Bbq Sandwiches was very easy. After dinner last night I sliced up the remaining Roast, sealed it in a Glad Plastic Container and refrigerated it. To warm it up I took a medium frying pan and added the Buffalo then turned the heat on medium and warmed for about 10 minutes. To build the Sandwich I used Aunt Millie’s Light Whole Grain Sandwich Bun topped it with the sliced and shredded Buffalo and topped that off with JB’s Fat Boy Chipotle BBQ Sauce! JB’s Fat Boy has my votes for best BBQ Sauces, bar none. The Chipotle is one of their best. You’ve got sweetness and then you have heat and it combines for a perfect BBQ Sauce. I had a side of Ruffles Light Potato Chips, 90 Calories 17 Carbs and 0 Fat. Then as they say “To Wash Everything Down With” I had a bottle of Peach Tea Diet Snapple, 10 Calories and 0 Carbs. For dessert later this evening a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

http://wildideabuffalo.com/

Crock Pot Bison Short Ribs w/ Red Potatoes, Mini Carrots, and…

January 6, 2013 at 6:57 PM | Posted in bison, carrots, Crock Pot, potatoes | Leave a comment
Tags: Barbecue, Bison, Black pepper, Crock, Crockpot, Pork ribs, Slow cooker, White Onion

Today’s Menu: Crock Pot Bison Short Ribs w/ Red Potatoes, Mini Carrots, and Garlic Knots Bread.

Crock Pot Bison Short Ribs 008

Pork Baby Back Ribs are just flat out drooling delicious out of the Crock Pot so I thought I would try Short Ribs in the Crock Pot, Bison Short Ribs! First time I’ve tried Bison Short Ribs, I purchased them from Buffalo Gal and them froze in the freezer. After letting them thaw Saturday, before I went to bed I Seasoned them with Sea Salt and Ground Black Pepper. I then rubbed J B’s Fat Boy Haug Waush BBQ Sauce on them and placed them in a gallon size Hefty Zip Bag, I added the remaining Sauce in the bottle to the bag and sealed it and placed it in the fridge to marinate over night.

Sunday morning I quartered about a half a bag of small Red Potatoes and placed them in the bottom of the Crock Pot along with 1 large White Onion that I also cut into quarters. Not only will this serve as base for my Bison Short Ribs, so they are not sitting on the bottom of the Crock Pot, but will also add some great flavor. Then I added a 1 can of Swanson Low Sodium Beef Broth, more added flavor and to help to tenderize the Short Ribs. I then removed the Short Ribs from the fridge and the marinade and placed them on top of the Potatoes and Onion in the Crock Pot and put the lid on the Crock Pot. The rest is easy, waiting! I set the Crock Pot on Low and let them simmer for 8 hours. The Ribs came out moist and delicious! Huge difference between the Bison Short Ribs and the pork or Beef Short Ribs, the Bison is so much leaner and meatier than the others. I’ll take the Bison over the other types anytime! Lots leftover for some great sandwiches for lunch tomorrow.

Crock Pot Bison Short Ribs 004
For side dishes along with the Red Potatoes that were at the bottom of the Crock Pot I prepared some boiled Mini Carrots and baked some of the, Walmart Bakery, Savory Garlic Knot Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.