Easy Week Night Dinner

I love sauteed zucchini. I used a combo of butter and olive oil with the zucchini, onion and a couple of tomatoes that needed to used ASAP (or throw away). Throw in some salt, pepper and garlic - it's just about my favorite veg dish ever.

To go with, I breaded some thin pork chops and did a quick fry in the same skillet until they were golden brown. Probably 3 minutes a side.

With the fat left in the skillet, I made a roux and then poured in some milk, salt and pepper (with a dash of cayenne and garlic powder) to make a cream gravy.

Good dinner. The leftover pork chops were great on a bakery bun with a bit of mayo!

Florida in February

What do you cook when you live in Florida in February and it's a beautiful 78 degrees?? Something on the grill of course. Along with some tangy and slightly sweet coleslaw and baked beans.

I had a slab of regular pork ribs that needed to have the membrane taken off the back. It's kind of a pain but you won't be able to enjoy your ribs if you don't remove this. Here is a video on how to do this.

http://www.wonderhowto.com/how-to/video/how-to-remove-the-back-membrane-from-pork-ribs-242508/

Cooking ribs at our house is usually an all day process. There's baking going on; then we move to the smoker and maybe to the grill for finishing off. On this night however, it was the very basics --

1 Slab of St. Louis Style Ribs (or what we call 'regular' ribs)

Pork Rub --

1/4 cup Brown Sugar
1/4 cup Paprika
1/4 cup Pepper
1/4 cup Kosher Salt
2 TB Cayenne
2 TB Garlic Powder
2 TB Onion Powder
2 TB Chili Powder

Liberally rub the ribs with the spice mixture. I let it sit there undisturbed while the grill heated up. I let it heat to 500 degrees and then turned down to medium with ended up being around 300 degrees. I put the ribs on and lowered the lid and let them cook slow for about an hour and a half. I moved them and flipped them quite a bit making sure they were cooked evenly. When they were done (I always check to see if the meat has pulled away from the bone) I slathered them with some Sweet Baby Rays Chipolte BBQ Sauce.