Serves 4 to 6 

Ingredients:

1 large yellow onion, sliced

4 jalapeño peppers, sliced

4 cloves garlic, minced

4 (1 1/2 pound) racks baby back ribs

2 tablespoons Buffalo “B’s” Dust BBQ Spice (see below)

3 limes, sliced

2 cans beer

2 cups BBQ sauce 

Directions:  Heat oven to 325 degrees F.  In a bowl, combine onion, jalapeño peppers, and garlic. Spread mixture in a roasting pan.  Using a sharp knife, score the membrane on the backside of the ribs in a diamond pattern. Rub with Bone Dust BBQ Spice, pressing seasoning into meat. Lay ribs meat side down on top of onion mixture. Lay three or four lime slices on the back of each rib. Pour in beer. Cover tightly with lid or foil.  Braise ribs for 2 to 2 1/2 hours or until tender. Let cool slightly. Remove ribs from pan and set aside.

Pour onion-beer mixture into a large saucepan and bring to a boil. Reduce liquid by half, stirring occasionally. Add BBQ sauce. Return to boil, then remove from heat. In a blender or food processor, purée sauce until smooth.  Meanwhile, preheat grill to medium-high.  Grill ribs for 6 to 8 minutes per side, basting with sauce.  Cut between every third rib and serve.

New York “B’s”: Dust BBQ Spice

Makes about 2 1/2 cups.

1/2 cup paprika

1/4 cup chili powder

3 tablespoons salt

2 tablespoons ground coriander

2 tablespoons garlic powder

2 tablespoons granulated sugar

2 tablespoons curry powder

2 tablespoons hot dry mustard

1 tablespoon black pepper

1 tablespoon dried basil

1 tablespoon dried thyme

1 tablespoon ground cumin

1 tablespoon cayenne pepper 

Directions:  Mix together paprika, chili powder, salt, coriander, garlic powder, sugar, curry powder, dry mustard, black pepper, basil, thyme, cumin, any cayenne. Store in an airtight container in a cool, dry place away from heat and light.

Hot and Sassy Pepper Steak

Submitted by: hellbikrme. VT. 

Ingredients:

6 steaks (your favorite)

2 tablespoons butter

2 – 3 cloves garlic, minced

1 cup red, ripe Anaheim chilies, peeled, seeded and chopped (or substitute)

3 red bell peppers, seeded and sliced into thin strips 

Directions:  Choose your favorite steak. Grill the steaks to your likeness and serve them topped with the chilies or bell peppers.  To prepare the topping, heat butter in a skillet over medium heat. Add garlic and chilies or peppers and sauté them until they are soft. If you are using bell peppers, add black pepper, to taste.

My Way Spareribs Recipe

Submitted by: dogbones. NJ. 

Ingredients:

4 pounds country style spareribs, trimmed and cut into serving size pieces

1 (12 ounce) can beer

1 shot JD Whiskey

1/2 cup dark corn syrup

1/2 cup finely chopped onion

1/3 cup prepared mustard

1/4 cup vegetable oil

1 to 2 tablespoons chili powder

2 cloves garlic, minced or pressed 

Directions:  Place ribs in large shallow baking dish. In medium bowl stir together beer, JD, corn syrup, onion, mustard, vegetable oil, chili powder and garlic. Pour over ribs. Cover; refrigerate overnight. Remove ribs from marinade. Grill 6 inches from source of heat for about 40 to 45 minutes or until tender, turning and basting frequently, about 40 to 45 minutes or until tender.

New York “B’s” Hickory Flank Steak 

Ingredients:

1 1/2 pounds flank steak

1/2 cup Jack Daniels Tennessee Hickory Mesquite Grilling Sauce

1/4 cup red wine 

Directions:  Cut flank steak in half lengthwise; cut each half into thirds. Place in a

heavy-duty zip lock plastic bag. Combine Jack Daniels' Grilling Sauce with red wine; pour mixture over steak. Seal bag and turn several times to coat steak. Marinate 4 to 24 hours in refrigerator, turning several times.  Discard marinade. Grill steak over medium heat to desired doneness, turning and brushing with additional Jack Daniels' Tennessee Hickory Mesquite Grilling Sauce.  Servings: 4

Cooter’s Cinnamon Honey Wings

Submitted by: Jason “Cooter” Cassone, CT.

Serves: 6     

Ingredients:

2 1/2 lbs. chicken wing pieces

4 cloves garlic - chopped

1/4 cup olive oil

1/4 cup rice vinegar

1/4 cup honey

2 Tbsp. soy sauce

1 1/2 tsp. ground cinnamon

1 tsp. thyme

1/2 tsp. ground ginger

1/2 tsp. dry mustard          

Directions:  Combine all ingredients in a plastic zipper bag and refrigerate for 2 hours, kneading every 30 minutes.  Remove wings from bag and place on a hot grill.  Cook wings for 10 minutes on one side, then turn and baste with the marinade.  Continue cooking 10 minutes.

Cooter’s Smokin' Wings

Submitted by: Jason “Cooter” Cassone, CT.

Serves: 6     

Ingredients:

16 chicken wings

1/2 cup vegetable oil

1/4 cup balsamic vinegar

1/4 cup honey

2 Tbsp. packed brown sugar

2 Tbsp. cane syrup OR dark corn syrup

1 Tbsp. Tabasco sauce

1 tsp. soy sauce

1/2 tsp. red pepper flakes

1/2 tsp. dried thyme

1/4 tsp. Worcestershire sauce

1/4 tsp. cayenne pepper

1/4 tsp. ground nutmeg 

Directions:  Cut off and discard bony wing tips. Cut remaining wings in half.  In large bowl, combine remaining ingredients and mix well.  Marinate wings in this mixture 1 hour in refrigerator.  Grill over medium-low flame for 15-20 minutes, turning frequently.

New York “B’s” Engine-Revving Chicken Wings (Baked) Recipe

 Ingredients

1 cup cayenne pepper sauce (hot sauce)

1 teaspoon garlic salt

24 chicken drummettes

2 tablespoons butter or margarine

1 cup Original Bisquick baking mix

3/4 teaspoon onion salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

Blue cheese dressing 

Directions:  Stir together hot sauce and garlic salt until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.  Heat oven to 450 degrees F. Melt butter in jelly roll pan, 15-1/2 x 10-1/2 x 1 inch, in oven. Stir together Bisquick mix, onion salt and peppers.  Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.  Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing.  Yield: 24 chicken drummettes.

Cowboy Chicken Recipe

Submitted by: footsiebear. NJ.  

Ingredients:

1 (3 1/2 to 4 pound) chicken,

1 lemon, quartered

1 bunch fresh thyme or 2 tablespoon dried

6 garlic cloves

1 tablespoon ground pepper

Basting Sauce:

1 tablespoon butter

1/2 cup vermouth 

Directions:  Heat the oven to 500 degrees F.  Wash the chicken and pat dry. Discard the giblets. Squeeze the lemon quartered inside the chicken cavity. Place 2 of the quarters in the very back of the cavity, followed by the thyme. Lay the garlic cloves on top of the thyme, sprinkle with pepper, and add the remaining lemon quarters.  Place the chicken on its back in a roasting pan. Melt the butter in a saucepan. Remove from the heat, and stir in the vermouth. Drizzle half the mixture over the chicken. Bake 20 minutes.  Remove the chicken from the oven. Using a flat spatula and a carving fork, turn the chicken over onto its breast. Return to the oven for 20 minutes.  Remove the chicken from the oven and turn it over, breast side up. Drizzle the remaining basting sauce on top. Roast until dark golden brown all over, about 20 minutes.  Remove the chicken from the pan and transfer to a carving board. Let rest 10 minutes before slicing. Serves 4 (or 1 person 4 times all week long).

Bourbon Chicken Recipe

Submitted by: 24therd.  NY. 

Ingredients:

2 pound(s), Boneless Chicken Breasts Cut Into Bite Sized Pieces

2 tablespoon(s), Peanut Oil

1 large, Garlic Clove Crushed

1/2 teaspoon, Fresh Ginger Minced

3/4 teaspoon, Crushed Red Pepper Flakes

1/4 cup, Apple Juice

1/3 cup, Light Brown Sugar

2 tablespoon(s), Ketchup

1 tablespoon, Cider Vinegar

1/2 cup, Water

1/3 cup, Soy Sauce

1/4 cup, Bourbon  

Directions:  Heat oil in a large skillet.  Add chicken pieces and cook until lightly browned. Remove Chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.

Now for Ms. Melody’s Awesome Desserts!!  OH! Yeah!

New York “B”’s Mile-High Apple Pie 

Ingredients:

8 large Golden Delicious apples - peeled, cored and cut into 1/8 inch slices

1 tablespoon fresh lemon juice

3 tablespoons potato starch

3/4 cup white sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 cup cold unsalted butter, cut into 1/4-inch pieces

1 recipe pastry for a 10-inch double crust pie

2 teaspoons milk

1 tablespoon white sugar  

Directions:  Preheat oven to 425 degrees F (220 degrees C). Position an oven rack in the   lower part of the oven and place a baking stone on it.  Place the apples into a large mixing bowl, and toss with the lemon juice.  Stir the potato starch, 3/4 cup sugar, cinnamon, and nutmeg together in a bowl.  Roll out half of the pie crust pastry on a lightly floured surface and fit it into a 10 inch pie plate. Pile half the apples into the crust, and dot with   half of the butter. Sprinkle half of the potato starch-cinnamon sugar mixture over the apples. Pile the remaining apples into the pie plate. Sprinkle with the remaining sugar mixture. Roll out the remaining pie crust pastry, and place carefully over the apples. Pinch and crimp the edges to seal the crusts.  Use a fork to poke holes in the top crust in a few places. Brush the top crust with milk, and sprinkle with 1 tablespoon sugar.  Place the pie in the preheated oven on the baking stone. Immediately lower the heat to 350 degrees F (175 degrees C). Bake until the crust is golden brown, about 60 minutes. Check half way through the baking time, and cover the edges with aluminum foil for the last 30 minutes if necessary to prevent over-browning. Cool 3 hours on a wire rack before serving.

New York “B’s” Taffy Apple Cheesecake Pie 

Ingredients:

Filling:

2 tablespoons margarine

1/2 cup firmly packed brown sugar

4 medium apples, peeled, cored, thinly sliced (about 5 cups)

21 caramels, unwrapped

1/4 cup half-and-half

8 ounces cream cheese, softened

1/2 cup firmly packed brown sugar

1/2 teaspoon pumpkin pie spice

1 1/2 teaspoons vanilla extract

1 egg

Crust:

1 (15 ounce) Pie Crust

Topping:

1/2 cup milk chocolate chips, finely chopped

3/4 cup pecans, finely chopped

Garnish:

1 (8 ounce) container frozen whipped topping, thawed

1 teaspoon pumpkin pie spice

Directions:  In a large skillet over medium-high heat, melt butter and 1/2 cup brown sugar, stirring constantly. Add apples; cook and stir 12 to 15 minutes or until apples are caramel in color and tender. Set aside. Drain, if necessary.  In top of double boiler or in medium heavy saucepan over low heat, melt caramels and half-and-half until mixture is smooth, stirring frequently. Keep warm.  In small bowl, beat cream cheese and 1/2 cup brown sugar until light and fluffy.  Add 1/2 teaspoon pumpkin pie spice, vanilla and egg. Beat until blended.  Prepare pie crust according to package directions for one-crust filled pie using 10 inch deep-dish pie pan or 9-inch springform pan. (Refrigerate remaining crust for a later use).  Heat oven to 375 degrees F.  Fold half of caramel mixture into cream cheese mixture. Add apple mixture to remaining caramel mixture; mix well. Spoon apple caramel mixture into crust-line pan. In small bowl, combine topping ingredients; reserve 2 tablespoons mixture. Sprinkle remaining topping over apple mixture. Top with caramel cream cheese mixture.  Bake at 375 degrees F for 35 to 45 minutes or until deep golden brown and filling is set. Cool completely. Refrigerate 30 minutes or until cold. Fold pumpkin pie spice into whipped topping. Pipe or spoon mixture onto pie; sprinkle with reserved 2 tablespoons topping. Store in refrigerator.  Serves 8 to 10

New York  “B’s” Chocolate Crunch Ice Cream Pie 

Ingredients:

18 ounces chocolate wafer crumbs, divided use

6 tablespoons butter, melted

1 package wax paper

3 cups (18 ounces) semisweet chocolate chips, divided use

1 1/2 tablespoons vegetable oil

1/2 cup whipping or heavy cream

1/4 cup butter

1 teaspoon vanilla extract

8 cups chocolate ice cream 

Directions:  Preheat oven to 325*F.  In a bowl, combine half of the chocolate wafer crumbs and 6 tablespoons melted butter. Press over the bottom and up the sides of a buttered pan.  Bake for 10 minutes. Cool. Meanwhile, line a baking sheet with wax paper. Melt 1 cup semisweet chocolate chips with oil in the top of a double boiler over simmering water, stirring until smooth. Transfer to a medium bowl and mix in the remaining half of the chocolate wafer crumbs. Spread over the prepared baking sheet     and freeze until firm, about 10 minutes. Chop into pea-sized pieces; set aside.  In a saucepan, bring cream and 1/4 cup butter just to a simmer. Remove from the heat; stir in 2 cups semisweet chocolate chips and vanilla. Stir until smooth. Spread 4 cups chocolate ice cream (or any flavor) in the crust. Sprinkle half of the reserved chocolate wafer crumb mixture on top. Spread 4 cups chocolate ice cream on top and sprinkle the remaining chocolate wafer crumb mixture on top. Serve with the cream sauce mixture on top.   Makes 8 servings. 

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