Smoked Ribs

This is for 2 racks of ribs. Baby back ribs, while smaller, are more tender and are best suited to this recipe. Larger rib varieties will require more smoke/braising time.

Wash ribs thoroughly and pat dry with paper towels.  Remove membrane from the back of the ribs. Brine overnight.

Prepare a double recipe of Dry Rub.  Brush the ribs lightly with oil on all sides.  Sprinkle each side generously with the rub.  Pat the dry rub into the meat.  Refrigerate the ribs for a minimum of 1 hour.

Heat smoker to ~250° and add wood chips.  Place a drip pan under the ribs and fill with approximately ½” of water or beer (add fresh herbs if desired).  Place ribs on a v-rack over indirect heat and close the lid to the smoker.  Allow to smoke at ~250° for two hours.

After two hours on the smoker, individually place the rib racks on a sheet of heavy duty foil and create a “pouch” of foil around each.  If desired, pour approximately ¼ C of Braising Liquid into each foil packet.  Wrap tightly and place the ribs back on the smoker or in an oven and allow to braise for at least one hour (two is better) at 200° – 250°.

Once cooked through remove the ribs and allow to rest, wrapped in a towel, in an insulated cooler for a minimum of one hour. If desired, you can finish them on the grill with BBQ Sauce.  Coat the ribs with sauce and cook them over direct high-heat (grill or broiler) until the sauce is thoroughly cooked in to the meat.

Crawfish Table Number Deux.

In 1994 my brothers an I designed and built a crawfish table (well… adapted a picnic table design, to be honest) — a table made for the intent of standing at and eating crawfish.  Once a pot of bugs was done boiling, it was hoisted up and dumped out onto the table, an inner and outer rail keeping them corralled onto the table-top. Folks bellied up to the table and ate their fill without the need to grab a pile and go find somewhere else to settle in.  While eating, the shells were pitched through a hole in the center directly into a garbage can, rather than making a pile of them to be dealt with later.

Like all of the outdoor furniture we built, it was a heavy, solid, sturdy, beastly monstrosity — anything worth building, was worth overbuilding. Made from pressure treated 2x lumber, it would withstand the elements and insects. It was coated with more than five layers of outdoor polyurethane to help protect it from the crawfish, and us from the chemicals used to treat the wood. Our little furniture “company” was known as Hurricane Furniture (prophetic, I know!), on the premise that come a hurricane or tornado, you should abandon your home and seatbelt yourself into our outdoor furniture — you’d be safer (“tornadoes just bounce right off of our shit”).  It was branded with our signature logo — literally branded — burnt right into the wood.

This table saw eleven years of life in the sun, rain, heat, humidity and cold. Eleven crawfish seasons this table was put to use, occasionally hauled from house to house as needed. It stood the test of time. It was damn near indestructible.

Damn near.

It didn’t give up without a fight.  Oh no. When I evacuated for Katrina, I put it in front of my garage door to ensure the wind wouldn’t blow it open. It was a silent sentinel, a guardian of my tools. The storm hit and I was the lucky recipient of 9′ of water on my street. That foul, acidic water didn’t recede for more than a week, and the table was beneath it the whole time. Upon my return I found it, just about where I left it in front of my garage door and still holding it closed, only it had tipped over onto it’s side and turned 90 degrees. It was still intact, but the table-top had warped and twisted and it was fouled with dirt, the borderline bulletproof polyurethane coating eroding away from the wood. Sadly, the table was ruined beyond future use.

After the storm I moved to Austin, carting my meager surviving possessions with me. Among them was my crawfish boiling pot and burner… they were in the garage attic, and had survived high and dry. I vowed to return to my duties as boil-master some day, but unfortunately that was hard to do in an apartment.

It took a few years, but eventually I got back into the groove — there are live crawfish to be had in Austin, the best ones being trucked in from Lake Charles for pickup on Saturdays during the season. I host a boil a year now, and generally act as boil-master for at least one other hosted by friends, sometimes two. I missed it, dearly. It’s a lot of work, but it’s in my very bones. It calls to me. It reminds me of home, family, and good times. It allows me to make more good times, and carry on healing bits and pieces of my soul.

But, there has been a big, overbuilt table-shaped hole these last seven years. The absence of the crawfish table has not gone unnoticed, or unlamented. I’ve had a yard of my own for it to live in for many years, but hadn’t had the opportunity to build a new table.

Until now.

I knuckled down, and made a new one this year. It took a little digging to find the original designs I had, and some CSI-like action — oh yes, I was a clever motherfucker, for the original designs were done in CorelDraw v3, and nothing opens those any more, not even CorelDraw. Using a hex editor I was able to extract the shopping list and some basic notes I had jotted down. I was also able to see the postage-stamp sized preview to determine that I used five boards for the table-top, giving me the overall dimensions — 3’x5”.

I redesigned the table digitally (in a format that is more universal and likely to stand the test of time). I kept the same basic design and expanded the table-top to 4’x6′. I tweaked the height a bit. I also changed the way the inside rail fastens to the table — from pegs in holes, to a routed recessed area. I’ve also added a removable second tier table made of PVC that can be used to put drinks, paper towels, etc, replacing the paper towel rods drilled into the outside rail, and the car-window drink holders as well.

All the while I was cutting and assembling the lumber, my brain kept whiplashing back to 1994, and building the original table with my brothers. It made me smile for the connection to the past and to my family, and a little melancholy to think of the distance between us now, both physical and emotional — one more thing to thank Katrina for. All the while I was sitting underneath the giant wooden hulk, brushing on polyurethane, I was reminded of how much I despised getting that lovely crick in my neck the last time, and how much — after five days — I was getting damned tired of the smell of it.

But most of all, through all of the table construction, the thoughts looming largest in my mind were: I hope I do this justice, I hope this lives up to what we had created before… I hope I do my brothers proud.

They taught me well, those knuckleheads did. We didn’t always get along, and we never quite knew how to show healthy affection for one another other than through incessant teasing and verbal sparring, but they knew how to create, and they passed that on to me. When there was sawdust in the air, all was right with the world.

Here are the fruits of my labors, and I can’t wait to put it to the test in a few weeks time. I was even sent our brand so that I could properly mark anything I build, proclaiming it properly built in the finest tradition of Hurricane Furniture.

And here are three of the jackasses that helped make me the jackass that I am today. Love you all.

Chicken Paprikash

  • 2 LBS boneless, skinless chicken thighs
  • 1 LG onion (diced)
  • 8 cloves garlic (minced)
  • 8 OZ carrots (sliced into coins)
  • 8 OZ mushrooms (sliced)
  • 1 C sweet corn (optional)
  • 3 TBS paprika
  • Salt and pepper
  • 3 C chicken stock
  • Cornstarch slurry
  • 1 C sour cream (or full-fat plain yogurt)
  1. To make the chicken paprikash, season (generously) the chicken with salt, pepper, and the paprika.
  2. Brown the chicken over medium heat on all sides then remove from pan.
  3. Add the onions and carrots and allow onions to soften and go translucent.
  4. Add the garlic and saute until fragrant – 1 to 2 minutes.
  5. Add a little of the chicken stock and deglaze the pan.
  6. Return the chicken to the pot. Add chicken stock to just cover the chicken and vegetables. Add the mushrooms.
  7. Bring to a simmer and reduce the heat to low. Cover, and simmer for 30 minutes, or until the chicken is tender.
    • Slow Cooker: cook covered over low for 6 to 8 hours instead.
  8. Remove the chicken from the pot. Return to a simmer and add cornstarch slurry in small amounts while stirring until the desired consistency is obtained.
  9. Add the sour cream (or yogurt) and mix well.
  10. Once the chicken has cooled a bit, shred or chop coarsely then return to the pot.
  11. Serve over pasta or rice.
  12. Sprinkle with paprika and enjoy.

Yields 8 servings.

Another option is to add dumplings to the gravy after adding the sour cream and returning the chicken to the pot. Serve over the dumplings.

Calories: 241 kcal | Total Fat: 11 gr | Saturated Fat: 6.1 gr | Cholesterol: 218 mg | Sodium: 232 mg | Carbs: 7.9 gr | Fiber: 1.6 gr | Sugars: 3.4 gr | Protien: 27.6 gr

Green Pea Pesto

1½ C (~1½ LB peas in pods) fresh peas or a 10 OZ package standard frozen peas (defrosted)
4 garlic cloves
2 TBS pine nuts (toasted and cooled)
⅓ C finely grated parmesan cheese
¼ TSP salt
Pepper to taste
⅓ C olive oil

Prepare an ice bath in a large bowl filled with ice water. Bring a small saucepan of lightly salted water to a boil. Add peas and cook for ~2 minutes (this leaves them with a bit of structure). Drain peas then add them to the ice bath and allow to cool, then drain again.

Whirl the peas in a food processor with garlic, pine nuts, parmesan, salt and pepper until smooth — ~2 to 3 minutes — scraping down the bowl as necessary. With the processor running, drizzle in olive oil and blend until consistently creamy.

General Tso’s Chicken – browneyedbaker.com

Marinade & Sauce:

  • 1½ C water
  • ½ C hoisin sauce
  • ¼ C white vinegar
  • 3 TBS soy sauce
  • 3 TBS sugar
  • 2 TBS cornstarch
  • 4 boneless, skinless chicken breasts (~1½ pounds) (cut into 1-inch pieces)
  • 1 TBS vegetable oil
  • 4 garlic cloves (minced)
  • 2 TBS grated fresh ginger
  • ½ TSP crushed red pepper flakes

Batter & Frying:

  • 3 egg whites
  • 1½ C cornstarch
  • ½ C all-purpose flour
  • ½ TSP baking soda
  • 1 TSP salt
  • 4 C vegetable oil

Prep Time: 1 hour 15 minutes – Cook Time: ~10 minutes

  1. To make the marinade, whisk the hoisin sauce, vinegar, soy sauce, sugar, cornstarch, and water in a bowl. Of this mixture, place 6 TBS into a ziplock bag and add the chicken. Seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.
  2. While the chicken is chilling in the marinade, heat the 1 TBS of vegetable oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and red pepper flakes until fragrant. Add 2 C of the marinade to the skillet and simmer, whisking constantly, until the mixture is dark brown and thickened. Remove from heat, cover and keep the sauce warm.
  3. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy, set aside. Combine the cornstarch, flour, salt and baking soda in a ziplock bag and combine well. Drizzle the remaining marinade mix in, seal the bag, and rub into the dry components until it is fully combined and resembles coarse meal.
  4. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, shaking the bag to coat thoroughly. Transfer the coated chicken to a plate and repeat with the remaining chicken.
  5. Heat the oil to 350° in a 5 QT dutch oven over high heat. Fry the chicken in thirds until golden brown, ~3½ minutes. Transfer the cooked chicken onto a rack to drain. Return the oil to 350 degrees before frying again. Repeat with the remaining chicken.
  6. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve.
  7. If so desired, garnish with 1 – 2 green onions, thinly sliced.

Yields 4 servings.

Calories: 621kcal, Carbohydrates: 86g, Protein: 43g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 109mg, Sodium: 1696mg, Potassium: 778mg, Fiber: 2g, Sugar: 18g, Vitamin A: 155IU, Vitamin C: 3.5mg, Calcium: 30mg, Iron: 2.3mg

https://www.browneyedbaker.com/general-tsos-chicken-recipe