Monday, May 31, 2010

Wood fired ribs and a new chef!

Amanda took over our wood fired oven and she created amazing ribs with diced potatoes in sweet cream butter! Watching her keep the fire going and handle the ribs being moved around in the oven with Karl's welding gloves was priceless! She even had the black marks on both shoulders that Karl seems to have every time he makes pizza. The best part was I spent the day relaxing by the pool and there was no clean up involved. No, I am sorry the best part was the ribs! The recipe for the ribs came from K.C.'s friend Frank. He made the ribs on his grill for Amanda and K.C. at his home in Philadelphia after a concert they attended. I am really impressed with his cooking and I am sure it came from his Mom and her great cooking skills! The recipe for the potatoes is from my BFF Cathy. She makes the same potatoes on the grill and adds broccoli and mushrooms with clams. We have it every year at her lake house for the 4th of July. She will be so happy that I spelled her name with a "C" instead of a "K" like I always do!
I love how a recipe and who shared it with you and where you first enjoyed it brings great memories back of the fun time with friends and family. I keep telling "M'', Amanda's friend spending time with us this summer, how she will always remember us when she eats pizza as the crazy food obsessed family with a brick oven in their backyard! I hope you try our recipes in your brick oven and make some wonderful memories with good friends and family! I think the entertaining part of having a wood fired oven is truly the best part. We have had more fun and more people in our yard with the oven then we ever had before.
I would love for you to leave some comments for me if you have a brick oven and if you don't have a brick oven I know where you could get one!

Amanda's Oven Technique

To get the oven to temperature Karl and Amanda started a fire and brought the oven to white hot ( The oven turns completely white. This is how you tell the oven is ready for pizza). They let the fire burn down to hot coals with the flame reaching about a 1/4 of the way up the oven side and a temperature of 300 for the 7 hours the ribs cooked. Amanda moved the rib packets around about every 1/2 hour and the potato packets she kept away from the fire. The fire was kept to the side and she added wood and natural charcoal as needed to maintain the 300 temperature. She baked everything for about 7 hours while we relaxed by the pool.

Potatoes and Sweet Cream Butter by Cathy

Dice Potatoes ( 1 or 2 per person)
Slice sweet onion ( 1 for 2 or 3 persons)
dot with sweet cream unsalted butter (about 2 Tbs per packet)
salt and pepper to taste and wrap in individual foil
Cathy adds broccoli,mushroom and clams and cooks on her grill
we placed in the oven and let them roast all day

Ribs by Frank

(this is for 2 racks of ribs)

The Night Before

Rub Concoction
About a cup of brown sugar
Around 1/4 cup of salt
About 2 tablespoons of garlic powder
A Tablespoon of black pepper
2 tablespoons of "Mrs Dash" seasoning
1 tsp - 1 tbs of cayenne pepper to taste

- Combine all ingredients, set aside
-Place ribs in tinfoil boats, so that you can place the ribs in, and have the bottom be waterproof and top be able to crimp around them

-Rub ribs thoroughly with concoction and seal them into the tin foil boats, leaving one end completely crimped, and the other able to be opened to pour "sauce" in.
-Double or triple layer foil to prevent leakage.

Day of Baking

1 cup apple cider vinegar
1 cup apple juice
1 package onion soup mix

- Mix "sauce" together and distribute between the foil boats (little more for the bigger, less for the smaller obviously)
- Crimp ends together

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