Pork Ribs on the Big Easy
First ribs on the Big Easy were awesome! First I peeled the membrane from the backside. (Margo had already cut these in half before I started). I then cut a slit in between the first and second rib for the hanger. Hung them on the basket (meat side towards the...
Prime Rib in the Big Easy
This was my first cook on the Big Easy SRG. And while it was not perfect, it was AWESOME! Leave the bone in and leave the fat on. Salt heavily and leave in refrigerator for a least a couple of hours. Let it sit out and warm before cooking. At least 2 hours. So after...
Tammy’s West Virginia Chili Dogs
This is evidently a gourmet delight in West Virginia! LOL That is where Margo first had one and has been making them ever since. You will need: 1 1/2 lb ground beef 3/4 tsp salt 1/2 tsp black pepper 1 1/2 tsp red pepper flakes 1 1/2 tsp chili powder 1 cup water 1/2...
Grilled Kabobs
I never had kabobs before Margo. Now I can’t get enough of them! The nice thing is that you can put anything on them that you have or like. We used to put Sweet Baby Ray’s sauce on them towards the end. It was OK, but I always thought that something else...
The Perfect Steak
The perfect steak is different things to different people. To me it is rare and juicy on the inside and a little charred on the outside. I am shooting for a reverse seared steak. For this try I used a rib eye. Margo will only eat filet, so I may have to adjust when...About the Cooks
Margo and Bob have been cooking together since 1996. Margo, of course, is the queen of the kitchen!
