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Archive for January, 2012

Another Country Ham

Yeah, that's me.

I once again had the pleasure of spending four days preparing a country ham. For the long story, click here.  But the short story is this: That was one delicious bomb of salt.

Frankly, I can’t help but think a Country Ham is perhaps too salty for most people, even with the 3 days of “un” brining.  During dinner, I spent more time than I should admit staring at people to see if they really liked eating it, or they were just grinning and bearing it. Since the ham mostly disappeared, I’ll assume the former. But if you haven’t had a Country Ham before, just remember, you’ve been warned. 

 

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(Not Really) BBQ Meatloaf

Meatloaf. BBQ Sauce. Bacon on top. So what if it was cooked in an oven?

I was looking to see what to barbecue this weekend, when I discovered a recipe for a BBQ Meatloaf. Upon further review, it was really just a meatloaf with a bucket of barbecue sauce in it.

But I like barbecue sauce. And bacon, which was on the ingredients list.  So, what the heck, I made it, and it was pretty darn good.  Here you go…

  • 2 pounds ground beef
  • 3/4 pound sausage
  • 1 onion, chopped
  • 2 carrots, shredded
  • ¼ tsp Sage
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½  tsp garlic powder
  • 3 eggs
  • 1 tablespoons brown sugar
  • 1 cup Show Me BBQ sauce (or whatever sauce you prefer)
  • 3/4 cup rolled oats, or more if desired
  • 3 slices bacon

Mix all the ingredients, except the bacon.  Put into a loaf pan, and place the strips of bacon on top. Cook at 375 for an hour. Drizzle with a little extra sauce, and set to broil. Watch closely, and broil just to get the bacon nice and crisp on the edges.

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The Ribs at St. Clouds

Earlier this week, St. Clouds was cooking for charity. Proceeds for dinner went to College Access Now. The more you ate, the bigger the donation.  So it was “Hellooooo slow cooked ribs” because hey, it wasn’t about me! It was for the kids!

St Clouds is my favorite neighborhood restaurant. It’s the sort of place you want to go every night of the week. Friendly, warm, great food, and they serve pretty mean cocktail if you manage to leave the kids at home.

After going to St. Clouds probably 100 times over the past few years, I’ve never ordered the ribs because St. Clouds, while awesome, is definitely not a barbecue place. In fact, their ribs are not barbecued at all, but slow cooked in the oven, which breaks my ever-clogging heart.

But this was for the kids! For the KIDS!

I finally ordered the ribs knowing I was doing it for a good cause.

So, here’s the verdict: St. Clouds serves remarkably good oven cooked ribs. Big, meaty, tender, and not overly sauced, I’d recommend them to anyone. They’re served with yummy greens and an out-of-the-ordinary, slightly spicy corn bread.  I was impressed with the flavor (and the portion size), and I’ll have to think about it, but I’m not sure I’ve had better ribs that were cooked in an oven.

Sure, like most oven-cooked ribs, they lacked the smokiness of ribs off the barbecue. But, I’ll definitely order St. Clouds’ ribs again.  They’re really good. Really, really good.

Thanks (again) St. Clouds.

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