Close your eyes, picture it...crystal clear turquois waters, palm trees bending to the warm breezes that envelop your body, the sound of birds singing so sweetly with the beckoning smell of something sizzling on an open fire pit while sucking down a cold summery glass of sangria, aaahh, now that's what I'm talkin' about!! Okay, wake your ass up & snap out of it, that's somebody else's life! WE are heading to the freezer for a dose of reality so let's check it out. We're still doing a cold summery glass of sangria by the way :) I see a few things which gives us many options. All kinds of things to choose from so tonight but I think I'll use two different meats and create something remarkable, chicken thighs & chorizo sausage..."Quick & Tasty Paella"...Love, love, love this dish!
This is what I have:
1. 4-6 boneless skinless chicken thighs (breasts can be used too if you like dry chicken)
2. 1lb chorizo sausage cut into 1/2 in medallions
3. 1 10oz pkg yellow rice, cooked according to pkg directions (chicken stock instead of water
adds flavor)
4. 1 can of young baby peas, drained (I like LeSeur but 9 ounces of frozen, thawed is good also)
5. 1 med onion, chopped
6. 2 tsp Adobo seasoning
7. butter or margarine and lots of it!!
8. pimento pcs (optional, it looks pretty & adds good flavor)
We can still take our minds to a beautiful someplace, with a full glass of sangria and a hefty bowl of paella...let's do this!!
Grab a large, deep skillet. Heat it on med heat and drop a couple of teaspoons of butter around the bottom to melt. Toss in the onion. Cook for just a couple mins then put your thighs in the pan
(ouch). Sprinkle Adobo seasoning on everything and cook chicken 3-4 mins on each side until no longer pink when you cut into it. Add the sausage and cook just till chorizo is warmed through. Remove chicken, sausage & onions from skillet. Lower heat to simmer. Spread cooked yellow rice evenly around the bottom of the skillet. If you are using pimentos, mix them in with the rice now (I use the leftover pimentos from the green olive jar when I have them...no waste here, plus they add a flavor that I love) Place the chicken, sausage & onion evenly over the top of the rice. Dig a round well (about 3-4 inches around) right in the middle of the rice mixture. Pour the drained peas right in the middle of this gorgeous masterpiece. Drop a several globs of butter over the peas and rice. Cover. Heat long enough for the peas to heat through and the butter to melt. Serve with a large serving spoon right out of the skillet...delectable!!! With some buttered Cuban bread and some more sangria, what the hell else do ya want??? Life is good and so DERN TASTY!!!
Wednesday, May 28, 2014
Wednesday, May 21, 2014
'Portobello Pizzas'
Now that grilling season is in our face, our minds take us back to those luscious, smoky memories & damn mosquitos...I find myself spraying massive amounts of smelly Off all over my body, pouring an extra large glass of frosty, cold beer (a light beer, I must keep my fat sexy :) and it's out to fire up the grill. Wait, WHOOA Nelly...what's the freezer got in store for us?? Sticking my head in the icebox, (ooh, nice and cool) I don't see a whole lot but I do have a little frozen block of 'meatloaf mix' (ground pork & ground beef smooshed together) so with that and what I've got in the fridge, we can grill our ass off (if only)!! Our cookout meal tonight will be 'Portobello Pizzas'! DANG, don't that sound scrumptious?? This is what I've got:
1. 4 lrg Portobello mushrooms (stems removed & gills scraped out)
2. about 1lb (a little less or more won't matter) ground meat (I've got the meatloaf mixture but
ground beef or turkey is also just as awesome)
3. 4 lrg raw onion 'rings' (bell pepper 'ring' also very tasty)
4. 3/4 cup marinara sc. (whatever kind of pasta or pizza sc you have is perfect)
5 1/2 cup shredded mozzarella cheese (lo-fat if you really think it will help anything)
6. 1/2 tsp oregano
7. 4 tablespoons parm cheese
8. veg oil, olive oil or cooking spray - up to you!
Start with another ice cold one THEN light the grill to med-high heat. Meantime, crumble and
brown your meat. Drain. Add the sauce and oregano. Simmer on low for a few mins while you set
out 4 squares of alum foil (a little bigger than the mush caps are). Brush or spray oil on the top of
mush caps and place each one, top down, on each piece of alum foil. Fill each cap with meat mixture
then place your onion (or pepper) ring on top. Spoon a 'good' spoonful or two of mozz cheese inside
the ring and sprinkle with parm cheese. (sky is the limit for toppings...sliced blk olives, pepperoni,
jalapenos, whatever you fancy)! Now loosely wrap each cap with another piece of foil and place on
the grill. Lower heat to medium (350 degrees) and cook for approx.10-12 mins until mushrooms are tender. So little clean-up, LOVE IT!!! Fill up your glass, fix a little cucumber, onion and tomato salad & life is good! Mucho DERN TASTY...Such fun :)
1. 4 lrg Portobello mushrooms (stems removed & gills scraped out)
2. about 1lb (a little less or more won't matter) ground meat (I've got the meatloaf mixture but
ground beef or turkey is also just as awesome)
3. 4 lrg raw onion 'rings' (bell pepper 'ring' also very tasty)
4. 3/4 cup marinara sc. (whatever kind of pasta or pizza sc you have is perfect)
5 1/2 cup shredded mozzarella cheese (lo-fat if you really think it will help anything)
6. 1/2 tsp oregano
7. 4 tablespoons parm cheese
8. veg oil, olive oil or cooking spray - up to you!
Start with another ice cold one THEN light the grill to med-high heat. Meantime, crumble and
brown your meat. Drain. Add the sauce and oregano. Simmer on low for a few mins while you set
out 4 squares of alum foil (a little bigger than the mush caps are). Brush or spray oil on the top of
mush caps and place each one, top down, on each piece of alum foil. Fill each cap with meat mixture
then place your onion (or pepper) ring on top. Spoon a 'good' spoonful or two of mozz cheese inside
the ring and sprinkle with parm cheese. (sky is the limit for toppings...sliced blk olives, pepperoni,
jalapenos, whatever you fancy)! Now loosely wrap each cap with another piece of foil and place on
the grill. Lower heat to medium (350 degrees) and cook for approx.10-12 mins until mushrooms are tender. So little clean-up, LOVE IT!!! Fill up your glass, fix a little cucumber, onion and tomato salad & life is good! Mucho DERN TASTY...Such fun :)
Wednesday, May 14, 2014
Summer will be here in a blink of an eye (I know...it's hot as hades already but uh by the way, this IS Florida, what do ya want anyway)? So, in celebration of sweat and heat stroke, let's do something summery, let's get the blender out, fix a frosty, tropical little (or big) tasty, boozy treat and head over to the freezer to check out what's in store for us and our summer feast. Oh wow, I get it & it's fantastic...a crab boil!! Yup, our 1st crab boil of the summer - how simply tantalizing!
This is what I've got...
1. 2lb bag frozen crab legs (no need to thaw)
2. 1 14oz pkg sausage cut into 1/2 in slices (I have kielbasa in the fridge but you use what you
like)
3. 1lb lrg shrimp, tail on (cleaned and de-vained)
3. 1lb potatoes cut into large chunks
4. 4 ears sweet corn cut into 2in pieces
5. 1 red onion, quartered
6. 2 32oz cartons reduced sodium chicken broth (your crab boil will be way to salty if you use reg
broth, trust me)
7. 1 12oz can light beer (use light, trust me again)
8. 1/4 cup Old Bay seafood seasoning
9. 4 cups water
10. 4-5 bay leaves
11. a little veg oil for the bottom of the pan
12. pepper, as much as ya like
This has got to be one of the easiest and DERN TASTIEST recipe you will ever make, plus
it's great for a crowd...your company will LOVE you!! Crank up the blender one more time, grab a large stockpot and let's get crabby!!
Drizzle a couple teaspoons of oil into your stockpot and heat on med - high heat.
Brown the sausage. Dump in the broth, water, beer, seafood seasoning, some pepper and bay leaves.
Stir it up then throw in the corn, potatoes & onion. Bring to a boil. Reduce heat.
Simmer, uncovered for about 20-25 mins until the potatoes are just tender.
Add the crab then after about 5 mins toss in the shrimp. Cook just long enough to heat the shrimp
(don't overcook the shrimp...YUCKY)! Drain and remove bay leaves.
Now ladle all that fabulousness into some big ol' bowls & with butter and some crusty bread,,,
have at it!!! A few more tropical drinks and you'll swear your at the beach :) Out of control and
simply...DERN TASTY!!!
This is what I've got...
1. 2lb bag frozen crab legs (no need to thaw)
2. 1 14oz pkg sausage cut into 1/2 in slices (I have kielbasa in the fridge but you use what you
like)
3. 1lb lrg shrimp, tail on (cleaned and de-vained)
3. 1lb potatoes cut into large chunks
4. 4 ears sweet corn cut into 2in pieces
5. 1 red onion, quartered
6. 2 32oz cartons reduced sodium chicken broth (your crab boil will be way to salty if you use reg
broth, trust me)
7. 1 12oz can light beer (use light, trust me again)
8. 1/4 cup Old Bay seafood seasoning
9. 4 cups water
10. 4-5 bay leaves
11. a little veg oil for the bottom of the pan
12. pepper, as much as ya like
This has got to be one of the easiest and DERN TASTIEST recipe you will ever make, plus
it's great for a crowd...your company will LOVE you!! Crank up the blender one more time, grab a large stockpot and let's get crabby!!
Drizzle a couple teaspoons of oil into your stockpot and heat on med - high heat.
Brown the sausage. Dump in the broth, water, beer, seafood seasoning, some pepper and bay leaves.
Stir it up then throw in the corn, potatoes & onion. Bring to a boil. Reduce heat.
Simmer, uncovered for about 20-25 mins until the potatoes are just tender.
Add the crab then after about 5 mins toss in the shrimp. Cook just long enough to heat the shrimp
(don't overcook the shrimp...YUCKY)! Drain and remove bay leaves.
Now ladle all that fabulousness into some big ol' bowls & with butter and some crusty bread,,,
have at it!!! A few more tropical drinks and you'll swear your at the beach :) Out of control and
simply...DERN TASTY!!!
Wednesday, May 7, 2014
No time this week for shopping, God only knows what we can find in the freezer tonight sooo -
we grab a glass of pinot grigio, head over to the freezer and keep the fingers crossed! Aaaahh,
figures...PEAS, yes I said a bag of frozen PEAS - no meat, just PEAS!!! Oh brother, relax, it's okay, don't be a titty baby! As long as we got the goods in the cupboard...we can do anything!!! So, we refill and take a stroll around the kitchen island. Take a little glance into the cupboard and hell yeah,
I see exactly what we're going to do...what joy :) It's 'Mushroom, Pea and Pasta Marsala" This is what I've got...
1. 1lb cooked pasta (I have small shells but if I had ditalini, I would use those)
2. 1lb cleaned & chopped mushrooms, whatever kind ya like
3. 1 cup dry Marsala wine
4. 1/2 lb artichoke hearts (I have the cans but frozen would probably be better)
5. 3/4 cup grated parm cheese (or a little more if you love it)
6. 1/2 cup heavy cream (milk is okay but it's gonna be a little thin)
7. 1 small chopped onion
8. 8oz frozen peas, thawed preferably
9. some olive oil for the pan
10. a handful of chopped parsley
11. salt & blk pepper to taste
Alright, that's enough already!! MORE WINE!!! K, now drizzle 2 or 3 tablespoons of olive oil in the bottom of a large, deep ( gosh, AGAIN, so nasty) skillet. Heat on med-high for a few mins then
add the onions. After about a minute or two, add the mushrooms, peas and a good pinch of salt.
Cook 8-10 mins until the mushrooms have cooked down. Pour the Marsala over the shrooms &
cook about 5 mins or so until most of the wine has evaporated. Add the pasta to the mushroom mixture. Stir it up a bit then add the artichoke hearts, parm cheese and cream (if it doesn't look
creamy enough for you, add a little more cream). Cook for about 5 minutes or until the artichoke
hearts are heated through. Stir in the pepper then taste for seasoning. Sprinkle parsley over the top,
toss it around a bit and be prepared for ecstasy (oooh, sounds groovy)! This DERN TASTY recipe
is brought to you by...ME :) Have a fantastic week!!!
we grab a glass of pinot grigio, head over to the freezer and keep the fingers crossed! Aaaahh,
figures...PEAS, yes I said a bag of frozen PEAS - no meat, just PEAS!!! Oh brother, relax, it's okay, don't be a titty baby! As long as we got the goods in the cupboard...we can do anything!!! So, we refill and take a stroll around the kitchen island. Take a little glance into the cupboard and hell yeah,
I see exactly what we're going to do...what joy :) It's 'Mushroom, Pea and Pasta Marsala" This is what I've got...
1. 1lb cooked pasta (I have small shells but if I had ditalini, I would use those)
2. 1lb cleaned & chopped mushrooms, whatever kind ya like
3. 1 cup dry Marsala wine
4. 1/2 lb artichoke hearts (I have the cans but frozen would probably be better)
5. 3/4 cup grated parm cheese (or a little more if you love it)
6. 1/2 cup heavy cream (milk is okay but it's gonna be a little thin)
7. 1 small chopped onion
8. 8oz frozen peas, thawed preferably
9. some olive oil for the pan
10. a handful of chopped parsley
11. salt & blk pepper to taste
Alright, that's enough already!! MORE WINE!!! K, now drizzle 2 or 3 tablespoons of olive oil in the bottom of a large, deep ( gosh, AGAIN, so nasty) skillet. Heat on med-high for a few mins then
add the onions. After about a minute or two, add the mushrooms, peas and a good pinch of salt.
Cook 8-10 mins until the mushrooms have cooked down. Pour the Marsala over the shrooms &
cook about 5 mins or so until most of the wine has evaporated. Add the pasta to the mushroom mixture. Stir it up a bit then add the artichoke hearts, parm cheese and cream (if it doesn't look
creamy enough for you, add a little more cream). Cook for about 5 minutes or until the artichoke
hearts are heated through. Stir in the pepper then taste for seasoning. Sprinkle parsley over the top,
toss it around a bit and be prepared for ecstasy (oooh, sounds groovy)! This DERN TASTY recipe
is brought to you by...ME :) Have a fantastic week!!!
Wednesday, April 30, 2014
I do believe the time has come for a little something pizza-ish. That's what I'm in the mood for, what do ya say? It's been a long while since I've had anything 'pizza' so pour an ice cold one and...
on to the freezer!! Aaahh, nothing but chicken thighs AGAIN!! It's okay, don't freak, I have everything under control (yeah, right ha :) We will have "Pizza Chicken Bake" to satisfy the soul
(and the taste buds) mmmmmm, can't wait! Taking a little gander around the kitchen,
this is what I've got:
1. 4-6 (depending on the size) boneless, skinless chicken thighs
2. 12-15 slices of pepperoni (if you have some Italian sausage, groovy)
3. 8oz mozzarella cheese (slices or shredded, makes no difference to me)
4. 15oz of your fave pizza or pasta sauce
5. garlic powder
6. parmesan cheese, as much as ya like
7. a little olive oil or cooking spray
8. sliced blk olives (optional, but I love em')
Now this is what we'll do:
Turn the oven on to ___degrees (fill in the blank, hehe) and fill up your glass, NOW COOK!
Drizzle a little olive oil (or spray with cooking spray) around the bottom of an 8x8 baking
dish. Spread your thighs (gosh, the filth) flat on a plate and sprinkle each one on both
sides with a good amount of garlic powder and pepper. Sprinkle only lightly with salt
(the cheese has plenty already). Spread a teaspoon or two of pizza sc on the bottom of
the baking dish. Place the chicken in the dish then top the thighs with pepperoni slices
sharing the slices evenly (be fair to all chicks :) Carefully cover the whole shebang with
the rest of the sauce. Top each piece of chicken with mozz cheese and sprinkle the blk
olive slices over it all if your using them. Shake the parm cheese over the top & cover.
Bake on 350 degrees for 30-35 mins (until chicken juices run clear) Uncover and add
more cheese if you love cheese like we do! Fix you a little salad, another cold one and
you are in like flint with this DERN TASTY delight!!! Thanks guys :)
on to the freezer!! Aaahh, nothing but chicken thighs AGAIN!! It's okay, don't freak, I have everything under control (yeah, right ha :) We will have "Pizza Chicken Bake" to satisfy the soul
(and the taste buds) mmmmmm, can't wait! Taking a little gander around the kitchen,
this is what I've got:
1. 4-6 (depending on the size) boneless, skinless chicken thighs
2. 12-15 slices of pepperoni (if you have some Italian sausage, groovy)
3. 8oz mozzarella cheese (slices or shredded, makes no difference to me)
4. 15oz of your fave pizza or pasta sauce
5. garlic powder
6. parmesan cheese, as much as ya like
7. a little olive oil or cooking spray
8. sliced blk olives (optional, but I love em')
Now this is what we'll do:
Turn the oven on to ___degrees (fill in the blank, hehe) and fill up your glass, NOW COOK!
Drizzle a little olive oil (or spray with cooking spray) around the bottom of an 8x8 baking
dish. Spread your thighs (gosh, the filth) flat on a plate and sprinkle each one on both
sides with a good amount of garlic powder and pepper. Sprinkle only lightly with salt
(the cheese has plenty already). Spread a teaspoon or two of pizza sc on the bottom of
the baking dish. Place the chicken in the dish then top the thighs with pepperoni slices
sharing the slices evenly (be fair to all chicks :) Carefully cover the whole shebang with
the rest of the sauce. Top each piece of chicken with mozz cheese and sprinkle the blk
olive slices over it all if your using them. Shake the parm cheese over the top & cover.
Bake on 350 degrees for 30-35 mins (until chicken juices run clear) Uncover and add
more cheese if you love cheese like we do! Fix you a little salad, another cold one and
you are in like flint with this DERN TASTY delight!!! Thanks guys :)
Wednesday, April 23, 2014
So, you think you have it tough? So you think your life sucks...well GET OVER IT! It's spring time for heaven's sake. Time to rejoice, time for a new beginning, time for a drink and to check the freezer! Now... you see, isn't everything a little better? A drink and some more freakin' hamburger meat out of the freezer, this is what I call wondrous!! YOWZA, we're doin' 'Simple Shepherd's Pie'!
This is what I've got:
1. 2lbs ground beef (ground turkey really doesn't taste so great in this recipe but if you want to
use it then who's stoppin' ya)!
2. 2 jars of beef gravy, 1 beef & 1 mushroom instead would be tasty too (you can use gravy
packets if you've got em')
3 1/2 cup chopped onion (like mushrooms? Slice up a few and sling them in there)
4 1-1 1/2 cups of frozen mixed veggies (thawed is best)
5. Approx 3 cups mashed taters (real ones, fake ones, depending on how
lazy your feeling :)
6. butter or marg
7. salt, pepper & paprika
Here's what we'll do...enjoy another drink and get to cookin'!
Preheat the oven to 350 degrees (WHAT? The hell you say)!
In a large, deep skillet, brown ground meat until no longer pink. Drain.
Toss all the veggies in with the meat and add a little glob of butter.
Sprinkle a little salt (gravy has lots of salt already) & a good amount of pepper.
Cook a few mins until vegetables are softened then add the gravy.
Stir it around a bit until gravy warms through then spoon mixture into a greased 2-qt
casserole baking dish. Top meat mix with your prepared mashed pots. Spread taters evenly
over everything, Dot the potatoes with little blobs of butter and sprinkle with paprika.
Bake, uncovered, for 30-35 mins until heated through and bubbly. You don't really need
anything with this meal but do what the hell you want because it is of course...
DERN TASTY!!! Good Eatin' :)
This is what I've got:
1. 2lbs ground beef (ground turkey really doesn't taste so great in this recipe but if you want to
use it then who's stoppin' ya)!
2. 2 jars of beef gravy, 1 beef & 1 mushroom instead would be tasty too (you can use gravy
packets if you've got em')
3 1/2 cup chopped onion (like mushrooms? Slice up a few and sling them in there)
4 1-1 1/2 cups of frozen mixed veggies (thawed is best)
5. Approx 3 cups mashed taters (real ones, fake ones, depending on how
lazy your feeling :)
6. butter or marg
7. salt, pepper & paprika
Here's what we'll do...enjoy another drink and get to cookin'!
Preheat the oven to 350 degrees (WHAT? The hell you say)!
In a large, deep skillet, brown ground meat until no longer pink. Drain.
Toss all the veggies in with the meat and add a little glob of butter.
Sprinkle a little salt (gravy has lots of salt already) & a good amount of pepper.
Cook a few mins until vegetables are softened then add the gravy.
Stir it around a bit until gravy warms through then spoon mixture into a greased 2-qt
casserole baking dish. Top meat mix with your prepared mashed pots. Spread taters evenly
over everything, Dot the potatoes with little blobs of butter and sprinkle with paprika.
Bake, uncovered, for 30-35 mins until heated through and bubbly. You don't really need
anything with this meal but do what the hell you want because it is of course...
DERN TASTY!!! Good Eatin' :)
Wednesday, April 9, 2014
Don't you just love steak? I know I sure do. Do you have steak in the freezer? I know I sure don't. So we know one thing...it ain't steak tonight :( Well there's ALWAYS some kinda S!#t in The Freezer that will tickle our fancy - but - most important thing 1st...libation time!! Hot damn that's fine :)
NOW we can get jiggy with it! I did it, I've solved tonights quandry...RIBS...Yeeha ya'll!!!
I really love this recipe, it is so very simple but does take some cooking time, and so what? Who cares? These ribs are so tender and tasty, you will fall for them too!
Down to business, this is what I have:
1. 1 slab of pork loin ribs, approx. 3lbs (any style ribs will work)
2. 2 tablespoons mustard....Yes mustard, get over it! (any type ya like)
3. spices like salt, pepper, garlic powder, onion powder, fennel seed (I use fennel pollen on
almost everything pork but it is rather pricey so the seed works just fine) and a few
pinches of paprika. Whatever spices float your boat...ya'll
4. about 1/4 cup apple jc (just cause I like it) you can always use beef or chicken stock
(lo-sodium, of course) or plain ol' h2o, if you don't care much for flavor up to you! Hehe.
5. a few tablespoons of your fave bbq sc, just enough to make them messy!
Pre-heat the oven to 250 degrees, SAAAY WHAAAT?? Yup you heard correctly, the world is a
crazy place my friends! (that means have another drink in Pattie talk)
Meantime, line a baking pan, a 13 x 9 is good, with aluminum foil.
Cut the slab in half if it doesn't fit in the pan then coat the pork with mustard on both sides
(I promise it won't taste "mustardy")
Liberally sprinkle the spices that you are using all over both sides of the ribs then rub your meat
(GEEZE, what kind of blog is this anyway :) working the spices and mustard into all the cracks
and crevices. (OUCH)
Pour your liquid into the pan drizzling a little over the meat and that's it!
Cover the pan with more alum, crimped tightly around the edges and shove it in the oven.
Cook ribs for 1hr 45mins to 2hrs. Remove from the oven. Take off the top foil and brush or
spoon on a little bbq sc all over the meat. Back in the oven, uncovered for an additional 15 mins
until sauce is browned & sticky. Good God...I'm ready NOW! Some cold beer maybe potato
salad and what can get better than that (okay, don't say it) SO DERN TASTY!!! Enjoy!
NOW we can get jiggy with it! I did it, I've solved tonights quandry...RIBS...Yeeha ya'll!!!
I really love this recipe, it is so very simple but does take some cooking time, and so what? Who cares? These ribs are so tender and tasty, you will fall for them too!
Down to business, this is what I have:
1. 1 slab of pork loin ribs, approx. 3lbs (any style ribs will work)
2. 2 tablespoons mustard....Yes mustard, get over it! (any type ya like)
3. spices like salt, pepper, garlic powder, onion powder, fennel seed (I use fennel pollen on
almost everything pork but it is rather pricey so the seed works just fine) and a few
pinches of paprika. Whatever spices float your boat...ya'll
4. about 1/4 cup apple jc (just cause I like it) you can always use beef or chicken stock
(lo-sodium, of course) or plain ol' h2o, if you don't care much for flavor up to you! Hehe.
5. a few tablespoons of your fave bbq sc, just enough to make them messy!
Pre-heat the oven to 250 degrees, SAAAY WHAAAT?? Yup you heard correctly, the world is a
crazy place my friends! (that means have another drink in Pattie talk)
Meantime, line a baking pan, a 13 x 9 is good, with aluminum foil.
Cut the slab in half if it doesn't fit in the pan then coat the pork with mustard on both sides
(I promise it won't taste "mustardy")
Liberally sprinkle the spices that you are using all over both sides of the ribs then rub your meat
(GEEZE, what kind of blog is this anyway :) working the spices and mustard into all the cracks
and crevices. (OUCH)
Pour your liquid into the pan drizzling a little over the meat and that's it!
Cover the pan with more alum, crimped tightly around the edges and shove it in the oven.
Cook ribs for 1hr 45mins to 2hrs. Remove from the oven. Take off the top foil and brush or
spoon on a little bbq sc all over the meat. Back in the oven, uncovered for an additional 15 mins
until sauce is browned & sticky. Good God...I'm ready NOW! Some cold beer maybe potato
salad and what can get better than that (okay, don't say it) SO DERN TASTY!!! Enjoy!
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