It has been a wet summer so far in Georgia. Which makes it difficult to have some BBQ on demand. Although I am not complaining and would much rather have some smoked ribs, this is a great alternative when you have to cook indoors. After many racks and even happier faces, I think I have a winner.
- Oven preheated at 300 degree F
- Large Pan
- Large plastic container
- Measuring spoons
- 1 tablespoon of Brown sugar
- 1 tablespoon Garlic Powder
- 2 tablespoons Chili Powder
- 1-1/2 tablespoons of Goya Adobo
- 1 tablespoon Paprika
- 2 teaspoons of Cumin
- 1 teaspoon of Black Pepper
- 2 teaspoons of Salt
- 1 rack of Ribs
- 2 tablespoons of Canola or Vegetable Oil
1. Mix the spices together well
2. Put oil on the ribs and rub all over. Then pat on dry rub.
3. Let sit for at least one hour or over night in a large plastic container .
4. Cover with aluminum foil and cook in the oven for 3 hours on 300 degrees F. Rotate rack after each hour. Do NOT flip. Take off cover for the last 1/2 hour .
5. Let rest for 10 minutes before cutting. Add BBQ sauce on side for dipping eat as is.
Serve with your favorite veggies or cole slaw…
No need for fast food today ! Having an almost completely made from scratch burger is not as hard as you may think. These are all ingredients you have on hand and the burgers freeze well so you can prep for another time. This made at home version will definitely be a keeper.
The hubby was feeling good so he grilled for us which made it even better. I totally recommend using the grill for burgers but if you don’t have it handy ( or don’t want to) I would use the oven with a baking rack or a George Forman grill ( be careful not to over cook on the George Forman because it will dry out the burger ).
So let’s get down to business.
- Grill/ Oven/ George Forman
- 1 medium bowl/1 large bowl
- Wisk or fork
- Cutting Board
- Measuring cups and spoons
- Large Pan
- Storage container
- 2 teaspoons Adobo ( you may want more or less. I always make a test mini burger before finishing to make sure I seasoned it well )
- 1 onion soup packet
- 1/2 cup of milk
- 1 egg
- 3/4 cup plain bread crumbs
- 2.5 pounds of 73/27 ground beef ( most of the fat goes away and makes a juicier burger)
For Big Mac Sauce (Todd Wilbur’s Top Secret Chef Recipe)
- 1/2 cup Hellmann Mayonaisse
- 2 tablespoons Wishbone French dressing
- 1 teaspoon white vinegar
- 4 teaspoons of Sweet Pickle Relish
- 1 teaspoon white granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon of minced white onion
For the sandwich
- American or Cheddar cheese
- Shredded iceberg lettuce
- Hamburger Dill Pickles
- Sesame seed bin
- Add ground beef into a large bowl and spread it out. This is so when you pour rest of the ingredients it blends out better.
- Add onion soup mix and adobo.
- Mix the egg and milk together and pour over the adobo and soup mix. Then add the bread crumbs and mix. Mix until incorporated do not over mix it can make the burger tough.
- Grab a handful of the meat and pat down into a flat circle. Leave a little dent in the middle so they don’t pop up as much. Lay on a pan each time. Depending on the size hands you have it can make about 12- 1/4 pound burgers
- Put in the fridge to cool down for 1/2 hr or put in the freezer for like five minutes. This will help the flavors develop.
- Once cooled down grill the burgers to your liking. (We are medium well people but it came out well but they were still juicy. )
- In a medium size bowl add all the ingredients and mix well
- Place in a small storage container and let sit for at least 10 minutes ( the longer the better). This about 1 cup of Big Mac Sauce
To finish the sandwich:
- Use one seasame seed bun, spread a generous helping of sauce on the lid.
- Add lettuce and pickles to the lid
- Place cheese on the burger patty … if you want to go the traditional route use 2 patties but that is optional. If you choose to do two … (I strongly suggest putting a layer of sauce in between the cheese and the second patty)
- Top the burger and dig in !
This is a keeper . I have made it twice in a week. The sauce it pretty much dead on for Big Mac sauce. No more lines, no more paying extra for Big Mac sauce …. just homemade yummy goodness ….
Tonight I was feeling ambitious. Not only did I make the chicken, the rice and my first try at making crab rangoons that I so miss from New Jersey.
Anyway back to the chicken. This recipe has quite a few steps but so worth it in the end.
3 lbs of Chicken Breast or Tenderloins
1 cup of corn starch
6 tablespoons of Ketchup
1-1/2 tablespoons of Soy Sauce
1 cup of White Sugar
3/4 cup of Apple Cidee Vinager
Oil for pan or deep frying
1 small sauce pan
1 Cookie sheet
2 deep bowls
Deep Fryer or deep pan
Cube chicken in 1 to 1/2 inch pieces. ( They can be bigger just adjust cooking time) Add garlic salt to taste to the chicken.
In a bowl beat 2 of the four eggs and in the other bowl put the corn starch and add a little more garlic salt and mix.
Put the pieces of chicken in the corn starch first and shake off the excess. Then dip in eggs and put to the side until you are ready to fry.
Fry the chicken for 4-5 minutes in the deep fryer or pan fry in 2 inches of oil until both sides are golden brown.
To make the sauce
Mix sugar, soy sauce, ketchup, and vinager together in the small sauce pan and bring to a boil stirring constantly. The sauce will thicken and it will be ready to spread on the chicken.
In your oven heated to 350 degree f, put the chicken in the oven and cook for 15 minutes and turn and cook for an additional 15 minutes or until the sauce thickens on the chicken.
Serve with some rice and what ever side….