Standing Rib Roast coal grilled method

Ingredients:

1 bone-in rib roast
1/4 cup or more of one recipe of Tony’s Meat Rub

Spoon Mage™ Note:

I did not specify the number of ribs or which end to get, the larger or small. Why? Because it all depends upon how many people are eating or which type of meat you prefer.

A standing rib roast has seven ribs from small end to large. Each rib will serve two healthy appetites or three light eaters. A three rib roast is good for anywhere from 6-9 people. Read More


Marinade of Weeds for Lamb Chops

Weeds for lambIngredients:

2-4 cups of your choice of five fresh herbs (weeds) from the suggested list below:
Chocolate mint or mix of other mints
cilantro
parsley, flat curled or both
lemon grass, 1 or two stalks
Greek oregano
marjoram
rosemary
basil, all types
1 head of garlic, chopped or pressed
1/2 cup fresh squeezed lemon juice
1/2 cup red wine
1/2 cup olive oil
1/2 cup either red wine vinegar, garlic red wine vinegar, or balsamic vinegar
8-12 lamb chops Read More


Grilled Mozzarella Stuffed Meatballs

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Makes 24 meatballs

Ingredients:

1 1/2 lb 93% lean ground beef
1 large egg
2/3 cup fine bread crumbs
1/3 cup shredded Parmesan
2 t ground garlic – more if you love garlic
1 1/2 t ground onion
1 t dried oregano
1 t dried parsley
1/4 t ground black pepper
8 oz fresh mozzarella, cut into 24 small chunks
24 thin slices pancetta, tear one end of each piece, opening it up so it is a long strip instead of round
24 toothpicks, soaked in water
1 cup of your favorite pasta sauce Read More



Baltimore Style Pit Beef

The Spoon Mage™ loves to cook up the Food of the Cities for the Super Bowl. She is not a big fan of the game so just cooks for the fanatical fans. On the menu for 2013 was Baltimore Style Pit Beef. The meat marinates in a dry rub for 3 days and even this lowly cut of meat morphs into a fantastical sandwich!

Rub Ingredients:

2 T bacon salt, low sodium gluten free
2 T paprika
2 T garlic powder
2 t dried oregano
1 t fresh cracked black pepper Read More