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July 2018

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Red Velvet Cake Recipes

Hershey's Red Velvet Cocoa Cake

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Grilled Country Ribs From George Fassett Recipe

Grilled Country Ribs From George Fassett recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Country Ribs From George Fassett recipe  PDF


MARINATING SAUCE 1 c Vegetable oil
1/4 c White vinegar
4 Eggs
1 tb Salt
1/2 ts Black pepper
3/4 ts Bell's seasoning
1 tb Parsley flakes
1/4 ts Oregano
1/4 ts Garlic Powder
FOILED POTATOES 5 md Potatoes
1/4 Stick of butter
1/2 ts Parsley
1 Clove garlic, chopped
1 sm Onion, halved and sl
Salt and amp Pepper to tas Veg. shortening Marinating the Ribs: Place country pork rib slices in a large container, such as a tupperware type with a tight fitting lid, add all ingredients for marinade. Cover and shake vigorously to mi . Refrigerate, overnight best but a few hours at the least. This is an adaptation to the class Fireman's Field Days marinade. Preparing the potatoes: Spread out two 3 ft. sheets of heavy duty aluminum foil, splic together to form one wide one. Rub vegetable shortening on center 2/3 of foil to prevent sticking. Slice potatoes, skin still on, onto foil food processor works wonders..). Season potato slices with remainder ingredients, slice butter over top. Carefully draw sides of foil together and crimp (don't pull apart seam on bottom) and then roll up ends. Cooking: Get grill hot, place foil potatoes over high heat and cook for to 20 min., then move to low heat area, upper shelf, or keep warm in oven. (Check potatoes by unrolling top a bit and they should be soft, bottom layer browned well.) Keeping grill hot, lay out pork slices from marinade and grill Adjust temp for flaming/burning, not letting them fire or char. Turn baste, letting marinade cook on top of meat before turning again. The egg congeals on the hot surface of the ribs and helps to coat the ribs Continue turning and basting every few minutes until all marinade is g appro . 30 40 minutes. Cut into thickest part of a slice and check fo doneness there should be no pink. The object of turning and basting to build up a coating of the cooked marinade on the meat, almost like crust. Meat will have a well cooked appearance but should not be char black (don't let flames ignite marinade and burn it). Serve foil potatoes hot from foil (mmm, get the crispy ones on bottom, like potato chips) and dive into the ribs. Add your favorite vegetable or corn on the cob for a great meal, any time of the year From George Fassett, Cyberealm BBS Watertown NY 315 786 1120

Grilled Country Ribs From George Fassett recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
367 people have voted
Last Reviewed on 2018-07-22



Sunday, Jul 22 2018 Download & Print Grilled Country Ribs From George Fassett recipe  PDF   Barbecue recipes RSS   Thumsb up

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