Did ribs again today. Got the racks at a different butcher shop and tried a different rub.
“Bigger, meatier” ribs doesn’t necessarily mean better.
Maple sugar is not a good substitute for brown sugar, at least in a rub for ribs.
This isn’t making anything up from scratch, but it’s a flavor combination I really like. Add an extra 5 degrees when preheating oven to compensate for the extra toppings.
Start with one Freschetta Chicken & Fire Roasted Vegetable pizza. This is the one I mentioned a while back that’s got less calories: 290 per 1/5th of the pizza as compared with the Sureme that has 350 per 1/6th, so the calorie count drops from 2100 for the whole pizza down to 1490. The next ingredients whittle away at the savings.
Drizzle some of Kinder’s Organic Mild BBQ Sauce and some of Ken’s Steak House Lite Sweet Vidalia Onion Dressing.
Add pineapple tidbits and small or medium olives, then sprinkle a little more shredded cheese over the top to help hold it all in place.
After the day I’ve had today, I need this comfort food.
No cooking involved and this is one of the simplest foods to make, but I find it very tasty: a turkey bologna sandwich with a slice of cheese, lettuce and Miracle Whip dressing.
You lost me at bologna and Miracle Whip was strike two and three. 
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Since I’m cooking for one these days, I’ve been a bit lazy. I’ve created a super easy but not too unhealthy recipe, though. Cut up a bunch of a veggie (I usually use brocooli, cauliflower or brussels sprouts), put them on a cookie sheet along with 6-10 tater tots. Bake a 450 until done (about 15 minutes), stir it all together, then put cheese (I like pepper jack) over it and put back in the oven until the cheese is melted. Eat.
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Last night the wife and I made Greek chicken. You get a pack of thighs and drumsticks and make a marinade of Greek yogurt, lemon juice, minced garlic, parsley, and a bit of olive oil. Then let it sit for about 3 hours before throwing it on the grill. It comes out super tender and juicy and is very flavorful. Mrs. Force10 made some yellow rice to go with and it always makes enough to have leftovers so we’re having it again tonight. It’s a stupid easy recipe and it’s almost impossible to screw up.
We do something like that but instead of tots we do squash.
Except for it being turkey it’s one of my guilty lunches.
I want to make scotch quail eggs. They sound so easy and tasty. Quail eggs make them smaller and easier to portion control. They would also make a great potluck contribution, I think.
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You lost me at brussels sprouts which is strikes 1, 2, and 3.
Apart from that it sounds good though 
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The beauty is that you can use whatever you like. The key is lots of veggies, just a few tater tots or french fries, and cheese. Gives you your veggies, carbs and protein.
If I substitute turkey bacon for turkey bologna, do I get any points back?
A few, but not as much as for regular bacon.
I think I’m making chicken tender salad for dinner, which admittedly barely counts as “cooking.”
Caesar salad season is well under way, and I have to do my part. I make the bacon bits and croutons. I need to make some more tonight.
- Get a 500g package of President’s Choice Thick Sliced Bacon. Slightly more than a pound. I like this stuff because it is stacked flat instead of fanned out making it much easier to cut. I cut it all into slivers and transfer to the biggest pan we have. It will take a while to render down on medium heat. When dark brown but not too crunchy, transfer the bits to paper towel to drain and cool. Put into a medium freezer bag and pop in the freezer.
Reserve all the delicious bacon fat in a metal container and store next to the stove.
- Get an Ace White Baguette and an Ace Country Wheat baguette. Cut them both into rounds and then dice into small cubes. Spread out on 2 tinfoil-covered sheet pans, cover liberally with olive oil, and put into an oven at 350˚ for about 20 minutes (check after 15). When crunchy but not hard, remove to the counter to cool. Put into a large freezer bag and pop in the freezer.
Now we’re ready to have Caesar salad any time. Tear up a couple of heads of Romaine lettuce, wash and spin. Make the dressing with lemon juice, fresh garlic, olive oil, Anchovy paste, salt and pepper, a coddled egg, whisk until incorporated, add a whole bunch of Parmesan cheese. Add a bunch of bacon bits and croutons to the dressing and then combine with the lettuce.
Heaven.
I do all the cooking in advance so we can just assemble it when we want. We can have a salad meal made in under 15 minutes and it will satisfy.
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Barely counted as cooking, but some cut up pork fried in butter and seasoned with sea salt, pepper and some parsley was delicious.
I’m already preparing to cook a special birthday dinner for $Wife Wednesday night since it looks like I’ll be either off or working from home. Doing Linguini with Bacon and Onions that is kind of nuts for a normal night for so many reasons. If Wednesday is really quiet I’d also like to sneakily bake a loaf of bread, but that’s a bit trickier.
Forgot to post it last week, but I grilled a bit last week - chicken, venison steaks, and bacon-wrapped venison fillets. They came out fantastic. I got a new 5 burner CharBroil grill a month or two ago, which helps. Five burners seems like overkill, but it adds flexibility.
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It’s still cool here and I don’t even have the bbq out of the garage. I need to build a new mini-platform for it first, regardless. I guess I could do all that tonight. Then, I can hook it up to the natural gas nipple outside and get that 8yo cooker going. I suppose I should take an hour to burn the gunk off of my stirling stone plates before using them.
Stirling stone is a term I came up with recently. I make and sell soapstone plates about 8"x12" and haven’t cooked on anything else outside for about 4 years now. I just wipe them (I use two) clean with a wet paper towel and turn off the heat. Boom. Done. My grates are really rusted now because I never use them.
Tonight will be bacon burgers with grilled onions and grilled buns. I’ll cook the bacon first to get some grease on the plates before doing the buns.
#yummy
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Dang. I’m going to have to do the barbequeing now if I want it. 
Roommate was the big fan of the barbeque and did all of it. He even bought a new, fancy one a couple years ago.
I love barbeque zucchini. Marinate it for about half an hour in Italian dressing or slather in barbeque sauce and throw it on the grill until done. Delicious either way.
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Currently? I didn’t see any on your site.
For some reason, I thoroughly enjoyed googling “horrible soapstone plate”.