We are not going to lie to you, it has been hot in Chicago. We have also been really busy, Tis' the season.

Anyway, the weather broke and we decided to make B.L.T.'s, you know, bacon, lettuce and tomato. It is really almost a salad on toast if you think about it. Simple yet always ready to please.

We have had the good fortune to try something that has added a new dimension to our faithful B.L.T.. It is easy and it will change the way you think about bacon. In my family bacon is thought to be the perfect food, yet we have improved it.

We are in the habit of baking bacon (say that 3 times). It always comes out perfectly cooked and fairly flat. In doing this it was decided to sprinkle and lightly rub Knox's All Natural Cracked Pepper Dry Rub into the bacon. It was a wise decision and came out of the oven adorned with dry rub and a flavor that was bacon but better. A bit of a bite with the sweet smoky bacon flavor.

Here is what we did. You could also follow this recipe with fresh ground black pepper with good results.

Take your bacon and lay it in a single layer on a cookie sheet covered in foil.

Sprinkle Knox's Cracked Pepper Dry Rub over the bacon.

Bake in a preheated 375 degrees oven for approximately 20 minutes. It will be golden brown when done.

Remove form oven when done and place bacon on your B.L.T., or it would just be a L.T.

We thought this would also be great in salad or in sautéed mushrooms for steak.

Enjoy!
www.knoxspice.com
info@knoxspice.com

There are some deeply guarded secrets when it comes to making great Barbecue ribs. There are secret societies that protect the rub, sauce and mop recipes that create the best ribs as well as the cooking techniques that make them succulent and flavorful.

What I am about to tell you is not one of these secrets. Sorry, I do not want to loose my membership to the society. But it is a good tip for making great ribs. Many Rib Barbecuing Officianato's will tell you they already know this tip. Some of you will think, how can this make a difference. Some will disregard our tip all together. Have it your way, we can lead a horse to water.

When you buy ribs they probably have a meaty side and a boney side. On the boney side sometimes there is a membrane covering the entire rack of ribs. The quality of the ribs you prepare can be greatly enhanced if you remove this membrane. It is simple to do.

Typically we will start on the biggest end of the rack but you start on whatever end you like the most. With a small paring knife or your finger start to loosen the membrane enough to grab.

The membrane will be a little tricky to grab since it is slippery. Take a paper towel or kitchen towel and get a good grip on it. Slowly pull it back holding the membrane at a low angle as you pull it free of the rack.


You may need to change your grip to accommodate getting the entire membrane off of the rack. Now you can rub in your barbecue spices into both sides and they will penetrate more evenly and allow your ribs to be tastier. This tastier rib is a direct reflection of how people perceive you so stand in the bright light of glory and know you have provided a superior rib to your guests.

You're Welcome.

Enjoy!
www.knoxspice.com
info@knoxspice.com

2010
July (1)
June (3)
May (1)
April (1)
March (1)

2009
January (1)

2008
November (1)
October (1)
April (1)
March (1)

2007
October (2)
August (4)
July (3)
May (2)
April (2)
February (1)
January (3)

2006
December (5)
November (1)
October (2)
August (2)
      2006-08-08 (1)
      2006-08-03 (1)
July (2)
June (8)
May (7)