WEAPONS OF MASS CONSUMPTION

Sparks Nevada, 6:00 pm, center stage ‘Weapons of Mass Consumption’ were spotted. This group of professional eaters would all challenge our hero and past champion ‘Joey Jaws Chestnut’ in a contest of gastronomical greatness. This contest would last twelve excruciating long minutes. The object of this challenge was to eat as many ribs as possible. Would Joey remain champion? The plate was set and we patiently awaited the opening bell.

A huge crowd gathered in anticipation of witnessing the monumental event. We had to arrive early to claim our spot in the splash zone. We were confident our mentor and eater idol would not breach the unthinkable ‘Reversal of Fortune’. (When food matter leaves the mouth area involuntarily) . The announcer whipped the crowd into a frenzy with his snappy dialogue and verse. The contestants were introduced and we were ready to witness culinary history.

Joey was in tip top eating shape. From the opening bell he demonstrated and gave a clinic in the arena of fast consumption of ribs. It was spectacular. The crowd roared, Ms. Goofy wept and I was shocked and awed of this food extravaganza. In the end Joey consumed eight pounds of ribs. His closest competitor Matt 'Mega Toad' Stonie ate or should I say inhaled seven and one half pounds of ribs. What an event. We are now going to duplicate but in a much slower pace some rib consumption of our own.

SPARERIB GREEN CHILE STEW

The Reverend Biggles and the Mad Meat Genius kitchen are in constant contact. We share ideas and concepts about our cooking adventures. Recently Reverend Biggles made some baked beans and threw in some barbequed ribs. He sent some images and they looked very delicious. Well, that lit the light bulb over my beer helmet head. How about some roasted green chile and spareribs. This version will include pinto beans and vegetables. This will be simple to prepare. It will be a one pot wonder. There are roasted green peppers in the Chilebrown ice cave. The butcher cut the rack of ribs down the middle to make them fit in the pot. The rest of the ingredients are staple pantry items. Throw them all together in a pot and you have a comforting hearty dish.

Sparerib Green Chile Stew

1. 1 rack of spareribs (trimmed of fat and cut in half and separated into 'three rib' sections)
2. 8-10 green chile roasted and peeled (canned if unavailable)
3. 1 pound of pinto beans
4. 1 onion chopped
5. 1 8 ounce can chopped tomato
6. salt & pepper
7. 3 tablespoons green chile powder
8. 1 tablespoon cumin
9. 2 teaspoons oregano
10. 1 tablespoon sugar or honey
11. 3 cloves garlic chopped
12. 1 corn tortilla finely chopped (This will help thicken stew)

Take a large pot of water and add spareribs. Simmer for one hour. After one hour remove ribs and reserve. Skim as much fat as possible from liquid. Add onion, beans tomato, tortilla and chile. Add all your spices except salt. Simmer for 1 hour or until beans are tender. When beans are tender add salt to taste. Remove meat from spareribs and chop. Add meat to beans mixture and simmer for 15 more minutes.

This Stew was served over rice. It is hearty enough to stand on its own. It even tasted better the next day. It is great to have friends for inspiration. Thankyou Reverend Biggles.

SPARERIBS & GRILLED COLESLAW

Cowtown Bar-B-Q sauce is in the house. I had a special delivery by two special Truck Driving Women from Kansas City. They run a sleeper team truck starting in Kansas City, to Richmond California and return in a 5 day period. They brought a gift of an assortment of Ribs, Chicken and Brisket from 'Famous Dave's'. They also brought a sauce called 'Kansas Citys COWTOWN Bar-B-Q Sauce". I am one happy camper. The barbeque from Famous Dave's was scrumptious. It got devoured quickly. The brisket was very smoky and tender. This is one takeout delivery that was unique. Kansas City does barbeque very well. I think I will have to give them a run for the money by smoking some ribs myself. I am going to use the Cowtown sauce as an accompaniment for some applewood smoked spareribs. I am going to try a new recipe for barbequed cole slaw. Let the fun begin!

Grilled Cole Slaw

1. green cabbage cut into 8 wedges
2. 5 tablespoons mayonnaise
3. 5 tablespoons cider vinegar
4. 3 pickles jalapenos minced
5. 2 teaspoons of jalapeno pickling liquid
6. salt & pepper
7. vegetable oil

Start a barbeque fire. Take cabbage and brush with vegetable oil. Season with salt & pepper. When fire is nice and hot grill cabbage wedges over high heat until charred. Remove and reserve cabbage wedges. When cool enough to handle, finely slice and place in large bowl. Whisk mayonnaise, cider vinegar, jalapenos and pickling liquid. Add mixture to cabbage an toss well. Season with salt & pepper.

Spareribs

Today I have a slab from my local Supermarket. I have trimmed some of the extra fat. I left the peel on today for kicks. I am rubbing it with my friend Scott's, Rub. (Survival Spice). Let it sit for a couple of hours or overnight in the refrigerator. I am using my Weber Rocky Mountain Smoker. It is an easy process. Light the Charcoals, fill the water pan, and add 4 chunks of apple wood. When fire is going place meat on grill. Adjust the vents to maintain a temperature of 225 -250 degrees After 2 hours flip or rearrange ribs on grill. After 3 hours start checking the rack to see if the bone will fall away from the meat. When it is there add your sauce.

The Coleslaw was great. The grilling brought out the sweetness of the cabbage. The ribs were falling off the bone. I hope Ms. Goofy does not make a midnight raid to the refrigerator, because I would like some ribs tomorrow. You know what, Kansas City does not have anything on Chilebrown's Barbeque!!!!!!!!!!!