Big Johns Chili Diablo Food

BIG JOHN'S CHILI-RUBBED RIBS

Steps:

• Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes., Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours., In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally., Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.

BIG JOHN'S CHILI DIABLO

Steps:

• In a large high sided electric skillet (or large stew pot) combine beef and sausage and brown over med-high heat (sausage should be just crispy on the outside and beef should be nicely browned, not grey).
• Add onion when almost finished and cook until onions are tender.
• Combine all dry ingredients and spices in a small bowl and set aside.
• Add tomatoes and beans to skillet mixing well and bring to a slow boil.
• Add spice mix and stir well, continuing to boil.
• Add bacon, corn, peppers and remaining ingredients to chili and mix well.
• Reduce heat to low simmer and cover.
• Cook for 2 hrs, stirring occasionally.
• Finished chili should be thick.

BIG JOHN'S ROCKY MOUNTAIN RIBS

Steps:

• Remove rack ends of ribs if not done prior to purchase.
• Pierce meat with a fork several times and cut racks in half.
• In a large pot, combine Dr Pepper, pineapple juice, ale and brown sugar, mix and add ribs.
• Add water in order to submerge ribs completely if necessary.
• Bring to a boil and cook for 1 hour, retaining the liquid when finished.
• Sauté onion, garlic and green pepper in butter for about 5 minutes until tender.
• Add tomato paste and about 3 cups of the liquid remaining from boiling the ribs.
• Add Worcestershire sauce, mustard, vinegar, molasses, liquid smoke and spices, mix well.
• Let mixture boil down stirring often until fairly thick.
• Remove from heat and whisk lime juice into mixture.
• Remove ribs from mixture, dust with cayenne and grill them on a Bar-B-Q over medium heat for 5-8 minutes per side.
• Brush ribs with sauce, then put them back on the Bar-B-Q over LOW HEAT for another 10-15 minutes, bushing frequently with sauce and being careful not to burn them.

BIG JOHN'S STEAK AND ONION SUB

Steps:

• Slice bun 2/3 through lengthwise and spread open.
• Place cheese slices on bun.
• Heat skillet or grill to medium to high heat.
• Stir fry steak and onions until cooked through.
• Salt and pepper to taste while cooking.
• Place cooked steak and onions immediately onto bun.
• Top with the mushrooms and peppers to taste.

DR. JOHNS' CHILI

Steps:

• In a large skillet, brown the ground beef, one pound at a time, over high heat together with the garlic and onions. If your skillet or wok is large enough, you can brown the beef all at once to save time. On the last batch, add the spices after the beef is browned and continue frying for another couple of minutes.
• Add the browned beef to a very large pot with a lid, and then add the beans, tomatoes, carrots, peppers, and V8 juice. Bring to a boil and then reduce heat to simmer. To make the cashew meal, process the cashews in a blender in short bursts, until a grainy meal is formed. Don't process for too long or you'll have cashew butter. Stir in the cashew meal, cover, and simmer for an additional 30 minutes. Makes 10 servings.