Range Smart Thermometer

Master the grill and stove top with the Range Smart Thermometer. Correct temperature and time are critical to making so much good food (and drink). With recipe graphs, you'll be able to watch temperature over time, share and compare with past batches.

Here's a tip; grab an old iPod and connect the Range Smart Thermometer. Walk away and prep another part of dinner, vacuum and/or watch the game and let the push notifications alert you when your meal has achieved the desired temperature. Welcome to the 21st century of cooking...

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Buffalo Meatballs

These look hella tasty and make a great appetizer

6 servings
6 meatballs per serving
177 calories per serving

1 lb ground chicken
1/4 c Egg Beaters
1/2 c minced celery
1/2 c breadcrumbs
1/3 c Frank’s Buffalo Sauce (or your favorite brand)
salt and pepper to taste
1/2 t oregano
1/2 t garlic powder
1/2 t onion powder
Pam
2 T butter
2 T flour
1 c chicken or beef stock
1/4 c Frank’s Buffalo Sauce (or your favorite brand)

Preheat oven to 450 degrees. Mix meat, egg beaters, breadcrumbs, 1/3 c sauce, salt, pepper, oregano, garlic powder and onion powder. Spray a baking sheet with Pam. Make 36 small cocktail sized meatballs and place on a baking sheet with the sides all touching (this helps retain moisture in the meatballs as they cook). Bake 15-20 minutes or until done. While they are cooking melt butter in a small saucepan and then add flour and cook for 1 minute, stirring the entire time. Add stock and simmer 3 minutes. Add 1/4 c buffalo sauce, salt and pepper and simmer 1 minute. Serve this sauce over the meatballs or on the side as a dipping sauce.

Add some celery and carrot stix and some low fat blue cheese dressing on the side.



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Cooking With Napalm

48 recipes that will make your face red & your eyes water...

But it HERE.

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The Swedish Chef Makes Popcorn

Swedish Chef has always been my favorite cook. Sorry Chuck..

The Pit Mitt

Oven Mitts not your thing? Tired of losing a layer of skin in the name of a hot pot/grill? Enter the Pit Mitt



Made of superbly heat-resistant aramid fibers, The Pit Mitt is heat resistant up to 475°F. Cooking at any higher temperature than that may then start to involve a fire suit or a high quality peel.



Looking for a Father's Day gift? This may be the answer...

BBQ Ribs with Root Beer Rib Sauce

BBQ season is upon us. I have a new BBQ coming in the next few weeks & will be Chillin' & Grillin' all summer long..

Now I'm not a rib guy, but most of my close friends are. So I may need to try out this Root Beer Rib Recipie next time they are over.




Sauce
1 TBSP extra virgin olive oil
1/2 tsp garlic powder
1/2 tsp chile powder
1/2 tsp ground cumin
2/3 Cup ketchup
1/3 Cup root beer
2 TBSP soy sauce
2 TBSP cider vinegar
1/4 tsp freshly ground black pepper

Ribs n’ Rub
2 Racks baby back ribs, 1 1/2 to 2lbs each
3 tsp kosher salt
2 tsp garlic powder
2 tsp chile powder
2 tsp freshly ground black pepper
3 Cups wood chips, such as mesquite

To make the sauce: In a saucepan over medium heat, warm the oil. Add the garlic, chile powder and cumin. Cook for about 1 minute, stirring occasionally. Whisk in the remaining ingredients and simmer for 5 minutes. Set aside.

Remove the thin membrane from the back of each rack of ribs. To do this, slide a thin knife under the edge to lift up the membrane. Grip tightly with a piece paper towel and peel all the way down the rack. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.

Make the rub: In a small bowl, combine the rub ingredients. Coat the racks with rub, pressing into the meat.

Preheat the oven to 250°. Soak the wood chips in water. Wrap the ribs in foil and bake for 2 hours in the oven. At the 1.5 hour mark, start the charcoal grill and set it up for indirect grilling (coals on the sides). Add 2/3 of the wood chips to the coals. After 2 hours, remove the ribs from foil and finish on the grill for 45 minutes, keeping the top vent closed so that the heat stays low; around 300°. Since he cooked 2 racks of ribs, Scott used a rib rack to hold the ribs upright, keep them from getting too close to the coals and allow them to cook evenly. After the first 30 minutes, remove the ribs from the rack, lay them flat in the middle of the grill and coat them with the sauce. Add remaining wood chips to the coals and cook for 15 more minutes. Remove ribs from the grill, wrap them in aluminum foil and let rest for about 15 minutes before serving.

For other great summer (or any time of year) recipies, check out Allison Eats.