Tamale Loaf

This recipe should not be confused with Darlene's Tamale Casserole (Darlene's is yummier and harder to make but this is still good).- Thanks, Allie

Ingredients:

1 can Rotel diced tomatoes, with onions and chiles
1/4 diced olives (a tiny can)
1 clove minced garlic
1 can of black beans, drained and rinsed
1 cup of chicken stock
1/2 lb ground beef
1/2 cup of frozen corn
1 package jiffy corn bread mix, with preparations required to make it
1/2 cup shredded sharp cheddar cheese.

Directions:

Brown beef in a skillet with garlic. Add Rotel, olives, beans, and stock. Simmer 10 minutes. Add frozen corn. Turn off heat and set aside. Mix Jiffy as directed.

Poor beef mixture into an 8x 8 pan. Top with cornbread mix. Bake 350 degrees until corn bread is thoroughly cooked (about 30 minutes) top with cheese and place back into oven 2 minutes to melt.

Serve warm w/ a dallop of sour cream if desired.

Vegetable Skewers

Ingredients:

2 Bell Peppers, diced

Red Onion, diced

2 Summer Squash, cut into rounds

1 head of garlic seperated and peeled into individual cloves

1 package of button mushrooms (if they are large cut them in half)

1 package of cherry tomatoes

Balsamic Vinegar

Olive Oil

Rock salt & Freshly Ground Pepper

Dried Oregano

Directions:

Place chopped vegetables in a bowl (except the summer squash and tomatoes). Coat with equal parts oil and vinegar. Season to taste (it's vegetables so I usually grab a bell pepper and try the mix to make sure I like the flavor). Let sit at room temperature 1 hour. Add tomatoes and summer squash, mix. Cover and let sit 30 minutes (or more).

If you use wood skewers soak them in water as directed on the package. If using metal skewers (or after they have soaked) you can go ahead and skewer your vegetables until you are ready to use them. I usually put them in a dish and pour the marinade back over them if it's going to be awhile.

Grill over low heat 5 minutes (or until vegetables are tender).

BBQ Pork Ribs

Ingredients:

2 racks of pork loin ribs

Grill Mates Montreal Seasoning

2 cups of your favorite BBQ sauce

Directions:

Place ribs fat side up on foil. Season liberally with Montreal seasoning. BBQ over low heat on the top rack of your BBQ for 1 hour. Open foil and brush 1 cup of BBQ sauce over each rack of ribs. BBQ medium heat for 30 minutes or until glaze is tight enough to serve on the meat. Remove from heat and let stand 5 to 10 minutes before cutting.

Review- Doc's Texas BBQ in Sonora

Today on our road trip adventure we ended up eating at Doc's in Sonora. Jon had a tri-tip sandwich and fries and the baby and I shared the Rib & Tri-tip plate with beans and fries.

The ribs left something to be desired, they were a little too peppery and a little too much like eating beef jerky. The tri-tip on the other hand was excellent...and the fries were wonderful, crispy on the outside and moist on the inside.

The sauce was also really good... Jon and I agreed it was one of the better one's. The tri tip had a great smoke rim and combined with the peppery, sweet, tangy sauce it was wonderful.

I recommend a tri-tip sandwich and fries if you decide to stop by and try it.

Grilled Potatoes

You'll need:

2-4 large baking potatoes (1/2 per person)

olive oil

sea salt

Heat your BBQ to a medium heat. Wash potatoes and poke with a fork and microwave them for 5 minutes. Slice them into round about 1/4 " wide.

Slather potatoes in olive oil and sprinkle with salt. BBQ 10-12 minutes flipping once or until browned and fork tender.