| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Cyberealm, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Vegetable oil |
| 1/4 |
c |
White vinegar |
| 4 |
|
Eggs |
| 1 |
T |
Salt |
| 1/2 |
t |
Black pepper |
| 3/4 |
t |
Bell's seasoning |
| 1 |
T |
Parsley flakes |
| 1/4 |
t |
Oregano |
| 1/4 |
t |
Garlic Powder |
| 5 |
|
Potatoes |
| 1/4 |
|
Stick of butter |
| 1/2 |
t |
Parsley |
| 1 |
|
Clove garlic, chopped |
| 1 |
|
Onion, halved and sl |
|
|
Salt & Pepper to tas |
|
|
Veg. shortening |
INSTRUCTIONS
Marinating the Ribs: Place country pork rib slices in a large
container, such as a tupperware-type with a tight-fitting lid, add all
ingredients for marinade. Cover and shake vigorously to mix.
Refrigerate, overnight best but a few hours at the least. This is an
adaptation to the class "Fireman's Field Days" marinade. Preparing
the potatoes: Spread out two 3 ft. sheets of heavy duty aluminum foil,
splic together to form one wide one. Rub vegetable shortening on
center 2/3 of foil to prevent sticking. Slice potatoes, skin still
on, onto foil food processor works wonders..). Season potato slices
with remainder ingredients, slice butter over top. Carefully draw
sides of foil together and crimp (don't pull apart seam on bottom!)
and then roll up ends. Cooking Get grill hot, place foil potatoes
over high heat and cook for to 20 min., then move to low-heat area,
upper shelf, or keep warm in oven. (Check potatoes by unrolling top a
bit and they should be soft, bottom layer browned well.) Keeping
grill hot, lay out pork slices from marinade and grill Adjust temp for
flaming/burning, not letting them fire or char. Turn baste, letting
marinade cook on top of meat before turning again. The egg congeals
on the hot surface of the ribs and helps to coat the ribs Continue
turning and basting every few minutes until all marinade is g approx.
30-40 minutes. Cut into thickest part of a slice and check fo doneness
- there should be no pink. The object of turning and basting to build
up a coating of the cooked marinade on the meat, almost like crust.
Meat will have a well-cooked appearance but should not be char black
(don't let flames ignite marinade and burn it). Serve foil potatoes
hot from foil (mmm, get the crispy ones on bottom, like potato chips!)
and dive into the ribs. Add your favorite vegetable or corn on the
cob for a great meal, any time of the year! From George Fassett,
Cyberealm BBS Watertown NY 315-786-1120 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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