Chicken with 20 Cloves of Garlic
Ingredients:
- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 20 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 large whole chicken, cut into 6 serving pieces
- 1 teaspoon olive oil, or as needed
- 1 pinch salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh Italian parsley (optional)
Procedure:
- Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
- Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
- Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
- Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.
Steve's Bodacious Barbecue Ribs
Ingredients:
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons ground cumin
- 1 1/2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 5 pounds pork spareribs
- 2 pounds hickory wood chips, soaked
Procedure:
- In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
- Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
- Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.
Honey Glazed Ham
Ingredients:
- 1 (5 pound) ready-to-eat ham
- 1/4 cup whole cloves
- 1/4 cup dark corn syrup
- 2 cups honey
- 2/3 cup butter
Procedure:
- Preheat oven to 325 degrees F (165 degrees C).
- Score ham, and stud with the whole cloves. Place ham in foil lined pan.
- In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
- Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.