Wood Fired smoked meats are perfect for any occasion.
Mike's Knot Just Ribs is available all year long for: Birthday Parties, Family Reunions, Wedding Receptions, Graduation Parties, Golf Outings and much more...
Don’t forget us during the holidays. We have Smoked Turkeys for Thanksgiving, Smoked Ham for Christmas or Easter, Pulled Pork and Ribs for the 4th of July.
Call Mike at (309) 360-1298
MikesKnotJustRibs@gmail.com
Mike’s Santa Fe Seasoning is perfect on ribs, burgers, chicken, seafood and anything else you can throw on the grill. Made with quality spices and no MSG or sodium added.
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Smoked meats are perfect for any occasion.
Slow Cooked using seasoned wood and chemical free lump charcoal for a great smoked flavor.
Remove foil and plastic wrap, add about 1/3 to 1/4 cup of apple juice, sprite/7up or beer over the ribs and foil wrap the ribs.
Place in a preheated oven between 225-250 degrees, for 20-25 minutes. When the ribs are hot to the touch on the bottom, they are ready.
Microwave Heating
Remove foil and plastic wrap. Heat on high for 2-3 minutes. (Time will vary with power of oven.)
When the bottom middle of slab is hot, it is ready.
When reheating, it is recommended that the internal temperature be brought to 165 degrees before serving.
All The Cuts Of Beef Pork And Lamb With Recommended Cooking Methods
April 6, 2016 / admin / 0 Comments
Get yourself familiar with all the cuts of your favourite meats and
learn the recommended methods to cook them with these useful graphics. Source: Beefretail.org Source: Americanlamb.com Source: Mmfinefoods.co.uk
"Through your due diligence, attention to detail and food safety, your facility has met all the criteria necessary to receive the 2014 Tazewell County Health Department's food service excellence award. This is no small feat in that this year less than 10% of the 746 licensed facilities in the county were able to achieve this goal.
Again, congratulations on a job well done. Your hard work and dedication to food service is certainly appreciated not only by us, but also by all the public you serve each and every day."
Dunno why they call it "grilled" cheese 'cause most of the time it is
made in a frying pan or a broiler or a toaster oven or a panini press
or a George Foreman gizmo or a griddle. Ever have one made on a grill?
Well you're in for a treat. Do it outdoors and you'll taste the ne plus ultra grilled cheese with golden bread, dark grill marks, and gooey cheese.
I'm going to give you the concepts and a basic recipe, but there's
plenty of room for you to riff on the theme. After all, the French
classic croque-monsieur made with ham and brie is a variant, as is the Reuben, the tuna melt, and even the patty melt. Here are the secrets to success.
1) Use quality cheese that melts easily. You can use
one cheese or a blend of several. The standard is American cheese,
but aged cheddar, is also good. Skip the Velveeta. It is probably one
boson from floor tiles. If you want to veer from the norm, fontina is a
great melting cheese, or try aged gruyere, Swiss, jarlsberg, ementhaler,
brie, camembert, gouda, muenster, jack, all work fine. For an accent,
try a small amount of tangy hard cheese that you will have to grate such
as provalone, Parmigiano-Regianno, Peccorino Romano, Peccorino Toscano,
or gjetost. Use 3 ounces of cheese for a regular size sandwich. Slice
it thin or use the large holes on a box grater to shred it. If you grate
it, pile it in from the edges so it doesn't spill out when you flip it.
I like a blend of 2 ounces of soft and stringy muenster and 1 ounce
sharp asiago.
2) Accent the cheese with one or two add-ins, but
don't go crazy and add too many. Ham, tomato, herbs are especially good.
Try prosciutto, capicola, cooked bacon, pulled pork, tomato with fresh
basil leaves, pesto, pickles, pickle relish, raw onion, caramelized
onion, caviar, sunny side up egg, rosemary or thyme, roasted red pepper,
chipotle in adobo sauce, jalapeño or other chiles, Dijon mustard, horseradish, celery salt, black pepper, or sliced apple and pear. I've heard tell of folks using Meathead's Memphis Dust on it. I'm especially fond of capicola and minced jalapeño.
3) Use a thick flavorful bread like Texas toast,
sourdough, Italian, rye, pumpernickel, or even marble bread. I like to
hand slice fresh Italian bread because it has a nice crust but it does
not get too hard. Rye is also a fave.
4) Melt the butter. Butter the bread lightly on the
outside only, and make sure the butter goes all the way to the edges.
Don't use too much or it becomes greasy. Melting the butter in a
microwave (45-60 seconds on high) is an easy method. Mayo and olive oil
work well too. I prefer melted butter.
5) Keep the heat down. Use medium to low heat so you don't burn the bread.
6) Grill with the cover on. It needs to toast on the
bottom, but heat is needed all around to properly melt the cheese. You
can cook on the grill in a pan or griddle if you wish. If you use a pan
or griddle indoors, put a cover over the sandwich while it cooks. Stand
by the grill and peek at the underside every minute. It can burn easily,
especially if you have hgot spots. I usually use my gasser since it's
quick and easy and temp control is good.
7) Flip with a plate and a spatula. Put a Plate on
top and the spatula underneath. Press the two together and flip. This
trick goes a long way to keeping the innards from becoming outards.
8) Serve with potato chips, tortilla chips, fries, or tots and soup.
Tomato soup is classic, but split pea, tortilla soup and cream soups
like cream of broccoli work well. It's tater tots and tomato soup for
me.
Great Gooey Grilled Cheese Sandwich on the Grill Recipe
2 slices of fresh bread
1 tablespoon melted butter
3 ounces of good quality sharp cheddar sliced thin or shredded
4 thin slices cooked ham (about 1/8 pound)
2 pinches of fresh ground black pepper
Method
1) Setup the grill for direct cooking, but keep the temp medium on a
gas grill or spread the coals out in one layer so they are not touching
on a charcoal grill. You can use a griddle if you wish. In this case,
crank it to high.
2) Distribute the cheese evenly on one slice and lay the ham on top.
Don't let things hang over the crust or they cheese will drip off and
the ham will burn. Lay the other slice of bread on top and paint a thin
layer of melted butter on it with a basting brush all the way to the
edges. Make sure the edges are buttered so they don't burn.
4) Clean the hot grill grates on your grill well. Get all the carbon off the surface. Use a good stiff brush, pomace stone, or a scraper.
If you haven't got any of these, wad up some aluminum foil and scrub
the grates. Put the sandwich on the grill, buttered side down. Press it
down lightly, butter the top side, and close the lid, but don't go far.
In about two minutes peak at the bottom. Get the bread golden brown or
as dark as you like it, but don't burn it. Flip and repeat. If the edges
char a bit, scrape off the char with a light touch on a serrated steak
knife. As an alternative, put the sandwich in a pie iron and put it over the hot part of the grill.
5) Slice in half so the gooey insides show, and serve.
Get yourself familiar with all the cuts of your favourite meats and
learn the recommended methods to cook them with these useful graphics.
Source: Beefretail.org
Source: Americanlamb.com
Source: Mmfinefoods.co.uk
