Beer Bread (don't tell anyone its this easy!)

Beer bread... mom made it every year around Thanksgiving, and this stuff is so easy to make, I'm surprised it's not made all year round! You're going to love the crunchy golden top crust that hides the fluffy white bread underneath.

Grease a 9 x 5 bread pan and pre-heat the oven to 350 degrees.

Pull out that large mixing bowl and dump in 3 cups of SELF RISING FLOUR. You can sift it if you want. (sifting helps prevent packing the flour which some say will make your bread more like a biscuit... and we don't want that!)

Open a 12 oz can or bottle of beer and resist the urge. Pour the beer, yes, all of it, into the bowl along with 3-4 tablespoons of sugar. You can also add a teaspoon or so of salt if you like (not 100% required).

Mix it all up (wooden spoon style, not with your hands) until you have a sticky blob of dough... flop that sucker into the bread pan (remember, the one you greased earlier) and shake it around so it spreads into the pan. There's no need to wait for the dough to rise.

Using an oiled, single edge razor blade (thanks for that tip Jim!), cut a slit down the middle of the dough length wise. This is to make a split-top where you'll pour melted butter (or margarine if that's how you roll) along the split about 40 minutes into the baking. You can also try a bit of honey with that butter for a sweeter version!

Baking time is between 50 and 60 minutes depending on how you like your bread. Be warned! Your kitchen is going to smell really, really good! Remember to set the timer for 40 minutes so you can butter that split-top!

SERVE WARM with Butter or Honey Butter! You better make more because I know you'll eat half of this yourself! I like to slice it thick and put too much butter on it. I'm just that kind of guy.

Much Better Burgers

Everyone knows how to grill a burger. Its not rocket science. But few people know the benefits of garlic powder and soy sauce!

To make a much better hamburger than you usually grill, put away all the spices and sauces except these two gems (garlic powder and soy sauce).

I'm talking about real hamburgers, not those thin pre-pressed patties that come in a box of 40. Use 80/20 ground beef, 90/10 even...

In a small bowl, mix a tablespoon (woops, i used a measurement) of garlic powder with about 1/5 cup of soy sauce. I prefer to use low sodium soy sauce, but use whatever you like!

To form a quality hamburger (intended for the grill), make a ball of beef in your hand about the size of a baseball, then flatten it out with a solid smack between your hands. Shape the edges so the burger does not fall apart.

Place your patties on a hot grill (charcoal people, it's great!) and baste the top side with your soy/garlic... wait about 2 minutes then flip and baste again. Cook to taste. Just before you're ready to put the cheese on them, baste both sides once more.

Juicy and delicious burgers are SOOO SIMPLE TO MAKE!

Ribs that fall off the bone

You've waited for it long enough! I'm finally letting it out. I cracked the code on making super-tender smoked ribs. Juicy, delicious, sweet and spicy baby-back ribs that will have your guests singing your praises. It is ridiculous how easy this is!

First, head down to the grocery store and grab a few racks of baby-back ribs. They don't really cost that much! It's good food on a budget!

You're going to need a few things, I should list them first...

• Apple juice (don't question me!)
• Italian dressing (i like cheap store brands for this)
• Balsamic Vinegar
• Ground pepper
• Other seasonings that you like (Tony Chachere's is perfect here)
• Soy sauce
• Garlic Powder

In a large oven safe pan, (lined with foil) pour in about a cup of apple juice, a few table spoons of balsamic vinegar and Italian dressing and stir it around. Place your ribs in with the meaty side up. Wet the meat with soy sauce, then season the meat with ground pepper, Tony Chachere's and garlic powder.

Pour in more Italian dressing around the sides of the meat, but don't wash away your seasonings from the meat!

Wrap the foil up so the moisture does not escape. Pre-heat your oven to 180-220 degrees f. (NO HOTTER!). Put the ribs in and set your timer for 2 - 4 hours, depending on your time frame.

When you've got about 15 minutes left on the timer, go make a fire in your smoker. Have your favorite smoking wood (mesquite, hickory, apple, pecan, whatever you like) ready.

The oven just went beep, beep, beep... so grab the pan from the oven and yank your ribs out. You probably noticed they smell great, and they are super-tender. Put those babies in your smoker and smoke-em up for at least an hour, being sure the heat is low and the smoke is high!

If you have bbq sauce made from my first post, you're probably thinkin' bout using it... put some on the side to dip the ribs in!

You'll thank me later!