RIBS - for Melissel. I have made the NYT oven method recipe and it worked well. I wasn't crazy about the sweet vanilla rub, but it wasn't bad and the method was easy. I have 2 or 3 more packs of ribs to use and will most likely use this method and also try a Slow Cooker method. I like starting with a rub and finishing with a sauce. I usually make a home made rub, but for sauce I like Annie's Smokey Maple BBQ.
When we tried finishing oven cooked ribs on the grill, they were so tender and falling apart (which is good!) that they were too difficult to grill, so the broiler is a good alternative. When we tried doing the whole slow cook on the grill last time, it didn't work well for us, and the ribs were a bit dry and tough. We prefer easy and tender.
Here is the recipe I tried with the great oven method.
These are 2 slow cooker ones I've been wanting to try and will probably do the first one this week.
Ground Beef and Red Lentils -
I have made 'sloppy joes' out of this and it turned out great! I read a few recipes online for regular sloppy joes and also for red lentil sloppy joes for tips on seasoning and adapted it to what I had on hand. I thought the lentils mixed in nicely with the beef, and since there were some peppers and tomatoes in there, you couldn't easily tell. I think I used about 1/2c? of red lentils for 1lb of beef. I might do that again, I have the ingred....