Cookin with Hoss

I may be mistaken but it seeems that February was more Spring-like than March has been!  But  am assured by our weather forecasters yhat meteoroligical Spring is coming this week, so I'll go on faith that this, indeed, will. occur.  I'm firing up the grill this afternoon and smoking some loin back ribs that should be mighty tasty even if it is a bit cool outside. 

Here are some recipes that you can use to make it seem like Spring is here.


Blue Ribbon Baby Back Ribs

Loin back or baby back ribs, 1 slab per 2-3 persons

Hoss’s BBQ rub (or your favorite second best)

Charcoal or hardwood fire, or hardwood chunks for your gas or electric smoker (this is essential!)


Rub meat liberally with seasoning.  Cook, using indirect heat method, at a temperature of 200-225 degrees for 3-4 hours.  Temperature maintenance is imperative!  The ribs are done when the bones start to separate from the meat and the meat pulls away easily.  If you desire to sauce, do so during the last 20 minutes, or serve dry with sauce on the side.



Grilled Prime Beef Steak

K.C. Strip, Filet, Ribeye, T-Bone or Porterhouse steaks, at least 1-1/2” thick

Finely minced or pureed  fresh garlic

Hoss’s Steak seasoning

Freshly ground pepper

Olive oil


Brush steaks with olive oil, sprinkle with seasoning and pepper, rub with garlic, all to taste.  Grill over a moderately hot fire, 7-8 minutes on each side for Med Rare.  Because of the increased marbling of prime beef, watch for flare ups.




Grilled Fresh Asparagus

Large or Jumbo fresh asparagus (really skinny asparagus has more of a tendency to burn and fall through the grates) about 5-6 oz per person

Olive Oil

Hoss’s Steak seasoning


Toss the asparagus with the oil and seasoning. Carefully place on grill perpendicular to the grates.  Gently roll the spears 5-7 minutes being careful not to char.  Serve al dente’.  Can be topped with Parmigiana  Reggiano and\or a light balsamic vinaigrette


Skewered Mushrooms

Mushrooms, approx. the size of a silver dollar, 6-8 oz. per person

Balsamic Vinaigrette


Toss the mushrooms with the vinaigrette to coat, let marinate for 30-45 min., Skewer and grill until the exterior is wrinkled




Smoked BBQ Pork Steaks


6 Center cut pork steaks, ¾-1” thick

Marinade of cheap Italian dressing, beer, Worcestershire sauce and hot sauce, in that order of quantity

Hoss’s BBQ rub

Hoss’s BBQ Sauce

Slow charcoal fire w/ hickory chunks

Marinate the steaks for a couple of hours.  Coat liberally with rub.  Smoke slowly using indirect heat method, basting with reserved marinade.  During the last half hour of cooking, mop with BBQ sauce.



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