Ribs 101.6 - Class, YORKSHIRE PUDDING is the foodie Christmas Miracle

Class, it's a literary lesson today...

We all know the story of Charles Dicken's, "A CHRISTMAS CAROL". The classic tale of redemption and hope is a story that has been celebrated, adapted and parodied for over a hundred and fifty years. The cast of characters, from Scrooge to Marley's ghost, the three timely ghosts, Nephew Fred, Bob Cratchit and Tiny Tim are all well known. BUT, if you are a foodie, the hero of the story must be MRS. Cratchit. Bob's long suffering wife had to raise the family almost on her own. After all, The Mister was working 7 days a week, long hours for only 15 "Bob" a week. In all but name only, she was a single parent. And worse yet, the mother of a special needs child. Yet, she fed her family well, and they all looked forward to her culinary creations. And create, the Mrs. Cratchits of the 1800's did.

The Cratchits ate very little meat. It would be a holiday if they had the meat for a week what we eat in a day. Mrs Cratchit was the original "green" steward to the earth. No waste, no tossing that "icky" bag that comes with her turkey. Everything was used from nose to tail. Often, clever uses for the "waste products" created delights. Goose liver became foie gras. Pig intestines become casing for sausages, and before those pigs become the main course, they dig roots out of the ground to find truffles.

And so class, I present another wonderful dish that is only possible if you use the waste product from cooking those original two racks of spareribs... Mrs Cratchit would be proud. This dish has no actual meat from the racks or the "flap meat". Instead, it is a dish made from the fat renderings, the drippings from the ribs...

YORKSHIRE PUDDING!

OK, here's a brief history of Yorkshire pudding... It originated in England (somewhere around Yorkshire I am guessing), during the times of Charles Dickens and "A Christmas Carol". A true Yorkshire Pudding is made from the drippings of a roast, best served with roast beef and gravy. Picture if you will, poor hard working Mrs. Cratchit preparing the Christmas meal. All the family is coming, and she can only afford a small portion of meat. Mrs. Crotchet came up with the idea of saving the drippings from the roast, making gravy from some, but also making a wonderful pudding flavored with the drippings. Mrs. Crotchet, in a world that did not eat the massive amounts of meat we do now, would extend that meat taste with a meat flavored pudding. Despite the name, traditionally, this is served either before the meat arrives at the table, or with it. It is not a dessert. But I like it for breakfast sometimes. True Yorkshire pudding is not made that often anymore. It is a shame, as it tastes great, is easy to make and easily adaptable with all the flavored infused oils out there...

Here's what I did...

Preheat the oven to 500 degrees... yeap, 500 hot degrees...

Assemble the ingredients...

1 egg per serving (this was me and my own Mrs. Crotchet so I used 2 eggs).
1/4 cup Buttermilk per serving (again, 1/2 cup for me and the Mrs.),
1/2 cup of flower (1/4 cup per serving - thought I would mix it up a little to see if you are paying attention).
A dash of salt
1/4 cup pan drippings from the baked spareribs...

Notice that I gave the instructions for 1 person or 2. But, you are smart people. works with 4 eggs, 8 people or more. I have seen HUGE pots of Yorkshire pudding. Works equally well for lots of people.

I stretched the drippings and added a bit of additional flavor with a tablespoon of BBQ sauce.

Meanwhile...


Beat the eggs

Add the buttermilk and keep beating

add the flower about 1/3rd at a time, mix well so there are no lumps.

Meanwhile, Mrs. Cratchit would have that pan of drippings right at the fire level, her renderings were HOT. You need to get your renderings as hot as possible. Either stovetop of microwave, get it boiling hot.

While it is still HOT HOT HOT, pour the egg mixture into the renderings...

And cook for 17 minutes in that HOT HOT oven (500 degrees).

It comes out of the oven a little bit crispy around the edges, and wonderfully sweet and custard like in the center. It has a hint of the meat flavor, as well as a bit of the BBQ sauce taste.

There is usually a little hot goo left in the bottom of the glass. Go ahead and pour what you can onto the center of the pudding. But avoid the hard burnt stuff at the very bottom.

OK, a Yorkshire pudding tastes AMAZING! More thick custard than pudding, but a little bit of bread look too. But this stuff, with the added taste of the rib meat renderings, paired with just a little bite of BBQ sauce is really something special. It is INCREDIBLE...

And we owe it all to the culinary heroine of "A Christmas Carol"... MRS CATCHIT! Thank you mam.

A brief class summery from the last 7 posts... Spareribs, they make a terrific main course (St. Louis cut).

We also learned that with a Saint Louis cut, we have the advantage of FLAP MEAT, which we use for leftovers. We used that meat for an appetizer (Quesadillas). We also used that miracle bonus meat to ZA ZA ZING up a classic side dish (Pork and Beans). We learned to make a restaurant quality dish, and save a ton of money (Bruschetta). We made a main course dish worth sharing on a night when you are entertaining... Redneck Cupcakes. Yesterday we made Breakfast (Omelets). And today we salute Mrs Cratchit, the original "Green" Chef!

But we are not done yet... Come back tomorrow when we make a salad dressing!

And to all my new Internet friends, I wish you the best of the season. the best family memories, the best food adventures and the best for the coming year. Being accepted in the community means a lot to me, and I thank you for your continued friendship.

And take just a moment to remember those young people who are not where they want to be today. Pray daily for their safe return and that next Christmas will be the homecoming they all deserve.

Ribs 101.5 - Early Morning Class Cooks RIB MEAT OMELET

Spareribs, they make a terrific main course (St. Louis cut).

And we learned that with a Saint Louis cut, we have the advantage of FLAP MEAT, which we use for leftovers. We used that meat for an appetizer (Quesadillas). We also used that miracle bonus meat to ZA ZA ZING up a classic side dish (Pork and Beans). We learned to make a restaurant quality dish, and save a ton of money (Bruschetta). And yesterday, we made a main course dish worth sharing on a night when you are entertaining... Redneck Cupcakes.

But we are not done yet... Today, I assembled the class for an early morning session so I can make you all RIB MEAT OMELETS.

Often, an Omelet is made from the ingredients you have on hand. Go to a fancy dancy omelet bar in a fancy dancy restaurant and you will see dozens of possibilities. Here's what I had on hand...

2 Eggs
1/4 cup Buttermilk
Diced Spinach
Dice Onion
Diced Bell Pepper
Diced RIB MEAT
Minced Garlic
Grated Provolone Cheese
1 tablespoon of canola oil

It is important to have everything diced up prior to cooking the eggs. Heat the oil in a small omelet pan (small non-stick skillet). While the oil is heating, whisk the eggs and buttermilk together til well mixed. Test the oil by sprinkling a couple drops of water into the oil. If it crackles, it is ready...

Pour the egg in, add the mixings to taste to one side of the egg mixture.

If you like cheese, add some in the center, if you tolerate cheese, just add a bit on the top after you fold the half with no mixings. It takes about 4 minutes for the egg to cook, keep an eye on the bottom to make sure it is not burning. Top with some more cheese and a little more spinach for color.

I had a couple of BEER BREAD MUFFINS left over from yesterday, I toasted them and added a tab of butter when plated these.

A wonderful breakfast!

Great gifts of Christmas past... See the two coffee mugs... The one on the left has a wonderful picture of my cat Eng looking all happy and bright and full of life. It is a good day when I start it drinking from my Eng cup... The one on the right shows my wife's lazy good for nothing cat Chang.

And if you feel you are falling behind in your studies, I will accept an extra credit essay answering the question, "Which came first, the Chicken Plate or the Egg Omelet"???

Or, write up your own ideas for the following...

RIB MEAT,
it's not just for serving racks of RIBS
anymore!!!

And come back on Christmas morning when we do a special rib meat tribute to Charles Dickens and "A Christmas Carol".

Ribs 101.4 - Class, REDNECK CUPCAKES, Yeap, Ribs in Cuppcakes

It's day 5 of my series on RIBS... Spareribs in specific.

On day one, Ribs 101 - Class, we are making SPARERIBS !!! We made two (only two, really) racks of spareribs. I went into detail about how to do a Saint Louis cut so that you have 2 great racks of ribs, and we learned about "FLAP MEAT". Flap meat is the extra meat from the trim. Flap meat has all the great taste of ribs, and can be used in lots of ways as ingredients in leftovers. It is very important you know about "FLAP MEAT" for leftovers, so if you need a refresher course, go back to RIBS 101 before we proceed.

On day two, we started making leftover recipes... Ribs 101.1 - Class, we are making QUESADILLAS from LEFTOVERS

On day three, we redefined a classic, Pork and Beans... Ribs 101.2 - Class, It's Pork and BEANS - The Best You've Ever Had

On day four, we took control of expensive appetizers... Ribs 101.3 - Class, REDNECK APPETIZERS today - BRUSCHETTA

Are you convinced yet that Ribs taste great, but just as importantly, SPARERIBS provide a great tasting rack of ribs AND are economical because of all the wonderful thing you can do with ribs as an ingredient? So far, 2 racks, bought them on sale for $1.89 a pound, cost was less than $15 and I have made 4 meals... today is meal 5 (and we aren't close to done yet).

Today, we are entertaining friends. Our neighbors are leaving for a week to visit friends for the holidays. I used this opportunity for a quick little send-off for their trip and a chance to wish Merry Christmas.

And nothing says Merry Christmas like...

Beer...Good
Beer Bread...Good
Ribs...Good
BBQ Sauce...Good
Provolone Cheese...Good
REDNECK CUPCAKES...
IT'S ALL GOOD

As with all recipes, first thing to do is assemble the ingredients...

For the bread, you need...

1 bottle of Killian's Irish red Beer (any beer will work, I like Killian's)
3 cups sifted flour
3 teaspoons baking powder
1/4 cup sugar
1 teaspoon Kosher salt

SIFT the Flour... Let me repeat, SIFT the flour. Beer bread is a very dense. If you do not sift the flour, this recipe will turn into a brick very fast.

Then combine all the dry ingredients and mix well before adding room temperature beer, and mix well again.

Prepare your muffin tin, spray n some canola oil so the muffins don't stick. Plop the beer bread mixture into your muffin tin...

Bake at 375 degrees (preheated oven) for 45 minutes.

And while that is baking, split a bottle of wine with your friends, laugh and joke and when you get a spare 5 minutes, work on the icing...

Dice up about 2 cups loosely packed RIB FLAP MEAT. I was only making 4 cupcakes, 1/2 cup meat per muffin. Heat in a microwave. Before heating, add 1/4 cup of your favorite BBQ sauce. Heat away. A little tip, cover with a paper towel while heating, or your wife will have to clean out the microwave (or worse, you will).

When the muffins are done, cut the tops of the muffins off (snacks for the cook or save for a small dish of bread pudding). Top with the meat/BBQ sauce mixture.

Next, top the hot meat mixture with grated provolone cheese.

Put these under the broiler until the cheese melts and looks pretty (dare I say, looks like icing... nah)

OK, in shape they are certainly cupcakes (actually muffins). But in taste... a terrific combination! VERY well received, VERY tasty! They are like a beer bread sandwich with ribs and cheese, just served in a form suitable for entertaining. Something just a little special from the ordinary for guests. I served these with some of the beans I made earlier in the week. And, something special that I will be blogging about soon (yep... the something special has RIBS as an ingredient)...

So, just how many meals can I get out of 2 racks ($15 worth) of RIBS???

Come back tomorrow (and the next day and the next and who knows how many more)... It's almost hypnotic.

Ribs 101.3 - Class, REDNECK APPETIZERS today - BRUSCHETTA

Not a little bit good... I mean this is REALLY REALLY GOOD.

To make it taste it's best, it takes just a bit of effort... but it is soooo worth it.

First, a little foreign language lesson... In Italian, bruschetta is pronounced "brus'ketta". The noun "bruschetta" is from the verb in the Roman dialect "bruscare", meaning "to roast over coals".

And now a sociology lesson... Again, in Italy, bruschetta is thought of as a "poor man's" pizza. In it's simplest version, bruschetta is simply a thick slice of bread (even most poor Italians have access to bread), toasted with a little Olive Oil (again, even poor Italians keep Olive Oil in their pantry), rubbed with garlic (in Italy, garlic is like Chicken Man in the United States... "He's everywhere, he's everywhere... "Buck-buck-buck-buuuuuck"), and if the family is just a little poor, topped with some chopped tomato. In the United States, this simple "poor man's pizza" has become an expensive appetizer in fancy dancy restaurants. Snooty waiters will turn up their nose and correct your pronunciation while they add goat cheese, carmelized onions, prosciutto ham, anchovies and just about anything else you can imagine.

Well, armed with all the basic ingredients (bread, olive oil and garlic), today I will teach you how to make a redneck "poor man's pizza"...

I had some leftover marinara sauce from Boys Night IN - BBQ Fried/Baked MEATBALLS and a little Spaghetti. Feel free to add some store bought jar sauce, but whenever I go to the trouble of making a sauce, I will freeze small amounts for just such an occasion as this.

I had some leftover cherry tomatoes from Ribs 101.1 - Class, we are making QUESADILLAS from LEFTOVERS.

I like the snap of a sharp provolone cheese. But a bit of Cheddar or even Velveeta would work as well.

And finally, about a half a cup of "flap Meat" diced up RIBS! If you missed the first class in of Ribs 101 - Class, we are making SPARERIBS !!!, click the link and read about flap meat from spareribs.

Unfortunately, I do not have step by step photos, but in just a few easy steps, you will have a terrific lunch, appetizer or even light dinner... Here we go...

1. Thick slice the bread... maybe an inch thick.
2. generously drizzle olive oil on each side of the bread
3. toast in a heavy frying pan
4. rub on a clove of garlic on both sides
5. meanwhile, have ready HOT (microwave) marinara sauce and rib meat
6. add a layer of sauce to the top of the bread slice
7. add a layer of rib meat
8. top with some freshly grated provolone cheese
9. broil for 6 minutes, or till the cheese is melted
10. top with the tomatoes
11. listen to your family say .... OHHHHH AHHHHH

So class, in summing up, we have made a main course meal of SPARERIBS. But, because spareribs have not only the "main" rib section, but also a "flap meat" section, we have been able to make a snack (quesadillas), we have taken a classic side dish and stepped it up a bunch of notches (pork and beans) and today we learned to make an expensive restaurant quality appetizer (Bruschetta).

But students, we are not finished yet... stay tuned for SEVERAL more days as we continue the leftover class. I still have plenty of meat left.

Spareribs... doesn't have a song, doesn't have a press agent like Baby back ribs. But it sure does stretch your food dollars.

Class dismissed, see you tomorrow!

Ribs 101.2 - Class, It's Pork and BEANS - The Best You've Ever Had

We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness...

And, the Creator especially wants you to have a
GREAT POT OF BEANS!

He (the creator) does, he really does... I asked. And by the way, in my opinion, Jefferson got it wrong. The word is INALIENABLE, not "unalienable" (other than that, I think he got it right);

but I digress...

back to the best beans you will ever have...

OK class, double check your notes. Last semester we studied how to make a great rack of ribs. Click HERE if you need a refresher before we move on to today's lesson. And when you study those notes, you will recall that I trimmed those spareribs with a St. Louis cut, leaving several pounds of meat (called flap meat) to use as leftovers. Last class we made Quesadillas (click HERE), but today, we are going to use one of our remaining three hunks of leftover flap meat to make BEANS.

If you are an outdoor griller/smoker, if you are a want-to-be griller or smoker, or even just an indoor cook who wants to serve up a side dish to go with your crock pot pulled pork... BEANS are the best thing to make, and this recipe will get you the best tasting beans you can imagine...

Now, me... I would make these in my smoker. A couple advantages... First, beans will absorb the smoke flavor very well, and will taste great. Also, smoking beans with beer (ingredient list to follow) will add moisture to the smoke chamber, and influence the moistness of the meat.

But, When the dean of cooking asked me to teach this course, I was made aware that most of you do not own a dedicated smoker. Also, many of you do not own, or do not regularly use a grill. So, for this class, I will abandon my smoker, and only cook in my oven. If you are making other items, and want to free up your oven space, feel free to make these in a crock pot.

OK Robin, to the bat-oven...

First, the meat should be cooked with seasonings before added to the beans. It is possible to cook ribs (or pulled pork, or brisket, or pork loin (It's call PORK and beans)) the same day you are making the beans, and add the meat just prior to serving. But it will be better if you save a hunk of meat from your previous cooking session and freeze it for your next session. It sounds like a lot of work, and will take space up in your freezer for a month or two, but that is why you are taking the advanced course in making beans. Little extra things like this make a big difference in how your beans will taste.

Whenever I am making meat that will be used in beans, I always use a rub heavy in HOT spices. The meat (to me) is much too hot to eat as is. BUT, by the time it cooks with the beans for a couple hours, the meat and beans even out, and you have a spicy (but not too spicy) pot of beans.

My bean meat rub is equal parts...
Sweet Paprika
Chipotle Spice
Cayenne Pepper
Ground coffee (really)
and 1/4 cup finely minced garlic

I also take 1/2 cup of the juice from a jar of Banana Peppers and use that as my wet rub.

WHOO WHOO is that one hot spicy hunk of meat. But know that we will not be adding spices to the beans. It all evens out.

If you prefer not to go to the trouble of making the spicy section of rib flap meat in advance, add 1 tablespoon of each of the above ingredients to your beans prior to cooking, make a hunk of meat at the same time, with limited spiced rub, cut the meat up at the end of the cooking cycle and add the lesser spiced meat to the already spiced beans. DO NOT ADD SPICY MEAT AT THE END OF THE COOK SESSION (just prior to serving). The ratio of mild beans and spicy meat is not as good as evened out spices... Makes sense? Any questions so far?

OK, here's the recipe for the beans...

Ingredient list...

1/2 pound of smoked meat scraps, well spiced already with spicy rub,
1 large white onion, finely chopped
1 medium size red onion, small diced (about 1/4 inch square) ... save these to add just prior to serving
6 ounces tomato paste
1/3 cup Brown sugar
1/3 cup Brown Sugar ... save to add just prior to serving
1/3 cup Molasses
1/3 cup Sorghum Syrup
1 TB Dry Mustard
1/4 cup White Vinegar
1-27 ounce can BUSH'S brand Country Style BBQ Beans
1-16 ounce can BUSH'S brand Pinto Beans
1-16 ounce can BUSH'S brand Great Northern Beans
1/2 bottle of Killians Irish red (or your favorite) Beer

Place all the ingredients in a heavy baking pan, stir well to blend ingredients. Add a full bottle of Killians if using an offset smoker, or just 1/2 bottle if using an oven. Place in cooker and allow to cook along with the meat.

Bake for 2 hours at 350 degrees.

During the cooking, the liquid reduced, and the molasses and sorghum helped to thicken the goop.

Just prior to serving, add the red onions and stir. Then sprinkle the remaining brown sugar over the top.

Lots of ingredients, but well worth the extra effort.

Thick and rich, lots of meat (every forkful has a piece of rib meat). LOTS of flavor and the best beans you have ever eaten.

Save this recipe for December 26th... Sure, Pork and Beans is a classic, but maybe TURKEY and beans could become a tradition???

Alright, class is dismissed for today, but we've only used half the leftover flap meat. I have something special planned for tomorrows class!

Ribs 101.1 - Class, we are making QUESADILLAS from LEFTOVERS

Remember this post for December 26th... Turkey leftover quesadillas taste almost as good as Rib meat quesadillas...

Good morning students, Take your seats and settle down, class is in session again.

In last semesters' class (OK, yesterday's post, work with me, it's a metaphor), we covered the basics of Ribs 101 - Class, we are making SPARERIBS !!!. This semester we are going to work with the leftovers. I made two racks of ribs a couple days ago. Two nights in a row, my wife and I enjoyed full meals of ribs. 4 or 5 bones per person is usually enough for a meal. We both also ate ribs for lunch (2 or 3 bones) and I even ate a couple for breakfast. Easily, the two racks of spareribs, just of the rib section, would feed 6-8 people. Make no mistake, I love ribs and would eat them as often as possible. But I also like to use the "flap meat" for leftovers. If words like "Flap Meat" and "rib section" and even the concept of "leftovers from ribs" confuse you, you are thinking those sad, pathetic, anemic Baby Back Ribs (great song, obviously has a press agent) and not the thick and juicy Cadillac of ribs, the Pork Spare Rib (half the price, thicker, meatier, juicier... in desperate need of a song and press agent). Take a refresher course, and read my original class post by clicking HERE!

This is a standard 9X13 casserole pan, filled with the leftover flap meat that I cut from the Rib section. This is what I will be making leftovers from. Notice the 4 different colors of the four sections (for ease of handling, I cut each flap section in half). Each one has a different type of wet rub/dry rub combination. I have a very spicy section, a sweet section, an Asian influence flavored section and a section that I just put my wife's favorite rub, a sweet cherry rub. You guessed it, I will be making a different leftover meal from each of these sections...

Quesadillas are among my wife's favorite snack/meals. So, for today's class, I grabbed the section that just has a rub, and no wet rub. In addition to pleasing my wife (top priority in all things), I chose this section BECAUSE it does not have a wet rub. The tortillas are thin, and lots of moisture will seep into the tortilla, making them gooey instead of crisp. Had I used a section that has a wet rub, I would saute the meat and pat dry with paper towels before adding them to the guts.

A major ingredient in quesadillas is cheese. Volume is important. You want to add enough cheese so that it melts and coats the meat and all the additives and makes it all stick to the tortillas. You can use the expensive specialty cheeses, and they will taste better. BUT, that gets expensive. Much as I would like to try a brie/stilton rib meat quesadilla, the cheapskate in me is going to use that bag of premixed, pre-shredded Mexican style cheese (at least it is advertised as fancy). I can buy a bag of 2 cups for $1.50. To use the better quality specialty cheese and get the same amount, I would be spending $10... I am cheap.

OK, Quesadillas are a great way to use up whatever you have in your fridge. Tonight, for mine, I had some ...
green onions (caramelized sweet onions would be great, "raw red onions with a snap to em would work great),
some mushrooms,
jalapeno peppers,
some spinach and
I highly recommend those sweet cherry tomatoes.

Whatever you can think of to put on a pizza, you can put into a quesadilla (pineapple, pepperoni, artichoke hearts, you name it).

Quesadillas cook fast once you start. Have everything chopped and cooked (the spinach) ready to go before you start on the cooking...

It is also important to heat up the meat. Dice up the flap meat about the size of a dime. Do your best to pull out any large bits of fat, tendons, etc, just leaving the good stuff. Also, you can pat dry the meat with a paper towel to remove some of the fat. Heating up the meat will make it easier to melt the cheese!

You can make these in a large skillet, or buy one of those silly expensive clutter magnet quesadilla machines, or...

I make mine on a large electric griddle. Mine is large enough to work with two tortillas at once...

I use a little spray on canola oil to help crisp them up. You can also use a brush to add a bit of oil.

Heat one side of the tortilla for abut 3 minutes, and turn over... and now it's time to goop up the guts of the quesadilla.

Cheese first, and then add whatever toppings you like, evenly spread around...

Add a layer of meat, and a top of cheese...

And to za za zing it up a bit, I added a drizzle of BBQ sauce. I have a wonderful sauce that has a sweet citrus flavor that will blend well with this combo...

Do all that quickly, as you don't want to burn the quesadilla bottom (soon to be top).

Let it cook for about 3-4 minutes, until the cheese has melted. Take a big spatula and flip (fast). Cook the other side for the same 3-4 minutes...

Cut into wedges and listen for the...

OHHHHS and AHHHHS!!!

Rib meat quesadillas... Easily adapted for turkey, even (shudder) vegetarian or some simple hamburger. A great leftover consideration!

Class dismissed, but I do have a quick ad...

As I am writing this I have one of those news shows on. They just did a report on the WINTER STORM OF THE DECADE. They talked about the storm interfering with the final days of shopping...

Here's an idea, one that I used tonight as a matter of fact. No going outside, and a gift the griller in your life REALLY wants (no one really wants a sweater). Here's the sauce I used...

DATIL PEPPER SEVILLE ORANGE BBQ Sauce from Old St. Augustine. Also, all natural, no fat and very low salt. The company is based in Florida, and advertises itself as a local product user. Local grown oranges and a specialty local pepper are combined to make this unique tasting sauce. It is a vinegar based sauce that is really unique. I love good BBQ sauces, and try to match unique ones with something that accents their special properties. This mostly sweet sauce did a great job of mixing with the sweet rub on the meat, and the sweet cherry tomatoes. Really zipped it up...

BUT, it is from Florida, and is not sold commercially in Kansas. Where did I get a bottle you might ask...

I got this as a gift, when I cashed in a gift of BBQ SAUCE OF THE MONTH CLUB. Once a month, I get 2 bottles of sauce. I get to choose the sauce from dozens of rubs, sauces, hot sauces and jellies. If you are still needing a last minute gift for your grilling loved one, this is ideal! No shopping, easy to wrap (just print off their details page), and best of all, that holiday feeling will come every month when your goodies arrive!

Here are the details...

And now...
A snowed in and not gonna get out
gift giving idea for the griller in all of us...

And how, you might ask, does someone living in Kansas get a hold of these odd little specialty sauces - you might ask, mighten you??? This is the BEST idea I can share for a gift for the BBQ junkie on your list.

What would be better than a bottle of top quality, specialty regional BBQ sauce???
TWO BOTTLES OF SAUCE!

What would be better than TWO bottles of top quality, specialty regional BBQ sauces???
TWO BOTTLES OF SAUCES DELIVERED EVERY MONTH

What would be better than TWO bottles of top quality, specialty regional BBQ sauces delivered every month???
YOU GET TO PICK FROM DOZENS OF CHOICES WHICH TWO BOTTLES OF SAUCES DELIVERED EVERY MONTH

I am sure you have heard of those "of the month" clubs for things like fruit, cigars, panties and specialty beers. One of the major problems with the idea is you will pay for the months that are less exciting...
Suppose you love apples, but hate pears... In Fruit of the month, you still get a months worth of pears.
Suppose you love a pale ale, but you hate a stout... you still get that stout included in your package.
Suppose you love granny panties, but hate a thong... well, in that case, the panties aren't for you anyway... suck it up and wear em. Butt, you get the idea...

The excellent people at ArmadilloPepper.com have fixed this problem. They offer a "Create Your Own" Sauce of the Month Club!

Here's the deal...

"Receive 2 Gourmet items each month that will excite your taste buds! You decide what is included. Select any 2 items from Pepper Jelly, Hot Sauce, BBQ Sauce, Salsa and BBQ Dry Rub. You even decide if you want "mild" or "spicy".

Just like all of the products in their on-line Gourmet store, these items are tried and tested by a Taste Team before being selected for inclusion in the Monthly Club.

The "You Pick" Month Club is backed by our same 100% Satisfaction Guarantee as all of our other products. You can cancel at any time if you are not totally satisfied and receive a refund for the balance.

Your membership includes a personalized gift message. Just include your message in the Special Instructions section during checkout. The first delivery is shipped within 1 week after you place your order and subsequent shipments are delivered the last week of each month.

Our "You Pick" Gourmet Sauce of the Month Club memberships are perfect gifts for:
* Anniversaries
* Father's Day
* Mother's Day
* Birthdays
* Christmas
* Or just about any gift giving occasion."

It's a close call whether I would rather have Jackie in fancy panties or me getting...

new hot sauces
or jellies
or BBQ sauces
or salsas
or dry rubs
or... It's like Christmas morning every month!

Click HERE to see what Armadillo Pepper is all about...