Mahlzeit - Food without Borders

ohh, the ribs are ready and are waiting to be put on the BBQ. And then I see I can't safely operate my BBQ.  I guess the stove has to make due. I got a small one, that I can operate on the kitchen counter and result is presentable: 1 x baby back pork ribs BBQ sauce of your choice Dry Rub: 2 tsp brown sugar 1 tsp ground allspice 1 tsp smoked paprika 1 tsp Hungarian paprika 1 tsp salt 1 tsp ground pepper Mix up all spices. I had to cut the slab of ribs in half. Apply a thick coat of the dry rub. Preheat of the oven to 300F. Put the ribs on a cooking sheet and put into the oven. After 30 mintes, apply some of your bbq sauce, Repeat each 15min.  My cooking time was 90 min, It could have been 120 min easy, but I was hungy. -Mahlzeit-

Somebody posted a picture of lentil soup on FB. Growing up I loved lentil soup. Time to make one. 3 carrots cleaned and cut 1 pack of Eckrich Sausage cut into slices 4 stripes 5 mm wide of salt cured bacon fat I pack of brown lentils, rinsed and cleaned 6 potatoes cut into 1/2" pieces 1 tetra pack of chicken stock low sodium 6 cups of water 4 tsp of Knorr Chicken Bullion 1 tbsp veggie oil 1 large onion coarsely chopped 2 bay leaves 8 allspice kernels (or 1/4 tsp ground all spice) 1/4 tsp of dried thyme I don't like that much salt on everything, so I removed almost all the salt from the bacon and cut it into small 5 mm x 5 mm pieces.  In a stock pot add the veggie oil, onions, bacon, sausage. Over medium high heat cook everything until the onions are translucent.  Add all of the remaining things, bring to a boil. Turn the heat down to simmer for about 30-40 min. Check the lentils and potatoes if they are done to your liking. I like to add a bit of vinegar to my bowl of lentil s

4.July is the BBQ day in the states. I didn't want to make steak. So I decided on a duck. We start of with making a brine. Desolve 3/4 cup of kosher salt and 1 cup of brown sugar in 1 gallon of water. Take the duck out of the freezeer. Remove the plastick wrapper and put it into the brine. Make sure it is fully submerged. Let it defrost over night. The next day remove the duck. Cut it in half so it can lay flat on the BBQ. Prepare the hickory chips for the BBQ per the manufacturers instructions. Keep in mind the dripping duck fat can ignite into flames. That happened to me. So be prepared to deal with that. Put the duck skin side down onto the rost and let it BBQ in the smoke. Then turn off the heat. Remove the duck into a roasting pan skin side up and finish it up in the oven. Every 15 minutes baste it with your favorite BBQ sauce. I used  BBQ sauce and marinade produced locally in Charleston, SC. Depending on the size, my duck was done after 90 min in the oven. As sides serve red