Mahlzeit - Food without Borders

Time to put some more mileage on my smoker and grill today. Baby back ribs with smoked/baked potato and a side salad. Aside from what is shown, I added some salt and pepper on the meat side only. Then a liberal sprinkle of the sweet and smoky spice mix (does not contain salt). The woodoo sauce is for basting. I smoked 4 hours3 should at 210F and 3 hours at 250F. After 1 hour remove the bacon slices. Those slices are way better then anything one can buy at the store.  Baste about once an hour with the woodoo sauce. 3 hours into the smoking process I washed 2 russet potatoes, put them into Aluminum foil and added it to the smoker. 1 hour before the smoking is done, the potatoes were transferred into an oven at 450F to finish the cooking process for 1 hours. The spice combination makes a nice sweet taste with a good kick at the end. The side salad 1.5 cups of ripe water melons 1/2 onion finely chopped 2 tomatoes chopped into small bites 5 babybell mushrooms cut in half and then cut...

A long time ago I got a recipe to marinate chicken wings. I remembered it had balsamic vinegar. So with some reading this is what I came up with.   Marinade 1 cup of olive oil 1 cup of balsamic vinegar 1.5 tsp of sweet ground paprika 2 tsp of smoked paprika 1 tbsp dried thyme 2/3 cup of brown sugar 2 tsp of orange pepper (something I found  in a store and wanted to try. It has a nice citrus flavor) 1 tsp of Himalayan or sea salt Heat all of this a little bit on the stove to not more than hand warm. This is to dissolve the brown sugar. The brown sugar was already pretty hard. This is a good way to get rid of those things, that are a bit harder to get into the original condition. (I know the trick with the wet towel and the microwave) My bowl holds 8 drumsticks. Cover it is with marinade and then in the fridge it goes over night. If the drumsticks are not fully covered, turn them over before you go to bed. By then the meat started to take on a brown color from the balsamic....