Hambone, peasant food.

Got a bone leftover from a holiday ham?? Oh I hope you do!! I'm a big fan of soup in the cold weather, and it's certainly turned into winter right quick here in Michigan in this last week. We got about 12 inches of snow dropped on us in about 48 hours and it was time (in my opinion) to cook up a big pot of something savory. My S/O likes split pea soup, but I've always thought that peas are gross. They smell like feet and taste like sock juice. BUT a ham bone is usually the best way to begin a soup like that so.... I relented. Then I discovered that we didn't have any split peas. Unexpected Miracle! I wasn't about to go out in the storm, and I already had the bone boiling so, what to do? Dig around in the cupboard of course. Lentils? Of course! So here (below, really) is my recipe for HamboneLentil soup that's guaranteed to warm you up on a cold, snowy day!

1 ham bone (you can use hocks too, or get some pork bones from the grocery for only a few bucks, better if they are smoked, the flavor is suuuuuuuper good)

Boil that sucker!!  Cover it with water and boil it, LEAVE IT ALONE. Low and slow is the way to go, the longer the better. I boiled mine for a total of almost 4 hours. Boil it, and when you see that the liquid has reduced by about half, add more water to cover the bone again. Bonus points if you start getting some burnt-looking brown stuff around the edges and the bottom of the pot, that's flavor! It takes a while but it's worth it! Bone broth is very nutritious and full of goodness. It's also something that our keto friends subsist on! Once you're satisfied with your stock, pull the bones from the pot. If there are bits of meat and stuff floating around in there, leave them. Ideally, if you have some ham leftover, chop that up too and add it to the stock later.  You should have about a quart or a quart and a half of liquid. You can always add more water later if you don't have enough. Then to the stock add:

1 bag brown lentils (I'm sure other colors would work, brown is what I had)
1 small yellow onion diced very finely
1 rib of celery diced very finely
ham chunks
black pepper to taste

Lentils take between 20 and 30 minutes to cook properly. More if you wand them super mooshy. Check the soup after about 20 minutes and see if the lentils are done to your liking.  You shouldn't need to salt this soup any because, as you know, ham contains plenty of salt already!
That's it! Hot and hearty, serve it with a chunk of bread and you're good to go!

Look, I know it isn't pretty, but if you gotta dress it up, have a blast. I just need a mug and a spoon. Besides, who says food that tastes amazing has to be photo-worthy? Not me!! Instagram this shit!!
I have it on good authority that the next-day results are even better ;)

Ribbed Rubs - A Welcome Back Post!

Hi folks!  All three of you that actually have ever read this blog will be glad to know that I've committed to start posting again. Yay me.  Sooooo What better to start back up with than a big hunk of pig meat?
Ribs.
Everyone (but vegetarians) loves a good fall-apart slab of baby back ribs. I like to do a dry rub on my ribs. It makes them so flavorful and taste like something out of a high end bbq restaurant. It's easy to do and all it takes to make them tender enough to fall off those little bones is time.
Whipping together the rub is easy and quick, and if you make a bunch (which I always do), just seal it in a sandwich bag and store it for next time!

Most of you know I don't measure if I don't have to and for this rub it's really no exception. All you need is a spoon. Size is irrelevant. My ingredients will appear below:

Set your oven to 325 degrees.

1 spoonful of garlic powder
1 spoonful of black pepper
1 spoonful of paprika
1 spoonful of onion powder
1 spoonful of ground red pepper (cayenne, guajillo, whatever you have)
1/2 spoonful of sea or kosher salt
1 spoonful of cumin
1/2 spoonful of mustard powder
2 spoonfuls of brown sugar
1/2 spoonful of smoked sea salt (if you've got it, use it!)

Mix it all together, smoosh it around, breaking up any clumps and rub it liberally into the meat. Liberally, I mean, your hands should be red, the meat should be covered.
If you have the time, throw them in the fridge for an hour or ten, overnight if you can.
If not, don't worry.  Wrap your ribs in foil, two layers if necessary, so they don't leak all over the oven, and lay them on a sheet pan, put them in the hot oven.

Bake. Bake. Bake. At least two and a half hours. Trust me on this. Check after two and a half and if the bones don't slide off the meat, bake some more. Check again in about 20 minutes. When they're ready, pull them out of the oven and let them rest for about 10 minutes. Smother them in your favorite bbq sauce if that's your style. You don't need it with this rub, but I like a good wet rack as much as the next guy so, you do you. Turn on your broiler (or grill if you've got one and the weather allows).
Unwrap the ribs and Throw them on the grill or under the broiler until they get a little charred. It's the best part when you smell that smell... Ohhh boy trust me.

There's only one more step here... EAT!!!
Fantastic ribs are super easy. Try it, you'll see...