Fried Chicken and Cheesesteaks

I wanted ribs. But my sister was out of town. This might seem an irrelevant fact, but the past two summers when I wanted ribs I bribed her with appetizers and beer in exchange for her slow smoking the ribs in my side yard. In the past I've had fairly good results from slow roasting ribs, say at 250, for six hours in my oven. They turn out very tender, but it isn't QUITE enough. And who wants six hours of oven heat added to the general warmth of a summer day? So I decided to try a two prong approach. First I rubbed the ribs with a Penzeys spice rub, and cooked them on low in the crockpot for about six hours. My other crockpot has a setting where it cooks on low for six hours and then switches to warm - so I could set that before I left for work in the morning. But that crockpot is currently in a box. I then removed them from the heat and just finished them on the grill for about twenty minutes. Only in the last five minutes did I add barbeque sauce - fro...

I tried these last night - kind of thrown together after looking up a few simple recipes. Served with grilled zucchini and chuck steak (which I bought for under $2/pound with ACME's new "pick five" deal). Ingredients: bag of new potatoes (about two pounds?) 1 small onion 8 cubes of Trader Joes frozen chopped garlic a few spoonfuls of romano cheese a few tablespoons olive oil kosher or flake salt fresh ground pepper thyme (dried or chopped from the garden) Preheat your grill to medium heat. Wash and quarter the potatoes slice the onion in half and then in thin "half moons" mix potatoes, olive oil, cheese and spices in a large bowl split potatoes between two large sheets of aluminum foil, and make a flat "packet" of each grill for 10 minutes per side