When it comes to wings it’s all good, or at least that’s how Scott feels about it. I on the other hand have a confession - I haven't been a huge fan of chicken wings until very recently.
Make ahead meat balls are ideal this time of year. As fans of cooking once and enjoying the fruits of our kitchen labors time and again, we believe if you're going to take the time to make meat balls, why not cook a ton of them at once.
Did you know that it is SO EASY to make a juicy and delicious Roast Pork Loin?
At our house the first chilly weekends in fall inspire us to to cook chili - in a BIG way. Once chili is made it feeds our family several meals over the course of a week. We enjoy it while watching our favorite football games on Sundays and we like to serve it as a dip with cheesy nachos. There's just so much to love about a bowl of chili.
Preheat oven to 220°. Coat one 2-1/2 to 3 lb. rack of baby back or St. Louis ribs evenly with thin layer of olive oil. Add a splash (1-2 tbs) of apple cider vinegar and rub onto meat. Sprinkle both sides of ribs with a quick dry rub mixture of salt, pepper, garlic powder, oregano and paprika - all to taste.
Sweet potatoes are HUGE in our family and in our state of North Carolina which is the largest grower of the vegetable in the US. According to local ag sources, NC provides the nation with 40% of its sweet potatoes.
Fall is here and the chill in the air has us inspired to get back in the kitchen and cook some of our favorite Big Batch recipes. At Outta The Park, we are big fans of the "Cook Once and Eat All Week" approach to cooking, so we like to spend some time on the weekends cooking big.
Eggplant is in season here and in many parts of the US. While Eggplant Parmesan is my all-time favorite way to enjoy this beautiful purple vegetable, of course we have a suggestion or 2 for making it with Outta The Park BBQ Sauce.