Celene's Skinny Chicken Q

Three Ingredient Heaven

Chicken, onions and barbecue sauce...THAT'S IT!

 

Chicken before it hits the oven.

It was a normal day in cube land...where the topics are either food or tools...and in that priority. My cubemate Celene and I work at a tool company but dream of our next meal and wonder why we don't have jobs involving food! Celene has given me so many recipes...all delicious, but this one...WOW!
I was looking for something easy to make when I get home from work so that I can play with Webb (and not be preoccupied with dinner). As usual, Celene blurts out an amazing recipe... "Uh, how about barbecue chicken?" It's chicken, onions and barbecue sauce. That's it!

So here's to Celene! Thanks for the quick tip, it's in heavy rotation at the Playford home. Had it last night and it was wonderful...so good I forgot to take photos of the after.

 

 

 

Celene Clark, My Cubemate.

Celene's Skinny Chicken Q

Chicken Breasts
1 onion, sliced
Barbecue sauce, your favorite

Place chicken breasts in a covered dish, layer onions on top, pour barbecue sauce, cover. Bake at 325º until bubbly...usually 1 1/2 hours, can leave in for 2. Remove from oven, take two forks and shred away. It is so incredibly moist, tender and just damn good! Celene serves it on a bun with slaw, I just pile it on my plate and grab a fork...either way, it's a winner. Mmmm.

Rib Tips at Tom's Bar B Q and Deli

Tom's Barbecue Rib Tips

Forget the damn ribs! Rib tips are my new favorite cut! This brings a whole new meaning to pork in my book. Not to say I'm a connoisseur on barbecue, but I DO live in Memphis which gives me a leg up on any non-Memphian.

I was watching the Food Network, as I do often, and saw "The Best Thing I Ever Ate: Grilled". Guy Fieri raved about Tom's Bar B Q Rib Tips. My next move was easy...Tom's...here I come.

So, what is a rib tip? It's the end of a spare rib. The spare rib is located on the side of the hog. If you've heard of St. Louis cut...it is the spare rib without the rib tip. (I only know this because Rich has studied up on all things pertaining to ribs...I actually can't wait for him to get home and try this!)

Rib tips are not the prettiest things to look at, but they sure are easier to eat...I mean you still have to get your hands messy and I probably still have some on my face, but the meat is on cartilage not bone...and much easier to suck on. (Sorry, Mama...but I was alone and yes, I did suck on the cartilage...it's THAT good!). I now want Rich to try this since he's mastered the spare rib...let's move to the tips..PLEASE! It seems the tips are well marbled, which gives them more flavor. I just learned about the marbled pork shoulder and how to render the fat so that it cooks the meat. This is the same concept. The fat in the tip holds all kinds of yummy, tasty goodness.

I put three awkward looking pieces of meat on my plate to try. After my portion was completely devoured, I found myself back in the kitchen and opening the tin foil for a few more pieces. I couldn't stop! I've never had a rib tip, so I can't really compare it to anything...I just know that Tom's Barbecue has sold me on this cut. It's not good that my office is one block from Tom's...I'm in trouble!

Rich's Thoughts: "Oh Man!" D-lish. There's a little heat there that I like too.