Rusty got the spareribs and chicken thighs, Sam brought home the bacon and took the pics, and I touched the meat. I figure we could make some kind of meaty casserole pie out of all this. The first layer of pork spareribs seasoned with oregano and chili powder. Layer of bacon. Layer of chicken thighs seasoned with salt, pepper & Old Bay. Top layer of bacon with chili peppers and garlic cloves. We ended up cooking it for around 2 1/2 hours at 360 degrees. Is it worthwhile to cook it this way? Probably not. This is why we’re fat.com.
Update: This tastes so much better two days later. Drain the fat, dump BBQ sauce and crushed chili peppers all over it, reheat at 425 for about 15mins.
For future reference, how’d you keep Rusty from touching the meat?
I put a Coors light on the other side of the room.
the things you guys do when i’m out for a weekend! 😉
Theresa, do you also smell cheese somewhere in the living room?