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Celebrate Summer with Roundup Ribs

Roundup Ribs

Celebrate Summer with Roundup Ribs

Summer and tender juicy ribs on the grill go together. I’m a fan of barbecued ribs and like grilling them at outdoor barbecues Yet most recipes require an hour or more over the coals, and so often the ribs taste dry and over cooked. 

 I like the recipe that follows because it ALWAYS has a tender, juicy chew and a spicy, sweet, smoky barbecue flavor. No worries for the Chef either because the long and slow roast of the ribs takes place in a 300 degree oven that can be managed a day before guests arrive or hours before the party. 

The recipe for RoundUp Ribs may become a top Five favorite of yours as it for me. I like the flavor of a salty/sweet barbecue sauce, the char on a meaty rib and tender to the bite.  The recipe that follows guarantees a perfect barbecue every time. 

I know we all are planning our July 4th celebration, and our masterpiece will be on the grill. I suggest Roundup Ribs.
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Roundup Ribs
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Roundup Ribs

Nebraska's Best Rib Barbecue recipe was created by Bernard Schimmel, a "Great Food Artist" in Omaha where he and his family served elegant food at The Blackstone Hotel in Omaha during the mid-1900's. His book' Joslyn Presents Bernard Schimmel's Masterpieces (1976) published the recipe below: A quote from Mr. Schimmel that I treasure said, "Of all ingredients the truly essential one is care."
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, flavor rich, grilling
Prep Time 20 minutes
Cook Time 1 hour
Servings 6

Equipment

  • grill and oven
  • 2 baking sheets

What You'll Need:

  • 4 lbs baby back ribs of pork
  • 3 tsp salt and freshly ground pepper
  • 2 whole lemons sliced thin with skin on

Barbecue Sauce

  • ½ cup molasses
  • ½ cup ketchup
  • ¼ cup Buzz Savories Spicy Beer Mustard
  • ¼ cup rice vinegar
  • 1 Tb Worcestershire Sauce
  • ⅓ cup canned pineapple juice
  • ¼ tsp. garlic powder or a pinch of dried garlic flakes
  • ½ tsp Tabasco or hot sauce of your choice
  • 1 tsp salt
  • 2-3 Tb pineapple juice or water I like a lighter sauce so I add pineapple juice or water to thin it - your choice thick or thin

How To Prepare:

Preparing the Ribs

  • Place each rack of ribs on a sheet of aluminum foil large enough to make an envelope with the ribs encased. Season with salt and pepper and top with the lemon slices.
  • Place foil package, seam-sider up on the sheet pan (or the grill) Roast at 300 Degrees F for 1 1/2 hours or until meat thermometer reaches 155 Degrees.
  • At this time, the racks of ribs may be transferred to the grill, or finished in the oven, or cooled and refrigerated or frozen for finishing at a later date.
  • To grill: Paint the ribs with barbecue sauce using a pastry brush.
  • Grill 3-5 minutes until all sides are caramelized adding barbecue sauce as needed,.
  • Serve with extra barbecue sauce on the table.

Barbecue Sauce

  • Blend all ingredients together and bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally then taste.
  • For a lighter/thinner sauce, add additional pineapple juice or water
  • If the sauce appears too thin, simmer 10 more minutes. Watch with care to avoid the sauce burning.
  • Barbecue the ribs on outdoor grill at a medium heat and baste 2-3 times until ribs are hot and acquire an amber glaze
  • Serve directly from the grill or at room temperature. This recipe may be doubled with ease.

Notes

The baking part of this recipe may be handled a day prior to grilling the ribs. Generously baste the ribs with barbecue sauce during the grilling and keep tabs on the temperature because these ribs were cooked nearly to doneness in the oven phase, and they will taste wonderfully tender and moist with only 20 or more minutes on the grill. The sauce flavors the ribs without burning in the grilling process. Easy!
When you feel a desire for barbecued ribs and have no grill available, this recipe may be started and finished in the oven.
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Honey Vanilla Ice Cream

Honey Vanilla Ice Cream

The mellow, slightly sweet and vanilla flavor in Honey Vanilla Ice Cream responds in some magical way to my taste buds. This simple recipe – 4 ingredients – could not be easier to make. An ice cream freezer is desirable although not essential because this ice cream recipe can be made by combining all ingredients, stirring well and freezing. Every 20 minutes give it another good stir until frozen although due to honey as an ingredient, the ice cream never freezes hard.  

It’s the light, fresh flavor and the smooth consistency that separates Buzz Savories Honey Vanilla Ice Cream from all others, and Buzz Savories honey vanilla ice cream is ALL Natural. 

Thank you to my friend, Melanie for finding and testing the recipe for honey vanilla ice cream, and then sharing it on to me with rave reviews.  

Retail stores selling Buzz Savories products are listed on the Buzz Savories’ Store Page or shop online!
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Honey Vanilla Ice Cream

Honey Vanilla ice cream brings a rich vanilla flavor to the palate with only the hint of sweet that only Buzz Savories local honey can create. The recipe - 4 ingredients - blends in minutes and freezes with or without an ice cream freezer so enjoy this elegant and delicious dessert often. And no additives!
Course Dessert
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, healthy
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people

What You'll Need:

  • 1 ½ cups whipping cream or half n half
  • ¾ cup whole milk
  • ½ cuo Buzz Savories local honey
  • 1 Tb vanilla

How To Prepare:

  • Combine ingredients and stir until well mixed
  • Pour into ice cream freezer and freeze until the mixture thickens
  • If an ice crean freezer is unavailable pour the cream mixlture into a metal or glass container and place in your freezer. Stir with a wire whip approximatrely every 20 minutes until the mixtur feezes
  • This icecream/gelato does not freeze as solid as ice or common ice cream due to the honey. It will be firm although not hard so always easy to spoon out for serving
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Classic Honey Baked Beans

Classic Honey Baked Beans

Baked Beans and barbecues go together. I recently discovered this recipe for Classic Honey Baked Beans to be your tasty side for summer barbecue. Gather the ingredients, and in only 15 minutes the beans are in a casserole dish and into the oven for bake time. I serve these Classic Honey Baked Beans with a smile because they please me and my guests, and with ALL natural ingredients, these Beans are Better. 

Retail stores selling Buzz Savories products are listed on the Buzz Savories’ Store Page or shop online!
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Classic Honey Baked Beans

Classic Honey Baked Beans taste fresh and nicely sweet and also tangy, and an easy recipe.
Course Main Course, Side Dish
Cuisine American
Keyword barbecue, Buzz Savories Honey,, Easy Cooking, healthy
Prep Time 15 minutes
Cook Time 1 hour 14 minutes
Servings 8

What You'll Need:

  • ¾ cup Buzz Savories Local Honey
  • 6 slices bacon cut in 2 inch pieces
  • 3 15 oz cans of navy beans or Great Northern beans
  • ¾ cup onion chopped
  • ¾ cup ketchup
  • 2 Tb Buzz Savories Spicy Beer Mustard
  • 2 Tb Worcestershire sauce

How To Prepare:

  • Preheat oven to 350 Degrees
  • Saute' bacon until slightly crisp and remove from skillet
  • Saute' onion in the same skillet until tender and translucent
  • In a medium-size bowl combiner and blend Buzz Savories honey, bacon, onion, beans, ketchup, Buzz Savories Spicy Beer Mustard and Worcestershire sauce. Transfer combined ingredients into a 2-qt. baking dish. Cover dish with foil. or lid
  • Bake for 30 minutes covered. Remove the foil/lid and bake an additional 45 minutes, uncovered. Serve.
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Rhubarb & Honey Cobbler

Rhubarb & Honey Cobbler

Rhubarb is busting out all over for those of us fortunate enough to grow or access a neighbors rhubarb plant.   

How do you like to cook rhubarb? First rhubarb requires cooking for most of us since it’s a sour tasting vegetable (yes) although with a fruity flavor when cooked with a small amount of sugar or best of all, honey.  

I like rhubarb in a sauce, in a crisp, and, best-of-all, I make a Rhubarb Cobbler. A cobbler frames the delicious saucy sweet and sour rhubarb with a crisp yet soft biscuit.   

Make this recipe with ease, serve it warm or chilled, and for breakfast, mid-day snack or after dinner dessert. Rhubarb Season peaks in May so now is the time to enjoy Rhubarb & Honey Cobbler!
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Rhubarb Cobbler

Rhubarb's season has arrived, and the sour sweet fruity rhubarb stalks taste like a tonic made by elves to welcome Spring. I welcome the Season with Rhubarb Cobbler. The recipe is easy so make, and it looks as delicious as it taste. Make it now and make it often since rhubarb's season ends in June.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast, Buzz Savories Honey,, dessert, easy
Prep Time 25 minutes
Cook Time 25 minutes
Servings 8

Equipment

  • 1 9 x 11 baking dish

What You'll Need:

  • 6 cups rhubarb sliced in 1/2 inch pieces 2 lbs. rhubarb
  • ¾ cup honey
  • 2 Tb honey for drizzle following the baking process
  • 2 Tb cornstarch
  • 2 Tb instant tapioca

For the Dough

  • 1 cup all-purpose flour
  • 1 Tb brown sugar
  • 2 tsp Baking Powder
  • ¼ tsp Kosher salt
  • 3 Tb chilled unsalted butter, diced
  • ⅓ cup milk

How To Prepare:

  • Preheat oven to 350 F
  • In a medium bowl toss rhubarb, honey, cornstarch, and tapioca. Let stand for 15 minutes, stirring 2 or 3 times

For the Dough

  • In a large bowl, whisk together flour, brown sugar, baking powder, and salt. With a pastry blender or fork or your fingers, cut butter into the mixture until incorporated and crumbly. Drizzle milk evenly over the top of the flour mixture then stir together until evenly moistened. .Do not over mix. Dough will be thick.

To assemble the cobbler

  • Transfer rhubarb to a baking dish. Using a spoon drop dough onto top of rhubarb filling, dividing evenly into mounds. Bake for 40 minutes until biscuits are brown and rhubarb mixture thick and bubbly. Cool for 20 minutes and serve.
  • Drizzle 2 Tb honey over the rhubarb and biscuit for added flavor
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Jacques Pepin’s Barbecue Chicken

Jacques Pepin's Barbecue Chicken

The Month of May, and we roll out the grill, wipe off the dust and prepare for the grilling season. Our favorite, Jacque Pepin’s recipe for grilled (or oven-roasted) chicken will be first on the barbecue. Spatchcock a 4 ½ lb. chicken (see video for easy directions). Then light the coals and prepare for indirect roasting. 

Jacque Pepin’s glaze replaces the often dry and ordinary chicken with rich, unique flavors and a juicy roast. Pick up or order a jar of Buzz Savories Spicy Beer Mustard. This special blend adds depth and interest and a touch of spice to the chicken, and with Spicy Beer Mustard on-hand, only four ingredients needed. So simple and all natural.
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Jacques Pepin's Oven Roasted Barbecue Chicken
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Jacques Pepin's Barbecue Chicken

For juicy and delicious barbecued chicken, blend Buzz Savories Spicy Beer Mustard with 5 common ingredients. Roast and enjoy the flavor of good food and all natural. Appreciate the added taste of char.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
1 hour
Servings 4

Equipment

  • weber grill or any grill with a lid for the roast heavy bottomed skillet

What You'll Need:

  • 1 4-4½ Lb chicken remove giblets
  • 4 large garlic cloves, chopped fine
  • 2 Tbs. Buzz Savories Spicy Beer Mustard
  • 2 Tbs. olive oil
  • 2 Tbs. White Wine or fresh squeezed lemon juice
  • 1 Tbs. Soy Sauce
  • 1 tb salt for the brining process

How To Prepare:

Spatchcock the chicken and prepare a dry brine 24 hours prior to grilling

  • Using poultry shears or any sturdy pair of scissors, cut along each side of the backbone. Remove it. Using a sharp knife, cut partway through the joint between the wings and the breast and do the same between the thighs and also the drumsticks.
    Spatchcock the chicken and spread with mustard mixture
  • Press down on the breastbone to further flatten the chicken. The breast bone will crack.
    Press down on breast bone
  • Dry Brine
  • Pat the chicken dry with a paper towel then generously sprinkle skin side and underside with salt. Set the chicken skin side up on a wire rack so that air can circulate under and across the chicken. Refrigerate up to 24 hours or at least 3 hours. Do the same with chicken parts.
  • Heat oven to 425 Degrees or prepare grill for indirect grilling.
  • In a bowl, mix Spicy Beer Mustard, lemon juice or white wine, soy sauce and olive oil. Blend with a blender or stir vigorously to form an emulsion..
  • Roast the chicken either in the oven or on the grill until a meat thermometer reaches 135 Degrees or 20 minutes prior to desired temperature then swab the chicken skin-side and underside with the sauce and continue roasting until thermometer reaches 145 Degrees. Remove the chicken from the oven/grill and allow it to rest for 10 minutes then serve.
  • Note the char on the chicken. Char adds flavor. Enjoy.
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Chocolate Chip Honey Cookie for All Seasons

Chocolate Chip Honey Cookie for All Seasons

April in Nebraska, and the air smells fresh with wild plum, dandelion and chokecherry blooms. Our honeybees and this year’s hatch of our Native pollinator insects welcome Spring as they sip nectar in the early blooms.  

I greet Spring with the nourishing and tasty Chocolate Chip Honey Oatmeal Cookie. As you see in the photo, this cookie deserves a place at the breakfast table and any-time snack.  

Buzz Savories local and hand-packed honey makes a soft cookie that keeps its fresh flavor and soft texture for weeks in a closed container. Easy to make, I sometimes use regular oatmeal and buzz it in my food processor to produce a finer texture then also feel free to switch whole wheat flour with regular flour.  

The ideal cookie is soft in the center. I have learned it is easy to over-bake, and now I carefully time the baking according to the directions on the recipe for this exceptional Honey Oatmeal Cookie. 
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Chocolate Chip Honey Oatmeal Cookies

Chocolate Chip Honey Oatmeal Cookies are easy to make and a hint of honey highlights the nutty oat flavor. These soft cookies offer a lot of chocolate in each bite!
Course Dessert, Snack
Cuisine American
Keyword Buzz Savories Honey,, dessert, Easy Cooking, flavor rich
Prep Time 15 minutes
Cook Time 10 minutes
Servings 24 cookies

What You'll Need:

  • ½ cup butter, softened
  • ½ cup honey
  • ¼ cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 ½ cups quick oats
  • 1 cup whole wheat flour
  • ½ tsp. baking soda
  • ¼ tsp salt
  • ½ cup semi-sweet chocolate chips

How To Prepare:

  • Preheat over to 350 Degrees Fahrenheit
  • Line cookie sheets with parchment paper or spray lightly with non-stick cooking spray
  • Cream together butter, honey, and brown sugar in the bowl of a mixer. Add in egg and vanilla extract and beat until creamy
  • In a bowl whisk togerther oats, flour, baking soda, and salt. Add dry ingredfients to wet ingredients and stir to combine. Stir in chocolate chips.
  • Drop cookies by tablespoon or cookie scoop onto prepared cookie sheets. Bake for 8-120 minutes or until edges start to turn golden brown.. Centers will appear slightly undercooked. Allow to cool on a cookie sheet for 5 minutes before removing to a wire rack to cool completely.
  • Store cookies in an air tight container. They freeze well too.
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Crunchy Chop Spring Salad with Salted Nuts

Crunchy Chop Spring Salad with Salted Nuts

The Crunchy Chop Salad for Spring will surprise you as it did me – Who would have thought to add Spring radishes to the mix? The celery, radish, fresh apple and iceberg lettuce flavors blend to make a bright and fresh salad, accented with the warm, saltiness of the nuts and then the crunch! 

I like Chop Salads for their ease of preparation and the flavors that small chunks of vegetables combined with the quality Buzz Savories Chopped Salad Dressing delivers to us hungry for fresh foods following the winter months and a sparsity of wholesome vegetables in our grocery stores, This sald, Crunchy Chop Spring Salad offers a bonus for eating well in April. 
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A Crunchy Chop Salad with Salted Nuts Celebrates Spring

This crunchy chop salad combines 5 ingredients - celery, iceberg lettuce, radishes, and apples with salty roasted nuts for extra flavor and texture. Fresh and delicious, the combination. is the perfect side to brighten Spring meals.
Course Salad, Side Dish
Cuisine American
Keyword apples, Buzz Savories Spicy Beer Mustard, Easy Cooking, healthy, salad
Prep Time 20 minutes
Servings 4 people

What You'll Need:

  • ½ cup hazelnuts, almonds, or walnuts, roughly chopped or left whole salt and toast
  • 2 stalks celery
  • 2 medium Honey Crisp or Granny Smith apples
  • 4-5 iceberg lettuce leaves or the heart

Dressing

  • 3 Tb apple cider vinegar
  • 1 heaping Tb Buzz Savories Spicy Beer mustard
  • 1 tsp Buzz Savories honey
  • 4 Tb olive oil or canola oil
  • salt and cracked pepper to tastr

How To Prepare:

  • Toast and salt the nuts. Place the coarsely chopped or whole nuts in a frying pan and toast over a moderate heat, shaking the pan often, until lightly golden. Remove from heat and sprinkle salt over the nuts.
  • For the dressing combine the vinegar mustard, honey, oil and seasoning in a jar or small blendfer and shake or blend until emulsified
  • Peel the apples and cut the apples, celery and radishes into 1/2- inch or slightly smaller pieces - chopping or slicing as you prefer. Roughly chop the lettuce. Place everything in a large bowl. Drizzle over the dressing and scatter with the salted nuts. Toss gently and serve immediately for optimum crunch.
  • An option: gather the slices or hunks of celery, apple, radishes and celery and place them on a spacious cutting board then chop through them with a chef's knife until they are approximately 1/2 inch or slightly smaller, then return the the salad bowl and pour over the dressing, toss, and add the toasted, salty nuts.
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Citrus Salad Dressing

Citrus Salad Dressing

The month of March lingers long on the Plains. Crabapple tree’s tender leaves and Daffodill’s delicate blooms risk their futures every day due to the unpredictable character of March. Rain, snow, drizzle, sun all play their roles during March.

I count on citrus fruits to calm the vagaries of March. Grapefruits and oranges say, “We are here for you, and we are packed with nutrients, and we taste fresh.” I listen to their call, select 3 or 4 plus a banana, and I create a bright, flavorful salad. The 4 Ingredient Citrus Salad Dressing compliments the Citrus and refreshes my taste buds and my being. Buzz Savories local honey adds quality and interest and lifts the dressing out of uninspired and into refreshing.
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4 Ingredient Citrus Fruit Salad Dressing

A quick and easy fruit salad dressing to enjoy whatever the season and for the fresh fruit of the day.
Course Salad
Cuisine American
Prep Time 15 minutes
Servings 4

What You'll Need:

  • 3 navel oranges
  • 2 red or pink grapefruit
  • 1 white grapefruit or any combination of grapefruit to equal 3
  • 2 ripe bananas

Citrus Fruit Dressing

  • ¼ cup fresh squeezed lemon juice
  • 2 Tb Buzz Savores local honey
  • 1 Tb canola oil
  • 1 pinch kosher salt
  • 2 Tb fresh mint, chopped (optional}

How To Prepare:

  • remove the peel from the oranges and grapefruit. Separate the grapefruit into its segments aand slice the oranges into 1/2 inch thick slices and then into fourths
  • Peel and slice the bananas into 1/4 inch or maybe a little thicker slices
  • Combine the fruits in a medium sized bowl and refrigerate
  • Combine the freshly squeezed lemon juice and the honey. Add the Canola oil and pinch of salt and shake or whip until the mixtures blend.
  • Drizzle over the fruit and serve.
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Best Ever St. Patrick’s Day Appetizer

Best Ever St. Patrick's Day Appetizer

Fully Cooked Breakfast Sausage Links make an exceptional appetizer when folded into baking powder biscuits in a tube and accented with a Buzz Savories Spicy Beer Mustard Sauce.  Easy to assemble, buy already cooked pork sausages, then a spicy spread, sprinkle with seasonings and bake. 

Serve with extra sauce and make plenty because this appetizer brings a smile and requests to “Please pass the sausages.” 

The spicy flavors of Buzz Savories Spicy Beer Mustard lift the biscuit and sausage appetizer from common to memorable.

Find Buzz Savories Spicy Beer Mustard in Nebraska at stores from East to West. Or, check out our shop, and we will mail it to you!
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Tried and True Saint Patrick's Day Appetizer

Fully Cooked Breakfast Sausage Links make an appealing and tasty appetizer. Refrigerated baking power biscuit in tubes make the foundation of this easy appetizer. Buy already cooked pork sausages - then a spicy spread, sprinkle with seasonings and bake. Serve with extra sauce and make plenty because this appetizer brings a smile and request to "Please pass the sausages."
Course Appetizer
Cuisine American
Keyword appetizer, Buzz Savories Honey Mustard, Buzz Savories Spicy Beer Mustard, easy, St. Patrick's Day
Prep Time 12 minutes
Cook Time 19 minutes
Servings 8 people

What You'll Need:

  • 1 packager refrigerated baking powder biscuits
  • 8 single link fully cooked sausage or 1 fully cooked sausage patty
  • 2-3 Tb Everything Bagel Spices

Spicy Mustard Spread

  • ¼ cup Buzz Savories Spicy Beer Mustard
  • 2 Tb. mayonnaise
  • 1 tsp. white vinegar

How To Prepare:

  • Set oven temperature to 350
  • Prepare a baking sheet with parchment paper, open the biscuit package and separate 8 biscuits placing each on the baking sheet
  • Separate each biscuit in to halves
  • Spread one side of the biscuit with the Spicy Beer Mustard spread (see recipe below)
  • Place the sausage on the biscuit or an option: cut sausage in half and place both halves on the biscuit. If you are using a fully cooked sausage patty, place it on the biscuit
  • Whip the egg with 1 Tb. water until thoroughly mixed
  • Set the top onto the remaining half of biscuit on top of the sausage thern brush the tops with the egg wash and sprinkle with the Everything Bagel Spice
  • Bake the tray of biscuits for approximately 20-25 minutes until toasty brown. Remove from oven and serve with extra sauce on the side.

Honey Mustard Spread

  • Combine Spicy Beer Mustard, mayonnaise and vinegar then taste and add salt if desired