Red Pill Dispenser

As promised, here is the final fact sheet showing at least some of the products made from pigs and where they come from. (This compliments the posts from the last two weeks on "Everything but the Baaa..." and "Everything but the Moo....") It is a great visual for students to start learning about just how much agriculture impacts their daily lives through more than just the food on their plates and illustrates how we really do use everything but the oink! Source...

Rotisserie Onions Ingredients 1 or more medium (8 ounce) onions, about the size of your fist. Root and stem end trimmed but skin left on. 1/2 teaspoon kosher salt Instructions 1 Skewer the onion through the root end; if you have an extra spit fork, use it to secure the onion to the spit. Then spit and secure the main course. 2 Be sure to test that your food freely fits and spins on the rotisserie. It is crucial to test this out before you preheat the grill. 3 Set the grill up for indirect high heat (450° to 550°F) with the drip pan in the middle of the grill. 4 Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the main course. Close the lid and cook until the onion is blackened on the outside and tender all the way through, about 1 hour. 5 Remove the onion from the rotisserie spit. Be careful - the spit and forks are blazing hot. Cut the blackened skin away from the onion and discard. Dice the cooked onion, sprinkle with salt, and...

Pulled pork... An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce and topped with slaw on a hamburger bun. Get the recipe...

When comparing apples to apples, it’s important to know what to look for. Although many go to the grocery store and decide between red, green or yellow, there is more to picking apples than by the color. You may even favor one apple color over another, but do you really know the characteristics that make certain apples appealing? Are you picking the right apples when baking a dessert or making a salad? Here is a breakdown on some of the various types of apples.

Pork ribs are not hard to master and getting them cooked perfectly is something that anyone can do. They happen to be my absolute favorite thing to cook on the Weber Smokey Mountain Smoker. Over the past few years I have learned a few tips and tricks that have helped me to turn out great smoked ribs almost every time that I would like to share. Cooking time: 4 to 5 hours (At 275 degrees) Ingredients: Pork ribs (Spare Ribs or Baby Backs) All-Purpose Rub Apple Cider Vinegar Mopping Sauce 1/2 cup Dijon Mustard 1/2 cup Honey 1/2 cup Sriracha Directions: The Prep In a small bowl mix the rub ingredients . In another small bowl mix the mopping sauce ingredients together thoroughly. Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs . (Pull it off in a sheet with your fingers, using a paper towel to gain a secure grip.) Season the ribs evenly with the rub. Cover and refrigerate overnight. The Cook Set up your smoker to cook using t...

Line a terracotta pot with foil, add charcoal and voila... backyard tabletop S’mores ! Directions: Roast one large Marshmallow slowly over a fire. Place half a Hershey's Milk Chocolate Bar on a Honey Maid Graham Cracker and then put the roasted marshmallow in the middle. Top with the other graham half.