I figured the total cost of this meal was around $16.00 for 6 people. That is much less than we would pay at the restaurant had we gone out for Texas BBQ! There are leftovers for tomorrow. (more corn & potatoes were on the stove, they couldn’t fit on the platter) The meal tonight was rated 10 Thumbs UP from my family. I say this is a KEEPER!!

Dill Butter: I take one stick of room temperature real salted butter, and I add 1 teaspoon of Dill Weed and mix well in a small bowl. Then I put the bowl in the fridge until I am ready to use it. Great on baked potatoes, and corn on the cob.

Crock Pot Pork Ribs: I took two racks of pork ribs, cut them every third rib to fit in the crock pot. I seasoned the ribs with Sea Salt, Black Cracked Pepper, Chili Powder, Smoked Paprika, Onion Powder, and a little Brown Sugar and massaged the meat well, and place in the crock pot. Cooked on High for 6-8 hours. The meat falls of the bone. Some of us like BBQ on our ribs, some of us like it without it on, so I offer warm BBQ sauce at the table so the ones can add it to their ribs.

Southern Folks LOVE their Potatoes! We like them baked, fried, mashed, roasted, in a potato chip, hash browns, french fries, steak fries, tater tots and more. I diced them up with onions and fry them with cut up bacon then add eggs, topped with shredded cheese and salsa and put it all in a flour tortilla and I am a happy girl! With baked potatoes I have added homemade chili to them and topped with cheese and sour cream, or added steamed broccoli and cheese to them, or fried bacon, cheese, sour cream, and butter w/ salt & pepper. I love Sweet Potatoes or also known as Yams. I like them roasted or baked. Potatoes are fully loaded with good vitamins and minerals, so eat up in moderation! When I get out the big seasoned cast iron skillet, they know something big is about to happen in the kitchen, ALL eyes are on me as they watch carefully what I am up to. I get a couple of little people at the table, spread out some newspaper and we all start peeling, I start cutting, rinsing and then I set them aside and cut up some onions. I get some hickory smoked bacon and cut it up and start frying it, then I add the potatoes ‘n onions and fry them up until the potatoes are a little crispy, yet soft, and the onions are soft and caramelized and the bacon is crispy. Then I serve it on a big patter and we all dive into it. I serve this as a side with pinto beans, fried chicken, or steak. Or I serve as a meal in itself with a cast iron skillet of buttermilk cornbread. Potatoes are good and good for us in moderation.

Tater’s ‘n Onions