Archives for posts with tag: grilling

just in time for the labor day…otherwise known as national grill + drink with your friends + family day!

this baby back rib recipe is about as easy as it gets, and although it calls to finish them off in the oven under the broiler, there is no reason you can’t put them on a hot grill to get that extra added char. i was given the recipe from my friend linda, the farmers market fairy, who says she jotted it down from the chalkboard at mccall’s meat and fish co. a few years ago. both sources i trust in all things food, so you will not be disappointed. i get my baby backs from peads and barnetts at the hollywood farmers market, and they are outstanding.

as far as the sauce, everybody has an opinion on bbq sauce, and i will not try to sway those that want their sauce the way they want it. this is how i like mine: tomatoey, tangy, spicy with just a bit of smoke. the base of the recipe comes from a family friend, who’s sauce i had the pleasure of having slathered over perfectly grilled chicken wings at my stepmom’s 60th birthday in upstate new york a couple of years ago. i was fortunate enough to have him share his recipe with me. i made a few adjustments. the biggest being that i chose to make my own heinz chili sauce (i prefer to use as little processed food as possible), which i got a cheat from the spice guru at food.com. i made a few other slight adjustments in regards to spices mostly because of what i had on hand in my kitchen, but for the most part i give credit to nick fox for what i consider my favorite bbq sauce.

the ribs:

  • rack(s) of baby back ribs
  • apple cider vinegar
  • dry rub of choice (i use a combo of penzeys bbq 3000 and a friend’s special mix called bacon sugar)
  • salt

splash a tablespoon (or so) of apple cider vinegar on each rack and massage in. let them sit for about 10-15 mins.

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rub in a couple tablespoons of your favorite dry rub and sprinkle with salt.

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wrap in plastic wrap, and then in foil.

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place on a baking sheet in the oven for 3-4 hours at 225ᴼ. unwrap and peel away the plastic being careful of the steam. the plastic will be melty so make sure not to leave gooey bits behind.

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slather on your favorite bbq sauce (see recipe below).

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put them under the broiler for a few minutes on each side until they have a bit of char. warning: keep an eye on them, and do not get distracted.

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cut them up between the bones, and by all means slather on more sauce.

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the sauce:

sauceingredients

as written and sent to me, with my adjustments and changes in parenthesis.

  • 2 1/2 cups heinz chili sauce, or 2 bottles (i doubled the spice guru’s recipe at food.com to equal 2 bottles, using garlic instead of onion flakes, and spicy instead of sweet chili powder)
  • 2 tsp tabasco (scottie b’s chipotle fever smokin bbq spicy pepper sauce)
  • 1 tsp cayenne pepper
  • 3/4 cup oil
  • 1/2 cup lemon juice
  • 2 tbsp cider vinegar
  • 1 tsp tarragon (dried)
  • 2 cups finely chopped onions
  • 4 garlic cloves, minced (large)
  • 1 tbsp brown sugar (sugar + molasses)
  • 2 bay leaves, crumbled
  • 1 tsp dry mustard
  • 1 tsp salt
  • 1/2 cup water

combine in a pot and bring to a boil, then turn to low and simmer 30 minutes. strain through a fine mesh strainer.

sauce

makes about 4 cups

the first corn of the season started showing up at the farmers market a couple weeks ago, which means any cookout, BBQ, or gathering that has a grill, i will be asked to make mexican grilled corn. happily i will abide, because it is so damn good. i first came across this recipe in the october 2009 issue of cook’s illustrated, and without a doubt it is the number one dish my friends ask me to make during the summer months.

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ingredients:

  • 6 ears of corn, husks + silks removed
  • 1/4 cup mayonnaise
  • 3 tbsp sour cream
  • 3 tbsp fresh cilantro leaves, minced
  • 1-2 medium garlic cloves, pressed through a garlic press
  • 3/4 tsp chili powder
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 1 lime, juiced
  • 1 oz pecorino romano cheese, about 1/2 cup
  • 4 tbsp vegetable oil
  • 1/2 tsp salt
  • vegetable oil for cooking grate

 

mix together the mayo, sour cream, cilantro, garlic, 1/4 tsp chili powder, black pepper, cayenne, lime juice and cheese in a bowl.

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add the remaining 1/2 tsp of chili powder and salt to the vegetable oil and whisk together. brush this oil mixture all over the corn.

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once you have heated your grill to hot, wipe the grate with a paper towel wad and tongs dipped in vegetable oil. put the corn directly on the grill and shut the lid. check after about 5 minutes, or if you start hearing it pop, and rotate so all sides get brown, about 10-15 minutes.

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transfer to a platter or dish, and slather on the sauce.

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this is a perfect side to bring to, or make for any BBQ or grilling event you might be having for this memorial day. please take note that this monday is not our national day to have a cookout, but to honor and remember the men and women who have died while serving in our armed services. peace + love.

 

 

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