Ok, so it's hot outside these days. Quit complaining about it, man up, and start grilling. You'll feel much better drinking a cold brewski and grilling some ribs no matter how hot it is. Oh, and the woman in your life will be impressed with your mastery of the grill.
Everything is better with BBQ. This 4th of July, I cooked two racks of ribs the right way - low and slow - with some nice mesquite wood chips to give it a little bit of a southwestern smoke. It went well with the ancho chili rub and sauce. Here is what it looked like early on:
You can see the smoke coming up from the wood chips already starting to make the smoke. This picture is about 45 minutes into the hours of cooking that went on during the day. You know the saying "You can't drink all day if you don't start in the morning."? I think that was coined by a BBQ man. If you want BBQ for dinner, you need to start the grill around breakfast. The final product looks somewhat different, with the rib meat shrinking up to expose the bones just a little, and the sauce is mopped on at the end. If you put the sauce on too early, you'll burn the sugars up that are in the sauce and it's not going to be good.
So when everyone's whining about the heat these days, grab some beer, fire up the grill, and make some BBQ so good that you'll forget about the mind-melting heat.
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