Summer is Here and the Grilling is Easy.

On June 20^th, the Summer Solstice marked the beginning of summer, and yet the shortening of daylight.  While it is the longest time of sunlight for the year; the very next day the sun’s rays begin to shorten upon the Northern Hemisphere.  In olden cultures, and even in many today, this Solstice is a day of celebration; the Earth’s fertility is in full swing.

Summertime is also when schools are closed; children are free from the tortures within classrooms dominated by whip wielding teachers.  Well, that’s how they imagine school to be while the teachers see it just the other way round.  Summer is freedom; family vacations to new and exciting places; reunions in mountain or lakeside resorts; casting responsibility aside for days or weeks.   Best of all, outdoor cooking!!!  Grills, whether gas, electric, wood or charcoal are fired up; Smokers prepped with soaked, aroma filled wood.  Meats of all kinds, poultry, seafood; all rubbed and/or marinated to bring flavors to the wildest taste buds. 

Even vegetables are given special treatment to tempt the pickiest of eaters.  Try a nice side dish of one pound sliced mushrooms seasoned with sea salt, ground black pepper and garlic; equal amounts of olive oil and butter; slowly sautéed over low heat for a half hour.

 

 

 

 

 

 

 

 

 

 

Our grill has been pulled out from winter storage, cleaned, propane tank fully filled.  Inside the refrigerator, tightly wrapped in a double layer of heavy duty aluminum foil are…pork ribs.  Each meaty morsel has been rubbed with my All Purpose Rub; for 15 hours they marinate in the juices draw out by brown sugar and a selection of spices.  The grill will be then heated to 250F; the entire aluminum package laid upon the top rack for three hours.  Fat melting into meat; self-basting, self-tenderizing, slowly caramelizing.  Carefully unwrapped from the foil cocoon; the grill’s heat turned up to 400F; the ribs will go onto the lower rack for searing and glazing; a crisp char around the edges.  The meat tender, juicy, with just the right amount of give from the bone; sweet, savory, spicy all come together for delicious nirvana.

 

Remove excess fat from underside.

One cup of rub mixture for underside.

One cup of rub mixture for topside.

Massage the rub into the meat.

Double layer of heavy duty foil; fold ends over first.

Wrap long ends over each other; refrigerate for 15 hours.

Entire package on top rack; 250F for three hours.

Remove from foil.

Increase heat to 400F; sear both sides.

 

Perhaps, after a well-deserved nap, we’ll go on up to Loyd’s Lake for a cool swim; that is if we can get off the couch.   Ah yes, summer is here and it’s time for life to be a bit easy.

 

 

All Purpose Rub for Smoking and Grilling

 

Ingredients:

2 cups brown sugar

1 tsp. each sea salt, ground black pepper, ground ginger
¼ tsp. ground cayenne pepper
1 Tbsp. each paprika, onion powder, garlic powder

Preparation:

In medium bowl, mix all ingredients together thoroughly. Rub onto all sides of meat or poultry; refrigerate overnight. Smoke or grill.

Note: This is enough to cover both sides of a 3 to 4 pound rack of ribs.

 

Bonus Recipe!

All Purpose Barbeque Sauce

Ingredients:

2 Tbsp. peanut oil (if not available, use canola oil)

1 small onion, diced
1Tbsp minced garlic
1 ½ cups crushed tomatoes
1 (6oz) can tomato paste
½ cup apple cider vinegar
½ cup water
1/3 cup brown sugar
3 Tbsp. chili powder
1 Tbsp. ground horseradish
¼ tsp. ground cayenne pepper
1 tsp. each salt and ground black pepper
¼ cup Worcestershire sauce
¼ cup dark molasses

Preparation:

In a large saucepan, heat oil on medium-high heat; sauté onion and garlic till softened; be careful not to burn garlic. Add in remaining ingredients, stir together and bring to a boil. Reduce heat to low and let simmer for 30 minutes; sauce will thicken. Stir occasionally to keep from sticking or burning. If sauce thickens too much, stir in a tablespoon of water until desired consistency is achieved.

Use warm or cold; store in refrigerator in airtight container; will keep for up to 2 weeks.

Makes 2 cups.

 

Mary Cokenour

First barbeque of the spring season.

Temperature was in the 60’s, a few dark clouds warning of rain to come, but I didn’t care; I wanted barbeque and was gonna make it no matter what. Ribs, bratwurst, baked beans, coleslaw and cornbread; we were in pig heaven once again. The baked beans were easy, since I didn’t have the time to make them from scratch; the canned variety had to do. Add bacon, diced onions and barbeque sauce; bake in the oven for an hour; almost as good as homemade. The coleslaw only took minutes; bag of precut slaw mix, Miracle Whip, salt, black pepper and onion powder; refrigerate until needed.

For the ribs, a rub is a must; not only does it season, but tenderize. I use my all purpose rub on almost everything I barbeque or smoke: ribs, beef, chicken, pork; the dogs even love it on the smoked pigs’ ears I make for them. When using the smoker, I put some in the water, and the scent is awesome!!!

My rub is not overly complicated; no great secret ingredients and we like it, so that’s all that counts.

All Purpose Rub for Smoking and Grilling
Ingredients:
2 cups brown sugar
1 tsp each sea salt, ground black pepper, ground ginger
¼ tsp ground cayenne pepper
1 Tbsp each paprika, onion powder, garlic powder

Preparation:
In medium bowl, mix all ingredients together thoroughly. Rub onto all sides of meat or poultry; refrigerate overnight. Smoke or grill.

….and yeah, I make my own barbeque sauce, but that recipe is for another day.

Mary Cokenour

Move over winter, I'm ready for smokin' and grillin'.

That's right guys, when it comes to smokin' and grillin', that's my job. My hubby's job is to sit down, eat and enjoy. Jealous? Well, you should be; and here's a little more to make you drool. We own 2 grills: one kettle style for charcoal, one gas; and 2 smokers: one upright manual and the Masterbuilt Electric. Nope, we don't fool around when it comes to barbeque.

However, the crazy winters here are kicking my butt when it comes to outdoor cooking; too much snow, and too freaking cold!!! So, I am forced to use the indoor standbys; the crock pot or the oven. (Forgive me Bobby Flay) Not the same in any way, shape or form, and especially in taste, but it'll have to do until the weather gets warmer.


So, what's for dinner tonight? Ribs:

Sweet and Sour Pork Ribs

Ingredients:

4 lbs boneless pork ribs, separated
1 large onion, chopped
1 large bell pepper (red, yellow or orange), chopped
1 Tbsp diced garlic
4 cups homemade sweet and sour sauce**, or Yoshida’s Hawaiian Sweet and Sour Sauce (best brand of premade)
1 cup pineapple chunks with juice

Preparation:

Place ribs, onion, bell pepper, garlic and sauce into 6 qt crock pot, set on low heat, and mix together. Spread pineapple over top. Cook for 6 hours.

Makes 6-8 servings.

**Homemade Sweet and Sour Sauce

Ingredients:

¼ cup white wine vinegar
½ cup ketchup
1 Tbsp soy sauce
6 Tbsp sugar
1 Tbsp cornstarch

Preparation:

Stir together all ingredients in medium saucepan; bring to boil. Remove from heat and serve.

Makes 1 cup.

Mary Cokenour
February 4, 2011