Friday, November 28, 2008

My BBQ's Great for Holidays and Special Occasions like Wednesday Nights

When people come to one of my bbqs, I make sure that they leave completely satisfied, craving nothing more than a lazy-boy and their saftey blankets. My philosphy for bbq is feed you till you die. Here are shots of two items that are commonly on my menu - back ribs and bacon-wrapped scallops.
The second one is a piece of cake - find the biggest scallops you can buy, then wrap them with the fattest bacon you can buy, thow them on the grill for a bit and start stuffing your face.
My back ribs are a bit more complicated, and I have to acredit my friend Eric with the recipe. First I boil the ribs in a vat of water, onions, garlic, olive oil, various spices (whatever is in the cabinet really) until the ribs are ready to slide off the bone. Then I carefully take the ribs and dip them in a chosen bbq sauce (eric used his own bbqs he made from scratch....I cheat and just add a bunch of stuff into an existing sauce base). Let them sit over night in the fridge so that once it cools, the sauce is the only thing keeping the meat and bones together. These ribs are then ready for the bbq the next day. I usually grill them for a about 5 minutes on each side on high heat so that parts of the outside are slightly crisp, all the while retaining a nice, gooy core that used to be called meat. They literally melt in your mouth and the bone always comes away so clean, you'd swear it was bleached.
I'll post some pictures of the finished products when I can find them

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