Sunday, May 27, 2007

Memorial Day Session #1

As we headed into a glorious Memorial Day weekend Nat and I decided this was a prime opportunity to really get our grilling back on track. Waking up early Saturday morning, I though steaks would be a great place to start as we hadn't really done steaks to their fullest in some time. Well, it turned out that Nat had some steaks that had been marinading since 1987... This was a good sign of things to come.

We headed to the SUPER Stop & Shop around noon to gather further equipment. Bacon wrapped jalapeno poppers were the logical opening act as they cook fairly quickly and the spicy flavor fits nicely with a summer style cookout. For sides we went with chopped BBQ vegetables and boiled corn on the cobb. During our trek Nat stumbled across some glorious hickory wood chips, a prize we had been searching for in previous grilling sessions. Finally, we capped it off with a rack of fresh pork ribs which would take the hickory smoke perfectly.

Upon our return, first step was to prep all the food. With the steak marinading in the fridge, Nat mixed together a spicy rub for the pork ribs made with paprika, ground peppercorn, cayenne red pepper, sea salt and Mrs. Dash Southwest Chipotle seasoning blend. We chopped onion, potato, red pepper and green pepper into 1.5 inch pieces which we slathered in Jack Daniels original BBQ sauce and wrapped shut with tin foil. Lastly, we took the hickory woodchips and soaked them in water until it was time to start the insanity.

Matt tends the coals

We started the coals with about a gallon and a half of lighter fluid because A) I left the bag of charcoal outside for a week so the coals were damp from a rainstorm and B) someone in charge of my apartment building threw out my coal chimney stack because they couldn't identify the rusted mass for what it was. Once the fire finally started going we added the soaked hickory chips and placed an aluminum tray of Sierra Nevada ale next to the coals to flavor the food above.

The spread

We decided to slow cook the ribs so we could maximize the sun and get as much smokey flavor as possible. The bag of BBQ vegetables was placed on direct heat so we could get as much indirect surface area as possible for the jalapenos and the steak. Once everything was in place we covered the grill and me, Nat and my brother Kevin proceeded to make good use of Nat's new frisbee.

Success

The results of our grilling session were better than we could have ever anticipated. The jalapeno poppers were incredibly spicy, as Nat said he left the seeds in the jalapeno slices. We took Nat's marinaded steak off the grill at the absolute perfect moment and the BBQ vegetables were chock full o' flavor. After devouring the main event, we force-fed ourselves the slow cooked ribs and corn on the cobb. It's easy to forget the impact that wood chips can have on a meal and this grilling session was a helpful reminder. The bar has definitely been raised.

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Posted by Matt.

1 Comments:

Blogger Nat Tarbox said...

Those were easily some of the best ribs we have ever cooked, and the fact that they were merely an after-thought with a thrown together rub and leftover store bought bbq sauce really says something.

I think the fact that we just threw them on the back and let them smoke the entire time we were cooking without flipping or otherwise annoying them came through. Can't wait to try and reproduce the success we enjoyed with those.

11:18 AM  

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