Gentlemen, it’s time to dust off the grill and get ready to host the baddest backyard BBQ this summer! What’s a summer without a little grill glory. And, we all know, ya can’t host the best BBQ without a few secrets!
This recipe is the simplest, quickest, and the BEST!
What you’ll need:
1 cup of your favorite BBQ sauce
How to make it:
Pour half the beer into the cup of BBQ sauce. Add a few dashes of hot sauce and Worcestershire. Mix well. Taste. Season with more hot sauce or Worcestershire, if needed. Drink the rest of your beer.
Step 1: Season the rack. Create your own dry rub starting with even amounts of salt and sugar and adding whatever spices you like. Don’t be shy. Use a charcoal grill whenever possible, wrap your wood chips in foil and place them on the coals. Keep the coals to one side of the grill and the meat on the other for indirect heat. Never cook ribs over direct heat.
*Common Misconception: Rubs should be rubbed in. FALSE: you don’t need to grind seasonings into the meat. As a matter of fact both of our chefs simply sprinkled it on by the handful and moved straight to the grill.
Step 2: Foil the rack After about two hours (less for the Baby Backs), remove your rack and wrap it in foil. Add a splash of apple juice, Jack Daniel’s or some other refreshing combination to moisten and tenderize the pork. Follow up with more of the rub (both sides, please). Wrap tightly and return to the grill.
Step 3: Sauce/Season and Serve Give the ribs about 30-60 minutes in the foil. It’s important to note that if you leave the meat in the foil for too long, the added liquid will wash out that smokey flavor you worked so hard to impart in Step 1. Remove from the foil, add more of your dry rub or homemade BBQ sauce, divide into serving sizes and dig in. A connoisseur will serve Spare Ribs as singles and Baby Backs in pairs.
1. Preheat your grill or a cast iron skillet to medium-high heat.
2. Simmer onions with butter in a pan or in a skillet on the grill until soft, about 4 to 5 minutes. Then toss the onions with balsamic vinegar, fresh chopped oregano, salt and pepper.
3. Divide the meat into 8 ounce (half-pound) portions. Work the meat into a ball with clean hands coated with soda water. Form the meat into 3/4 inch thick patties, just slightly larger than the bun. Season the burgers with grey salt and black pepper.
4. Lightly oil the grill or skillet with salad oil. Place the burgers on the grill for about 7 minutes on the first side. Flip and cook for an additional 5 minutes, adding the cheese 2 minutes in.
5. Toast the buns for a minute on the grill
6. Add the dressing to the bun and place the cooked burger on the toasted bun. Dress with lettuce, tomato, onions, bacon and pickle. Makes four burgers.
You want to make sure you have a great selection to offer your guests. When you direct your company to the bucket of ice, stick with the follow selections! Sierra Nevada Pale Ale, Budweiser Budvar Dark Lager, Coopers Sparkling Ale, Thornbridge Jaipur India Pale Ale, Duvel
Photograph: Linda Nylind/the Observer
We have one goal when it comes to the music,loud enough so the neighbors complain, or at least come over and join the festivities! Make sure these songs are included on the playlist!
Jazzy Jeff & The Fresh Prince “Summertime”
Dr. Dre “Nuthin’ But A G Thang”
Jay-Z “Dear Summer”
DJ Quik “Summer Breeze”