Monday, September 2, 2013

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In the Southland, BBQ is the cuisine itself - it is not the apparatus you cook it on, nor is it the activity of cooking outside. - S.L.

Carolina-style BBQ - that's my personal dry rub recipe on the left & center rear, wet on right & front.

Big party here last night: Five racks of ribs slow cooked over hickory. I steam the ribs over a pan of boiling water for ten minutes in the oven, apply the rub or sauce, then it's over the coals, about 250 degrees F for about thirty minutes until they are BAKED TO PERFECTION ! ! !

Up here in the barbaric North, when the Yankees say BBQ they mean the grill itself AND/OR the activity of cooking outside. "Yo, Vinny, why doncha come ovah to my place and we'll barbecue some hamburgers and hotdogs!" Then they all hang out with their flat brimmed baseball hats and their baggy pants = 100% purebred Yankee.

Down South, BBQ - the cuisine - is cooked over a fire of green hickory wood - where there's smoke there's flavor. Up here in the savage Northland, these Yankee Philistines actually grill over GAS FLAMES. Unbelievable, I know. When the Yankees watch me grill, they are AMAZED.

Killed a bottle of Evan Williams bourbon, a bottle of Hornitos Tequila and God knows how many bottles of beer & wine. Didn't even have a hangover this morning.

Pure bacchanalia, Viking-style. Best party we ever threw.



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