A neighborhood friend was hosting a barbecue, giving me a great opportunity to feed people and show off my marinating skills. Two of my favorite things.
I picked up a rack of ribs at my local meat mart, and did an overnight marinade involving the following:
2 cups soy sauce
1/2 cup oil
2 cloves minced garlic
1/4 onion, diced
tbsp sugar
1/2 tsp powdered ginger
tsp powdered mustard
1/2 tsp paprika
2 tsp celery seed
1/4 tsp hot pepper flakes
2 tbsp AP flour
Cut ribs into desired portions, place in shallow pan. Cover with marinade and refrigerate, turning at least four times. Let marinate at least four hours or overnight.
The ribs were the first thing to enjoy the heat of the grill. Thanks to the efforts of the boys in attendance, they were cooked to perfection in no time at all.
Damn, they were tasty. Super moist and flavorful, and nicely charred outside with a bit of crunch on the ends. Lovely.
But that wasn't all! The kitchen was a war zone of bbq preparation - mixing ground beef for burgers, seasoning chicken for grilling, and cooking eggs and potatoes for the greatest potato salad I have ever eaten (and have yet to get the recipe for! boo!).
Prepping and cooking for a barbecue are as much fun as eating, in my book. I love getting together with people, cracking open a refreshing beverage, and preparing tasty outdoor foods the way our parents used to. If that's not summer, what is?
And getting everything on the grill is great! Zach took care of manning the meat station, which I was grateful for. For some reason my meat-charring skills fall somewhat short. I can grill fish and vegetables, but when it comes to meats, I'm worthless. Sigh.
But speaking of vegetables, my other contribution to the party turned out awesome! Cuban corn is my very favorite thing to grill - It's so summery and delicious, and I can pretend it's healthy!
Cuban Grilled Corn
- corn in husks, silks removed
- 2 teaspoon chili powder
- 1 teaspoon paprika
- 1 tablespoon salt
- 6 tablespoons butter
- 1/2 cup finely grated queso blanco
- lime, cut into quarters
In a large saucepan filled with salted boiling water, cook corn in husks for 8 minutes. Meanwhile, in a small bowl, combine chili powder, paprika and salt.
On a medium grill or in a broiler, grill corn just until char marks are visible on husks. Remove and let cool. Pull back husks and rub corn with butter and sprinkle with cheese and paprika mixture. Serve with lime wedges.
They were super tasty. Something about applying fire to corn makes it magical.We gnawed on corn indoors while it rained briefly (sigh. Seattle). Luckily, it was short lived and we were able get outside where the party belonged.
Outside! Everybody chilled, drank, and got a little rained on as we waited for the burgers and chicken to come off the grill.
Awesome. After filling ourselves with grilled meat, potato salad, and various snacks, I think it's fair to declare the barbecue a rained in success.
And this is what it looks like when a kitty sleeps on top of the beer cooler. Aww.
4 comments:
Shouldn't there be a provenance for that original rib marinade recipe?Where are the footnotes ,attributions and credits!!You Madam will hear from out Patents attorney!!!
Just kidding;lovely appetizing pics:just you watch -some famous blogger will notice this outstanding food blog and you will be propelled into the stratosphere of internet fame!!!
hey thanks for the shoutout on serious eats yesterday!
cathy - yes yes. props to my mom!
dan - thank you for the great recipe.
*weeps silently* I wish I had a barbecue!
Seriously though, yeah, I want one! :D Those ribs look fantastic!
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