An Old Fashioned Barbecue

 Everything right now is either smashed or done cowboy style for the grill. These new recipes are good but there's something about the traditional ones our moms and grandmothers used. There was a certain fun to them tha't snot seen in today's dishes.

Of course there's barbecued meats. yet the ones of our parents day weren't marinated in fancy mixes. Most of the time steaks and chicken parts were treated like hamburgers and hotdogs. Just throw on the grill , then flipped over before servingYou actually get more of the meat's flavor by doing thish along with having a crispy coating. If you do want some flavoring the, just season with salt and pepper. That's it. You can go old school for the steaks and offer a bottle of Worcester sauce. You can also have a bottle of barbecue sauce handy for both the beef and poultry. This also applies to ribs. There's no need to whip up a fancy sauce for them. Toss them on the grill and then serve with the same barbecue sauce. Guests may enjoy dipping the ribs into a bowl of the sauce and it's actually  not as messy too. Treat corn in the same way too. It doesn't;t need to be fancy Mexican street corn. Just grill it for nineteen to twenty minutes, turning every so often to prevent charring or burning. Slather butter or margarine on a long with a good sprinkle of salt and then dig in, It';s a great way to really enjoy the corn's sweet flavor.

Going old school means enjoying simple salads and dishes that highlight the main course's charred goodness. Three bean salad is the perfect barbecue side.It;s so easy to make. The recipe varies from family to family. Some add garbanzo beans and switch out green beans and vice a versa. The best ones include red kidney beans, white kidney or Cannellini and garbanzo beans. You can add a teaspoons o finely minced onion for more flavor or a quarter teaspoon of onion powder. Dress with olive oil and red or white wine vinegar. It may need some salt and pepper but that's it. Chill for a few hours before serving. Other classic salads are broccoli and green beans. These are simple to make and you can even use frozen veggies. After steaming them just dress with oil vinegar and dashes of onion and garlic powder. Season with salt and pepper to taste.How do you end a classic barbecue? A Jello salad! This is mixing the powdered gelatin with cottage cheese and pineapple juice. Whipped cream is folded in then the crushed pineapple.. It;s chilled and then served as a sweet side or a dessert.It;s your choice.

Forget all this fancy new fangled stuff. Go old school with a classic barbecue. It;s makes for simple ,tasty and fun eating.

A Rainy Day Barbecue

 Can you still have that barbecue on a damp August day? Yes!It's easy to bring the outdoors inside . You cna still have tasty favorites in the comfort of a dry home.

A barbecue starts off with a grill and you can easily buy an indoor one at Target or Walmart.They come either square or round and at a variety of prices too.Invest in one if you like the taste of barbecued meats and veggies all year round. Another easy option is the air fryer. You may not get that smoky  mesquite or hickory taste that cooking over an open flame brings but the food will still be crisp.Try pork ribs with a tangy barbecue sauce. You will have to cut them into smaller pieces to fit your air fryer's basket.It's them marinating them in your favorite sauce and wrapping the pieces in foil. Cook them for thirty minutes at 380 degrees Farenheit. After the half hour unwrap them and  then let them brown in the  air fryer basket for another ten minutes, again at 380 degrees Farenheit. Make sure that the basket is well sprayed with cooking spray. ( use the olive oil flavored spray for this); Hamburgers and hot dogs can also beneft from air fryer cooking. To be honest I think both come out crispier on the outside and juicier on the inside than ones cooked on the grill.

Veggies can also be cooked on an indoor grill or  in the air fryer. Marinated asparagus spears are always a good side. You can also grill tomatoes - perfect on Italian or French bread with a little olive oil and oregano. What about that classic barbecue staple corn? Yes, the ears can be cooked nicely in an air fryer. You may have to cut the ends off the ribs in order to makw them fit but that depends on the size of your basket. Layer them side by side for an  even grill and remember don't stack them on top of each other. Drizzle olive oil or melted butter on top. ( you can add more butter later for a really buttery taste) and air fry for eight minutes at 380 degrees Farenheit. Roll them over halfway through the cooking so they're perfectly roasted and golden all over. As with an outdoor barbecue make sure there are salads too. You can easily whip up a three bean or a tasty pasta salad to go with the main course. For dessert you can still make s'mores but this time use the air fryer (make sure the basket is thoroughly washed out though) . It;s slicing the marshmallows in half , and placing the sticky side on the graham cracker. Make four of these and then place in the air fryer. Cook at 390 degrees Farenheit for five minutes. Add a square of any kind of chocolate and then top with another graham cracker.

Let the summer rains come. YOu can still have a fun barbecue but an indoor one. It's a fun way to chase a rainy day away.

Beef Stew Different Ways

One of the most comforting and delicious late winter dishes is beef stew.It's a bowl of rich goodness with a heady mix of a variety of parts, veggies and spices. What's great about it is that there isn't just one recipe,. There are ones from all over the world.

Regular contributor Julia Moskin wrote about this classic and its' variations in today's New York Times Food section.This is a great article for novice chefs because Ms/ Moskin include basics musts. Yes you have to use beef stock, The meat won't make its' own. The stew should always be covered when simmering,There's also a question of is any stew the same as soup, a braise or a pot roast? Not meaningfully. They're more or less all the same. What about the cuts? Start with a leaner meat . Look with cuts that feature cartilige, tendons and even a few bones.You can pick up beef labeled stew beef. Most grocery stores sell these in two inch chunks and smaller. Keep in mind that beef goes with all alliums, These are onions, leeks, garlic and scallions.Of course you can be brave and add potatoes for thickening and carrots for color and sweetness.The writer Laurie Colwin throws in bright green peppers while Manhattan cookbook store owner Nach Waxman did the outrageous  and tossedSin tomato paste. As far as other add in,s try red wine for an Italian spin or brown sugar for a south Asian or Caribbean vibe.Pork can be added too for more flavor . This is a staple in Mexican stews.

For those that are still undecided , there are four recipes to try out. You can try the absolute classic by The former Times food critic Mimi Sheraton. Generations of home chefs have used her recipes with great success. sShe uses brisket but you can use bomeless chuck or short ribs. Cheeks cna be used too. She adds tomato paste and paprika along with onions and carrots. It's served over potatoes or egg noodles. A different spin is braised short ribs with anchovies and peanuts adapted from the late Indian chef and entrpreneur Floyd Cardoz.It's not the usual mix but's still packed with  flavor. there are onions and short ribs along with Savoy cabbage and fresh ginger.It would be a nice chage up on a weekend night.Another Indian stew is Nihari taken from "Masala :Recipes from India _The Land of Spices  (Tenspeed Press) by Anita Jaisingham. GHee is used in this along with chickpea flour and garam masala. There is also turmeric for kick and color . Patti JInich gives it a Mexican twist by adding ancho and pasila chiles. There are also tomatillos cooked with Roma tomatoes . The veggies serve with reflect it's heritage. There is zucchini , corn, green beans and chayote squash(if you can find it right now.) Squeezes of lime are added for some zing and brightness.

Beef stew on a cold night is always the best. Try any of these whether a classic , Mexican or Indian one. The're all rib sticking good .

Are You Game Ready?

 Tomorrow is the Super Bowl, The teams are gearing up for the kick off. Rihanna is practicing her half time gig. Now the question - are you ready for your big party tomorrow?

It always pays to do an inventory before any party begins. Do you have enough paper plates and napkins? Is there enough cutlery for the guests? If not then hit your local grocery store, Wal-mart or Target for these. Remember that extra pack of napkins or forks can always come in handy for future parties and cook outs.Another must have are Wet Wipes. Do you have enough for those wing and rib lovers? If you run out of these just wet and fold  paper towesl.This also helps cleaning hands and mouths( or if fingers are really messy and sticky  a quick trip to the bath or kithen to use hand soap will do). What about if you';re grilling ? Do you have enough tin foil or do you have to run out for an extra roll of  foil. Also keep a roll of Saran wrap on the ready in case guests want to take home leftovers.Tonight would be the night to get the kitchen ready too. Get out the air fryer or griddle along with spending the night to create marinades and rubs.Tonight is also a good time to thaw out those wings and ribs and put them from the freezer to the fridge.

The big question is do you have the right amount of food? Are there enough wings? The average person will eay anywhere from six to ten of them. A fan may wind up eating as much as twenty  or twenty-five. It's recommended that you have around a whopping two hundred  (!!!!!)wings for a party of twenty. If you do run out and your local grocery has run out of them, then think drumsticks. These can be just as tasty , especially if they're air fried. If you're serving ribs, then remember it's usually six per person. That's 120 ribs for  party of twenty. if you're barbecuing , remember to have enough charcoal or even wood to create a good steady flam.. What about the sides?Have the salads been made ?If not, do you need such basics as potatoes for potato salad and macaroni for macaroni salad? These are easy pick ups and can be bought even an hour before the do happens. Keep in mind that you can always run out or order in of there's not enough for your gang. Also make sure there's enough beer and ice along with soda and water for the ride home.

A good party depends on the host's preparedness. Make sure you're all set for tomorrow's big game. Be ready for your guests with what they need to enjoy the game.

Plainsboro's Asian Food Market A True Gem

 Plainsboro, New Jersey  may be in the shadow of Princeton yet this quaint Garden State country town is standing out. There has been an  uptick in building with restaurants, salons and stores gracing new malls. One that stands out is Asian Food Market a chain throughout South Jersey and Staten Island. This is a breathtaking market that makes American grocery stores pale in comparison.

I had to see this market and was amazed not just by its' size but what it sold. There are mini shops selling tea sets and hand painted ceramic tables. Shoppers can stop at the mini food court in the front of the store and enjoy Korean barbecue and bubble tea. Yet it's inside that's truly awesone.

This is a combo of American barbecue sauce and different sauces. There's all sorts of Asian specialties from Indian ot CHinese.

This is a huge market that has more of a warehouse/ Costco vibe.It's a no frills look, You can buy everything from rice steamers to

                                                             

                                                                 Japanese sweet potatoes.I could not get over the array of 

                                 Japanese milk bread sold around for the day

There are also fancy cakes and cupcakes 

You can also buy noodles,along with Peking duck, pork ribs  and chicken for a quick no cooklunch or dinner.

There are tables where you can eat and enjoy a meal before perusing the long aisles .It's even a great place to stop for a quick lunch.

If you;re in Plainsboro, stop by the Asian Food Market for a fun shopping trip.The store has everything you could possibly dream of.Go there for the variety and a tripo through Asia.

The Perfect Rib Guide

One of the joys of summer is barbecued ribs. There's nothing like sinking your teeth into juicy, well seasoned meat. Yet prepping and grilling them takes some skill. Luckily there's a quick guide for rib lovers.

Steven Rajchlen , the famed PBS chef of such shows as Project Smoke, Project Fire, Primal Grill and Barbecue Grill wrote this must keep article in today's New York Times Food section. He gives six steps in which even the novice griller can produce juicy, flavorful ribs. The first step is selecting the right ribs. Keep in mind that one pig provides four different kinds of ribs. There are baby backs, sometimes referred to as top loin, spare ribs, rib tips and country style. Chef, Rajchlen recommends using the baby backs. They have the most marbling and the tenderest meat making them the quickest to cook.If possible buy them  from a heritage pork breed like Berkshire or Kurobuta or Mangalitsa. They do cost more but they have the best and most intense pork taste  For more bite it's then layering flavors.Start with a slather of Dijon mustard brushed on both sides. Next comes a rub. Chef Rajchlen uses a blend of brown sugar, celery seed, salt, pepper and chile powder. The third layer comes from apple cider which is spritzed on halfway through cooking., (Get a spray bottle for this). This keeps the meat moist. For the fourth layer or varnish, use a chipotle bourbon sauce. All these layers are featured in the article.

The third step is grilling over indirect heat.It's cooking the meat over charcoal. Chef Rajchlen gives the how to for different kinds of grills. Most home chefs have the basic barbecue where you put the meat in tin foil to catch the fat. Step four is applying the smoke. wood smoke is the unami of barbecue. What wood to use? There are several that would impart a good flavor. Think cherry,apple or hickory. Many go for mesquite because it has a strong earthy flavor that goes well with the pork. Soak the chips in water first to slow down the rate of combustion so the chips smolder and smoke. This prevents them from catching fire. if you have a pellet grill, the flavor and smoke are already built into the pellets. You can smoke ribs in your oven and they will turn out fine. As this is going on it's time to cook the sauce. Namely it's slathering on a homemade one on the meat the last twenty minutes of cooking. Move the ribs right over the fire so the brown sugar in the sauce caramelizes and sears it into the meat. The last step is knowing when the ribs are done. The sign is when the meat shrinks from the bone. A quarter to half inch of bone should be showing at the end of the rib. You should be able to pull the meat apart but there should be some resistance.

This is rib season. Make a delicious flavorful rack that chewy and tasty. It's easy with this simple and helpful guide.

A Different Kind Of Juneteenth

Juneteenth has always been a special day for the African-American community. It is a day full  of celebration and thought, in a way like the Fourth of July.Now with the pandemic and the George Floyd protests, it takes on a deeper, more profound meaning. The good food and cheer is still around but there are new layers there to add to the day's history.

Nicole Taylor, author of The Up South Cookbook: Chasing Dixie In A Brooklyn Kitchen wrote this interesting article in today's New York Times Food section. The holiday started on June 19th 1865 when enslaved workers in Galveston, Texas learned from Union soldiers that they were free. This was two years after Abraham Lincoln signed The Emancipation Proclamation. The day is full of good memories and good food. People shared ruby hued  drinks to symbolize the kola nuts and hibiscus which made their way to  America from Africa. For years kids made red Kool-Aid or served red Hawaiian Punch along with red hued foods such as fiery sausages, watermelon scented shaved ice, stone fruit cobblers and barbecue. Covid-19 has put a huge damper on the festivities along with the uprisings and protests. Yet people are and should lean into the holiday. Juneteenth is about resistance and that's obvious in the growing number of black chefs becoming known and successful.It also allows celebrants some happiness, and as Ms. Taylor states , that's the best resistance.

There are recipes from different African-American chefs and restaurants along with the chef's various stories. Families can make Juneteenth Red Punch, a recipe from Chef Edouardo Jordan, a James beard award winning cook . It's a mix if a homemade strawberry syrup added to a mix of Cognac,pineapple, pomegranate and lime juices. Ginger beer is added for fizz along with sparkling wine, Fresh cut fruit or crystallized ginger decorates the glasses.  Then there is  sweet potato pikliz from Chef Greg Collier of Leah & Louise. This is pickled sweet potato mixed with red onions, hakurei turnips and radishes. The pickling juice is a combination of garlic, Serrano chilies, cider and lime juice. There's honey added for sweetness and kosher salt for the pickling process. It's then chilled for a day before serving. The main course is the ribs and the recipe again comes from Chef Collier. These are Memphis style kind with sweet and fiery rub made from dark brown sugar and hot paprika. There is also onion and garlic powders mixed in along with ground black pepper, cumin seed and dried mustard. The meat should be bone in country pork rib rack. Chef Collier adds crushed peanuts as a garnish. You can also sub in black oyster mushrooms for a vegan spin.

This year Juneteenth takes on a deeper meaning. Yet it's also a time to celebrate and enjoy good food with family and friends. That's the best kind of protest - to thoroughly enjoy life.

The Greatest Book Of Grilling

Despite the cold temps and occasional snow flurry , it's Spring and that means grilling season is here.It's time to get the grill ready to go.before you do , there's a phenomenal book , chock full of all sorts of on the grill recipes , from appetizers to even dessert - yes, dessert!


Char-Broil's Great Book Of Grilling (Fox Chapel Publishing 2018) is a compilation of recipes from the folks at Char-Broil Grills.The company is well known for its' wide variety of gas and charcoal grills along with electric and portable ones. Charbroil also has an extensive line of both oil-less fryers and BBQ smokers. The company is also innovative, creating a line of hybrid grills that incorporate both gas and charcoal. Charbroil is all things outdoor cooking so it makes sense that they have a cookbook all about the cuisine. Novice grillers will appreciate the first chapter which explains everything  from the difference between barbecuing and grilling( the first is a slower method of cooking),to infra-red frying.A big plus are the cooking table times for the various meats and fish. Following this , there should be no under cooked meat . There is also pages on pantry essentials such as brown sugar and ketchup and tips for creating the best tasting burgers, chops, wings and even fruit slices. A very important section is dedicated to grill safety.It's full of such wise tips as grill in a well ventilated area and wearing "safe clothes" such as no hanging shirt tails, frills or apron strings.Another  important section is grill maintenance and how to clean the various grates with different cleaning implements and soap.

The recipes are mouth watering. Carnivores will drool over the Bloody Mary London Broil which is London Broil with zippy Worcester sauce and tomato juice along with the Montreal Grilled T-Bone which comes with a fiery Cajun sauce. For tradtionalists there is beer-can chicken.It comes with two rub recipes, one spiked with cumin and coriander and a fiery sweet one, rich with sugar and cayenne pepper. There's the simple but packed with flavor with Grilled New York Steak.It's just brushing them with melted butter or oil. Poultry lovers will also enjoy the grilled duck breasts with sweet potato fries and BBQ turkey wings cooked over cherry wood chips. Pork and lamb are also represented Affectionados will enjoy the pulled smoked pork with the tongue seairng mop sauce and lamb chops with rosemary and cumin. For those who prefer seafood there is the delicious rainbow trout stuffed with lemon, shallots and herbs.A tasty twist on a salad is Cajun grilled mahi-mahi with avocado slices.Sides and desserts are also here, with some component being cooked over an open flame., A pool party would be more fun with  grilled and stuffed potato skins or grilled scallops with prosciutto. End with grilled peaches with raspberry puree or grill baked chocolate chip cookies.

Before you know it, warmer weather will be here and that means firing up the grill.Have the Char-Broil Great Book Of Grilling on hand. It's loaded with recipes that will keep your fire going until tailgate season!

What Makes A Good Chili?

Chili recipes are always up for debate. Like pasta sauce and French toast, how it's made is up to the individual home chef. Some add ground beef, others prefer lamb, A few home recipes calls for more beans than chilis. What's the best recipe to use? Stick with the basics and build from there.

That's what New York Times Food great Sam Sifton wrote about in today's Wednesday 's issue. Chili always causes a great debate. everyone has his or her own opinions on it He suggests starting with the bare bones of the recipe, using fellow co-writer Julia Moskin's chili formula. The most important ingredient is protein. Whatever you use, make sure it is high in fat and flavor. Use a quarter of a pound per person. What's the best meat? Mr. Sifton recommends chuck beef from the steer's shoulder,however short ribs and brisket are also good choices.A good idea is mixing cuts. Add stew meat to ground. Pork can also work as can lamb. You can go low calorie with chicken or turkey but remember that they can dry out. if this is the case, Mr, Sifton suggests a few strips of bacon to keep things juicy. Dark meat can also be used because its' got  fat too or you can use duck meat which is also rife with fat. Game meats such as venison, buffalo and even moose (!)along with marsh duck and pheasant. Vegans can add beans or fake beef crumbles as I do.Many Texans consider adding beans to be sacrilige but they can add more flavor and more protein

The next big debate are the chilis used. Mr. Sifton gives a entire list with their definitions. Most people, including myself, just use a heaping tablespoon or two of chili powder, an amalgam of dried chilis , paprika dried oregano and dried garlic. Authentic chilis use poblanos. These are big green peppers that are not too wild in their heat. Their color changes to red as they ripen. These are perfect for those who don;t want a five alarm bowl. For a sweeter and smokier mix try blending in ancho peppers. They can range from mild to medium hot, The pasilla pepper is a dark chocolate brown color of moderate pungency and brings a great deepness of flavor. Of course jalapeno brings spark to the table. Smoke and dry it and then transform into a chipotle. Chimayo is a New Mexican genus and its deep adobe red hue turns the chili the same rich brick color,Another suggestion from Mr. Sifton is also using chili powder along with the actual chilis themselves.  You can make your own powder . A good recipe is taken from Texas restaurateur Robb Walsh. It's toasting three ancho peppers in a pan, allow them to cool and add half a teaspoon of pan roasted cumin seeds. Garlic powder and dried oregano are also added. Everything is ground in a spice mill. An easier way is just add a heaping tablespoon of commercial chili powder to the mix

Chili is in the eye of the beholder. Stick with whatever works and whatever is delicious. It's the kind of recipe that c n be varied if you want  something new.

A Big Southern Do

Today is Derby Day  a big celebration in Kentucky where Southerners revel in the glory of the Kentucky Derby. You have to hand it to Southerners. They know how to do a party right - inspiration for us Yankee party givers. Do a do Southern style - with good food and good drink. Everyone will love it.

Biscuits, always a favorite , can make an appearance at s Southern themed party. Serve them with bacon ,pimento cheese, a favorite filling in sandwiches. Another idea is homemade tomato jam top with cheddar, sort of like an American's take on bruschetta. Tomato jam is easy to make .It's just taking whole peeled tomatoes and half a cup of sugar and cooking into a jam  boiled in a large skillet. A teaspoon of kosher salt is added to bring out the tomatoes' flavor. It's then cooked for about fifteen minutes until thick and jammy. Deviled eggs have always been a staple in almost every celebration and holiday. These are easy to make and can be decorated to look quite fancy. It's just taking the egg yolk and mayo mash and putting it into a cake icer with  small tip (Like a Wilton decorating tip - number 199). Swirl in the filling into the halved egg whites and then dust with paprika or finely minced gherkins.Okra is a big staple in Southern cooking, especially in Louisiana where it's used in gumbo. It can take on a modern twist as a popper. It's simply cutting the stalks into one half inch pieces and first soaking them in buttermilk. They then are rolled in a spicy cornmeal batter that's been spiked with cayenne and garlic powder.

Barbecue is a way of life down South and it too is always the star of many a party.May barbecues have a whole roasted pig . This may be too much and too labor intensive - after all - a pit has to be dug to accommodate the spit and coals. Ribs would be a better choice. They're easier to cook and eat.Marinate them in a spicy and tangy sauce that's laced with hot pepper sauce and sweetened with ketchup and brown sugar to create an interesting marriage of flavors.. Barbecue and fried chicken are also staples of Southernn home chefs. Again brown sugar is added to the chicken's barbecue sauce for that earthy sweetness while chopped onion and garlic gives it some zing. The recipe calls also for ketchup but tomato jam could be subbed in. A fun party food  is homemade fried chicken - what the South is all about. The best tasting ones start with a simple batter , consisting of just flour, eggs and a cup of milk. First  soak the chicken in the milk  and egg mix and then thoroughly coat with flour.Fry in lard for a truly authentic Southern taste.  A Southern do ends with peach cobbler or banana pudding.If it's fancy then bake a traditional hummingbird cake.It's a banana  - pineapple cake laden with pecans and cinnamon. It's iced with another Southern classic  - cream cheese frosting . Serve it with after dinner coffee laced with bourbon for a fantastic ending.

The South knows how to throw a party with good food. Create your own Southern do with tasty fried chicken and biscuits, or barbecue and hummingbird cake. It's what entertaining is all about.

Ribs, Ribs And More

This is the height of the barbecue season. One of the staples of outdoor cooking is ribs, whether beef or pork. They are one of the tastiest cuts to grill outdoors and enjoyed a number of ways. There are so many of them to ,from good old fashioned  Southern style to spicy  Szechuan.

Is there a difference between beef and pork ribs?There are some. Beef ribs come in only two cuts, back and short. The back version is what is left over from where the boneless ribeye loins and boneless ribeye steaks are cut. They don't have as much meat as the short ribs. These are from what's known as the "plate" or lower side of the cow.Cooked right they can be very juicy and flavorful which translate into higher pricing at the butcher's or grocery store.Beef ribs are more for steak lovers because that's what they taste like. Pork ribs taste like pork chops. Pork ribs come in three types, back, spare, and St. Louis.The back ribs come from the pig's loin section. They're what's left when the loin meat is cut away to create the loin roast, tenderloin or pork chops. The spare ribs come from the belly section which are the longer ones from the bottom part of the rib rack. St. Louis is when the spare ribs are trimmed to be a rectangle instead of a triangle. Either way, both beef and pork ribs are delicious, especially if they've been marinated or rubbed with a variety of different sauces and spices. Remember to trim the fat away before prepping so that each bite is meatier instead of greasier.

Beef ribs can stand up to acidic marinades. These can have a base of lemon,orange and even Coca Cola along with strong flavors such soy sauce and balsamic vinegar. Try a Chinese influenced one with soy, garlic and scallions. Add a good sprinkle of Szechuan peppers for some eye opening bite.The balsamic vinegar can be used in a Mediterranean style marinade, along with rosemary and oregano.Pork ribs demand a sweeter marinade. Try a molasses based one that's also redolent with  chili powder or fresh ground pepper for fire and spice. Cherries can also be used in a sauce along with cloves,and Worcester sauce. A butter sauted onion is added for more richness and flavor.A homemade dry rib rub can elevate this simple dish into something special. A rub is usually a mix of herbs such as oregano and rosemary along with other dry ingredients such as salt and spices. Cayenne or fresh ground pepper usually brings the heat while cumin and paprika  give the meat that nice rosy color. Beef ribs need a more savory kind of rub while pork can stand up to a  brown sugar one.Onion and garlic powder can be added to cut a rub's sweetness. Make sure there's sauce though for dipping at the picnic table. Wet naps are optional but always welcomed.

Ribs always make a barbecue much more special. They add fun and flavor whether they are beef or rib. Make them for a memorable grill outside.

Your Super Bowl Checklist

By now most Super Bowl party hosts have their menu raring and ready to go. However there's always that last niggling must have, Before you even marinate a wing or slice a bun stop and ask yourself. What have I missed?Is there anything I need to get or get more of?

One of the most popular items for the Big Game is the avocado. Millions of them are going to be used in making endless gallons of guacamole dip. Unfortunately these  little  alligator or gator pears  can be divas. The ripest ones should always go into making guac. These should be a deep forest green in color and slightly soft to the touch. However some hosts just quickly grab them , not testing for ripeness.That's why you should have a few extra ones in case there are still unripe ones. Cut them to see their firmness.If they're too hard then toss them back in the fridge and add to a mid week salad when they're a bit more mature..The same goes for  the other ingredient tomato. Have  extras on hand just in case there a re some rotten or not ripened ones. Also make sure you have enough for your guests. There's always a chance for a second bowl. The same goes for other dips as well. Get plenty of sour cream and Greek yogurt. Don't worry if you have extra. You can always use them in cooking or even baking. Hot snacks are another care altogether. Everyone loves any hot treat and some fans can wolf down those nibbles faster than a quarterback  running with a pigskin. .Have double boxes of mini pizzas, pigs in blankets, cheese puffs along with mini sliders and baby crab cakes. Also make sure you have plenty of condiments to go with all of them too.

For those barbecue lovers, check your inventory.There should be plenty of briquettes and wood to sustain you to the Jimmy Fallon show after the Super Bowl. Also you should have extra ribs and burgers just in case party crashers  show up or the meats wind up getting super grilled. Run out tonight if you don't have enough ingredients for marinades and rubs. It's twenty four hours before the event. There's still plenty of prep time left. Sides are another thought. Do you have enough cabbage to make cole slaw for thirty? What about those frozen ears of corn or cornbread for chili. Now is the time to do last minute food shopping.While your are your grocery, think about other inventory too. Is there enough soda and water to sustain a crowd? Do you have enough beer or wine? Get extra tableware too. Let's face it some people are fussy and want a new fork with every new plate of food. Stock up now  on those as well as on napkins and paper towels.Buy extra boxes of wet naps if you're serving ribs and wings. You don't want to spend Monday morning cleaning off greasy and sticky  fingerprints from everything in your house.

As with every party or gathering, just be prepared.Having extras around cuts down on hassles and shortages of a favorite food. Think about what you need and get It now. You want to spend Super Bowl Sunday watching the game, not last minute food or drink shopping.

Rib Ticklers

Barbecue happiness is a tasty rack of ribs slathered with a tangy sauce or fiery rub.Dogs and burgers can't compete with them.Done right ,they're almost as soft as butter and just as flavorful as any roast.Many home chefs are intimidated by grilling ribs.Yet they're pretty easy to work with and they require little tending while on the grill. The first step is deciding what kind of rib you want for your barbecue.Pork is the tastier of the two but it comes with warnings.Any pork cut has to be cooked thoroughly ,Eaters can wind up with trichinosis or even swine flu surprisingly.Despite this, pork ribs are still popular and many home barbecuers would get them before buying the beef ones.If planning a barbecue, figure five to six ribs per person.Beef ribs are the bigger of the two and a person can probably finish off two at a dinner.These kinds of ribs do require more work.The cuts have a thin ,gummy,membrane that has to be pulled away.You can do this ,by simply inserting a knife point or even a screwdriver between the meat and the membrane.A butcher can do this as well. It will make for a more tender, juicier rib.Beef ribs also have more calories and more grams of fat.If you're having a big party , it"s more cost effective to have the pork ones.Beef ribs are great for a small barbecue with just family and a few friends. Either one can be slathered with sauce or rubbed with a spicy jerk.You can buy both or make them on your own.One of the best sauces is made with Dr. Pepper.The soda is a fun summer drink on it's own however also is great blended into a homemade sauce.One recipe calls for the drink to be mixed with orange juice ,honey, cider vinegar and cayenne pepper.If this is a bit too sweet, then go with a traditional sauce.!Most of them do contain sugar however notvas much as the Dr.Pepper one.Most contain a good amount of ketchup and cider vinegar.Liquid smoke is often added for an even smokier flavor. Finely minced and onion are also added.If you want a more teriyaki styled one, then use a mix of saki, soy sauce and cut scallions.A dry rub is another good way to infuse flavor.Most rubs give a nod to the Jamaican jerks.These are super spicy ,packed with chili powder ,and two or three kinds of ground peppercorns.Most ribs have some brown sugar added and this works well on both pork and beef.As for cooking both , use wood chips and not charcoal briqueetes.Try either apple, hickory or pecan for more flavor. Ribs are the ideal barbecue meat. Prepped and cooked right, they are pure heaven.This is the best of the grill,get them and enjoy!

Summer Fare InWinter

Winter foods can be heavy along with being not fun.There are weighty stews and goulashes along with roasts to deal with all in the name of getting warm.Yet you can have a fun summery fare even when there's two feet of snow outside.Your tummy will be warm thanks to these hot weather favorites. What says July an August more than a barbecue? If you're lucky to have an indoor grill use it.You cam make not only hot dogs and hamburgers but also ribs too.No grill? Use a frying pan for the dogs and burgers while you can oven roast the ribs.Sea food, always a summer treat, can still be had.You can get already made crab cakes to fry up along with tilapia for grilled fish.Little neck clams are in season right now and you can try whipping up a home made Manhattan clam chowder.These dishes deserve a great salad. Here you can rely on canned veggies to get that summery produce.Try beets or spring beans with freshly chopped onions for a nice taste of the garden.Another fun side is three bean salad,perfect with burgers or dogs. Of course you're not going to go for an icy treat when the temps feel like 30 below.You can make a summery cobbler using canned peaches or berries from South America(you can also use frozen strawberries and blueberries for this too)'Tarts can also be made with them and served with whipped cream.Cream pies, usually reserved for picnics and barbecues are a nice dessert in the winter.Buy already made Graham cracker and chocolate cookie crust and fill it with puddings such as coffee or banana.Decorate with Reddi Whip and fruit slices or shaved chocolate. Summer fare is easy to make when we're in the depths of winter.You have your favorite barbecue dishes even if there's two feet of snow outside.It's. It's A welcomed break from all that heavy winter food!

Dad Food

With Father’s Day tomorrow Dad deserves that special cuisine know as guy food. This ain’t your mom’s frilly watercress sandwich. This is hearty , meaty and artery clogging grub. Yet it’s the perfect fare for celebrating any dad - especially one who loves to eat - and all the wrong things too.

A good guy grub dinner is usually anything flame broiled (read charred and sometimes burned). There’s nothing like a juicy steak or ribs. Most men either like their grilled grub plain with just a sprinkling of salt and pepper or with a fiery hot sauce.. The same applies to ribs although there’s nothing like them with a tangy sauce . You can make one using bourbon whiskey (what else?) This involves tomato paste, ketchup and molasses along with liquid smoke for heat. It also has the bourbon along with apple cider vinegar for bite.Burgers are also a must but make them man sized using a quarter pound of beef. Make it juicier by putting a ball of garlic or onion butter in the center of each patty.

Men will not eat salads . That;s just a fact. The best side is a baked potato. These can be decadent with a ton of butter and sour cream heaped on them or diet with just a sprinkling of dried herbs. For hungrier dads, melted cheddar plain or mixed with chili is another potato topping that’s both hearty and tasty. As for dessert think cupcakes made with stout or beer.(There are several recipes you can download on the web) along with a liquor loaded icing. For more taste sprinkle bacon bits on top. This should satisfy any sweet tooth.

Let dad eat what he wants for his special day. There’s nothing like a big juicy steak or bacon burnger washed down with beer. Followed by more beer battered cup0 cakes.Give him a decadent meal of man food . He’ll think it’s the best gift ever!

SuperBowl Battle Wings Vs Ribs

 There's a big battle that will be brewing this Super Bowl Sunday. No, it won't be Giants beating up Patriots fans or vice  versa. It's wing lovers against rib affectionados. These two football game staples always cause controversy over which is better and which is THE dish to serve.

Both wings and ribs are tasty. They're greasy (if cooked wrong), salty, spicy and  flavorful. Yet which one is better? Calories wise wings are a tad less  healthier for you. One wing is only 94 calories however most people will devour at least twenty or thirty which means close to two thousand calories. A rack of baby ribs are 250 calories however most big eaters will crunch through three or four racks by the time the fourth quarter comes. However the chicken does come with the healthy benefit of celery sticks (albeit they're dripping with ranch dressing).

What about flavor? Chicken wings can be made with a host of different sauces and marinades. The Wing Zone,a fast food joint specializing in them offers at least twelve different coatings , ranging from the  very mild to the very hot.Ribs also can have a plethora of flavors  and also can be either dry rubbed or marinaded.Unlike wings which only comes in chicken (although I'm sure there are turkey ones waiting to be discovered), they can be from  beef or pork cuts . There is the fat factor as well and there is more mess with ribs  than with chicken wings.

What will you have on Super Bowl Sunday. Wings or ribs?Or will you be diplomatic and enjoy both?