I decided to share this. I decided to do the big BBQ so here is the rundown. I went grocery shopping yesterday and managed to get my youngest to go along. Really, that was the highlight of my day as I am the Anticrist most days right now, teenagers.
My wifes family is coming over.I don't just do BBQ, it's just what I'm in the mood for...
Some of this was done last night as follows:
To all you novices, try to do your work in groups. Here is a rundown. I boiled some eggs for various projects and also some potatoes (cubed) for the potato salad. While that was working I trimmed the baby backs and put them in a large container immersed in Apple Cider. This marinated in the fridge for 4 hours.
While the eggs and potatoes cooled, I made 2 chocolate refrigerator pies (no bake) and 2 caramel pecan cheesecake pies. While the caramel pies baked I chopped onions and bell peppers and browned some ground beef and slowly cooked some bacon.
I cook my baked beans in a crock pot and I assembled this ahead of time and refrigerated it. The bell peppers and some of the onions were sauteed and added to the beans along with the ground beef and the bacon topped it. If you don't precook the bacon, it will make the beans greasy...
I also made an English pea salad as I was thinking of my grandparents and how much they would have enjoyed this. I sure do miss them.
After the marination was over, I patted the ribs dry and added my dry rub that is my own concoction. (it changes depending on what i have on hand). It contains white and brown sugar, onion powder, Kosher salt, black pepper, paprika, thyme, dry mustand, and red pepper flakes. Then it was wrapped in plastic and returned to the fridge.
Today is the day! I unwrapped the ribs and put them on 275 degree heat. This will be for 2 1/2 hours. Then they get sauced for another 20 minutes or so.
I try to give each bbq selection it's own sauce so it all doesn't taste the same, so at this time I have 3 in the works simmering as we speak. The rib sauce is mollasses and brown sugar based. I also have some smoked sausage that will also go down. This is a grape Jelly base. Sorry you Carolina Guys, no vinegar here.
The beans are on and I just have to prep the chicken. I saw a recipe from an armed forces cookbook that uses Tang in the sauce that someone wants me to try. So the bird will get that.
Oh yeah, I have corn on the cob to go on my charcoal grill also. And some broccoli and cheese for a casserole.
If any of you wonder what this has to do with trucks, it doesn't
...
I'll try to post lot's of large pics as I'm completing various tasks...
Don't be jealous...
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