We made JJ Chicken last night with a side of grilled asparagus. Thank you to all for the suggestion on the asparagus, it was great! The only shade of a problem was that the fire was a bit too cool by the time the chicken was almost done. But with a little extra time on the grill and some salt, pepper, and olive oil it was great!
Tonight, we are having a few people over for ribs. Not sure which recipe we are making quite yet.
Nothing beats grilled chicken and asparagus! We had a cooking class in Aix with Rachel and Steve. It was lots of fun. One of the little side items was asparagus tips on toast with a thin strip of cheese melted on top. It was good but not as good as grilled asparagus and a LOT more trouble. We literally had to take the tip of a knife and carfully peel off the little leaves on the stalk one by one. WHAT? I guess they are bitter. Then we took our four little pieces of asparagus and tied them up in a bundle with string before they were blanched. OK. They were pretty but not worth the trouble. Might be fun to try grilled asparagus on grilled bread with cheese??
ReplyDeleteAs to the rib recipe, the one in Wisconsin Grill'n was great. Hoisin Babybacks or something like that and was around this time last year. If you want Dave Pontius original Oklahoma ribs, here it is:
Rub:
One cup red wine
one cup Worcestershire sauce
one T garlic salt
One T Italian seasoning
one T brown mustard
chopped and sauteed onion
anything else you feel would be good. I have added anything from raspberry jam to maple syrup to raisins to fresh herbs of one kind or another. Always comes out good.
Bring all of the above to a boil stirring until it is all blended. let it cool and poor over the ribs. Rub it in so the full racks are covered. Ribs should be in bowl of some kind. Cover and put in fridge for as long as you have - an hour or two or over night.
Make fire so you can cook on indirect. Cut a red onion in half and rub on the grill. Break up one of the halves and drop them onto the burning coals. Makes a great smell.
Ribs go on direct heat. Turn each rack once so you are just searing them a bit on each side. Takes 20 minutes or so total.
Move to indirect and cook for 2 hours or so. You should baste them with the marinade as they are slow cooking. Good idea to boil it after the raw meat comes out of it but I did it for years without ever doing that and nothing bad happened (I hope).
You may need to add more coals as the process goes along. You do not want the fire to be too hot but you can't let it go out either.
Take racks off when the meat has pulled back from the end of the ribs. Cut up the ribs and put in an oven pan. Use your favorite BBQ sauce (KC Masterpiece is always a hit.) Pour it right on the ribs and put in the oven for 45 minutes at about 200 degrees.
Serve with lots of paper towels. MMMM good.
So are they actually fully cooked when you put them in the oven? I would think after 20 mins on direct and 2 hrs on indirect they would be done. I just had mine on for 2 hrs on indirect at the thermometer said they were done. How does the over change the consistency? More tender? Less?
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