Last Sunday, our schedule kept us from traveling home for a family Easter cookout, so we did the next best thing...we BBQ'd in our backyard. The photo above is the first step in a couple hours worth of BBQ fire management. I only grill or BBQ with real wood, so step one is placing chunks of oak in the starter thingie and firing it up.
For those of you who like gas grills...well, they're cute...kind of like today's crop of "sports utility vehicles" that you wouldn't really, ever think of taking offroading. Really, they're adorable...just not the real thing.
(note to self: last week I offended all pitbull owners, this week the gas grillers and sissy SUV owners...must think of new group for next week...)
The dead animal part of the menu was pork spare ribs and pulled pork sandwiches. I overcooked as usual and we actually got several meals out of this smoky escapade. The meat cooks slowly for hours over indirect heat and gets a vinegary basting along the way. It's a lot of work...actually a lot of monitoring is more truthful. Lucky for me, my woodshop and garden are right next to the grill and firepit, so I can putter around while the smoke does it's magic.
The BBQ gloves above are a skin saver and a much appreciated Father's Day gift from my crew. The red and black thingie is one of those new silicone basting brushes and works great.
The full menu was Selmo's salad, macaroni and cheese, BBQ ribs, pulled pork sandwiches (Jr.s request), fruit salad. Later, and it was totally superfluous, there was one of those great lattice crust grannysmith apple pies from Sam's bakery...with vanilla ice cream. Enough!
The ribs and pulled pork came out tangy, juicy, and delicious...
...I just hope I didn't know this pig.