Why is it, that the song of summer begins with barbeque smoke?


YAY!!! We can cook outdoors again...


Why is that?

 

up here in joisey, we BBQ all year long.
i was cooking ribs on the BBQ this winter in a snow storm.

 

There is something about that, you know?

The smell of the grill or whatever it is,
It takes you far away

You remember every time you got together with everyone and had a good time with family.....

 

Have some baby backs all rubbed up just waiting for later

 

Down here in Texas, we barbecue all year long. Barbecues are MANDATORY here!

 

i never stop bbqing unless it is so cold the charcoal won't light!!

 

I grilled some chicken tonight, as a matter of fact. A little salt and pepper, sear the chicken and add a little bbq sauce. Cooked until just right, not over cooked and dried out.

Here's 15 pounds of ribs I rubbed up and grilled a couple weeks ago (cut up and prepped, not quite to the rubbed stage):

 

Well, we grilled all winter this year for sure. Since we had no winter.

But, yesterday it was mud bugs, shrimp, taters, corn on da cobb, whiskey and beer. Not to mention a few...OK a BUNCH...of good friends and family.

70 pounds of mud bugs. 20 pounds of shrimp. Two dozen hot dogs in the bucket and another dozen on the grill. Spicey grilled chicken on the side.

When dark fall hit us we fired up the pit for smores, lies and ghosts stories.

Pretty damned good day...all in all.

 

How about (with Greywolf's permission, of course) we add some of our favorite recipes, rubs and stuff?

I used 2 rubs on my ribs:
1) Doesn't really have a name, I call it 'Spicy' rub:
1/8 cup Black Pepper
1/4 paprika
2 Tbspn Garlic powder
2 Tbspn Onion powder
1/4 salt (I use kosher salt)
1 Tblspn cayenne pepper
1/4 cup sugar ( a little brown sugar gives the meat a good bark as well)

2) Coffee Rub
6 Tbspn coffee (ground)
2 Tbspn coarse salt
2 Tbspn Paprika
2 Tbspn brown sugar
2 Tbspn coarse pepper
2 teaspns onion powder
2 teaspns garlic powder
1 teaspn coriander

The first rub is rather spicy, but has an excellent flavor. I rub the meat and put it in the fridge overnight, then slow cook the ribs.

The second rub has a really nice 'earthy' flavor. It doesn't taste anything like coffee, but the coffee does produce some great flavors.

I also use a gas grill, but since we are planning several camping trips this summer, I got a small charcoal grill. That's going to be a fun learning process, I'm sure.

 

[QUOTE=kw5413;11681623

But, yesterday it was mud bugs,

70 pounds of mud bugs.[/QUOTE]

OK,,whats a mudbug?
Pretty sure we dont have them in Cal

 

Crawdads............you got em, even there, just not as many.

Otherwise known as small "Rock lobsters" in more swanky seafood establishments.

Mmmmmm good!

 

Had many a crawdad, just never heard them called mudbug. Thanks Dave for info

 

I have large rubba tires that I plant lettuce in every year - an italian variety including spinach and all sorts of things.

Scatter the seeds, and let the dirt and water do it's stuff!!!!

I go out into the garden and pick a big wide leaf first - to lay all the rest of the leaves on and collect a salad. MANY VARIETIES!!!

This I put on the biggest burrito tortilla I can get and sprinkle it all with shredded cheese.
Fry some crumbly hot sausage - add CHORIZO if you can get it!

Fresh chives are spicier and more aromatic (they stink loud!)

And fresh strips of tomato...

A few thin slices of the peppers out there....

Yeah~ Uh HUH!

And hot sauce made from last years haberneroes and tobasco's

I tiny bit of buttermilk ranch dressing makes it all come together