What's on the Grill #22
Tonight was one of those rare family "get togethers" where everybody actually "got together". With weather in the 90's and not a cloud in the sky, it was a wonderful day to spend poolside and most importantly grill. Of course, in traditional fashion I spent more time by the grills then in the pool, even though I was dressed for the later...quite the sight.
I based the ribs on a recipe from the new Weber Charcoal cookbook. Overnight, they marinated in a combination of Apple Cider and Lemon juice. They were then rubbed and grilled low and slow. Rounding out the meal was the typical fare of grilled corn, quasi-homemade slaw and baked beans.
For desert, Zoe blessed us with her homemade Pavlova. Pavloa is a meringue shell piled with heavy whipping cream and a menagerie of fresh fruit. She should have made two, because with ten people it was gone in a flash.
For mass feeding, I brined two chickens and then stuffed them with fresh thyme and sage. The skin was rubbed with salt and pepper and then brushed with melted butter once on the rotisserie.
I based the ribs on a recipe from the new Weber Charcoal cookbook. Overnight, they marinated in a combination of Apple Cider and Lemon juice. They were then rubbed and grilled low and slow. Rounding out the meal was the typical fare of grilled corn, quasi-homemade slaw and baked beans.
For desert, Zoe blessed us with her homemade Pavlova. Pavloa is a meringue shell piled with heavy whipping cream and a menagerie of fresh fruit. She should have made two, because with ten people it was gone in a flash.
For today, I am smoking brisket. I have grilled brisket before, but it is one of those finnicky things that has to be just right, or it just isn't. Fellow griller Dustin was kind enough to e-mail me a recipe that he found sucess with. As I type now, I can smell burnt hickory wafting across the deck. Mmmmhhh, can't wait.
Mike Lang
