Friday, March 14, 2008

Springing forward into barbecue time

Spring has almost sprung and it's time for y'all to get outside and start grilling in the balmy sunshine. Fresh corn and pork spare ribs have been on sale here in the Sunshine State over the past few weeks, so that's what I've been preparing.

My neighbors don't seem to mind that our street often smells like a southern rib shack. I don't think it's hurt property values. At least not yet.

Always soak the corn for at least 20 minutes

Have the patience to grill the ribs for at least 2 hours (or more)

A good homemade sauce is always very important

Grill the corn in the husks

1 comment:

mr. chowder said...

i miss barbecue... and football... and heat... admittedly. but not so much i'd move fer it. keep up the interesting work, beamis.