Jun

4

BBQ, from Clive Burlin

June 4, 2007 |

 I've shared my other favorite BBQ. That's to make extra creamy coleslaw and put a ton of Old Bay or your favorite crab seasoning to spice it up. Yes! For almost two years, J.T's coleslaw has reigned supreme in this neck of the woods. For those who missed it:

Ingredients

1 head cabbage, grated fine
1/2 cup fine chop dill pickles
2 cups mayonnaise
1 teaspoon sugar
1 small onion, chopped fine
1 teaspoon pepper

Directions: Grate cabbage and let it sit in strainer about 20 minutes. Use paper towel to dry off excess moisture. Transfer cabbage to a bowl. Stir in remaining ingredients and refrigerate about 1 hour before serving. To those that wish to spice it up sprinkle Old Bay Seasoning when finished. You can also sprinkle Old Bay on those ears of corn when buttered up as well as on those Bloody Marys.

Hell, just put Old Bay on everything.

Larry Williams adds:

 Living in Australia has been great, but unable to find real BBQ and stuck in an apartment without Weber grills we were forced to improvise for our culinary survival. Sauces, of course are covered, but what to do if all you have is an oven?

Our tests finally produced an excellent technique to mimic the "real deal". Here it is:

Clean ribs; rub with your choice of rubs or seasonings, at least use salt and pepper, maybe Chili powder, etc.

Place in deep pan, wrap in foil, and pop in a 250-degree oven for 5-6 hours. Pop them out from time to time to lather with sauce. Remove foil for last 30-45 minutes.

The results are as close as you can get the south while not leaving your kitchen or striking a match. Good eating to all.


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