Memorial Day Grilling

 

by: Bobby McDonald

 

It's the Memorial Day holiday and time to "dust off" that grill and delight the family and friends with a mouth-watering recipe that is sure to please. Sure it's hot, but find a shade tree and try these recipes to make a day to remember at the lake, in the backyard, are anwhere.

 

Rum Coated Ribs

6 to 8 cherrywood, applewood, or hickory wood chunks

1 tablespoon kosher salt

1 tablespoon brown sugar

1 1/2 teaspoons dry mustard

1 1/2 teaspoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme, crushed

1/2 teaspoon ground allspice

1/2 teaspoon ground cumin

1/2 teaspoon red pepper

1/2 teaspoon freshly ground black pepper

2 racks pork loin back ribs (about 6 pounds total)

1/3 cup mango nectar

1 tablespoon cider vinegar

Caribbean Rum sauce

Carribean Rum Sauce

In a medium saucepan, coop 1/2 cup chopped onion in a tablespoon
of hot vegetable oil, over medium heat until tender. Stir in 1 cup bottled
barbecue sauce (your favorite), 3/4 cup mngo nectar, 1/4 cup spiced rum,
2 tablespoons honey, and the reserved 2 tablespoons of rub. Bring to a boil
and reduce heat to a simmer, uncovered, for about 20 minutes, unitl the sauce
reaches desired consistancy.

For at least one hour before smoke cooking, soak wood chunks in enough water
to cover. Drain before using.

Meanwhile, mix the rub. In a small bowl, combine salt, brown sugar, dry mustard, chili
powder, garlic powder, thyme, allspice, cumin, red and black peppers . Set aside 2 1/2 tablespoons

of the mixture. Sprinkle the remaining mixture evenly over the ribs, rubbing into the meat with
your fingers. Cover and let stand at room temperature for 15 minutes or more.

In a small bowl, create the "mop sauce" by combining the nectar, vinegar, and 1 1/2 teaspoons of the reserved
rub. Set aside the remaining rub mixture for the Caribbean Sauce.

Prepare the smoker. Add four to six of the drained wood chunks  to the smoker.  Place ribs on top and

middle racks of the smoker. Cover and smoke at 225 degrees to 250 degrees for 3 1/2 hours,
brushing with the mop sauce after 2 hours.

Remove the ribs from the smoker. Brush again with the mop suace, and lightly brus with the Caribbean Sauce.
Wrap each slab in foil and return to the smoker. Cover and smoke for 30 minutes to one hour more, until the ribs
are tender.

Unwrap the ribs and return to the smoker. Smoke for 20 minutes longer or until tops of the ribs appear dry.

Brush with additional Caribbean Sauce just before serving.

Enjoy!!!

 

 

Grilled Potato Salad

 

2 pounds Yukon Gold potatoes (6 medium)

1 tablespoon olive oil
1/3 cup white balsamic vinegar
1/3 cup olive oil

1 tablespoon, fresh snipped, sage
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1 teaspoon maple syrup
1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 cups fresh baby spinach

4 slices, bacon, crisp-cooked, drained and crumbled

1 hard-cooked eggs, coarsely chopped
1/4 cup finely chopped red onion

Scrub the potatoes with a brush and pat dry. Prick the potatoes
with a fork and rub potatoes with 1 tablespoon oil.

Place potatoes on the grill rack over the center of the grill and cover and
grill for one hour, or until potatoes are tender.

Meanwhile mix the vinaigrette, in a screw-top jar. Combine the vinegar, the 1/3 cup
olive oil, sage, mustard, maple syrup, garlic, salt, and pepper. Cover with lid and
shake well. Set aside.

Remove potatoes from the grill, cool slightly, and coarsely chopp. Transfer the potatoes
to a large bowl and stir in the spinach, bacon, eggs, and red onion. Drizzle with the prepared
vinaigrette and toss gently to coat.

Makes 8 to 10 servings.

____

 

The above recipes are great served with grilled corn on the cob or other grilled favorites, to complement the Memorial Day meal!

 

Happy Memorial Day!!!

 

_____