As I ponder these last two days with opening of schools, I could sit here and rant about the overprotective extremely dramatic parents of the students I serve. I could even go on about the shortage of teachers and bus drivers. Not tonight.
I am enjoying the fruits of my Sunday labors. I have plate of bbq ribs, mashed potatoes made with real cream and a glass of club soda. These are all things that were given to me from the food bank I volunteer at. I am so grateful that I am able to participate still.
Getting back to the Q in the barbe. It just never ceases to amaze me how good food tastes on grill. Especially wood grills. Yum. I am no expert. But, I really like it. From chicken to fish and ribs and beef and grilled veggies.
I want to thank God for creating that for us. If He hadn’t requested burnt offerings on His altars, we would have never probably done it for ourselves. I can only imagine the aromas of cooking meat coming from traveling temple’s courtyard when livestock was offered. Only the best, of course.
Growing up I could never understand why Dad was so excited for summer. Living in a colder climate, bbq is only during those few short months. Yes, there was the broiler, but it just wasn’t the same. Now, they have all those fancy gadgets that you can grill inside. I tell you, it still isn’t the same. I know mom hated it because that meant she had to clean out the ashes afterwards. Either way, most of us looked forward to grilled chicken drumsticks, hamburgers and hot dogs from the grill. I personally preferred the toasting marshmallows afterwards.
Living in South Florida, we can grill all year around. Also, with the portable propane tanks, grilling can go anywhere. When my children were little and we owned a home with a small back yard. I grilled a lot. I usually grilled a week’s worth of meat. I had chicken on area, sausages in another and maybe steak or hamburgers in another section. I even grilled a whole turkey one year. That was a fail. We even got the rotisserie that attached to the grill. The best roast or chicken ever!!!
My dad used to be a meat inspector. He did complain about ribs. Said they were too much work for so little meat. So, we really never had any except from the Chinese place. You know, those little two inch things in some red sticky sauce. I was introduced to real ribs here in Florida. The softest, most tender meat is between the ribs. I understand why people like them so much. They are even easy to cook if you don’t have bbq. I find I just throw them in a crock pot on low with all the seasonings and sauce I like. Come home from work and dinner is ready!
Crock pot cooking……conversation for another day.
I just wanted to tell you to go to Aldi’s (or any other grocery store) and get a nice section of ribs. Rub your favorite seasonings on them or not. I use the disposable liners for my crock pot or you can use spray oil to make clean up a little easier. Place the rib rack on its ends and curl around. If separate ribs, lay in tic tac toe design. Pour your favorite BBQ sauce over it. Set it on low and forget it for 6-8 hours. I have also used my dutch oven on 250 with the ribs in an oven for those who don’t have the luxury of a crock pot. Keep the lid on and only cook for 4 hours.
Either way you like your ribs. Enjoy, smile and understand God knew what He was asking for with the burnt offerings.