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Alicia's activity angle
Alicia Wicklund
08/07/2012
There’s something about the smell of flame-kissed tastiness floating by on a summer day that brings people together. It’s a smell one doesn’t take in any other time of the year. It’s the smell of a barbeque.
Barbeque food is quite convenient as the mess is done prior to placing the tasty eats on the grill and can be cleaned up before guests arrive.
I hope the recipes in this column get the fire started for the people that will come running to your backyard barbeque.
The following recipe is found on the Food Network website. It may take a bit of time to make it, but the wait is definitely worth it for all you rib-lovers out there.
Kansas City Style Pork Ribs
2 slabs pork spare ribs, 3 pounds each
Kansas City Barbeque Sauce, recipe follows
Dry Rub:
2 cups brown sugar
½ cup dry mustard
1 Tbsp. cayenne pepper
1 Tbsp. smoked paprika
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. salt
2 tsp. freshly ground black pepper
Remove the thin white membrane off of the bone-side of the ribs. Mix together the dry rub ingredients in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225°F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce (see below). Cook until the ribs are tender, about three to four hours.
Kansas City Barbeque Sauce
2 Tbsp. vegetable oil
1 (about 2/3 cup) small onion, finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
½ cup brown sugar
2/3 cup apple cider vinegar
¼ cup molasses
½ tsp. cayenne pepper
¼ tsp. smoked paprika
1 tsp. salt
1 tsp. freshly ground black pepper
In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent. Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs. Makes about three cups.
Extra dishes are kept to a minimal with the next recipe as the entire meal is on metal or soaked wooden skewers.
Grilled Beef Kabobs
1 pound beef top sirloin steak, cut into 1-1/2-inch cubes
1 bottle (8-oz.) French or Russian salad dressing
2 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. pepper
8 to 10 bacon strips, cut in half
1 sweet red pepper, cut into chunks
1 green pepper, cut into chunks
2 small zucchini squash, cut into chunks
8 medium fresh mushrooms
1 large onion, quartered, optional
Place beef in a large resealable bag plastic bag. In a small bowl, combine the dressing, Worcestershire sauce, lemon juice, garlic and pepper. Pour half over beef. Seal bag and refrigerate meat for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain marinade from beef and discard. Wrap bacon around beef cubes. On metal or soaked wooden skewers, alternately thread beef and vegetables.
Grill over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade.
For those that have extra jalapenos in their gardens, this next recipe is perfect! They are a bit on the hot side, but the gooey cheese hidden inside takes the bite down a bit.
Grilled Stuffed Jalapenos
4 oz. cream cheese, softened
½ cup shredded Monterey Jack cheese
½ tsp. garlic powder
½ tsp. ground cumin
½ tsp. chili powder
¼ tsp. salt
¼ tsp. paprika
10 jalapeno peppers
In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 Tbsp. cheese mixture.
Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.
When working with hot peppers, make sure to wear disposable gloves as the oils can burn skin.
Grilled Corn on the Cob (without the husk)
12 ears of corn, husked
12 Tbsp. butter, divided
¼ cup garlic powder (or seasoning of choice)
Preheat grill for medium heat, or preheat your oven to 350°F. Place each ear of corn on a separate square of aluminum foil. Place 1 Tbsp. of butter on each one and sprinkle with garlic powder (or seasoning of choice). Wrap ears tightly with the foil.
Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.
For grilling corn with the husks, submerge cobs with husks left on in water for an hour or two. Grill over medium heat for about 20 minutes turning over occasionally.