KATHY’S HOME & GARDEN TIPS – GRILLING MEATS FOR THE HOLIDAY WEEKEND

KATHY’S HOME & GARDEN TIPS – GRILLING MEATS FOR THE HOLIDAY WEEKEND

Ribs are fantastic on the grill and are everyone’s favorite. Near the holiday weekend many stores will have specials on the usually expensive meat. Check around for the best buys. Now of course you can cook the ribs the entire time on the grill to get that real smoky flavor. If you choose this method use indirect heat. This can take quite a long time to get fall off the bone tender. Whatever method you use dry rub the ribs first. I use garlic powder fresh ground black pepper and kosher salt. Rub on all sides and let the ribs come to room temperature. Before rubbing make sure the butcher has removed the tough skin on the bottom of the ribs. If not pry up a corner of the skin with a knife then pull it off using a paper towel to have a good grip. This skin is inedible. Keep an eye on the grill turning as necessary and adding coals as needed. Only sauce in the last moments of cooking. Move over the coals to get crusty. Watch it!! Sauce can turn black quickly.

I opt to precook the ribs in the oven where I have more temperature control and I’m assured of fall off the bone ribs. Preheat the oven to 250 degrees. Prepare as you would for grilling. Double line a heavy jelly roll pan with heavy duty aluminum foil. The pan needs to be at least an inch deep. Pour one 12 oz. bottle of beer around the ribs. The heartier the beer the better. Cover tightly with double foil. Bake for 2 hours. Check for tenderness. If ribs are pulling away from the bones they are ready. Leave a little longer if needed. Carefully lift the pan out of the oven there will be a lot of liquid! Open one corner and carefully drain. Place on a clean sheet pan and transfer to grill. Brown on both sides over direct heat then sauce.

You can use the same method for chicken pieces. Dry them well after washing before using the rub. I just use kosher salt and fresh black pepper. Then comes the liquid. A good substitute for the beer would be white wine. Use about ¾ cup. Bake at 325 degrees for about 45-50 minutes. You are looking for 160° on the meat thermometer. They will finish cooking on the grill. You can use BBQ sauce of course but I like to have it Greek Style on occasion. Mix ⅓ cup good olive oil with crushed garlic and oregano. Add the juice of one lemon and use as a basting liquid. Cook on the grill as you did the ribs.

Happy Labor Day!!

KATHLEEN WEAVER-ZECH & DEAN’S TEAM CHICAGO