There's something about the smell of charcoal burning in the air. Over the weekend, when out on the lake and basking in the sun, a whiff of the scent of burning charcoal landed upon me. Instantly, it took me far away from water and placed me on a shaded green lawn with picnic tables, plastic plates, utensils and cups, potato salad, an array of desserts and swirls of smoke rising above a round black barbecue grill.
I miss the classic barbecue grill. We've replaced ours with gas, which even though it has its own appeal, it doesn't hold a candle to good ol' black charcoal. We all grew up with it, but because of known health hazards associated with charcoal and coupled with the longer prep time, it is no longer the #1 means to grill our hamburgers and hotdogs. We have had one of those shiny stainless steel babies in our back yard for several years now and it has served us well, except for those times when we're ready to plop those beautiful steaks or marinated chicken on the rack and we find that either the gas has run out or some integral part has broken leaving us to cook inside.How about you....do you still use a classic Weber? And does the scent of charcoal burning conjure up a certain memory or image for you?
And while we're at it, let's share some favorite grilling recipes!
I'll start with Mr. YnB's delicious Barbecue Ribs....
8-10 Country Style Ribs 2 - 18oz. Jars of "KC Masterpiece" Hickory Flavored Barbecue Sauce 1 Small Jar of Honey 1 Small Jar Orange Marmalade 1 Med. Can of Crushed PineappleSalt & Pepper to taste
Rinse off ribs, drop in boiling water, bring back to boil. Reduce heat to a simmer for 1 hour or till meat starts to fall off bone.Remove ribs from stove top and marinate in sauce made from above ingredients. Marinate for at least 2 hours. On gas grill - turn heat to high, sear meat, then reduce heat to low and cook on indirect heat, covered for approx. 10-15 minutes.
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