Tuesday, August 11, 2009

Aaaahhh....The Scent of Charcoal in the Air

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 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 Pineapple
Salt & 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.


Anonymous said...

A. Are the ribs kosher?
B. If you didn't like my pic I sent you, you can at least say so..haha

yorksnbeans said...

Nope, not kosher at all! Do you keep kosher?

I didn't get it, I swear! You should have said something when you realized I didn't post it.

George said...

Yummy! I'm comin' over to your crib for dinner, Beans!

Anonymous said...

Well I am about to resend it to your hotmail account. Check your spam folder. I forgot something on the first one anyway.

delicate flower said...

Yum! I remember the old fashioned grill with mixed memories. I cook with gas!

Indy609 said...

Still use a Weber... sometimes. Propane can just be too darn convenient. In this house we have a built-in charcoal grill with a smoke hood, a Weber kettle, a 4-burner stainless steel propane grill, and a Brinkman smoker. Last night we made tilapia on cedar planks for the first time... I HIGHLY recommend if you haven't tried. Planks were on clearance at Smith & Hawken so we got a bunch.

Joanna Jenkins said...

I have a gas grill. I miss the smell of charcoal right up until it's time to clean the grill and get the lighter fluid out.

But, there is a burger joint with using charcoal in the swank Le Parker Meridian Hotel in NYC (57th & 7th) that has the very best burgers I've ever had! And it's the best priced mean in Manhattan. You can smell the charcoal at check-in :-)))))

Dang, now I'm hungry.


yorksnbeans said...

Indy...have you been keeping up your Friday barbecues this summer? With all those grills you must be a grillmaster!

BTW...I won't give up asking when you will join this gang of bloggers! I know you want to! You'll be greeted with open arms! ;-)

yorksnbeans said...

Great to have you back Joanna! I know you must be rested from your trip back home. Now back to the hustle bustle of city life!

Lynn said...

wow, that looks like a delicious recipe with the orange marmalade and pineapple and honey. i think i may just try it! thanks. i'm starving right now so what's on the grill in the image is mouth watering...