Welcome back to my blog celebrating an easier and simpler life. In keeping with where I was headed in my last posting, I began to address one of my favorite pastimes – grilling. Being as how there’s still some time remaining in the summer grilling “season” I’m going to start by letting you in on my favorite… grilled ribs. Baby back ribs to be exact but the same process works for beef. It’s the preparation method that’s important here and the result is the very best ribs in the universe. Falling off the bone tender and full of flavor.
Begin by laying the rack on a baking sheet and covering completely with foil or wrapping the rack in foil and laying on a baking sheet – your choice (whatever you find easiest). I lay it on the sheet, then wrap. Place the sheet into a 325 degree oven for 70 minutes, remove from oven and unwrap. The rack is now precooked and ready for grilling – right away, in a few hours, or even tomorrow and you’ve only spent 10-15 minutes working. If you so desire you can prepare an herb/spice mixture ahead for time and rub the mixture into the rack a day or so in advance, wrap the rack in plastic and refrigerate. As for the mixture, I don’t usually mix one but if you do, be adventurous. Use your favorite stuff – a little bit of this and a little of that. Just before heading to your grill, cut the racks into into individual ribs, part way and/or two or three rib sections as I do – up to you – and place into an appropriate container (or platter). Pour enough of your favorite barbecue sauce over the ribs to completely coat them. Once upon a time I made my own sauce but there are many good store-bought sauces so I no longer bother.
The fire is next and important. You want a medium fire so the ribs don’t burn but will char nicely and be heated through (10 minutes). Turn the ribs a few times for even cooking and mop with more sauce occasionally. Serve hot with extra sauce. Always experiment and try different things and remember – this is not a recipe. What’s important is the method and to have fun.
Earlier I mentioned herbs and spices. I still buy the spices but grow the herbs (recommended). I have about a dozen favorites that no dried spice can quite come close to flavors you get from freshly cut herbs. Since I live in a condo, I grow them in an enormous pot on the lanai and just snip what I want. One of the kitchen gadgets you’ll find useful is a mortar and pestle to help blend the herbs and spices. You can find terrific gadgets as well as pots, planters and other growing stuff on some of the links on this website. I also dared refer to a grilling “season”. Truth be told, I don’t believe there is such a thing. I grill 12 months a year and actually have grilled standing knee-deep in snow.
Since I brought up the topic of growing my own herbs, let me let you in on one of my secrets for improving the entire experience… grow as many of your own veggies as you may want. On my lanai, I have a couple of planters and pots with 3 varieties of tomatoes, zucchini, cucumbers, carrots, radishes, asparagus and even 3 kinds of lettuce. All are easy to grow but I don’t start with seeds any more – too many seeds go to waste. With a tiny amount of planning you can have the garden you want. Also, and very important if space is limited (like a condo’s lanai) – think “vertical”. Nothing I mentioned above requires space if you stake it and grow it vertically, How does this apply to grilling you ask? Veggies done on a grill are the best you’ll ever eat. You’ll find some great gadget elsewhere on this website to make grilling veggies, fish, and everything else cookable a snap. In fact, tonight it’s steak and bake night with corn on the cob and asparagus… all done on the grill at the same time (except the corn – requires too much space). No recipes required. Use your imagination and be adventurous.
All that being said there are days when you won’t appreciate grilling. Wind, rain. Not much fun so you have to move to the kitchen (boo!). I had to do that a few days ago. We settled on Boeff Stroganov (excuse the Old world spelling). I Googled it on the internet and discovered a few thousand recipes for it. I learned from my mother. She always made it the the original Cossack way. Long considered peasant food it made its way to the Czar’s table because it’s so good. It doesn’t matter what cut of meat you use. Sirloin is great but round steak is cheaper and thinner making it easier to cut correctly. Therein lies the main trick… to cut the meat in “French fry” sized and shaped strips across the grain. You’ll want to chop up an onion and then it’s simply a matter of browning the meat and onion together, add some liquid (water is okay but I prefer beef broth) and simmer until done. I like to add a dozen or so small button mushrooms but that too is a matter of taste. The last indispensable item is sour cream. Just a bit of trivia: the best Stroganov I ever had was in Siberia well inside the Artic circle. It was made with something not readily available around here… caribou meat.
Check back again in a couple of weeks or so for another installment of my blog where I’ll throw out a few hints for an easier back-to-school experience and a transition to autumn.