Summer Gatherings

I love the fact that its Friday, but I hate the fact that summer seems to be flying by!  I am not ready for shorter days or cooler evenings.  So, I am trying to squeeze every bit of summer that I can.  One of the thing I love to do in the summer is cook out doors.  I love grilling and smoking meats.  Last year I got a little tired of the same old plain grilling.  So, I went on a search for a cookbook that would give me some new ideas.  I found the cookbook Southern Gatherings: Casual Food to Enjoy with Family and Friends, my cookbook of the week this week.

Not only did this cookbook inspire me to try new recipes, it also inspired me to host new parties.  Rick Rodgers has some amazing recipes that put a new spin on old favorites and will add a little spice to your summer.  There is a whole section on Pastas and Risotto (which is one of my new favorite things in the world). 

I am not a huge fan of traditional BBQ, but I have found a new love for non-traditional BBQ thanks to this book.  My favorite is Grilled Chicken with White Rosemary Barbecue Sauce -- IT IS TO DIE FOR!!!  GO TO THE STORE NOW AND MAKE IT!!!



Grilled Chicken with White Rosemary Barbecue Sauce
Makes 6 to 8 servings

1 1/3 cups mayonnaise
Grated zest of 1 lemon
½ cup fresh lemon juice
4 teaspoons chopped fresh rosemary
2 garlic cloves, crushed through a press
Two 4 pound chickens, each cut into 8 serving pieces
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper

r1. To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. (The sauce can be made up to 3 days ahead, covered, and refrigerated.

)2. Build a fire for indirect grilling in an outdoor grill. For a charcoal grill, leave the coals heaped in a mound in the center. For a gas grill, preheat on High. Then leave one burner on high and turn the other burner(s) off

.3. Season the chicken with the salt and pepper. Lightly oil the cooking grate. Place the chicken on the unheated areas of the grill (that is, on the perimeter around, but not over, the coals in the charcoal grill, or over the off burners of the gas grill). Cover and grill for 20 minutes. Turn the chicken, cover, and continue grilling until an instant-read thermometer inserted in the thickest part of the breast reads 165°, about 20 minutes more

e.4. Move the chicken to the hot area of the grill (over the coals of the charcoal grill, and over the high burner of the gas grill). Brush the chicken all over with the mayonnaise mixture. Grill, turning and basting occasionally with the remaining mayonnaise mixture, until the mayonnaise has reduced to a mostly transparent glaze, 3 to 5 minutes. Transfer to a platter and serve hot, with the remaining sauce passed on the side, if you wish.


I strongly recommend this book, if you love summer cooking, light fare, and entertaining!  Have a wonderful Friday, and I'll see you back here tomorrow for Supper Saturday!

Supper Saturday!

Saturdays is one of the few days that I do not end up working or running errands all day long.  It is the day I can truly relax.  Normally it is the day that I cook some of my best Suppers because I have all day to plan and prepare.  Summer Saturdays are a little different because I like to spend time by the pool at the Country Club and often that leads to dinner there. 

Of course, this Saturday does not include either of those things.  My mom is visiting for the summer from overseas and she had a flight to my sisters at 8:00 AM, so my day will start at 5:00 AM when she will get me up me up so we could leave for the airport by 6:00 AM.   Then I'm on my long run for the week (7 miles) and attending the Men's Bible Breakfast at church.  I'll be home in time for clean up for a trip to the spa....ahhh.....my first bit of "me" time in weeks and decided to take the rest of the day off.  So, instead of cooking a wonderful Supper, I am having leftover smoked ribs, which are amazing!  So, for this Supper Saturday, I will give you the guidelines for my smoked ribs.


Rib Rub:

A few Table Spoons of                  Brown Sugar (I would say 3 for each rack of ribs or  6 beef ribs)
A few Less Table Spoons of          SLAP YA MAMA (about 2)
                                                       SYM - is the best Cajun Seasoning around! See
                                                       link below to order some of your own!
A Little Bit of                                Salt  (1 ish)
A Tad of                                         Dry Mustard (1/2 or so)
                                                       Cumin  (1/2 or so)
                                                       Garlic Power (So, it should be the same as the
                                                       other two, but add more garlic because its my favorite)

Mix everything together in a small bowl.  It is not going to look like enough, but trust me it is!  You only rub a little bit on the ribs you don't want them caked -- think gram crackers dusted on top on top of a cheese cake -- not the crust underneath.



Place on smoker with warm coals and smoking chips.   I soak my smoking chips in Apple Cider Vinegar the night before. 

Let cook for 45 - minutes -- try to keep the temp of the smoker at about 175 degrees.

After 45 -- pour Apple Cider Vinegar with Red Pepper Flakes in the jug on the Ribs.  I just put the red pepper flakes in the large Apple Cider Vinegar Jug (1 gallon Jug with about 1.5 cups of pepper flakes).  For spicier ribs, put the pepper flakes in the night before.

Cook another 45 minutes --  then flip the ribs and pour more Apple Cider Vinegar

Cook Another 45 minutes -- then pour more Apple Cider Vinegar on the Ribs

Flip One more time after another 45 minutes -- pour more Apple Cider Vinegar on the Ribs

After another 45 minutes -- THEY ARE DONE!!!  Enjoy!

I normally end up using two things of Apple Cider Vinegar.  You need to be VERY generous in our pouring -- the extra vinegar will pool in the bottom of your smoker and turn into steam, which helps the ribs be even more tender and moist!

My favorite sides with Ribs -- Asian Cole Slaw and Potato Salad!  Look for Asian Cole Slaw tomorrow on Sides Sunday!