Almost any meal can be improved when you add a side that includes bacon. This is a great recipe that is easily portable to take on a picnic or to a large function.
“This side dish is the perfect accompaniment to any barbecue. The dressing can be made the night before it is needed, and then the whole thing comes together quite easily. The salad consists of raw broccoli florets in a sweet, creamy dressing, …”
A great side dish to go with any great barbecue. This goes especially well with barbecue spare ribs.
Tailgate gear and tailgate supplies are offered up for the visitor to prepare their tailgating site for the upcoming game. Tailgate grills, games, and other tailgating gear are reviewed.
Since the author is considered an expert in the art of barbecue, he is often asked what type of charcoal or wood do I use? Not sure that I have the expertise to be considered the barbecue guru to folks, but this is a question that I can answer from experience.
In my opinion the rub for barbecue is the foundational ingredient for good barbecue, whether it is going on ribs, chicken, pork or beef. While sauce can be important, I believe that sauce should complement the meat, not ‘BE’ the flavor. There are several core ingredients to most good rubs and then there are several spices that are common to make your rub unique, yet still retain barbecue flavor.
Second to ‘what is a boston butt’ the next most frequently asked question relating to barbecue is the difference between spare ribs and baby back ribs. Imagine a circle with the top of the circle being the back bone and the bottom of the circle being the sternum (also known as brisket). Baby back (loin back or back ribs are all interchangeable terms) run from just below the backbone (top) to the midpoint of the circle. Spare ribs continue from the midpoint all the way to the sternum. So each carcass supplies 2 racks (slabs) of baby backs and 2 racks of spares. Since baby back ribs come from the upper part of the pig near the tenderloin, they tend to be much more expensive than spare ribs which are lower on the pig so often deemed less valuable.