There’s not much better cooking in the summer, spring, fall and even in winter, than a BBQ, in my book..
This is part of what I’ve been up to during my long hiatus, mostly because I have no data service at my camp in Maine.. And I actually did some work too..
These are boneless pork spareribs and I had marinated them in a ziplock bag with Sweet Baby Ray’s Original BBQ sauce that I diluted with a little bit of pineapple juice and a little bit of water..
The corn is on the bbq 10 minutes before the ribs go on.. And it is NOT presoaked in water as I’ve seen so many people do when they cook in the husk .. This is important.. If you presoak the corn and cook it just a little too long, it boils it soggy and tough.. But if you just put the unhusked cob on the grill, the husk and silk peel back easily.. And throw away those infernal cob holders, please ! You can hold onto the stem and chomp away without them.. Even if you fear you’ve over cooked them, don’t worry, you probably didn’t.. Each tender kernel will be bursting with awesome flavor, I promise..
But not everything was rosy this day.. My sis had asked me to try cooked plantains.. I did at a restaurant and now are on my yum yum list.. So not having a data signal I was left to my own devices on how to bbq them.. I figured they’d just be a soggy mess cooked inside the peel.. So I removed one section of the peel and put it on the grill.. It was a recipe for disaster.. First I think it wasn’t ripe.. Second, I’m sure this is not anyway to treat a plantain.. When I broke it in half I saw these two monsters looking at me with shock and fear..
And it didn’t take long and fear turned to rage..
It was time to step away from the plantain..
Stewie was unmoved by the incident and found our time off very relaxing..