Roasted Corn Pull back the husks on your ears of corn and de-silk. Keep the husks pulled back and tie them off with extra husks. Soak these in water for 15 minutes. This will prevent them from burning when you put them on the grill. Take the corn to the grill; using the rosemary twigs as a brush, dip them in the Lime Butter and brush each ear of corn. (Lime Butter Recipe below.)
Baby Back Ribs with Beer Barbecue Sauce
Recipe courtesy Sophisticated Entertaining. Ingredients for Ribs: 20 pounds of baby back pork loin spareribs
Stout beer
Water Ingredients for the Beer Barbecue Sauce: 2 cups stout beer
6 Tbs. light brown sugar
2 cloves garlic, minced
2 tsp. salt
2 tsp. black pepper
2 Tbs. chili pepper
2 tsp. liquid smoke
1/2 cup Worchester sauce
4 cups ketchup Preparation: Place the ribs in a large stockpot. Add 1 part stout beer to 2 parts water until the ribs are covered. Parboil the ribs by bringing the liquid to boil over high heat. Then reduce the heat to low, cover and simmer for 1 hour. Remove the ribs from the pot and discard the liquid. To make the barbecue sauce, combine all the ingredients in a large pot. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until sauce thickens, about 20 minutes. Cool to room temperature for flavors to blend. Brush sauce over the ribs and grill, turning the ribs over and basting with sauce every 10 minutes, until tender and browned, about 20 minutes. Ribs will be done when the meat separates from the bone about 1/2 inch on the ends and the rib backing often cracks. Cut ribs in between bones for individual portions.
Cornbread
Ingredients: Basic cornbread recipe
2 Tbs. jalapenos added to your cornbread recipe for spicy cornbread
Creamed corn and cheddar cheese added to basic cornbread mixture for cheesy cornbread Note: A basic cornbread recipe consists of cornmeal mix, buttermilk, vegetable oil, eggs and salt. Recipes can be found on the back of most cornmeal mix packages. Note: If you like sweet cornbread, add 1 to 2 tablespoons of sugar. Preparation: Grease the pan with butter. Bake at 375 degrees for 20-25 minutes or until top is golden brown and the center is finished cooking. As an added treat, you can top the jalapeno muffins with a caramelized jalapeno pepper.
Lime Butter
Juice of 1 lime
1 stick butter
Ground red pepper, to taste
Fresh rosemary twigs Combine the butter and lime juice in a bowl and microwave until the butter is melted. Add ground red pepper to taste and stir well. Use the rosemary twigs to brush the butter on the corn. Note: Preparing pulled pork takes a lot of time. If you want to provide pulled pork for sandwiches for your barbecue without all the work, purchase it from your local barbecue restaurant. Expert Tip: Sandy Hayes, Barbecue Expert for Buddy's Bar-B-Que, says that good side items for your barbecue would be corn on the cob, traditional baked beans, coleslaw and potato salad.
RESOURCES :
The Best Recipe: Grilling and Barbecue
Model: 0936184515
Author: Editors of Cook's Illustrated
(2001)
To order this title from Amazon, click here.
Boston Common Press
Boston, MA 02445
Phone: 617-232-1000
Email: webmaster@bcpress.com
Sophisticated Entertaining: Spirited Food for Grown-Up Parties
1557883459
Jeanne Benedict
(October, 2000)
To order this title from Amazon, click here.
HP Books
Florist (Quality Wholesale Florist)
Quality Wholesale Florist
Knoxville, TN 97902
Carriages (First Capitol)
First Capitol Carriages
Knoxville, TN 37902
Phone: 865-524-1796
Buddy's Bar-B-Q
Buddy's Bar-B-Q
Knoxville, TN 37919
Phone: 865-584-1924
Broderbund Software
Broderbund Software
Novato, CA 94948
Phone: 415-382-4400
Fax: 415-382-4419
Website: www.broderbund.com
Celebrating Barbecue: The Ultimate Guide to America's Four Regional Styles of Cue
Model: 074321210X
Author: Dotty Griffith
(May, 2002)
To order this title from Amazon, click here.
Scribner Book Co./Simon and Schuster
New York, NY 10020
Phone: 212-698-7000
The Barbecue America Cookbook: America's Best Barbecue Recipes from Coast to Coast
Model: 1585746894
Author: Rick Browne and Jack Bettridge
(August, 2002)
To order this title from Amazon, click here.
The Lyons Press
New York, NY 10011
Phone: 212-620-9580
Fax: 212-929-1836
GUESTS :
Marc Friedland
Image Expert
Creative Intelligence
4988 Venice Blvd.
Los Angeles, CA 90019
Phone: 323-936-9009
E-mail: mf@creative-intelligence.com
Chris Champagne
Visual Stylist
Jorge Lopez
Technical "WOW" Director
President
J and M Entertainment
26027 Huntington Lane, Units D and E
Valencia, CA 91355
Toll-free phone: 800-585-4235
E-mail: jorgel@jandmentertainment.com
Website: www.jandmentertainment.com
Krista Lawlor
Craft Expert
Creative Ta Da
E-mail: creativetada@bellsouth.net
Website: www.creativetada.etsy.com
Garry Lennon
Costume Designer
Cal State Northridge
Phone: 818-677-3083
Sandy Hayes
Bar-B-Que Expert
Buddy's Bar-B-Que
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