Well, its sunny, no wind and in the high-20s here today (80s?). Great late spring weather for here.
Time for BBQ.
At lunchtime, I bought 3 prime rib cuts each about 1" thick, 3 corn-on-the-bone, 3 bakers potatoes and a 12 pack of Corona. That meat is going to just melt in my mouth.
My evening is set.
Just wanted to share.
Lucky bastard! I sit here, on a diet, sampling the fine delicacies that are chalky protein bars.
I’m not a happy camper.
High 20’s!! Oh, that’s right. You’re a furiner. 
Tell us how you’re BBQ ing it so we can tell you how you should have done it.
It’s hot here, too… my friend was saying tonight that on the weekend, it should be above 30 degrees! :eek: Very excellent weather for barbecues and outdoor stuff, for sure. Just make sure that if you’re a guy wearing a tux to a wedding, that you don’t get too overheated!
F_X
Where’s the drool smilie?
Heh.
I bet everyone does it a different way. Here is how I do my BBQ (may be editied depending on what I am cooking, of course!)
1 - Preheat BBQ on high. After about 10 minutes, scrape of goop from grill. Turn heat down to about low-medium.
2 - I put a good coating of black pepper on both sides of the steak. I may put on other spices and herb depending on the mood, but good 'ol black pepper is always on there.
3 - I then put them on the grill for about, oh, 4 minutes (once again, depends on how thick).
4 - Turn steak over. Sauce the side that was already cooked. Wait about another 3-4 minutes (once again, time really can vary)
5 - Put sauce side down, and sauce other side.
6 - Turn over one last time so freshly sauced side gets cooked.
Done.
I gauge it so I think its done when its medium. I usually get it to the point so I don’t have to cut into it to check… you can just tell.
I will also cook the potatoes and corn in the BBQ if time/room permit, but I did not yesterday.
They turned out almost perfect yesterday. I probably didn’t even need my knife. It just melted in the mouth… MMMmmmm.
I even have 2 corona left over! Those will have a good home after work.
You know , I would have taken issue with that just a week or two ago. What could be sooooo much better about how Y’all stick meat on some cooling coals ???
That was before I experienced (not “ate”… “experienced”) a rack of BBQ ribs at the Blues City Cafe here in Memphis on a day when it was getting upward of 93 degrees and the meat was not the only thing melting off the bone.
From now on
I will be the bore at pathetic irish BBQ’s from now on with my repeated Mantra “You should taste some real AMERICAN ribs”.
I now know what that gently wafting scent from backyards and little restaurants is now and it can reduce me to a puddle of tears and saliva (the heat helps too).
I will never be able to unlearn how BBQ should taste now.
Thanks a Bunch