Da Da Da Da Da Da DOT DOT DAAAHHH! (BOOM)!

Can't figure out those lyrics?  Are you dense?

It's the 1812 Overture by Pyotr Ilyich Tchaikovsky.  Granted it was written to celebrate Russia's defeat of Napoleon's Grande Armee at the Battle of Borodino in 1812, but people tend to play it around here on the 4th of July.  Btw, Tchaikovsky is special to me because he also wrote the music to the Nutcracker which as you know I participate in every December.

But this is all really a set-up for my next food post.  July the 4th is all about food and particularly food cooked on a grill!  Today, in my best lazy fashion, I have cut and pasted a fantastic essay from a book I have just recently read.  God I wish I had written this!  This dude is in my mind and in my soul and most succintly delivers my personal philosophy in life.  Please check on the links below to this book.  At the end I have a recipe for the best ribs ever.   Enjoy!

http://thisibelieve.org/

http://www.npr.org/series/4538138/this-i-believe

There is No Such Thing as Too Much Barbeque
by Jason Sheehan

"After listening to the results of this project for several weeks, I knew I could do three minutes, too. Certainly not on world peace or the search for meaning in an increasingly distracted world or anything as grave and serious as all that, but on a belief just as true.

I believe in barbecue. As soul food and comfort food and health food, as a cuisine of both solace and celebration. When I’m feeling good, I want barbecue. And when I’m feeling bad, I just want barbecue more. I believe in barbecue in all its regional derivations, in its ethnic translations, in forms that range from white-tablecloth presentations of cunningly sauced costillas, to Chinese take-out spareribs that stain your fingers red, to the most authentic product of the tar-paper rib shacks of the Deep South. I believe that like sunshine and great sex, no day is bad that has barbecue in it.

I believe in the art of generations of pit-men working in relative obscurity to keep alive the craft of slow-smoking as it’s been practiced for as long as there’s been fire. A barbecue cook must have an intimate understanding of his work, the physics of fire and convection, the hard science of meat and heat and smoke – and then forget it all to achieve a sort of gut-level, Zen instinct for the process.

I believe that barbecue drives culture, not the other way around. Some of the first blows struck for equality and civil rights in the Deep South were made not in the courtrooms or schools or on buses, but in the barbecue shacks. There were dining rooms, back yards and roadhouse juke joints in the South that were integrated long before any other public places.

I believe that good barbecue requires no décor, and that the best barbecue exists despite its trappings. Paper plates are okay in a barbecue joint. And paper napkins. And plastic silverware. And I believe that any place with a menu longer than can fit on a single page – or better yet, just a chalkboard – is coming dangerously close to putting on airs.

I believe that good barbecue needs sides the way good blues need rhythm, and that there is only one rule: Serve whatever you like but whatever you serve, make it fresh. Have someone’s mama in the back doing the “taters” and hush puppies and sweet tea, because Mama will know what she’s doing – or at least know better than some assembly-line worker bagging up powdered mashed potatoes by the ton.

I believe that proper barbecue ought to come in significant portions. Skinny people can eat barbecue, and do, but the kitchen should cook for a fat man who hasn’t eaten since breakfast. My leftovers should last for days.

I believe that if you don’t get sauce under your nails when you’re eating, you’re doing it wrong. I believe that if you don’t ruin your shirt, you’re not trying hard enough.

I believe – I know – there is no such thing as too much barbecue. Good, bad or in-between, old-fashioned pit-smoked or high-tech and modern; it doesn’t matter. Existing without gimmickry, without the infernal swindles and capering of so much of contemporary cuisine, barbecue is truth; it is history and home, and the only thing I don’t believe is that I’ll ever get enough."

"Jason Sheehan is a James Beard Award-winning restaurant critic. His barbecue obsession began at 16 with a trip to Hercules Chicken and Ribs in his hometown of Rochester, New York. Although he worked as a chef for 13 years, he lets his wife do the cooking at home."

Best Homemade Ribs Ever:

The Dry Rub:

1 cup Paprika

4 tbsp. firmly packed brown sugar

4 tbsp. sugar

2 ½ tbsp salt

4 tsp. celery salt

4 tsp. ground black pepper (& add white pepper if desired)

4 tsp. dry mustard

4 tsp. garlic powder

4 tsp. onion powder

Combine all ingredients in a mixing bowl, and store in an airtight container.  Shake to mix

Makes 2 cups; enough for 12 to 16 racks of ribs

To Prepare ribs

Leave membrane on the ribs (the heavy skin on the back of the ribs, it will help bast)

Rub ribs down at least 12-24 hrs before cooking (if preferred set ribs in a brine of the rub w/just enough water to cover, then drain and dry rub 12 hours prior to cooking).  Use indirect heat; low and slow at 225 on outdoor grill, with membrane up.   

Occasionally brush ribs w/apple cider and/or thin vinegar based sauce.  Cook time should be between 4/5 hours or when you can bend ribs in half. 

And Where You Can Buy the Best Ribs Ever!
If your ever in Tuscaloosa, AL the best BBQ on the face of the Earth is at Dreamland.  It is the true Mecca of BBQ!

http://www.dreamlandbbq.com/Default.aspx


Happy 4th of July!