Celebrating the Spring Holidays

Crafting The Perfect Menu For Your Labor Day Cookout

Crafting The Perfect Menu For Your Labor Day Cookout


I HEADED TO HARLEM ON THE IDEAS FOR THE MAIN COURSE AND QUICK AND EASY SIDE DISHES. I’M HERE WITH CHEF MARK BAILEY. WE LOVE ALBA’S. MY FAVORITE RESTAURANT. WE’RE TALKING BARBECUE TODAY. YES, FOR LABOR DAY WEEKEND. I’M KEEPING IT DOWN HOME, RIBS. WHAT I LIKE TO DO WITH MY RIBS, YOU HAVE TO START WITH A HIGH SCHOOL TY MEAT. IT IS SO TEN DER AND EASY TO THROW ON THE FRAIL. YOU CAN CREATE YOUR OWN RUB. I CREATED A MEMPHIS STYLE RUB. I WILL GET A LITTLE INTO IT. BROWN SHRUG FAR HERE, DRY MUS STAND, CELERY AND KOSHER SALT AND BLACK PE PER. THEN CHILI POWDER. THAT BECOMES YOUR DRY RUB BEFORE YOU DO ANYTHING ELSE. NATE IS FOR 30 MINUTES SO IT CAN CARAMELIZE IN. LET IT SIT OUTSIDE. RIGHT BEFORE YOU THROW IT ON THE GRILL, YOU ADD MUSTARD BUT YOU USE THE MUSTARD AS A GLAZE OVER THE DRY RUB. THEN COVER YOUR ENTIRE PARK. THEN THIS IS THE TRICK. WHILE IT IS ROASTING ON THE GRILL, I SAY INSTEAD OF SOME PEOPLE LIKE TO STRAY WATER ON THERE, APPLESAUCE AND BRUSH IT. I SAY USE APPLE JUICE. AM JUICE? APPLE JUICE. THAT GIVES IT A LITTLE EXTRA SWEETNESS AND SLOW COOK IT’S. MAYBE TO 250, 300 TO SLOW COOK. I WOULD TAKE THIS WOULD TAKE 45 MINUTES TO AN HOUR ON THE GRILL. IT SHOULD BE DONE. THIS IS JUST STRAIGHT MUSTARD AND APPLE JUICE. EXACTLY. WE WANT TO KEEP THIS SIMPLE. I TOLD YOU YOU DON’T HAVE TO DO ANYTHING SPECIAL. GET YOUR REGULAR CANDLE. WE’RE GOING TO THROW A LITTLE BROWN SHRUG FAR IN THERE. I LOVE THIS, BECAUSE WHO HAS TIME TO NECESSARILY DO THIS FROM SCRATCH? YOU KNOW AND IF YOU DO THIS AT THE LAST MINUTE, THIS IS GROUND PORK. I PRESAUTIED IT’S. AND THEN YOU HAVE TWO OPTIONS. EITHER DRY MUSTARD OR ACTUAL MUSTARD. WOOL GET THAT STIRRED AROUND. YOU CAN GO WITH BOTH. ONCE YOU DO THIS, NO ONE WILL KNOW THIS BASS A CANNED. NO. AND THEN RIGHT IN WHATEVER CONTAINER. YOU CAN INDIVIDUALIZE. BAKE IT 30 MINUTES AND YOU’RE GOOD TO GO. IT IS DELICIOUS AND SWEET. MUSTARD WORKS WELL IN THERE. 30 MINUTES 350. COLESLAW, IT IS A BARBECUE FAVORITE. I LIKE TO ADD A LITTLE SPICE. WHAT I USED IN THE SAUCE IS BASICALLY JERK SEASONING. YOU CAN GET IT ANYWHERE NOWADAYS. DELICIOUS. YOU CAN GET IT IN MILD AS WELL. I ALWAYS SAY A LITTLE GOES A LONG WAY STOW ADD A LITTLE TO YOUR MAYO, SOUR CREAM. I USE PARSLEY IN THIS CASE. YOU’LL ADD THAT. AND AGAIN, THAT LITTLE TEASPOON OF JERK SEASONING GOES A LONG WAY. BUT, YEAH, THAT IS A GREAT ONE. IF YOU CAN EVEN DO STORE BOUGHT COLESLAW AND ADD THIS TO IT. EXACTLY. YOU CAN GET EVERYTHING PLEA MADE AND THEN YOU’RE GOOD TO GO. WITH THE JERK SEASONINGER, NOT ANYONE IS GOING TO COPY THAT. AND THEN CORN. A LOT OF PEOPLE THROW CORN ON THE GRILL AND THEY THINK, BUT TER IS ENOUGH. BUT I LIKE TO ADD AN HERB. I CREATED A LITTLE BUTTER WITH PARSLEY. I HAVE THROWN A LITTLE LEMON JUICE IN, AS WELL. WHILE IT IS ON THE GRILL, YOU KEEP BASTING IT’S. WHAT IS THE SECRET TO DOING THE CORN? YOU CAN COOK IN THE FOIL. OR IF YOU WANT TO GET THOSE GRILL MARKS WHICH I LOVE. I LOVE THE CARAMELIZATION. IT TASTES SO GOOD. I LIKE TO GET THE CORN ON THE GRILL AND GET THAT GOING BUT, AGAIN, THE DRIPPINGS, YOU HAVE TO MAKE SURE YOU HAVE SOMETHING FOR THE DRIPPINGS BUT EITHER WAY WORKS. HOW LONG? IT IS UP TO YOU. IF YOU HAVE THE CORN AND IT IS PRESOAKED IT MIGHT TAKE LONGER. IF THE IF THE IS DRY IT MIGHT BE QUICKER SO 20, 25 MINUTES DEPENDING. THAT IT A SIMPLE ANSWER. HAS TO BE REAL SIMPLE FOR ME. THAT LOOKS SO GOOD. IT WAS.


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