Hi everyone!
I thought to kick start summer, I would give you two of my favorite BBQ foods.
I hope you kick back and take some time to enjoy family and friends this summer.
Carlo Sabucco
Sil’s Complete Auto Care
Jalapeno-Lime Corn on The Cob
Total Time: 25 min – Yield: 6 servings – Level: Easy
Ingredients:
1 stick butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 teaspoon sweet paprika
6 ears corn on the cob, husked
1 slice bread, of any kind
Coarse salt
Directions:
Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.
Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)
Recipe courtesy Rachael Ray
Dry Rub Baby Back Ribs
Total Time: 3 hr 20 min – Yield: 3 to 4 servings – Level: Easy
Ingredients:
1 tablespoon paprika
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons finely grated orange zest
1 1/4 teaspoons salt
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, to taste
4 pounds baby back ribs, cut into 2-rib portions
Directions:
In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover with plastic wrap and refrigerate ribs for at least 2 hours or up to 12 hours.
Preheat the grill to medium heat.
Arrange the ribs on the barbeque and grill for 40 to 45 minutes, turning with tongs occasionally until meat is tender and crisp on the outside.
Recipe courtesy The Deen Brothers / Paula’s Home Cooking
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