I love to cook but I really love to grill.
For years, I’d just throw charcoal on a grill, light it and burn the crap out of whatever I was cooking, usually a tough piece of meat like a sirloin. I had to learn to be patient. I had to learn to control the heat. I had to learn to be gentle.
I have learned to slow cook ribs on the smoker that taste better than any ribs I’ve ever tasted anywhere. Patty will confirm that. Sunday, we were grillin’ and here’s what we did.
This time, we started with two nice racks of baby back ribs. I splash on some Worcestershire sauce, rub my favorite blend all over it, and put it on the Kamato pot smoker at 225 degrees F for 5-6 hours. Sloooooooooow cooked.
In the meantime, we opened a bottle of wine while we prepped the stuffed mushrooms. Take a little olive oil and butter on a warm skillet, add bread crumbs, garlic, parmesan and goat cheese, and crispy,crumbled bacon, stir it together and pack the hollow-out mushrooms. Set those aside until almost dinner time, then pop them in the oven at 350F for 15-20 minutes.
You don’t need a whole lot more but we did make a Mediterranean salad of diced tomatoes, onions, cucumbers and parsley with a little feta cheese and red wine vinegar.
Patty drizzled the brussel sprouts and asparagus with olive oil, added a pinch of salt and off they went to the grill too.