Grill revival

[IWinchester]

^^^that sounds awesone

[kurtdesign1]

Made a rack of ribs last night to go with a nice Caprese salad. I cheated with the ribs and did them for 4 hours before they went on the grill. It still wasn't enough. They were good but not great. Flavors were lovely but the fat hadnt' rendered as much as I'd have liked.

Salted/sugared 12 hours ahead, rubbed just prior to entering oven and finished indirectly on the BBQ with a little smoke added for the final 45 to apply sauce.

Items of note:
-I like sweeter BBQ so put sugar in the brine/cure ahead of time. I like how it turned out.
-My rub was homemade and was a little heavyhanded with ground corriander. I have trouble with this spice. I like it but too much and it seems to have a terrible texture. Not enough and you don't taste it. I'll have to keep working.
-Rub was nearly equal parts of:
Corriander, Adobo spice (dry), chili powder, double ration of sweet paprika, onion powder, garlic powder, dried oregano, dried thyme and brown sugar
-Sauce was Trader Joes Brown Sugar BBQ Sauce. I highly recommend it when you're looking for a sweet sauce that is not sugary. It applied wonderfully and was the perfect caramelization on an indirect heat Med/Hi heat charcoal cooker.

[Stewmuse]

Almost makes ribs not worth the effort, but i do love ribs, so perfection is hardly necessary to me.

[Stewmuse]

All right. Came home from golf tonight and put this together pretty quickly. Grilled tuna steaks topped with a basic bruschetta mixture, and accompanied by some shallots sauteed in butter, brown sugar, and red wine vinegar. Chased it all with a white wine from a small winery I visited a couple weeks ago in western Michigan. Bon appetit!

[kurtdesign1]

That looks pretty fantastic! I love seared and raw tuna.

[Stewmuse]

That looks pretty fantastic! I love seared and raw tuna.

Thanks. This was quite easy and turned out very well.