Don’t burn down the house!
It’s that time of year. The official kick off to the bbq season! And y’all know Folk ’bout to do it right!
Folk finally back in the grilling game after years of an hiatus due to reasons we’ll leave unknown at the moment because it may have been covered in the divorce settlement.
So just like we do in the great south, spent a couple of hours on Friday seasoning the meats and prepping everythng for today. Then it’s up early to get the charcoal going and settled in. After which, we’ll get the tempature just right and it’s slow and low! Slow and low.
For those who aren’t in the know, the only way to cook ribs is slowly over low heat. Thus the term, slow and low.
No lighter fluid, so no extreme flare ups are on the radar. The weather is going to be questionable later in the day, so Folk will get started a little earlier in hopes to miss any down pours of rain. The adult beverages are in the fridge and ready to go. The music will be provided via Pandora. Few peeps coming through to chill, drank, laugh, and eat!
It’s been a while since folk has had the bbq tongs in the hands but Folk has been grinning from ear to ear since the hasty-bake grill made it’s appearance a few days ago.
Keep it safe people. Don’t burn down the house. Grill it slow and low. Enjoy the weekend. Time to bbq.
So how y’all get down when the grill comes out? What y’all dranking? What y’all eating (L, Folk knows your azz ain’t eating no meat)? And who the fvck is coming over?
Tags: grill'n y'all
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Wow… I could learn a lot from you. We did some medium grade steak tonight on the small webber (larger tabletop size) which was good, but Folk, you make me wish I was an inlaw!
Do you look for anything particular (cut wise) for your ribs? Do you do a red or the vinagar style that I ran into in the Chappel Hill area on my one extended visit to the mid south? (tubal ligation reversal for the wif)
Give up the sauce.
Naw B, I don’t look for anything in particular. That’s one of the benefits of having found a great small meat market where the employees get to know their customers. Where you can talk with the people behind the counter and tell them what you trying to do and they’re like “try this, trust me.” And you actually can.
The joint I go to actually have these awesome baby backs. Slow and low and they just are the most tender… Oh my…
As for sauce!? We don’t need no fvcking sauce. Folk does a dry rub. Some sea salt mixed with some seasoning, black pepper, onion, etc…
Small meat markets are the best. I’ll pick up a rack and do your rub on it. I’m looking forward to it.
Uh… You got whitch model of Hasty-Bake?
dang
If I had an extra million, I’d buy their stock.
Good call.
Saved up for a second and got the legacy. And d@mned that thang is awesome. I’ll do a full review later in the week.
NICE!
By the way, what picture are you using these days? Is that another you?
Lol! Nah some crazy azz pic I found on the web.
Folk, hope the weekend get together with the fam & friends was nice. I didn’t have or go to a bbq…really didn’t wanna be bothered. So I just chilled out at the house, cleaned, played with my dog, and watched the Hoarders marathon LOL! Rest & relaxation. The bbq will be in two weeks, in celebration of my baby brother’s graduation!
Wow… I could learn a lot from you. We did some medium grade steak tonight on the small webber (larger tabletop size) which was good, but Folk, you make me wish I was an inlaw!
Do you look for anything particular (cut wise) for your ribs? Do you do a red or the vinagar style that I ran into in the Chappel Hill area on my one extended visit to the mid south? (tubal ligation reversal for the wif)
Give up the sauce.