We started with a 12lb rack of pork ribs, which I grabbed up on sale at the local grocery store for $1.88/lb. Eric cut the rack up into 3 sections to fit into the smoker. He prepped the smoker with hickory and apple wood chips. Almost immediately we were met with an incredible smell from the smoke - we knew it would be a hard few hours waiting for those those to be ready. Since we're very new at smoke, I'm not going to share any recipes or recommendations on smoking quite yet. All I'll say it the ribs were a huge hit and we'll definitely be experimenting more with our smoker in the near future.
Unfortunately, the large rack of ribs left us with no room for the chicken wings (that will be a try for another day) so I marinaded these for the grill. I purchased fresh whole wings from the store (a great and inexpensive summer find) and soaked half in traditional red BBQ sauce another the other half in a vinegar based BBQ sauce that is very traditional in our part of WNY. I've heard this referred to as "Cornell BBQ Sauce" (which I personally like as it references my alma matter) "Fireman's BBQ Sauce" and "Chivettas" which is a popular local brand name of this sauce that you can purchase in many stores. Chicken BBQ's using this sauce are at the top of every local group's fundraiser list and on any given weekend in the spring and summer you can find them in every direction. If this isn't something that's popular in your area, don't worry - I'll share with you a very basic recipe for this sauce. Don't be fooled by the ingredient list - this stuff is amazing.
WNY BBQ Sauce
In a jug or mason jar mix the below ingredients:
- 2 cups white or apple cider vinegar
- 1 cup vegetable oil
- 1 egg beaten
- 4 tablespoons garlic salt
- 2 tsp black pepper
Mix or shake together and use for marinading and basting. Please note, since this contains raw eggs, it is perishable - make sure you handle accordingly. This tastes best when used with chicken that will be prepared on the grill.
To go with our ribs and wings, I had to mix up a couple salads. My favorite is this homemade potato salad. It's very easy to make and a great excuse to use up some fresh herbs. I like parsley and dill with mine, but you can really use any combination of herbs you like.
Summer Herb Potato Salad
8 medium potatoes
3/4 cup mayonais
1/2 of a small onion, chopped
1-2 cloves minced garlic
Fresh Parsley
Fresh Dill (optional)
Salt and Pepper to taste
Peel the potatoes, cut into bite sized pieces and boil in salted water until cooked through. I like my potatoes soft enough that they start to fall apart a bit, but you can make yours firmer if you like. Run cold water over potato to cool and set aside.
Cut onion into chunks, peel and smash garlic clove. Put the onion, garlic and herbs in a blender and pulse a few times to chop them up into smaller pieces. Add mayonnaise, salt and pepper. Blend until well mixed.
Toss potatoes with herbed mayonnaise. Refrigerate at least an hour before serving for best flavor.
With our ribs, wings and homemade salads, the BBQ was a hit with our family and friends. We battled a few drops of rain shortly before dinner, but were rewarded with this gorgeous rainbow during our meal.
Now just as I promised that this blog came with a cocktail, I promised the gals that I'd whip up one of my personal favorite summer drinks for them. The cherry juice sinks to the bottom making this a summer hit that looks at good as it tastes.
Pineapple Sunset
Ice
4 oz Orange Pineapple Juice
1.5 oz Pineapple Coconut Rum
Splash of Maraschino Cherry Juice or Grenadine
In a hurricane or other tall glass place a few ice cubes. Pour in orange juice and rum. Mix together. Gently pour in the cherry juice. You'll notice that it almost immediately sinks to the bottom and creates a great "sunset" affect. Caution - these taste so good you will quickly forget there's alcohol in them! Straw and umbrella are optional.
Here's to perfect country Saturdays, rainbows and evenings ending with great food, friends (and cocktails). Cheers!
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