At first I felt like we were being lazy when we decided to spend the 4th at home and bbq. I really didn’t expect anyone to come, years past I was all about the beach, drinking and risking that D.U.I. but I guess I’m just getting older. Well I’m glad a few people showed up like my childhood friend Jared a.k.a. The Bear, Ruel, his cousin and Shun. There’s nothing better than friends, drinks, music and good food.
Now I’m going to tell you how I cook my ribs. I’ve been doing it this way for years and every time they come out falling off the bone and amazing. Until I figure out a way to construct a smoker I swear this is the best way with an oven and charcoal grill.
First I marinate the ribs the night before with sea salt, brown sugar, garlic, onions, cumin, black pepper, cayenne pepper then wrapped each individual rack in foil.
The next day I throw em (still wrapped in foil) in the oven for 3 1/2 hours at 290 degrees. The foil will help keep all the moisture in and evenly cook the ribs.
Right before they’re done I’ll make a bbq sauce with ketchup, spiced vinegar, worchestershire sauce, honey and mustard seed. Then fire up the charcoal grill outside
Unwrap the ribs and lather the bbq sauce all over em. By now the ribs are completely cooked and ready to eat but the next part is just the icing on the cake.
Throw em on the grill for another 20 minutes to add some nice texture and a smokey taste
Can’t forget the shrimp
My ribs are better than yours
especially with pickle chips and beer
I started working with Shun a couple months ago. He’s from Japan, likes Muay Thai kickboxing and is a young talented chef. He came over and impressed everyone with his sushi skills..
You can tell a lot by the way a sushi chef makes a spicy tuna roll. Everything from the rice ratio, spiciness, quality of fish matters and these were absolutely perfect. It’s by far the best spicy tuna roll I’ve ever tasted.
Blue Fin Spicy Tuna Rolls
Salmon, Yellowtail, Tuna and Uni Sashimi
America, Fuck Yeah- Download Here