Well, I planned to post a recipe to help you deal with all that chervil and all those radishes you have piling up in the kitchen. Problem was, I was going to rely on one of those Facebook recipe photo albums that got this whole blog thing started. This is not normally a problem (in fact, much of what follows below is from just such a source) but this particular album was just not up to snuff. Oh, how my standards have changed! Not really, it's just that I do like my pictures to be in focus now, and almost none of those ones were. I dunno if there was some beer involved or what (who am I kidding, of course there was beer involved, I just don't know if it was responsible for the focus issue) but I decided that I'll just have to re-do the whole radish and chervil photo shoot. This is probably a good idea anyway, since neither of these will be ready for a few days, so I can time it to match when these lovely crops will be ready in your garden too. Right?!
What I have decided to do is get some of my rib smokin' knowledge down in "print." This is one of those redundancy things that prevent knowledge loss. You know -- a back up system. Although, I guess if the world descends into some kind of apocalypse, there won't be a bunch of people checking out my blog to see how to best smoke ribs, heck, charcoal supplies may even be disrupted! But, you never know, and since I have most of a glass of beer left and a few minutes to devote to this task, why not?!
From what I've learned, real barbecue is all about cooking slowly over low temperatures and basically with smoke rather than fire. What we call barbecue up here is actually grilling. The real deal is all about low and slow. Low and slow kind of appeals to my mentality since it's more of a zeny thing (new word?) and connects you with the process, and helps you appreciate the result because of the time you put into it. (Or makes you really bummed when you spend ages and blow it -- but that, dear reader, is the purpose of this blog -- to prevent, or at least mitigate, blowing it!) And, if you'll exuse this jump back into my earlier sentence, grilling can be a pretty connected process too, especially if charcoal and fire are involved, but this barbecue deal is all about laid-back connection rather than an edge-of-your-seat panic, no guts no glory, infreno, explosion type connection. If you know what I mean. (I'm not sure I still do.)
ANYWAY, it looks like this weekend will be one of those one-good-day weekends again which means I have to choose between squeaking out some time on dear Pearl (my motorbike), or sitting in the driveway for hours smoking a couple of racks of ribs. (You can probably guess where I'm leaning.)
This may seem like a fairly capital intensive project, but think of the years of enjoyment! It's tax refund season, after all. I'm pretty sure you owe it to yourself.
Later in the week (if the weather forecast holds out, as if), I'll post the next part: prepping the ribs, smoking them, and, OH YEAH, eating! (Well, I'll spare you [hahaha spare! as in spare ribs!! I kill me!!!] photos of the eating, but I may sneak a big huge smile in there somewhere.)