 Jan Fulcher is excited about the opportunity to encourage women to discover their personal entertainment style. She has developed her joie de vivre over the course of thirty-three years of entertaining, traveling and training throughout Europe and the United States.
January 07 December 06 November 06 | Rick’s Grilling Guidelines
As promised, I am sharing the basics of grilling set forth by our resident grill chef, my husband Rick. While his wit is dry, his grilling results are undisputed. He enjoys a reputation of “fail-proof” tender to the bone results.
I will share the unedited version strictly for the humor it presents:
1. Call the local fire department and ask if they have any trucks available on “stand-by.”
2. Fire up the grill on high for 3 minutes.
3. Procure a sturdy, metal spatula with a long handle.
4. Use the spatula to clean the grill of any remnants from previous meals.
5. Don’t pay any attention to the smell of singed hair, it will grow back (knuckle hair that is).
6. Place all meats except fish onto the grill. If grilling fish; brush the fish with olive oil before placing on the grill. If grilling fish with marinade, brush the grill with olive oil.
7. Sear pork and beef by cooking it as fast as you can without burning. Grilling requires constant attention. Turn at least once but resist turning more than twice.
8. The thicker the meat the more time needed. Sear on high for 3 minutes and then check. If the meat is looking dark on the outside after 3 minutes, turn the temp to medium and close the lid. Until you are confident that your fire is right, check the meat every minute or so.
9. Thinner slices of meat such as flank steaks can be grilled on high with a short amount of time. Watch closely.
Allow yourself the time and experience to become familiar with your grill. Practice with low-stress, inexpensive cuts of meat while you acquaint yourself with your cooker.
This easy recipe is just perfect for learning to use your grill and gaining confidence.
Work Night Pork Ribs
1lb pork country style boneless ribs
Pork dry rub
Bottled barbecue sauce
Use the pork dry rub for an intense spice flavor. If your palate lends to the sensitive side and prefer a sweet and smoky rib, omit the rub.
Cover the ribs with the dry rub or leave plain.
Wrap the ribs with double lined heavy-duty foil.
Wrap tightly and place directly on rack in a 325 degree oven.
Bake for one hour.
Remove ribs from foil and juices. Meat will look done and tender.
Place ribs on hot grill.
Brush barbecue sauce on three sides of rib while cooking. Allow to cook for 5-8 minutes.
Turn ribs and brush sauce on remaining side. Grill for a couple minutes more.
Serve immediately.
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