Chicken 'n' Ribs For 12

Its not every day that the BBQB get asked to cook for a dozen people, so when asked I jumped at the opportunity. And what better way to feed them all but to do a combination of chicken and ribs. I first removed the skin from the chicken legs. I then marinaded them for 4 hours in a mixture of olive oil, ground cumin, onion powder, garlic powder, one bottle of Asian salad dressing, spicy chili powder and the juice of a few lemons. That did the trick. As you can see in the picture above, space was limited. On that grill I was actually able to cook 3 racks of ribs and about 20 chicken legs all at once. The key is to make sure you rotate them a little bit since I ended up having to stack them on top of each other a little bit. Because of the rotation, I ended up cooking the ribs for a bout 2 hours and the chicken for about an hour. Everything came off without a hitch and almost all of the food scarfed away and washed down with a few light beers.

Tri tip Steak and Grilled Asparagus

The BBQB was back out in the Phoenix area last week and had another chance to do a little grilling poolside. This time I went with a Tri tip Steak paired with some grilled asparagus. For those of you who dont know, tri tip is a cut of beef from the bottom sirloin primal cut. This is pretty much a west coast cut. I bought this particular steak preseasoned from Trader Joe's. It was spiced perfectly and even had a surprising kick to it. 6 minutes on each side directly over the coals seemd to do the trick.

As for the asparagus, as I've noted in earlier posts I just dripped a little olive oil over the asparagus and tossed them right on the grill.

Tandoori Chicken II

The other day I decided to recreate my Tandoori Chicken from a few weeks ago. Here are a few shots...It was some of the best chicken I've ever tasted. Went over well with the neigbors as well.

The Ole Standby

When in doubt, buy a hunk of brie and some crackers to keep your guests busy until your BBQ is done.

Pasta Salad

Here is a simple side that will help feed all of your buddies.

Ingredients:

1. 1 Pound of spiral pasta


2. Can of sliced olives


3. Can/jar of roasted red peppers


4. Head of broccoli


5. Optional chopped tomato or two


6. One bottle of your favorite Italian dressing

Steam the broccoli. Boil the pasta. Slice up the red peppers. Chop up the broccoli. Combine all the ingredients. And right before you serve it pour on the dressing. Use as much as you think necessary. It'll probably need most of the bottle.

Spring is here...not really

I did my burger "rain dance" for Spring a few days ago. Spring didn't come but the burgers were amazing. I also tossed a couple of pounds of spicy Italian sausage over the fire as well. The spicyness of the sausage really keep the dinner interesting. Go ahead and pause for a minute and stare at the meat.

Dying Easter Eggs Au Naturale

So you dating this girl, and tomorrow is Easter and her big brother has kids already - he is 40 afterall. How do you impress the family.

You dye Easter Eggs Au Naturale!

Here is how.

1. Get an 18 pack of XL eggs.
2. Get a head of red cabbage.
3. Get 3 lbs of Onions.
4. Get a can of Blue berries.
5. Poke a small hole on each end of each egg.
6. Get 3 pots of water on the stove and heating up.
7. Add onion peels to one. Add the blueberries to another, add the cabbage leaves to the third.
8. Add a teaspoon of vinegar to each pot.
9. Distribute the eggs amongst the pots and boil for about 20 minutes.
10. To give a darker color let the eggs sit in the colored water overnight.

Big brother's kids will think you are the greatest.

Pat yourself on the back and give yourself a glass of red wine.