The heatwave of late July is continuing, and this has curtailed many outdoor adventures and made staying indoors an enticing option. But I ventured out last night in order to grill a rare item here at the Roediger House: beef short ribs.
Oh, they were delicious! And they were made all the better by a simple homemade barbecue sauce. Then, too, it didn't hurt to have a super-cheesy casserole of macaroni and cheese and hot buttered early peas to go with it all.
Cooking Guidance from "Boneless Beef Short Ribs," from Rusty of the tipsforBBQ.com blog.
"Southern Succor Pork Rub." In Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press (2003), p. 27.
"Virginia Pruitt's Perfect Barbecue Sauce," by Fred Thompson of Grillin' with Gas. Recipe found on epicurious.com.
"Best Potluck Macaroni and Cheese," by Cali Rich and published in Cook's Country, April/May 2007, p. 11.
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