Howie Hart wrote:Chef Carey posted his recipe for these on the old board last year and I copied it to my computer, but haven't had a chance to try it until now. I just printed it out and will be making both, as I'm having a "Welcome Home" picnic for my son this Sunday as he returns from a year in Iraq. I just bought a new charcoal grill (very large - 175 lbs. from Sam's) and am wondering if 13 lbs. of ribs will be enough. I'll be doing lots of other food, kind of as a warm-up for NiagaraCOOL. I'll post a report after the picnic.
Bob Cohen wrote: Could you copy that recipe to this thread?
Howie Hart wrote:Well, I did it and everything was a great success. I did the dry rub on 43 lbs. of ribs and cooked them over charcoal. The grease caught fire for a while so I had to watch the cooking closely, dousing with water occasionally, but after about 4 hours they were excellent and I received numerous compliments. I followed the recipe making 3 substitutions, none of which I believe were detrimental - EVOO for the peanut oil, celery seed for the celery salt and Frank's hot sauce instead of Tabasco (used a bit more as Frank's is not as hot). I bought chicken leg quarters ($.39/lb.) cut off the back section and put in the freezer for soup, and separated the legs into thighs and drumsticks. The thighs marinated overnight in a local made marinade/BBQ (Chiavetta's) while the drumsticks marinated in a 1:3 mixture of Chef Carey's BBQ sauce to water. When finished cooking, I slathered the drumsticks and ribs with some of the sauce and put a bowl of it out with the condiments. As far as the picnic is concerned, it had to be postponed from Sunday until Monday (Memorial Day) as the Army didn't let my son come home until Sunday night. When his Reserve unit arrived at the airport, all the local TV stations were there and they interviewed my son with is his 4-year old son. As far as the rest of the food for the picnic: shrimp cocktail, steamed clams, wilted spinach salad, potato salad, macaroni & tuna salad, 3 bean salad, baked beans, chili, deviled eggs, etc......
Thank you Chef Carey for posting. It helped make my son's homecoming a memorable occasion.
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