Man alive! How long has it been? Let me get a look at you!!!
I have cooked a total of about 6 home-cooked meals between March and July. During March, I start getting ready for camp, end out After School Rec and start planning my vacation, so that leaves little time for culinary creativity. In addition to work, I got back into acting so my time is spent rehearsing, taking classes and auditioning. It's cool acting again (especially improv), it feels like I am truly creating rather than just "Yes Anding" someone else's work. I was never much of a musical writer; I tried, but my creations never got off the ground... but acting, that is the stuff!
Any way, back to business. Now that I am settling into my schedule, I have been cooking more. My latest adventure was grilling 7 slabs of pork ribs and 16 pounds of chicken for my teen camp. Every time my camp reaches its capacity of 50 kids, we abandon the traditional Burgers and Dogs for ribs, chicken and potluck style sides, desserts and drinks.
Since I was cooking for a mass audience of minors, for safety (and time), I made sure to slow roast the ribs and chicken in the oven at about 250 for about 2.5 hours (seasoning with a garlic-herb mix and seasoning salt). Again, considering the number of kids, I decided to keep the sauce simple (Bullseye with sugar added for sweetness and clingyness). the ribs were flavorful, tender, savory and sweet. A number of staff said they were the BEST ribs the ever tasted; I thought they were just being nice, but staff went for thirds and asked to take some home... mission accomplished!
We hit 50 again for this coming week so I am looking forward to another 5-oh Backyard BBQ (as we call them now).
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2 comments:
I wish I was in summer camp.
I also found your blog quite "inquisitive", but I don't think you'd enjoy my blog. What I did want to say is that sugar really is the magical ingredient in all recipes, especially BBQ and Italian red sauces. Love it!
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