You Had Me at Barbecue

“You had me at hello” is an expression coined in the 1996 film Jerry McGuire. It’s meaning is clean – no need to say more to convince you of something. You had me at barbecue is just a way of saying I’m all in for the food and socialization of Barbecue.

Some folks think Barbecue is in reference to the way a particular cut of meat is prepared – over an open flame of the backyard grill or in a smoker then slathered with sauce. Some folks understand that Barbecue is as much about the food as it is about the socialization that goes along with it. The first time I realized that had to be when I saw the 1933 film Gone With the Wind. And for the record, while Hubby does enjoy teasing me about being older than dirt, I was not even a speck in my mother’s eye in 1933.

For those unfamiliar with the scene, our leading lady; Scarlett O’Hara, attends a barbecue (social event) at Twelve Oaks, the plantation belonging to the Wilkes family. We learn a lot about southern dos and don’ts at the barbecue. Scarlett is scolded by Mammy for exposing her bosom (which was just some cleavage and not the entire breast); gentlemen fetch barbecue (a plate of food) for the ladies in the hopes of sharing her company during the event, and ladies are sequestered away for a nap in the afternoon while the men smoke and talk politics. It is at the barbecue we first learn the Civil War had begun.

While not a supporter of the multitude of prejudices people have held, and some still do, I do love the pomp and circumstance surrounding social gatherings. Using the correct fork, knowing that a barbecue is not just a cooking term and even sporting the proper attire all matter to me. Today’s Formal Night on a cruse ship is very different. Just look at the film Titanic, when dressing for dinner was expected in proper circles. These days almost no one dresses for dinner much less a holiday. We no longer don our Easter Bonnets. Thank goodness Hats are still in fashion at the Kentucky Derby. Yeah, I can come across at times as a bit of a snob. Honesty, my older self is not as judgemental as when I was younger. While I still conduct myself in the ways I feel are appropriate for the situation, it is by my own choice. I no longer loose my mind when others show up for Christmas Dinner in their sweats. The only time it truly bothers me is at Mass, when people look like they are headed for a day at the beach with shorts and flip-flops rather than to spend a little time at the banquet table of our Lord.

Kiddo once asked me why I go to such lengths and have taught him social etiquette. I said if he ever goes to the White House he will know how to behave. He just rolled his eyes.

Since the day is coming when we will call Tennesse home, mastering “Barbecue” has become increasingly important. Besides, who doesn’t enjoy a good barbcue?

Memphis Barbecue Ribs
Spice Rub
2 tablespoons Smoked Paprika
3 tablespoons Brown Sugar
1/2 tablespoon Kosher Salt
2 teaspoons Onion Powder
2 teaspoons Chili Powder
1 teaspoon Black Pepper
1 teaspoon Cayenne Pepper
1 teaspoon Garlic Powder
1/2 teaspoon dried Thyme

In a small bowl, whisk together all the spices for the rub. Set aside until ready to use.

Pork Ribs
3 lbs Saint Louis Cut Spare Ribs
1 cup Apple Juice
1/2 cup Apple Cider Vinegar
Favorite Barbecue Sauce for mop

Trim ribs, remove silver membrane. Pat ribs dry with paper towels. Sprinkle the meaty side of the ribs with 2/3 of the rub, working deep into the meat. Rub remaining spices on the bone side for added flavor as the ribs cook. Wrap ribs in plastic wrap; let rest on the counter for 45 minutes to an hour for the rub to do its thing.

Prepare an outdoor smoker for indirect cooking at a steady heat of 250-degrees. For this rib recipe, apple wood imparts a good flavor.

Fill chimney with large chunks of wood for smoking. Place the chimney on the wood side of the smoker. Stuff some papers into the holes of the chimney, light. Once the wood as caught fire, dump and spread out the smoldering chunks of wood in the chamber. Place a rack over the wood chunks. Fill a disposable foil pan with wood chips, add water to create steam. Place wood chips over the wood chunks. This will add flavor to the steam while keeping the meat moist as it smokes. Adjust vents to allow smok to build up; then draw over the chips and into the smoking chamber. The heat will rise and then drop back as the wood chunks being to build up a good smolder rather than steady burn. Maintain the smoking chamber at between 225 and 250 degrees.

Place ribs meat side up in the smoking chamber. Close lid and let ribs smoke undisturbed for 90 minutes. While the ribs smoke, mix apple juice with apple cider in a clean spray bottle. After 90 minutes of smoking, sprits ribs with the apple solution. Close lid and continue to smoke. Repeat the spritzing every 45 minutes until the ribs have smoked a total of 3-1/2 hours from the start time on the grill.

Finish ribs with a heavy mopping of barbecues sauce and let caramelize for the last 30 minutes. These ribs should be smoked through and falling off the bone.

Sweet Southern Style Cornbread Muffins
1/2 cup Yellow Cornmeal
1-1/2 cups Flour
2/3 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon Salt
3 tablespoons Butter
1/3 cup vegetable Oil
3 tablespoons Honey
1-1/4 cups Milk
2 Eggs

Heat oven to 400 degrees. Line a 12-cup muffin pan with paper liners, set aside.

In a mixing bowl stir together the cornmeal, flour, sugar, baking powder and salt. Set dry ingredients aside.

In another bowl melt butter in the microwave. Whisk in vegetable oil and honey. Add milk, whisk to blend. Beat in the eggs, one at a time, until fully incorporated. Pour the liquid ingredients into the dry mix, stir just until moistened.

Scoop or spoon batter into the prepared muffin pan. Place in the heated oven and bake for 18 minutes or until tester inserted in the middle of a muffin comes out clean. Remove from oven, let cool for a few minutes before serving.

This Barbecue is perfect when served with Spicy Bourbon Beans and sweet tea.

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My child, conduct your affairs with humility,
and you will be loved more than a giver of gifts.