BBQ

When we were in Tennessee our hosts brought us to a wonderful barbecue restaurant. Calhoun's on the River (Tennessee River) had an enticing menu. I enjoyed my meal so much and I so wished Rick was there to share it with us that I bought a jar of Calhoun's Taste of Tennessee BBQ Sauce for him.

Yesterday I took the slab of ribs out of the freezer and began soaking it in some Dortmunder Gold we had leftover from Rick's birthday. After a few hours of low temperature soak/simmer in the beer, I put the ribs on a broiler rack in the oven for a low temperature bake with the sauce on. We have not yet broken the grill out of its winter home!

We all enjoyed the ribs. It was funny to watch the Engineer try to navigate around his food. And the whole house smelled so good, usual for a barbecue meal.

I rarely use bottled BBQ sauce. I love the way the aroma fills the house when I make my own, whether it be for ribs, beans, chicken, anything. These ingredients combine to make a wonderful robust flavor. Not shown is the little bit of oil I use to saute the onion and garlic at the beginning of the process.