A poke in the ribs

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webmaster | 06/13/12
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F ather’s Day is coming up Sunday, and while there are many ways to mark the occasion with food, the most popular is an outdoor barbecue.

Dads may or may not wish to be in charge of grilling the main course, but since it’s their day, they should do as they please, at least as far as grilling goes. My dad was known in our family as an excellent “grill master” and even though he passed away in 1980, it’s like he’s right there when I fire up the barbecue.

His specialties were thick rib-eye steaks he had the butcher custom cut, chicken split in half and as odd as it might sound, rabbit meat. He raised rabbits for that purpose, but I did not take kindly to the whole concept. No matter, he was a very talented chef at the grill and I prefer grilled meats to any other kind. Especially ribs!

I like baby back ribs the best, but am having some difficulty finding them. More and more lately, I am seeing large racks of pork ribs and if I find any smaller ones, they are always labeled as being “extra meaty.” ...

 

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