Vermont post I
I spent the past weekend in my friend’s fantastic home in Stowe, Vermont. He needed someone to do him a favor and check on his house. I needed to get out of the city. In the end, he’s the one who did me a favor.
Despite it being over 300 miles away, the ride up isn’t bad. I followed my friends directions and avoided I-95 and made it up there in about 5 hours.
And then I relaxed, drank wine, did some hiking, some fishing and some ‘q-ing. Enjoy my pics. I more than enjoyed taking them (and eating what’s in them).
The view from the backyard. Not bad at all. Beats my view of Union Square Park any day of the week.
I used the local ingredients that I found at Stowe’s grocer - Shaw’s. This panzanella salad is so damn easy and so MMMMM very tasty. Chop one tomato, add half a shallot (the grocer only sold red onions by the bag and I only needed one so I used a shallot instead), throw in some torn french baguette and mix with olive oil, balsamic vinegar and salt and pepper. SO EASY. SO GOOOOOOOD.
Check out them ribs. That’s how they looked before I seared them on the grill. I used my friend Mike’s aka jerseydirt recipe for this one.
First I covered the ribs entirely on both sides with Goode Company’s Rib Rub. Goode is from Texas. They know their BBQ damn well in Texas. After the ribs were coated in the rub, I wrapped them in foil. Then I flipped them over and wrapped them in foil again. And then I put them on the bbq grill over medium heat for 45 minutes flipping them once.
The photo above is how they looked when I took them out of the foil after the 45 minutes. They tasted great too but they were lacking that crisp. So I coated one half the rack in a supermarket bought bbq sauce and then seared them over high heat on the grill. See next pic.
Check out the ribs searing. Fuck am I happy right now just looking at that grill. Wow. Sometimes I even impress myself.
Really folks, it doesn’t get much better than this. Crispy on the outside. Soft and tender on the inside. These were some of the best ribs I’ve ever had. And it’s so freaking easy to make em like this. No magic. Just a little foil, tlc and propane. Yummmmmmy.
