BBQ Farts

BBQ in the South is different from BBQ in the North. When you eat BBQ in the South, it does not necessarily mean that you smother meat with a tomato base or vinegar sauce. Instead, it refers to the method in which the meat is prepared. Any time a chunk of pig or cow is put on a grill and slow cooked, you're having a BBQ.

Last night I cooked BBQ for my Atlanta crew. Two things that I learned:

#1 - Country Sweet pork ribs tasted as good the 100th time I ate them as they did the first time the delicious sauce touched my lips

#2 - After years of research, beta testing, market studies, and about half a dozen grills , I think that I have finally perfected my burger recipe.

RIBS: Take spareribs and rub on garlic powder and Monterey Steak Seasoning. Cover with tin foil and Cook in oven at 200 degrees for 5 hours. Turn your grill on as low as possible. Place the spareribs in the grill and close the lid. As soon as the ribs begin to brown, start spreading on the Country Sweet sauce. Cook the ribs for about 45 minutes in this fashion, turning ribs often and basting with each turn.

BURGERS: fresh ingredients are key in this burger. First, you need to get ground sirloin or ground round - none of that ground chuck crap. Then, dice the following ingredients and add to meat: a ton of freshly pressed garlic, white onions, and a jalapeno pepper. Pour a generous amount of Veri Veri Teriyaki into the bowl. Sprinkle garlic powder and bread crumbs into the mixture. With your bare hands, mix the ingredients thoroughly into the meat. If your hands are not as salty as mine, you may want to add a pinch of kosher salt as well. Then grill the burgers on Medium low heat until cooked to your preference. If you can cook the burgers on the same grill as you're cooking ribs, all the better. Top with Colby jack cheese. Serve on potato buns with lettuce, tomato, red onion, avocado, ketchup, and mustard.

In your face Burger King.