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My friends call me the "grammar goddess." Really. ;-) I own a freelance writing, editing and tutoring business. Previously, I served three years as food editor for The Morning Sun in Mt. Pleasant, which kindled my interest in food writing. My other areas of expertise in writing include features, community news, architecture/construction and engraving/personalization. I have a frightening number of cookbooks and watch too many DIY, HGTV, Food Network, Cooking Channel and Antiques Roadshow (BBC and PBS versions) shows. And I tweak nearly every recipe I make.

Tuesday, August 30, 2011

Vive La Difference: Perfect Ribs Made with Custom Equipment

My most recent column in Brighton Patch featured ribs by Tom Coates. (I nearly put a capital R on them because they're so well thought of in the community; see some of the comments people have made on his grill website).

Tom is what some might call an extreme griller; an architect for 25 years, he decided to make his own artisan-style grill, which is a kind of hybridization of a wood-burning oven and a grill. His goal was to replicate the kind of food his father and grandfather, who were both accomplished at cooking over an open fire, used to make.

I think he's exceeded expectations. Tom also has started his own business making these grills; upon seeing it up close at work, I can tell it's a well-made grill that gets splendid results. He has a number of testimonials  -- and the evidence of my eyes and nose -- to prove it.

I wish I could convey the ribs' look and smell ... it was fabulous. His other recipes on the website sound great, too. But smell-o-blogs, like "smell-o-vision" that Rachael Ray wishes she could invent, don't exist. Yet. I keep hoping it'll happen someday!

Tom provided me with the photo of the finished product, which looks fabulous! He says using his grill with charcoal and various kinds of wood truly brings out the flavor of the meat, which you can eat with various dipping sauces.

Unfortunately, I had to leave before they were done, but I want to try his ribs when he does another grilling and sampling session at either Leaf, Barley and Vine or The Wooden Spoon (both located in Brighton, Michigan) I plan to attend!

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