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!

Barbecue: A Historic Viewpoint

Here's a little bonus about the history of grilling (which many of us are undertaking on this day celebrating our freedom). It's an excerpt from John M. Duncan, a Scotsman publisher/bookseller (1795?-1825) from Glasgow, called A Barbecue in Virginia. The description of it on the Library of America's story of the week follows: "Invited to join Busrod Washington
(a favorite nephew of George, and owner of Mount Vernon) for an afternoon
barbecue, Duncan discovered a cotillion-like 'rural fête.'"


It includes some historic explanation of barbecues in America as well as a link to the actual story, originally part of the 1823 work Travels through Part of the United States and Canada in 1818 and 1819, which is reprinted in O'Neill's bestseller, American Food Writing: An Anthology With Classic Recipes.


Happy grilling and a Happy 4th to all!

Tailgating: What to Bring

Your friends want to tailgate before a rock concert at DTE this weekend. You want to eat healthy.

Unless you bring your own healthy food, you're at the mercy of whoever's cooking. Need some ideas? Here are a few suggestions:

• Make your own shrimp cocktail with thawed, large peeled and deveined shrimp. Use a small relish and dip dish that will fit in your cooler so you can keep it on ice. Use bottled cocktail sauce if you want to, but I prefer a mixture of organic ketchup (or at least ketchup without corn syrup in it) and horseradish sauce. (Make it to your taste. I usually start with 1 cup of ketchup and a teaspoon of horseradish and add a little more at a time if it's not hot enough. (Don't overdo the horseradish, or you will feel as though you are breathing fire out your nose.)

• Combine brown rice or whole wheat pasta, cooked, with vegetables and your choice of an oil and vinegar or oil and lime/lemon juice dressing. Light mayo, Miracle Whip Light, or soy mayo also works, but you may need to doctor the latter with seasonings and either lemon or lime juice. (Soy mayo tends to be somewhat bland.) 

• Hard boil and peel eggs; bring in plastic wrap or plastic bags on ice as well as salt and pepper.

• If there's a barbecue available, you can barbecue shrimp, chicken and/or veggies your favorite way. See Food Network's Top 10 Better-for-You Grilled Foods for more ideas.