Easiest fall-off-the-bone pork baby-back rib prep ever.

Place 2-6 rib racks on foil-lined baking sheet with at least a small lip.

Pour a cup of BBQ sauce on the ribs.

Optional: pour additional 1/4 cup of Worcestershire sauce on ribs.

Cover ribs with another sheet of foil and seal edges with the lower sheet.

Bake on middle rack of 250 degree (F) oven for 2 hours 30 minutes.

Optional: after removing ribs from oven place meat-side up on charcoal grill (small amount of low-heat embers), baste with additional BBQ sauce, then close lid for 5 minutes.

No pics of this one yet, as ribs were reduced to bones within minutes.

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To make the rub, combine Fryin' Magic powder (or Shake'n'Bake), sugar, black pepper, garlic powder, Italian spices, and a pinch of cayenne in a bowl.

Light charcoal in grill and when covered in white ash, move coals to front half of grill.

Dredge chicken breasts in the mix on both sides, rubbing additional powder gently on.

Place chicken breasts on back half of charcoal grill for indirect heat (and warming rack if you have two levels), close lid, and partially close all dampers to moderate temp and trap smoke.

After 10 minutes-ish, rotate grill positions and flip the chicken breast, applying sauce of choice with a brush.

I used 1/2 Asian Garlic Chili sauce with 1/2 Texas Pete Buffalo Wing sauce.

After 5 minutes, flip chicken breasts and place them directly over the hot coals with the lid off/open, brushing again with sauce.

After one minute, flip chicken breast and rotate grill positions still over the coals with lid off/open.

After one minute, remove from grill and let rest for three minutes before eating.

BBQchickenbreast

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Dry rub spices,
five pounds of pork spare ribs,
then two and a half hours of indirect heat from charcoal, damped down to keep it smoky and not too hot,
finished by a few minutes on each side directly over the coals with brushed on sauce.

Smoke

PorkSpareRibs

PorkSpareRib1

PorkSpareRib2

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 So, I've been in Nashville right at one year now and I finally started making contacts with the local music scene.

There was a backyard BBQ this past weekend with one of my meetup buddies, who apparently has quite a history.

Should you get the chance, check out the music of any of the following three acts with my blessing:
(and tell Blane to "eat his fruit".  There was a jungle juice incident.)

You can find some of their upcoming schedules on their sites.

Guy-Michael Grande

Erin Easterling

Shane & Blane   (click cancel through the lamespace pimp-my login to hear some samples)

I wound up behind the charcoal grill working on teriyaki chicken for the crowd and talking (read drinking) with the musicians and helped them break down their equipment back to their cars when they were done.

You know, the fun part of the party.

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Hobo's Last Meal

Ain't nothin new 'bout gettin old.
ain't nothin new 'bout gettin by

Gettin by with nothin
Nothin new 'bout that way

Church had it wrong and the minister was confused
Devil don't take nothing, but he gives you the blues.

Had us a chicken and fire down south a way
Well, I had a good eatin' roaster,
Perhaps I forgot to pay.

I took me a walk
Yeah, I whistled all the way.

Thank you mister chicken farmer
For your generosity.

See, I took your chicken back there
But I gave you your philanthropy.

Ain't nothin new 'bout gettin old.
ain't nothin new 'bout gettin by

Gettin by with nothin
Nothin new 'bout that way

Church had it wrong and the minister was confused
Devil don't take nothing, but he gives you the blues.

The man say the gift of giving is a high
I done give that gift to you so I can get by.

You just made a donation, offering or tithe.
I just made another way to get by.

You'll feel better knowing you helped.
I'll sleep better, fed in this here shed.

Now you can feel good.
And I will lay back down to my bed.

Ain't nothin new 'bout gettin old.
ain't nothin new 'bout gettin by

Gettin by with nothin
Nothin new 'bout that way

Church had it wrong and the minister was confused
Devil don't take nothing, but he gives you the blues.

Now just put away that buckshot barrel
I'll walk away and we don't have to quarrel

Don't turn my gift back on me
See, I given you your generosity.

Don't slip that noose around my neck
I ain't gonna swing for just one roaster.

Ain't nothin new 'bout gettin old.
ain't nothin new 'bout gettin by

Gettin by with nothin
Nothin new 'bout that way

Church had it wrong and the minister was confused
Devil don't take nothing, but he gives you the blues.

Just let me be, and you can feel good
And I can lay back down to my bed

See, I had a good eatin' roaster,
Perhaps I forgot to pay.

Don't turn my gift back on me
See, I given you your generosity.

Now just put away that buckshot barrel
I'll walk away and we don't have to quarrel.

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Here on Gilligan's Isle.

We had friends over for dinner last night.

The millionaire used to work with my wife, but he changed jobs and the new company included an ownership stake as part of his compensation package.

His salary is nothing to sneeze at, but the owners are now shopping the company around for a buyout.

His 10% stake of the 35 million dollar valued company will let him purchase the land and open a summer-camp type thingie for children with disabilities... and to move to Nashville, because his true passion is penning country music lyrics.

He's pretty good.  And he won't need a day-job as a waiter at this point, while he's waiting for one of these umpteen songs to hit.

So, what does one prepare for such well-heeled guests?

We began with salsa-cheese quesadillas and a salad.

I grilled cheeseburgers over charcoal out on the deck, just because it's November and their isn't snow on the ground yet and served them up on caramalized onion buns and seasoned curly fries from the oven.

For this two pound batch of hamburger, I mixed in two tablespoons of a hot red curry mix, two tablespoons of raw minced garlic, and just a dash of soy sauce.  Then you mush and mix that all together with your hands in a plastic baggy until it's homogenous and divide into four patties.  Pound them tight so that they'll hold together on the grill and then flatten them into disc shapes.  I like to warm meat up to room temperature just before cooking, instead of moving it direct from the fridge to the grill.

The guests brought two top-shelf bottles of red wine and we sat around trading kid stories and professional networking (who's working where now gossip) of folks that we all knew back in the day at the DotCom everybody but the millionaire's wife worked at.

Both bottles were empty and our plates were polished.

Then, when we were all done being impressed by our daughters antics and they were to bed, we sparked a bit on the deck and burned down some mellowness by moonlight for dessert.

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