Originally posted March 2012.
…I sa-lute you. Seriously. Not only have we been fortunate enough to have a mild winter here in Jersey, spring is HERE. While part of me wants to call Al Gore and make sure that this is not actually a sign of our imminent demise by greenhouse gases, part of me is just really happy that sludgy-grey snow hasn’t been lingering on the fringes of the highways for eight weeks.
So, I mean, if someone wanted to break out their grill today, I’d understand. Or at least, think they aren’t crazy. I’d classify my vow that when I get my own place with an actual yard and ample milling about space, I want to host a huge potluck Thanksgiving dinner where I will deep-fry a turkey. Y’know, outdoors.
But back to grilling. I don’t have a grill. Yet. Nor do I have adequate grilling space, though I assure you, I have every intent of getting my hands on a little charcoal-burnin’ baby and making do with what space I’ve got. But for now, an oven has to suffice, so I can make these tried-and-true ribs.