RIBS VS WINGS So, my husband RJQ, made a definitive decision: the Super Bowl menu hinges around his Crunchy Sesame Chicken Wings and my Carnita’s. To round everything off—I’ll make a #makeitepic dip — a new one, as yet undeveloped or untested, but sure to be something epic.. But, the best laid plans…. Our eldest son… View Article

With warmer weather upon is, it’s officially the kickoff of grilling season! Here’s some of our favorite Mad Hungry recipes that were made for warm summer days by the grill. Drinks Cucumber Mint Gin and Tonic Limeade Michelada Beer Cocktail Pineappleade Tarragon Lemonade Grapefruit  Thyme Cocktail Sides & Salads California Cobb Salad Classic Coleslaw Chilled… View Article

  TODAY on MHTV: My husband, Richie, makes the best baby back ribs. Not one to write down his recipes, I had to follow him around the kitchen to get the details on the dry rub. The result is a perfect balance of salt, sweet, and spice. To round out the meal, slow-cooked baked beans… View Article

  TODAY on MHTV: Whenever I see gray clouds rolling in the morning of a planned cookout, I put my no-fail backup plan into action. Even though they’re oven-roasted, my St. Louis-style ribs are full of smoky flavor — the secret is in the dry rub of brown sugar and spices. And whether I’m indoors… View Article

TODAY on MHTV: Hands down, the best baby back ribs are made by my husband, Richie. He doesn’t use a recipe though, so I had to follow him around until I got everything down. The ribs are rubbed down with a homemade mix of salty, spicy and sweet and then basted with bbq sauce that… View Article

TODAY on MHTV @ 11:30 a.m. ET: Everybody loves BBQ and today CQ and I are making it in the kitchen instead of on the grill. Grilling inside doesn’t mean you sacrifice the flavor when there’s no real smoke and fire. Instead, we build flavor; St. Louis-style ribs get a dry rub of brown sugar,… View Article

TODAY on MHTV: It’s January; not exactly outdoor grilling weather in most parts of the country but that doesn’t mean you can’t have bbq anyway. Calder is helping make my St. Louis style ribs—they taste just as good in the oven as they do on the grill and served up with tangy coleslaw and potato… View Article

TODAY on MHTV: Calder joins me in the kitchen along with several great BBQ recipes. We’re making St. Louis style baby back ribs coated in BBQ sauce, cooked until they’re fall-off-the-bone tender…WITHOUT an outdoor grill. We’ll also be whipping up two great sides; potato salad and a sweet, tangy coleslaw. More from the show. Get… View Article

[picasa username=”lsq713″ albumname=”BlueberryCutiePies”] My brother Peter’s family spends a lot of time together around activities that lead to delicious eating. Last week they went blueberry picking on Cape Cod and made this blueberry pie. My first question was about the crust–which recipe did they use because the crust came out so nice. They went to… View Article

[picasa username=”lsq713″ albumname=”GuestBloggerSonSFriendBBQ”] I received this meal recap from one of my sons friends about his grilling adventures this weekend. This guy has spent many a barbecue at my home over the years and I am the friend he refers to who he called for how-to reco’s. The story is really funny. He writes of… View Article

Richie’s ribs are on p. 165 of MH but if you don’t have the book and need the recipe–check some of the news feeds on the right of this blog because the recipe is excerpted somewhere. Tis the season to be ribbin’ it. This rub is so fresh (in the rapper sense of the word)… View Article

The indirect grill set-up for the ribs (I used 2 small Webers). Just stack as many racks as you need side by side like playing cards, cover and open vents. Cook about an hour plus, rotating periodically. But, enough about the ribs. On the side was sauteed swiss chard and red onions AND, grilled chard… View Article

Still hanging on: will barbecue this weekend– perhaps a last hurrah. Richie’s Ribs are favorites of the boys both pictured here. A simple rub on baby back ribs baby, placed over indirect heat on the barbecue (see comments on DINNER ORGANIZED post 9/09 for indirect grilling instructions) and you will not even need sauce to… View Article