Jimmy’s lemon salsa for Greek ribs and Papou’s BBQ cheat
July 30, 2017 - bbq set
Why do griddle cooks wear boots when they’re stepping around prohibited coals?
Because intense prohibited coals are dangerous. Not as dangerous, perhaps, as essay a domestic mainstay while examination a Sox-Cubs game, though both can burn.
I did guarantee that I’d give we a recipe for that torpedo Jimmy Banakis lemon aioli, a ideal dipping salsa for those lemony, garlicky, Greek-style smoked behind ribs we told we about in an progressing column.
And I’ve got an glorious BBQ lie for smoke-roasted pig loin or double-thick pig chops:
An extraordinary store-bought rub, “Papou’s Secret Spices,” with cinnamon/cumin/allspice rub; and a glorious store-bought roasted apple glaze/sauce from Maine.
But with so many other critical issues in a news, because write about barbecue?
Because we feel like it. And it’s summer, dang it. It’s griddle time.
Unfortunately, some have gotten a wrong suspicion about my food columns. They usually don’t understand. Perhaps they never will.
They consider it’s all about eating. But when we prepare over coals, putting your face in that feverishness and timber smoke, we don’t feel most like eating.
So it’s not about a eating.
It’s about portion friends and family, portion people during your list in your home, creation them happy, examination them smile.
You don’t need an costly cut of meat. A cube of bread, some grilled sausage, an apple and a potion of booze will do. Or ice water.
The food isn’t a thing. The portion is a thing. The approach we feel about them when we offer them. That’s what it’s all about.
Today’s BBQ cheats are about creation guest grin too. But remember, we can’t lie prohibited coals.
A male I’ll call “Shoeless,” an glorious cook, motionless to use prohibited coals though a correct equipment.
Yes, he went barefoot.
“At first, we suspicion it was some kind of rock,” pronounced Shoeless. “Right on a heel, and we unequivocally belligerent my heel down on it and dejected it.”
But it wasn’t a rock, and in a separate second — as if he were trapped in a Tony Robbins fire-walking eventuality going horribly wrong — Shoeless felt a burn.
Scrambling into a yard, scraping his blazing heel on a grass, screaming gibberish, he wished he had shoes.
But a glow was prepared and a beef had to go on a grill. He was still limping, though he finished a cook. That’s a man. A griddle man.
It happened to me once, too, while wearing flip flops. A intense spark fell between my toes and we couldn’t get a damn flip-flop off. Only Zeus a Wonder Dog listened my dreary screams.
So wear shoes.
Now what about that Jimmy Banakis’ salsa for a Greek ribs?
I used grilled lemons to dress my ribs before we wrote about them. But after a mainstay was published, my crony Banakis, who owns a Juicy-O restaurants, offering a ideal lemon-mayo recipe. Outstanding:
Ingredients — a extract of 2 lemons and half of a grilled lemon. 1 egg; 1 tablespoon of water; 1 crater olive oil; half-teaspoon salt; half- teaspoon cayenne pepper; and uninformed herbs.
“Squeeze a lemon extract into blender,” Banakis said. “Add egg and one tablespoon H2O. Blend low to middle speed, and drizzle a oil solemnly into tip opening. Optional, supplement uninformed spices and other spices.”
Betty used a double hoofta of finely chopped uninformed basil. And she played with a recipe as all cooks do, compartment she achieved a preferred consistency.
That day we had a Greek ribs. First we strike them with a grilled lemon, afterwards with a Jimmy Banakis sauce. With baby boiled Swiss chard with olive oil, grilled lemon and kosher salt, and honeyed corn on a side.
Now what about that BBQ lie for pork?
BBQ guys gloat that they make their possess rubs and sauces. But what if you’ve already brined your pig — in water, vinegar, sugar, salt and apple extract — and we don’t have time?
Get a jar of “Papou’s Secret Spices” (Strompolos Foods, Chicago) as a rub. It has a flavors of a East: cumin and cinnamon, allspice, sea salt, peppers and Greek oregano.
“No preservatives,” Stavros Strompolos told me. “Never, nothing in my rubs or salad dressings. And no sugars.”
Papou would be proud.
And, as a glitter and portion sauce: Roasted Apple Grille Sauce (Stonewall Kitchens, York, Maine).
Here’s a recipe:
Remove a pig from brine, rinse and entirely pat dry. Drizzle with olive oil and shower on a “Papou’s” — and don’t be bashful.
Set adult your colourless griddle with coals adjacent a throwaway aluminum H2O pan. If creation a weak loin, flare it initial over a prohibited coals, afterwards fry it on surreptitious heat, griddle cover on, with dual chunks of dry pecan or apple wood.
If you’re creation double-thick pig chops, don’t flare them first. we skewered 6 with prolonged steel skewers, separating any to let atmosphere upsurge in between, and they stood ideally adult on a bone. Cook these on surreptitious heat, over a H2O pan, with a same timber chunks.
When a pig loin fry reaches an inner feverishness of 130 degrees, request a Roasted Apple Grille Sauce and let it caramelize. Remove a pig when it hits 139 degrees and set it on a platter to rest, loosely tented with aluminum foil. It will continue cooking to a preferred 145 degrees.
If grill-roasting chops, when a chops strech 125 degrees, mislay a skewers and griddle directly to sear. Brush on a Roasted Apple Grille Sauce, set them behind on surreptitious heat, over a H2O pan, until they, too, strech 139 degrees. Remove and tent.
Warm a remaining apple salsa and serve. Watch your guest smile.
Remember: It’s not about you. It’s about them.
Kali orexi. Good appetite.
Listen to a new part of “The Chicago Way” podcast with John Kass and Jeff Carlin during http://wgnradio.com/category/wgn-plus/thechicagoway.