Memorial Day marks our gratitude for those who gave their lives in defense of our nation and the freedom it has provided each of us. Of course, this is a food site, and this time of year I also give thanks for the beautiful weather that marks the arrival of summer in Southern California and the time-honored ritual of cooking outdoors.
There is something special about the last weekend in May and the warmth of both the sun and the grill. I know that asking for directions is the strong suit of very few men, but here are a few helpful hints, or if you prefer, reminders of what you already know, about how to have a great Memorial Day barbecue.
As the urban landscape of Long Beach varies greatly from residence to residence, the route you take will depend on the equipment you have at hand. Rest assured, whatever you are dealing with, there is a suitable solution. Frankly, there is no more appropriate medium than ribs, nature’s meat on a stick. For tasty tender goodness, baby back pork ribs are the way to go, but spare ribs and beef back ribs are a great deal and are also delicious when done properly. Every grocery store in town is running deals on these hand-held hunks of heaven, so pick yours out today or tomorrow for a great weekend.
When talking ribs, a smoker is the preferred way to cook ’em. The flavor of the best tasting ribs comes from the smoke, not the sauce, so rub your ribs and let the smoke go to work. If such a dedicated implement evades you, soak some hickory chips instead and then spread them on top of your coals. Even though fancy charcoals are a lot easier to light than the old fashioned stuff, I still recommend a charcoal chimney to minimize waiting and get evenly burning coals. You can even make one yourself if you catch the DIY fever. If you are grilling with gas, wood chips are still an option, and they will help bridge the gap between propane and coals. Hank Hill may despise charcoal, but he still appreciates hickory. Finally, if you are stuck in an apartment with no real grill, the oven is a last resort that can still yield delicious results with the right rub and the proper mindset. Keep the heat low and slow-cook those babies for fall-off-the-bone delights. Once the ribs are tender and done, you’ll want to hit them with your choice of sauce and throw them in the broiler for about 3-5 minutes to get just a hint of char on the outside.
Finally, any Memorial Day barbecue needs a plentiful supply of American beer. I recommend that you stop by Stearns Liquor (4360 E Stearns St, 562-597-3984) for a huge selection of 22oz. microbrews from up and down the state of California and beyond. They also have a hearty variety of six-packs that will satisfy just about any palette. If you’re looking for sheer quantity, you’re sure to find bubbly yellow stuff in denominations of 24 or 30 that should do the trick.
Above all, be safe and enjoy the time spent with great company. Good food and drinks are secondary to spending the holiday with friends and loved ones. Enjoy your three day weekend, and may it be filled with grilling adventures that kickstart a great summer.