Supper’s Ready

Daily Image - 3 September 2012 - Supper's Ready

 

Nothing says summer more than barbecue. I’m not talking the modern, generic version of BBQ, which is not really BBQ at all, but grilling, I’m talking REAL BBQ… low and slow over real hardwood coals, so the traditionally poorer cuts of meat bathe for hour after hour in their own melting fat while the collagen breaks down, naturally tenderizing and adding moisture and flavour to the meat.

In this case we’re talking beef ribs; meaty, juicy, delicious beef-cicles… beef on their own stick. Rubbed down with a home-made spice rub, the rack of ribs sits, bathed in maple woodsmoke for over five hours at no more than 250°F, leaving a crusty exterior, the traditional red smoke ring and tender, flavourful, smokey, beefy meat underneath, barely hanging onto the bone. Damn, I’m hungry again!

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About gerrycurry

Gerry Curry was educated at Toronto’s Humber College of Applied Arts and Technology, where he received a diploma in Fine Arts - Photography. Gerry is a certified Apple Computer Systems Engineer by profession and as an independent consultant has worked with the graphic arts and pre-press industry, both in south-western Ontario and Nova Scotia, Canada, for over 26 years. He has been at the forefront of digital imaging from its inception. Gerry teaches primary computer systems maintenance, advanced colour calibration and colour management courses for graphic design, digital fine art and photography students as well as professionals. For several years, in the 80's he was an annual guest lecturer on user-based computer maintenance at the Rochester Institute of Technology - College of Imaging Arts and Sciences. Gerry now lives on the southwestern tip of Nova Scotia, close to Yarmouth, where he shares 30 acres close to the sea with his wife Nancy and their English and Welsh Springer Spaniels. Gerry enjoys tinkering with computers, working his dogs, flyfishing, writing and of course, photography.
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