Posts Tagged ‘barbecue’


While I don’t have any pictures for the blog, I do have recipes!  I was really WAY too busy with the food prep to be able to spend the extra time to get the photos, but the results were delicious!  Ask anyone that actually showed up and ate!

I was going for LOST themed food stuffs, and I think it all turned out well — if not thematically, at least in being a successful dish over all.  The BBQ was a semi-potluck, where Bikenut and I would provide the meat of the meal (literally) and the guests were asked to bring an appetizer or side dish.  The contributions from our guests included a yummy mango salsa and tortilla chips, and a big pot of homemade spanish rice — both scrumptious!

For my part, I offered up Luau Ribs, fried chicken (in honor of Mr. Cluck’s!) and grilled shrimp.  I really didn’t work from any set recipes on any of these, I just sort of winged it.   As best as I can recall, here are the recipes if you want to try and recreate them for yourselves. 🙂

Peep’s Luau Ribs


  • 2 slabs of extra meaty baby back pork ribs
  • 1/2 Tablespoon garlic powder
  • 1/2 Tablespoon onion powder
  • 1/2 Tablespoon Chinese five spice powder
  • 1 teaspoon ground ginger
  • 2 Tablespoons toasted sesame seeds
  • 1 cup low-sodium soy sauce
  • 2 cups pineapple, orange and banana blend juice (or straight pineapple juice)
  • 6 large cloves of garlic, finely minced
  • 3 green onions, sliced (both white and green parts)
  • 1/2 bottle of Lagunitas IPA (or similar beer)


  1. In a small mixing bowl, combine all spices, sesame seeds, soy sauce, juice, garlic and green onions then whisk to combine.
  2. Place ribs, meat side down, in a large enough oven-proof dish to hold the ribs and the marinade mixture.  Pour marinade over the ribs.  (I used a large foil roasting pan.)
  3. Cover dish with foil and marinate in the refrigerator for 6-24 hours.  (Mine marinated for 17 hours total.)
  4. Thirty minutes prior to cooking, remove ribs from the fridge and flip them over in the marinade.  Let them sit on the counter to warm up to about room temperature before baking.
  5. Preheat oven to 250°F.   Place the foil-covered dish in the oven (ribs, marinade and all) and bake for 1 hour, then baste the ribs with the marinade and replace the foil.  Increase temperature to 275°F and bake for another 60 to 90 minutes, or until tender.
  6. When ribs are just cooked through and tender, remove from the oven.  Reserve the pan juices in a small saucepan.  Simmer pan juices over medium-high heat, stirring regularly, to reduce into a glaze.
  7. Finish the ribs by glazing with the reduced sauce and grilling them over hot coals/flame (or under the broiler), basting with beer after each turn, until nicely carmelized.  Remove to a serving platter.
  8. Slice the ribs into individual portions and serve with the remaining glaze.

Peep’s Fried Chicken (How blasphemous!)


  • 12-15 chicken drumsticks
  • 1 quart buttermilk
  • Spices, quantity to taste:
    • Garlic powder
    • Onion powder
    • Paprika
    • Cayenne pepper
  • Flour for dredging
  • Oil for frying


  1. Season drumsticks with spices.  Place in a container and cover with buttermilk.  Marinate overnight, up to 24 hours.
  2. Add enough oil to a large skillet (I used a deep 12″ pan) so that the oil comes about 1/8″ up the side of the pan.  Heat over medium-high heat.
  3. Drain buttermilk from the chicken.  Re-season drumsticks with spices, then dredge in flour.
  4. Making sure the oil is hot, cook chicken in batches of 4-5 pieces for about 10-12 minutes on each side, or longer for meatier pieces.   (To check oil temperature, dip the end of a drumstick into the oil.  If it doesn’t lightly sizzle, increase heat before adding chicken or your chicken will be oil-soaked and the batter won’t stick to the chicken.  If it sizzles violently, turn the heat down before adding the chicken, or you’ll end up burning your chicken before it’s cooked through. )
  5. Once chicken is cooked through and browned, remove from oil and place on a cooling rack over paper towels.  (Do not place chicken directly on paper towels.)
  6. Serve hot or cold.

Grilled Drunken Shrimp


  • 1-1/2 pounds of jumbo raw shrimp (preferably cleaned and deveined, it’s not nice work to do yourself.)
  • 1 bottle of Lagunitas IPA (or your favorite beer)
  • 1 ton of garlic (or more realistically, 12 large cloves or more)
  • Garlic powder
  • Onion powder
  • 2 lemons
  • Bamboo skewers


  1. Place 4-5 shrimp on each skewer (I use two skewers, to keep the shrimp from flipping around on the stick while I’m trying to flip them on the grill) and place in a rectangular baking dish.
  2. Sprinkle garlic and onion powders over shrimp skewers.
  3. Crack whole garlic cloves using the side of a large knife blade (or smash them with whatever is handy) and toss garlic over the seasoned shrimp skewers.
  4. Pour beer over skewers, cover the dish with plastic wrap and refrigerate until ready to grill.
  5. Over hot coals, grill shrimp, basting with beer, until opaque.
  6. Remove from grill, squeeze fresh lemon juice over the shrimp and serve with additional lemon wedges.