{"id":6846,"date":"2018-11-12T15:28:03","date_gmt":"2018-11-12T15:28:03","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6846"},"modified":"2018-11-14T15:05:47","modified_gmt":"2018-11-14T15:05:47","slug":"sunday-bbqs","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/11\/12\/sunday-bbqs\/","title":{"rendered":"Sunday BBQs"},"content":{"rendered":"

It’s Veteran’s Day.\u00a0 Two of my favorite veterans are coming over tonight, the Hawleys, Jessie and Joe…both Marines.\u00a0 They hail from the Carolinas.\u00a0 Hubs and I met them shortly after they moved to Oregon, at the same time I moved down to Southern Oregon.\u00a0 We all just hit it off right away.\u00a0 Sometimes it happens like that.\u00a0 Now they’re just part of the family.\u00a0 They’re even raising a pig for us!\u00a0 Jessie dragged me into being a chicken owner, for which I am forever grateful.\u00a0 And so are my tomatoes.<\/p>\n

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Tonight Hubs and I are doing three different kinds of ribs…slow cooked Korean bbq beef short ribs (thank you gochujang!), smoked pork spareribs with Hubs’s dry rub, and lamb riblets roasted in garlic and rosemary…all from our whole animals expertly cut and wrapped by the most wonderful butcher in Southern Oregon, South Umpqua Meat.\u00a0 Love you guys!<\/p>\n

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Accompanying the array of ribs, I made a macaroni salad, some collard greens with our smoked ham hocks, some grits with aged white cheddar, my grammas biscuits, and her chocolate snack cake.\u00a0 I’ve been cooking all day.\u00a0 I have peppers on the farm still and I had all the ingredients so why not make some macaroni salad?\u00a0 Who cares if it’s November?!\u00a0 Cheddar grits was a given along with the collard greens and biscuits.\u00a0 Of course Korean bbq will go with all of that, silly.\u00a0 Lamb goes with everything.\u00a0 And if you don’t think so, then you just need a sense of adventure.<\/p>\n

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So it’s the next morning.\u00a0 The lamb riblets were an epic fail.\u00a0 So fatty.\u00a0 And not in a good way.\u00a0 I set them aside to see what I can do with them today to fix it.\u00a0 Blah.\u00a0 But everything else was delicious!\u00a0 Even the soupy grits!\u00a0 I have no idea what was going on there.\u00a0 I’ve made grits a bajillion times and never had that problem.\u00a0 I obviously measured out too many cups of water, but whatever.\u00a0 The Korean short ribs were the favorite and Joe was talking about everything he would do with the leftover sauce so I sent them home with them.<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

It’s Veteran’s Day.\u00a0 Two of my favorite veterans are coming over tonight, the Hawleys, Jessie and Joe…both Marines.\u00a0 They hail from the Carolinas.\u00a0 Hubs and I met them shortly after they moved to Oregon, at the same time I moved down to Southern Oregon.\u00a0 We…<\/p>\n","protected":false},"author":1,"featured_media":6851,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[12],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/11\/IMG_20181111_175244994.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Mq","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6846"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6846"}],"version-history":[{"count":4,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6846\/revisions"}],"predecessor-version":[{"id":6906,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6846\/revisions\/6906"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6851"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}