Sin-Yaw @ Juniper

Last year, I reminisced on a summer BBQ, an impossibility in a highrise Beijing apartment. After moving back, among the first things we went shopping for is a grill. What we ended up is a free one donated by a close friend. Their Weber Round Grill is pristinely unused — cheap price for an invitation to the World-famous Wang family BBQ Ribs.

The secret ingredient, like many good things in life, is preparation and patience. It begins with a bag of Swift ribs from Costco. Rinse them clean, pat them dry, salt and pepper, soy-sauce lightly, and refrigerate over-night. Sides usually include a seafood item (Salmon for this weekend), sweet corns, yams, and some veggie. Soak a big handful of wood chips overnight.

The secret to good BBQ, like many good things in life, is preparation and meticulous process. BBQ refers to cooking meats slowly with indirect heat and the lid closed. The smoke is a critical part to the flavor. Smoke comes from heated moisture. The simplest source of smoke is the meat itself. The 2nd one is what people add to the heat, soaked wood chips are the cheapest and easiest way. The charcoals themselves provide mostly just heat.

The whole process takes about 90 minutes. Apply the sauce, if any, about 10 minutes before done. Splatter them on nice and thick, also quickly. Close the lid for about 10 minutes. Remove ribs into a serving pan. Cover with Aluminum sheet for about 10 minutes. Now devour. It is not cool to use utensil to eat ribs.

The smoky aroma rushes into your nostrils. The meat falls off the bones. Fingers are tasty. Cold beer goes down so cool. Everyone is in good mood.

Man! I am glad to be back.

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