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• Street Takes You Out
• Drink like the irish

This Issue 04/24/2008

Also in this issue

• Retake the Remake
• Festival Fun In The Sun
• The Defibrillator
• Celebratory
• Bottoms-Down

In my family, summer wouldn't be summer unless we gathered everyone - cousins and all - for a mid-summer barbecue. Here are the Bright family's favorite recipes for a lazy July afternoon.

Ingredients:

One 6-lb bone-in Boston butt (a cut of pork shoulder)

For the rub:

1 tablespoon of:

mustard

minced garlic

cilantro

chopped jalapeño pepper

cumin

black pepper

kosher salt

olive oil

vinegar

For the sauce:

¬ cup white vinegar

¬ cup lime juice

1 tbsp minced garlic

1 tbsp chopped jalapeño

1 tbsp roughly chopped cilantro

A dash dried habenero powder

You will also need a Webber, or any type kettle grill and hickory chunks. These can be bought at Wal-Mart in the gardening section. If you can't find hickory chunks, buy real charcoal - not Kingsford Briquettes. The chemicals in the briquettes burn off by the time they turn gray, but this recipe requires adding more as you go, and adding briquettes during the cooking process will give your meat a chemical taste.

Directions:

Make a fire a little larger than a shoe box on one side of the grill. Add the rub to the meat and place the meat on the other side of the grill. Put the lid back on the grill with the vent opened half way. You will need to add new hickory to the fire about every 45 minutes. The meat will take between four to six hours to cook. A good indicator is when the meat starts pulling away from the bone. Remove the butt from the fire and serve by first removing the bone and then shredding the meat. Serve with sauce.

Mid-summer

Iced Tea

While many people associate sweet tea with the South, there is no agreement on how best to take your iced tea. I suggest you try it like this:

Ingredients:

2 quarts freshly boiled tea (try Lipton tea bags)

1 can frozen lemonade

Mint for garnish

Directions:

Mix tea and lemonade together. Place in a jar, adding mint leaves. Let sit in the fridge until cold.

My mother and my Aunt Lizzer both make this recipe, and whose is better is a hotly (though politely) contested debate. This is a wonderful replacement for traditional mayo-heavy cole slaw.

Dry Ingredients:

Chopped cabbage

Small pack of toasted, slivered almonds

3-4 oz package of sunflower kernels

Large bunch of green onions, chopped

2 packages beef Ramen noodles, crushed with sauce packet

Dressing:

3/4-1 cup canola oil

1/3 cup white wine vinegar

« cup sugar

Directions:

Mix dry ingredients, including sauce packet from Ramen. Mix in dressing a couple hours before serving and let sit.