Memorial Day Barbecue. I start my preparations early in the morning by making Magic Dust. No it’s not a hallucinogenic but rather the special spice rub that pit-master Mike Mills uses on just about everything at his restaurant, 17th Street Barbecue in Murphysboro, Ill. It’s a wonderful blend of paprika, salt sugar, mustard powder, ancho chili powder, cumin, black pepper and garlic granules. You can add a touch of cayenne if you like it slightly hot.
Most of the recipes are adapted from Mills’ book, Peace, Love and Barbecue. The menu is barbecued ribs with Apple City Barbecue Sauce, macaroni and cheese, pit-baked barbecued beans, Cole slaw with cucumbers in a boiled vinegar-sugar-mustard dressing, cornbread with sorghum butter and rhubarb pie with homemade vanilla ice cream. It’s an all-day feat of prepping and cooking. Dinner was set up to eat out on the terrace but the weather is iffy most of the day–the rain stayed in the west, and I could see the storm clouds in the distance. It was a bit chilly for outdoor dining but with sweater shrugs we were comfortable.
I’ll post the recipes on Wednesday’s Golden Dish. Use these as a guide for your own barbecues the summer long. I’ll give tips and procedures and you can adapt to suit.
Happy barbecuing! Here’s how my dinner unfolded–started prep work at 8:00 am and finished at 6:00 pm.