Once a week, for the last few weeks, we've grilled for our entire crew of about 15-18. We've dubbed these special, weekly occasions: The Meat-Pocalypse! (I've mentioned this once before, briefly, in a previous post.) For each, we have a main course of meat along with various side dishes. The first three Meat-Pocalpse menus were:
- Chicken, Carne Asada, and Hot Links
- Beer Soaked Brats
- Fennel Crusted Pork Chops (Recipe from Top Chef 3, and I can't take credit for creating the marinade, just for grilling)
Before I actually purchased the ribs, a couple of people at work were skeptical. They gave me an out a number of times, but I refused. I was determined to make the ribs, come hell or high water.
Not only was there a little bit of doubt as to whether I could pull it off, but I was also working alone today. Usually, when we cook for the crew, Dave and I split the duties on the grill, but of course, today, he happened to get called in for jury duty.
I marinated the ribs and the chicken overnight. They smelled great. Outside, I had a two grill set-up. The large grill, affectionately known as "The Silver Bitch" would be for ribs only. The small grill, "Little Bitch," was for chicken. I loved the idea of working two grills at once.
I began cooking the ribs at 11:45am...
...and I began the first of two batches of chicken at around 12:30...
A little while later, about 20 pieces of chicken were done, perfectly juicy and delicious...
And shortly after that, the ribs were completely done, still tender and delicious.
Meat-Pocalypse IV turned out to be a major success...
Our crew brought in some side dishes, including home-made garlic mashed potatoes, spicy green beans, and macaroni salad.
Everyone seemed to enjoy the food a ton. By the time we were done with it, we were left with 3 small ribs, 3 pieces of chicken, and a few scoops of mashed potatoes. Very quickly, people from other shows came over and helped themselves to the last of it.
I called my dad to tell him how well it went (he gave me advice on how to grill them), and he asked me, "How long did it take?" And I told him, "1 1/2 hours." He asked, "So when do you work?" Good question. I'm still trying to figure out the answer.
As we finished up, I got an IM from Dave, still at jury duty, asking, "How did the ribs go?" With some prodding from the crew, we IM'd back that "It was awful, good thing I made a lot of chicken. Catastrophe." And another co-worker, Paul, photoshopped this photo, which we sent to Dave:
Sorry, Dave, we couldn't help it. We were kidding. It was great. We'll make ribs another day so you, too, can enjoy them.
I can't wait for next week's big day, a slight variety on the 'Pocalypse, where instead of one main course, we'll bring in a lot of different kinds of meat to try. It'll be our very first Meat-A-Palooza.
And in two weeks, we've planned for tri-tip. Man, I love work.