Shut Your Mouth

I'm Just Talkin' Bout Shaft!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

He's a complicated man, no one understands him but his woman.

The 70's... psychedelic and super cool, especially with that awesome music from the movies. They came out one right after the other... Shaft, Superfly, Foxy Brown and Willie Dynamite. A whole new genre was born. Superfly was even billed as "Hotter than Bond and Cooler than Bullit".

So today we pay homage to the super cool dudes and ladies with some Badass BBQ, a cocktail to get you ready for the streets and of course... that awesome music. 

Here's to the "cat that won't cop out" and "the man that would risk his neck for his brother man".

The pots are on!

The Plate... 

Badass BBQ Ribs

When you're talking about "Badass dudes" and music I always think about Memphis and when I think about Memphis I think about BBQ. Memphis is not only the home great BBQ but also the legendary Stax records (best known for cranking out a lot of this great music). 

We love us some BBQ spare ribs. With this recipe you will impress your guest with the great aroma of hickory, BBQ sauce and the ribs smoking away on the grill.  Let's get started...

What you need... 

1 slab of pork spare ribs
1 package of Hickory chips
a good dry rub & sauce

For the dry rub-
4 oz paprika
2 oz sugar
1 tsp onion powder

For the "Badass Sauce"-
16 oz ketchup
8 oz water
1 chipotle pepper
1 tbsp adobo sauce (from the can of chipotle peppers)
3 oz brown sugar
3 oz white sugar
Salt and pepper
1 tbsp onion powder
1 tbsp dry mustard powder
1oz lemon juice
1oz Worcestershire sauce
4 oz apple cider vinegar
1 oz light corn syrup

What you do...

Ok ... we have a dry rub for a marinade and then the "sauce" for serving. 

First you need to prep the meat by pulling off the membrane. 

Then cut off the excess fat. 

Season both sides of the slab with the dry rub and refrigerate for at least 24 hours.

Soak your hickory chips for 30 min. and preheat your grill to 275 degrees with coals on one side to create a hot side and cool side. 

Place the slab on the grill away from the hot coals using indirect heat. 

Cook for about 2 1/2 hours "curl side" up.

Flip the slab over to finish cooking for 1 hour.

Baste ribbs with sauce for the final 30 minutes. 

For the sauce-

Combine all ingredients in a stockpot and bring to a boil.

Stirring often to prevent sticking.

Reduce the heat and simmer, uncovered for at least 2 hours. 

The Playlist...

Shut Your Mouth

Did I mention how awesome this music is. I always loved the Stax records sound; very cool, very clean and very hip. Of course there are other labels as well, but for me the anchor was always Isaac Hayes with Stax records. 

It really doesn't matter the label I guess because we're talking legends here.

Think Issac Hayes, Curtis Mayfield and Tower of Power. They just don't make music like that anymore kids. 

Some are one hit wonders... check out William DeVaughn on "Be Thankful For What You've Got". 

And of the course the legends... love Curtis Mayfield and the whole "Superfly" soundtrack. 

We also have some of the newer superstars... Lenny Kravitz does a great job with "Billy Jack". 

And if you didn't know "What is hip?"... you do now. 

             The "Playlist" runs on Spotify- Click on the link to listen toShut Your Mouth

The Bar... 

The Superfly

What you need... 

2 oz Gin

2 oz fresh lime juice

6 oz ginger ale

ice

What you do...

Add the ice first.

Then add the Gin followed by the lime juice.

Fill to the top with ginger ale.

Garnish with lime wedge

Hotter Than Bond...

Cooler Than Bullit!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!