April 16, 2011

Patio Daddio!

I made ribs this weekend.  Somehow I have made it through almost eight years of marriage to my BBQ loving husband and I have never made ribs.  I think I was afeared.  Plus, since I'm not a huge fan of ribs I could never justify spending the money to buy a gigantic slab of meat that was going to have at least half end up as leftovers rotting in the back corner of my fridge.  But this weekend the weather was gorgeous, and I was feeling feisty, AND my mom found a gorgeous rack of ribs at Costco for a great price.  So I made ribs.  Which required research.  Seeing how I've never made ribs and all. 

I found several different cooking methods, and let Aaron choose what he wanted.  He chose the dry rub method, and then we basted with BBQ sauce at the end.  I used Pam Anderson's recipe that I found on Pioneer Woman's website.  I'll post a separate recipe about the ribs because they deserve their own post.  The point here is that, while searching for rib recipes, I found a new website called Patio Daddio BBQ. 

Let me just say - Oh. My. Word!

John Dawson is Patio Daddio, and just browsing the recipe section of his blog caused my hips to increase by 4.2 inches.  I just had to try his Spatchcock BBQ Chicken (to go along with the ribs).  His seasonings and marinades make my mouth water.  And don't EVEN get me started on things like this...


Grilled Malibu Chicken

Or this....


Or this...


But nothing - and I mean nothing - could have prepared me for the site of this...


Yep.  I just said Pig Candy.  Thick cut bacon coated in brown sugar and maple syrup and spiced with a tiny bit of cayenne pepper.  I made eight slices of Pig Candy on Friday night.  I ate half a slice.  Aaron ate 3.5 slices.  And I used the other four slices to do this...


I think our lives are forever changed.  My husband thinks I am the greatest kitchen goddess of all time.  My unborn child is doing cartwheels of joy in my belly.  Thank you, Patio Daddio!  You are the King of BBQ!

*All photos and recipes are the sole property of Patio Daddio BBQ.
Posted by at 8:36 PM
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2 comments:

  1. UnknownApril 17, 2011 at 1:24 AM

    Sarah - Thank you so much for your exceedingly kind and very gracious comments. I love happy eaters, and I'm very glad that you enjoy my recipes.

    You might be pleased to know that I plan to post a how-to on competition BBQ ribs in the coming weeks. Also, if you thought that the Pig Candy was bad (good), check out the Praline Bacon that I posted yesterday. Your hips can thank me later. ;-)

    All the best,
    John (Patio Daddio)

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  2. Sarah April 20, 2011 at 4:33 PM

    Well, lookie here! I just happen to have some Pampered Chef caramel sprinkle, some pecans, and a few slices of bacon leftover. I think that between the pregnancy and your website my hips are in serious trouble!

    Sarah

    ReplyDelete

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