An excursion to Stater Bros., because Lilli wanted
pork ribs, and these (baby back or St. Louis) were
on sale here for the bargain (cough) price of $4/lb.

The prices were all over the place. Pork butt, bone in,
was $2, not a good price, not horrid either. Bone-in
"country-style ribs," i.e., sawn cross-sections of
the shoulder blade minus some of the meat, were the
same $2; we found a pack of boneless same, same price.
Pork loins, $2. Pork tenderloins, $2. Boneless loin
chops, quite good-looking, $2. Bone-in chops, thin cut,
bulk "value" pack, $4.49. What's that all about? We
got a couple pounds each of boneless loin chops for
stir-fry and boneless country-style ribs for the grill.

Lilli had gone scavenging - apparently some guy on
Ash St. is moving out, so she picked up a little fake
Weber grill and a bag of Kingsford briquets. I'd have
said no, as she already has a reasonable grill, but it
was a fait accompli. She threatened to go back and see
what else he'd gotten rid of. She claims that her late
husband was the packrat; now I wonder.

I decided to try out the new little grill, as it was
just a couple pounds of food. The apparatus seems fine,
sturdy enough, ventilated enough, the only defect being
that the lid doesn't have a hanging hook, so if you
have this hot lid, there's nowhere to put it, and you
have to hold it until it cools down. The meat cooked
just fine, and I basted two of the three strips with a
sauce, as Lilli wanted sauce, and I didn't care for any.

BBQ sauce
categories: mine
yield: 2 cups

2 Tb bacon grease
1/2 Tb garlic powder
1/2 Tb ground pepper
1/2 Tb cumin
2 Tb chili powder
4 Tb sugar
2 Tb red wine vinegar
1 1/2 c ketchup*
1 ts Wright's liquid smoke**

Heat grease and brown spices briefly. Stir in
sugar and vinegar, then ketchup, then liquid
smoke to taste. All measures are approximate.
*I used Stater Bros. ketchup, which is more
tomatoey and less sweet than most.
**It seems to me that this is much more dilute
than it used to be. Perhaps the manufacturer
is responding to complaints about the stuff
being way too strong and creosotish and way
too bitter. In any case, the smoke flavor is
still persistent but nowhere near so hit-you-
over-the-headish as it used to be.

Source: moi
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