We've heard of slow food, I'm getting into "simple food"...
Last Saturday, I BBQ'ed three racks of baby-back ribs (from Costco). I used a half-stave of French Oak for smoke, and oak lump charcoal for heat. The rub was on the milder side, primarily sea salt, black pepper, onion and garlic powder, celery seed, coriander and moderate amount of paprika. Sides were *very* simple; fresh sauted spinach and S&W corn from a can. Next time I'll plan ahead better and cook up some pintos in the crock-pot.
No sauce on the meat, and no sauce was offered. At the risk of ringing my own bell, good Q doesn't need or want sauce.
I opened a couple of local wines and an import:
2003 Ledgewood Creek Vineyards Suisun Valley Sauvignon Blanc - remarkably nice SB, correct from start to finish, mildly unctious and supported by a bit of granite in the finish. Clean, nice, and perhaps only wanting a tad more acidity, it reminds me of the few NZ SBs I've had. First crop from grafted-over vines, it'll be interesting to see complexity evolve in later vintages. B+2000 Sunset Cellars Ledgewood Vineyard Suisun Valley Zinfandel - medium-bodied, pure Zinfandel character and a bit of a ringer for good Amador Zin. There's very little in the way of oak in the wine. By itself, very nice, but it married superbly with the smoke and richness of ribs, one of the most remarkable pairings I've ever had and a surprise "simple food" success. A-
NV Cowichan Blackberry Port, Cherry Point (BC) - at first a little tight, this wine quickly unfolded. Though it's a port, the alcohol is only 15% and the resulting wine is delightfully balanced. Never overwhelmingly sweet, it remains rich long into the finish and fades cleanly. This was nearly a perfect dessert in a glass paired with butter cookies... B++
All in all, it was a great way to spend an afternoon...
Disclaimer: I'm trying to grade fairly, and these grades reflect context.
Cheers! Dana