Cooking For Guys Who CAN Cook

...this time around, we acknowledge that most guys know their way around a grill. But Pat...the official chef of TATB...is still imparting a little wisdom on something new you can try now that the warmer weather is here.

This morning, he fed us Chicken & Bowtie Pasta, finger-coating delicious ribs, and corn. Here's the skinny:

Grilled Herb & Garlic Chicken with sauteed veggies and bowtie pasta:

Marinade the chicken in 3 tbsp olive oil, 4 cloves of fresh garlic (or spice world pre-minced), and 1 tbsp of Italian Seasoning or Zesty Italian Dressing). Then grill it.

For the veggies, cook a chopped bell pepper, and maybe 4 oz of mushrooms and broccoli in 2 tbsp of butter with 3 cloves of garlic. Let it cook for 4 or 5 minutes. Add a quarter-cup of white wine and toss it over bowtie pasta.

This was so good that Ragz stole the rest of it to have for lunch later today...now for the ribs:

Get creative with the sauce and have some fun with it. Pat's idea (which was damn tasty) is this: mix 24 oz Sweet Baby Ray's (which Tommie also uses at home), 6 oz of Franks Red Hot, 6 oz of Open Pit, and 2 garlic cloves. Mix it well, and brush it over the ribs.

Pat has two ways to do the ribs. 1) Marinade them overnight in Open Pit and cook 'em about six to ten inches over the coals every time you flip 'em. And dip 'em by basting with your sauce. Cover with lid and slow cook for 2- to 30 minutes. Or, 2) Pan Boil the ribs for ten minutes then grill 'em.

Fabulous Corn:

Two options here, too: soak the corn in the husks for 20-30 minutes, then put 'em over hot coals (again, 6-10 inches above). Cook 'em until the husks peel away easily and the corn is golden in color. Or, wrap the corn in foil after removing the husks, and turn 'em about every 6-8 minutes.

Good grilling to you! Enjoy the holiday!