Hey you dads and soon to be first timers, fire-up the old barbeque pit and outdoor grill because our Sunday is finally here. Where’s the beef, seafood, and pork, Man?!
Cajun Ribeye: Rub down some beef pounders with Cajun spices, a good and thick coating of hot and spicy, then slap ‘em on the high open flame, blackening the outside spices charred dark, leaving the middle cold blooded rare. Damn, that’s tasty!
Pork Baby Back Ribs: Season ‘em up, throw ‘em on a pit to smoke at a constant 250º for a slow and steady barbeque style for several hours till the meat pulls away from the bone with ease. Slap on some sauce and chow down Pops!
Texas Charbroiled Shrimp: Butterfly several pounds of U-12’s (for you newbies, that’s colossal, jumbo size, big boy’s Shrimp), drizzle ‘em with virgin olive oil, Creole seasoning, and some fresh minced garlic and rosemary. Then skewer ‘em open faced fan-tailed and charbroil ‘em over medium-high flame for a few minutes on each side. Hell, then eat ‘em right off the wooden stick like I do … no need for messing aroun’ with a plate!
Smoked Sausage: Nothing but easy in fixin’ this deal! Pick out your favorite pork and/or beef links and toss ‘em on the grill. Cook ‘em till the skin casing cracks open, slab on some sauce and spicy brown mustard, slap ‘em on a hearty roll and you’re good to go. Can I get a … hell yeah!
All-American Burgers: Get some ground chuck, form into half pound patties, season with Lea & Perrins, salt, black pepper, granulated garlic and onion powder, then grill away. Get some big-ass hamburger buns, spread on some mustard , pickles, and onions, then cover with sliced cheese and place on the patty. Gotta have chips galore to go with this meal.
Beef Hot Dogs: Grilled Ball Park Jumbo Beef Franks, mustard relish, diced onions, sauerkraut, hot Wolf Brand Chili, and cheddar cheese, all crammed into a hot dog bun. Now that’s my kind of Coney Island Dog!
The Beer, Man: Buud … weiii … seer! Tastes great … less filling! Need I say more!