We had so much fun ringing in summer last weekend with a full-on barbecue spread. It felt great to fire up the grill for the first time... Here's a dive into what we made, and some recipes to go with it.


Ribs, two ways: Memphis and Korean. These were outstanding and of course the star of the meal. My dad (and SKORDO co-founder) John has a fool-proof guide to smoke perfect ribs. Check out the recipes and guide below. My favorite were the Korean ribs -- the flavor was outstanding! Sweet, spicy, garlic, umami, fall off the bone... anddd I'm hungry again. We all voted and Memphis tied for favorite, so you can't go wrong. If you're looking for the perfect classic southern rib, go with the Memphis.

Memphis Barbecue Ribs Recipe

Korean Barbecue Ribs Recipe


Southwest Baked Beans... These baked beans, featuring our Southwest Seasoning, were a hit! The sauce was thicker than typical baked beans which we really enjoyed.  
We enjoyed cornbread from my Uncle Pete's farm with a choice of Merquen Syrup for a smoky, spicy, sweet flavor or classic Raw Honey.
Don't forget the homemade pickles! We made a dozen jars using our Pickling Spice Mix last August with our overgrown garden of cucumbers and are still enjoying them. You don't need a year to make pickles, though. You can make a quick pickle with just about any vegetable. Here's a great base quick pickle recipe to add that acidic kick to your barbecue menu.
We enjoyed a variety of beers throughout the day. Classic Allagash White for some, Peaks IPA for others, and my husband's new favorite: Lord Hobo Boom Sauce. We drank from these Angler Pints that my aunt gave to my dad last year for Christmas. He LOVES them, and has begun a collection (there are several designs available). So much so that we started carrying them in the shops. Highly recommend for a Father's Day gift! Along with some new grilling paper placemats for a sticky meal, the table was set.
We all sat down to enjoy, cheers-ed to the start of the summer, and devoured as we watched the sunset. Happy barbecue season, everyone. 


June 03, 2021

Leave a comment

Please note: comments must be approved before they are published.