By Staff
OUTDOOR GRILLING – Randy Bowles enjoys cooking on the grill. He learned to grill from his father and tries to cookout at least twice a week. Photo by Penny Randall/The Meridian Star
By Penny Randall / staff writer
July 3, 2002
Randy Bowles will join millions of people Thursday as they fire-up their barbecue grills in celebration of the Fourth of July.
Bowles, however, also enjoys grilling year-round.
As a child, Bowles remembers watching his father grill every Saturday night.
During college, Bowles combined his love for outdoors with his love for grilling.
Bowles was quick to give his take on the age-old controversy of gas versus charcoal grilling.
Bowles, who has gas and charcoal grills at home, offered a few tips for beginners.
The grill is not the only place Bowles creates delicious meals.
One of his favorite meats to grill is pork ribs. "But there's nothing better than good rib eye," he said.
Bowles' Favorite Recipes
Basic Rub
1 part salt
1 part black pepper
1 part garlic powder
1 part onion powder
1 part cayenne power (to taste)
optional:
pinch of basil
pinch of thyme
pinch of oregano
Soy Sauce Marinade
1 bottle soy sauce
1 part basil
1 part thyme
1 part margarine
Remove top from Soy Sauce bottle and insert ingredients. Replace cap and shake well. Let set for 24 hours before using.
Rack of Ribs
Rub with basic rub mix, put on smoker for 4 to 8 hours. Don't boil meat because it makes ribs lose their flavor. Baste with soy sauce marinade or use small plastic spray bottle mix:1/2 bottle water,1/4 bottle soy sauce and1/4 bottle Tabasco to wet down ribs before turning. (Use Tabasco sauce to taste)
The bottle mixture also helps fight flare ups on the grill. The mixture keeps the meat moist but doesn't overpower the flavor.