I remember the excitement of planning for the Memorial Day cookout and picnic with my grandmother. No Memorial Day cookout would be complete without her potato salad.
2 ½ pounds potatoes
One whole onion, finely chopped
2 boiled eggs, chopped
½ cup pimento stuffed olives, chopped
Mayonnaise to taste (start with ½ cup)
Salt and pepper to taste
The night before, boil potatoes in skins, cool, then cut into cubes. Add remaining ingredients. Add more mayonnaise if you want. Adjust salt and pepper to taste. Refrigerate overnight.
Another dish that was a standby for our cookouts was deviled eggs. Grandma’s recipe:
1 dozen eggs, 2 weeks old for easy peeling
¼ cup finely minced onions (optional)
1 T. dill or sweet pickle relish
¼ cup mayonnaise
Boil eggs. Be sure water covers an inch over the eggs. Bring just to a boil, then take the pan off the heat and let set for 20 minutes. Immediately take the eggs out of the hot water with a slotted spoon and place in a bowl of ice water. Once cooled, peel and separate yolks into a bowl.
Mix everything except paprika into yolks. Add more mayonnaise if desired. Fill whites with yolk mixture. Sprinkle paprika on top. Garnish with the tops of celery and serve.
Our meat course was ribs. The key to grilling tender, juicy ribs is to parboil them in salted water.
1/4 cup paprika
2 tablespoons salt
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoon cayenne, more or less to taste
The night before, parboil the ribs in salted water. Bring them to a boil, turn off heatand let sit for ½ hour. Remove from the water and refrigerate.
On the day you will grill, about 30 minutes to an hour before, rub the ribs with the rib rub, covering every surface.
To grill, place charcoal briquets or wood chips around the outside of the grill rack. Keep the heat very low, raising or lowering the rack as needed. Open or close the lid of the grill as needed to prevent flaming, but keeping the heat even. Rotate the rack(s) every hour to keep surfaces near the heat evenly. Grill slowly for 3-4 hours or until temperature is 180 to 190 degrees. Serve with your favorite barbeque sauce if desired, or serve “naked.”