Death Metal Parrots, Blues, and Ribs

Not a bad weekend that just ended. The highlights:

Death Metal Parrot – Friday Night, Carrie and I went out to dinner with Pat Styles and his fiancée Lynn. While the drinks and food were great, the thing that stuck out the most was a 7″ vinyl disk on Pat’s turntable by a band I’d never heard of, Hatebeak.  Their web site puts it best:

Face-crushing guitars, head-pounding drums, bass so low you’ll vacate your bowels, and vocals so scorching, so extreme they simply can’t be human! They’re not. This death metal outfit with a parrot for a singer makes trashes the pathetic birdfeeder you call the metal underground!

Although it’s only available in vinyl, the cover and liner notes ares worth the $5 alone. Ordered!

Blues – Saturday night was the Buddy Guy / Robert Cray band down at the pier in Seattle. While I enjoy Robert Cray, I was mostly there for Buddy Guy. What a show he put on!  I thought Clapton’s version of “Hoochie Coochie Man” on “From The Cradle” was unsurpassable till I heard Buddy cut loose. It doesn’t happen often, but it brought tears to my eyes. On the title track from “Damn Right I’ve Got The Blues“, Buddy walked out into the audience and played for awhile from the bleachers in back. Plus, Buddy has the best stage banter I’ve ever seen. He genuinely seemed thrilled to be doing his thing.

Ribs – On a lark, I bought 5 lbs of Baby Back Ribs at Costco, figuring that I’d figure out how to grill them. It turned out to be much simpler than I thought. Just boil them for an hour, cover with BBQ sauce and honey, then grill about 6 minutes per side. They came out pretty darn well in my opinion. I’m glad to finally have ribs in my BBQ repertoire, and will definitely be making them again.

Comments (6)

  1. I’ve been enjoying your blog for some time but never finding a need to comment, until NOW! BOIL ribs? Oh my turning stomache 😉

    Ribs are very easy but plan on about 45 min on the grill, plus heatup time – the secret is indirect heat. Debates rage on over dry rubs, sauce bases (tomato, vinegar, mustard, etc.) but personally I like them all. I’ve been experimenting with dry rubs lately…

    Ribs in 6 easy steps:

    1. Build charcoal fire off to one side – let heat 20 min. Electric start is best. If you use fluid, heat longer to make sure it is all burned off otherwise you’ll taste it. If you have gas, only light one side/burner.

    2. Lay ribs around the other side so they’re NOT over direct heat.

    3. Cover for 20 minutes, depending on how thick they are. NOTE: DO NOT sauce yet!

    4. Move ribs bone-down over the heat. Sauce if you have it… Cook about 10 min more.

    5. Flip ribs keeping them over the heat. NO MORE than five minutes – the sugars in the sauce or rub will burn.

    6. Flip back bone-down another five min or so. Slather more sauce.

    Ding! Put a fork in ’em & enjoy!

  2. Matt Pietrek says:

    Brian: I’ve been a fan of indirect grilling lately. However, ribs are the biggest and bulkiest think I’ve attempted so far. For my first trial run I wanted to keep it simple. Going forward I think I’ll try more advanced techniques.

  3. John says:

    I agree with Brian. Boiling ribs? Not going to have much gelatin left that way, so you’ll never get the full finger-lickin’ experience. Also, as one TV chef points out, water "doesn’t bring much flavor to the party".

    Either slowly grill-roast them (an hour on indirect grill heat @ 325 degrees F, followed by sauce which is then browned for 15 minutes) or braise them, as in this recipe. [1] And either way, make sure you use plenty of spice rub, preferably overnight! You’ll have much better flavor.


  4. Matt Pietrek says:

    I didn’t just boil the ribs in water. I added onions, garlic and worcester sauce. The concept came from "Cooking With Fire And Smoke"(, by Phillip Stephen Schulz.

  5. The Death Metal Parrto rules 😉

  6. Keith Sader says:

    Hmmm, coming from the BBQ capital of Kansas City, I have to disagree w/any form of cooking ribs that takes less than four hours. The AB braising method excused because he doesn’t call it BBQ.

    The four hour method can be done w/a gas grill, a cast iron skillet, and some woodchips. If you want details email me at

    The most important thing for ribs is the rub. Pick one rub like and use it – a lot. The second thing is smoke. For real , IMO, BBQ ribs you will need at least 10 hours, 12 is better. Use lump charcoal as the fire base and then a mixture of wet hardwood chunks/chips as the smoking agent. Your temperature during the cooking process should be between 180 and 220. My tip(s) on smoke would be use hardwoods only, and don’t use 100% hickory. Mix hickory w/something else. 100% hickory is too strong a flavor.

    Best of luck!