Sep 29

Drop In gas Grills

Posted in Food & Drink

I’ve been using one of my drop in gas grills a lot lately, experimenting with turkey thighs in order to get ready for the Downtown Tempe BBQ competition. Cooking on that grill brings back memories of what it was like before I purchased my smoker and how it used to make the best BBQ on the block. See, no one on my block has a smoker, but they do have some sort of grill.

In honor of Labor Day, I thought I’d share some of my favorite recipes. One of the more important aspects to this recipe is to have all of your coals on one side of the kettle, plus, keep in mind, you don’t need that many coals, you just need enough for one charcoal chimney. Get yourself one rack of ribs, or four depending on how many you are feeding. Make sure, though, if you are using four rack of ribs to attach the rib rack, this will help maximize your horizontal space.

First, prepare the ribs by removing the membrane located on the inner side of the rack of ribs. I leave my rack of ribs whole, I don’t bother with trimming them up St. Louis or Kansas City style. Second, coat the ribs on all sides with a heaping amount of your favorite BBQ rub. Third, remove the top grate from your grill, light one charcoal chimney starter full of coals. When the coals have ashed over, pour them on to one side of the grill. It’s really important to have them all the way over to one side. Fourth, add a couple of chunks of hickory over the coals and replace the top grate, them cover your grill and close the vents. Wait for about 15 minutes. Fifth, add the ribs to the top grate opposite the hot coals, cover the grill and wait again for about 4 to 5 hours (Yes, wait 4 to 5 hours!), depending on your heat.

The temperature should be between 325 degrees to 350 degrees. Check on the ribs periodically if you are running the temperature a little hot. If you are running the grill a little too cold, open up the vents a little and let some air in. Sixth, pop open a nice cold beer and put your feet up. Seventh, glaze the ribs with your favorite BBQ sauce only when you have about a half an hour to go before you remove the ribs from the grill. Eighth, remove the ribs from your grill and let them rest for about 15 minutes. Use a sheet pan to do this. Then cut up the ribs, serve and enjoy!

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Sep 29

Mumbai’s Film Archivist

Posted in Travel

A trip to India can be a life-changing experience. Even business travelers experience a sense of touching the ground in a place that is constantly unfolding in its mystery and its history. Mumbai is one of the big centers for finance and culture in the world, and is one of the best places to get in touch with India’s heartbeat. The city is a fabulous puzzle that’s impossible to decode, but relentless in inviting new and exciting adventures for the senses. There is a magical engagement of sight and smell in Mumbai Bombay. Hotel accommodations are a necessary part of any itinerary, because the hotel becomes the center, the point you can reach at the end of the day to rejuvenate for the next.

Our hotels are selected for their excellence in hospitality, so that you’ll experience an absolutely splendid refreshment of body and spirit. And after a short rest, or a long sleep, you’ll be ready for a perfect meal of stunning Indian cooking, and ready to engage with the city. Mumbai has something for everyone, with attractions that will appeal to visitors of all ages. Of course, film is huge here, with Bollywood being at the center. Celebrities are everywhere, and star-gazing is an additional pleasure when added to the immense distractions of people-watching in Mumbai. Cinema history is a place to get lost while you’re visiting, and if you look a little deeper, you’ll find the name Abdul Ali.

He’s a name that’s revered among most film historians, and when he passed away in 2004, he left a gap that’s very difficult to fill. He was a man of singular obsession, and this obsession has made it possible for many artists to continue their work. In 1968, Adbul Ali set up the Cine Society, an organization that was devoted to showing rare and previously lost vintage films. His passion for this work came from his observations at festivals where reels would be lost, and that drove him to collect like mad. He would hear rumors of a lost reel somewhere at a flea market, or stopped at an airport, and he was off to rescue it for his remarkable archive. Because his contributions are so keenly felt, it should inspire the next generation of archivists to determine how to continue the work in a digital age, with new conveniences, and new problems.

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