Sunday, June 21, 2009

Dry Rub Ribs and Chicken Night with D+D+PP

Denise and Don had us over with Paul on Saturday night for some Dry Rub Ribs. It was definitely a feast. We had guacamole, yummy garlic bread, dry rub ribs, lemon and jerk chicken and grilled veggies. The forgot they made corn too but we were too full to eat any of it. The dry rub baby back ribs were amazing! I loved all the spices on the outside. And the meat was very tender and flavourful. I didn't get the recipes for anything but as you can tell by the pictures, it was good eats and good company. After we were completely too full to eat more, Don's friend dropped off lemon and lime homemade white and choco chip cookies. It even came with a little note telling you which cookie was what. So cute!

On to the wines of the evening. We brought over the Masi Brolo Di Campofiorin 2005 Vintages 976092. This wine was born in Veneto, Italy. We described it as full, smooth, very rich flavour with dark mahogany after taste and good mouth feel. The pros described it as follows. "The gentler variation on Amarone is created using the appassimento technique. The harvested grapes are dried on mats for approximately one month, allowing the aromas and flavours in the finished wine to intensify. The resulting wine is filled with aromas of plum, chocolate, cherry, tobacco and new leather. Dry, with ripe fruit tones supported by a nice core of acidity and gentle tannins. The plum and leather come on strong on the long finish. Try it with richer meat dishes such as slow-cooked roast beef."

Then we opened one of D+D's bottle which was the Argiano Non Confunditur 2005
Vintages 72397
. We described this Tuscany Italian wine as a spicy wine that was smooth without airing. The pros described it as "a modern style wine and blend. Spicy, peppery, coffee, big rooty licorice, gamey, saddle leather, cassis, plum and chocolate aromas. Dry, round, supple, elegant palate with light tannins and good freshness. Cherry, plum, licorice, vanilla, coffee, cassis flavours with a tobacco, smoky resin finish. Good forward, drinkable style with fruit and balance. Before its blended, the wine is aged several months in second year French barriques and the traditional Slovenian oak casks. The final blend is 40 per cent cabernet sauvignon, 20 per cent sangiovese, 20 per cent merlot and 20 per cent syrah. Score - 89." Anthony Gismondi,, Feb. 5, 2008

We very much enjoyed both bottles and when you drink one right after another, you can definitely taste the difference in flavour, finish and feel of the two wine. Definitely bottles that we would purchase again.


Garlic Bread

Dry Rub Baby Back Ribs and Side Ribs

Jerk and Lemon Chicken

Grilled Veg



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Got recipes from Denise for the items and here they are:
Guacamole dip
Little bit of red onions
Olive oil

Garlic bread
Butter/garlic/olive oil/salt to taste

One had jerk marinade
Other was lemon/olive oil/garlic/oregano/salt/pepper

Rub has paprika(hot),garlic powder,cayenne,salt,pepper,
rosemary, thyme, some white pepper
Put in oven wrapped in foil to not let out steam for 2.5+ hrs on 300F to make it fall of bone

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