Smoked Babyack Ribs with Fresh Currant Chutney Glaze

I'm thrilled to be a part of the Char-broil All-Star Bloggers this year. Today they put up my first post, a recipe for smoked babybacks glazed with a sauce using fresh currants. Here is how it begins....

Gorgeous fresh currants at my grocery store drew me in like a kid to a candy store. I realized I’d never seen fresh currants, and they reminded me of huckleberries, a berry I’m quite fond of. I knew I had to make a sauce with them and who knows what else, so I bought a flat...

Read the rest of the post here.

We need one more day! Smokin' Pete's back open on Friday

Eric was right. There. I said it. When we decided to close for two days to deep clean and reorganize a bit, all was fine. When I said, "Yeah, but the floor really needs to be repainted," Eric replied,
                 "You're crazy. I'll have no part in it."

I'm a bit of a picker. If I see a little paint chipping off, it's a struggle not to pick it. So I rented a giant shot blaster machine and boy, let me tell you, that thing picked the whole floor off!

So we need another day for the paint to dry.

My fault. See you Friday. Could you not wear high heels? Maybe socks. Or those booties real estate agents give you when entering a house for sale. No?

Recipe: Huckleberry Pie

The huckleberries were late this year. So late it's practically fall for a berry that is usually long gone before school starts. I know in the past they've been ripe by the end of June because Eric made a huckleberry tart for my aunt's funeral.

We camped at the end of June and there was hardly a speck of green buds pushing their way out from under the leaves.

July we were slammed with catering and had family visiting from out of town. No chance for berry picking.

"We've missed them for sure," I told Eric when we ran up to Index, WA for a quick overnight camping trip.

But there they were. Red, juicy, and though not as bountiful as last year, plenty enough for a pie and some left over for the freezer, to top cereal and ice cream later.

The kids helped make the pie.

The recipe is simple. If you've read my book or this blog, you know I like simple.

The Filling:
3 1/2 cups huckleberries
1 cup sugar
3 tablespoon corn starch
Mix the sugar and cornstarch together, then carefully coat the berries with it, as huckleberries are more delicate than most berries.

For the pie crust, try my mom's recipe, which is in my book, or use your favorite crust recipe

Mom's Pie Crust
2 cups all-purpous flour
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon sugar
2/3 cup chilled unsalted butter
2 tablespoons shortening
1/4 cup ice water

Mix the dry ingredients together. Cut up the cold butter and shortening with a fork into the flour until it looks like cornmeal. Incorporate ice water a little bit at a time until you can gently form a ball with floured hands. Divide into two balls.

On a floured surface, roll out the first ball to about 1/4 inch thick. Transfer to pie pan. Pat in the dough and prick it in a few places. Pour in filling. Roll out next ball and cut into strips to make a lattice on top. Crimp bottom and top together.

Brush with egg wash and bake in a preheated 425 degree oven until juices are bubbling, about 55 minutes.

Fancy 'Cue: Some wedding shots of the summer

If company picnics in the park are our catering bread and butter, weddings are our dessert. They take much more time, planning, and work, but it's magical to be a part of one of the most memorable days of a person's life.

One of these days, I'll kick off the Smokin' Pete's blog, but until then, I'll share some shots of the summer beyond ribs, brisket and pulled pork. Well, maybe I'll sneak a few of those in too, but here are some of the salads and appetizers we do.