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Open ccog ouG,22
Harvard Row 217454 W. 1/ afft E221
& Lunch ' I
A Father's Day feast.
ON 70 YEARS!
You have been a supporter of our
restaurant for many years. We are so
honored to have you as our friend!
or more than 100 years,
oven, as in today's recipe. Then about
20 minutes more of grill cooking, and
Americans have been hon-
dinner for Dad is on the table.
oring Dad with his own
special day. While we shouldn't need
If ribs aren't your thing, how about
a reminder to give props
adding foil-grilled salmon
to the menu?
to Pop, this day is part of
our American fabric. With
Just place a length of foil
Father's Day just a few days
on a clean surface, spray it
with nonstick cooking spray
away — on Sunday, June
17 — it seems only fitting
and lay a fillet of salmon
(about 2.5 lbs.), skin side
to offer up some pleasing
down, on top. Spread the top
recipes suitable for a proper
of the salmon with about
Family cookouts are
1 /4 cup of Dijon mustard,
sprinkle 1/3 cup of brown
extremely popular on
sugar over and season with
this day (with Dad gener-
ally performing most of
salt and pepper. Seal the foil
over the fillet. Put the foil
the grilling). By far, most
on the grill with the
dads like meat on the grill,
ribs, and cook it for about
including steaks, burgers
15 minutes. Unwrap the foil, and serve.
What to serve with ribs? A cool and
Grilled beef ribs, however, can be
easy redskin potato salad is always
time consuming (up to two hours) if
good. And for dessert: a blueberry pie
they're cooked entirely on the grill. So
(always a winner!).
I cook mine off the grill first, in the
George, Theresa and the Staff
33080 Northwestern Highway
West Bloomfield, MI
Hours: Mon-Fri 10-9
Sat & Sun 9-9
Thank you for your friendship
June 14, 2012
over the years!
2 4 8 4 7 4 0 3 3
June 14 . 2012
GRILLED SPICED BEEF RIBS
1 /3 cup brown sugar
2 Tbsp. granulated garlic
1 Tbsp. ground paprika
1 Tbsp. salt
2 tsp. fresh ground black pepper
1 tsp. ground cayenne pepper
1 tsp. dried mustard
2 racks of beef back ribs (about
5 lbs. total)
2 cups of your favorite barbecue
Preheat oven to 300 degrees.
Prepare the rub:
Combine all rub ingredients in a
small bowl, and stir to mix.
The Toion Family
Cut the ribs in half to fit into a large
roasting pan or a disposable alumi-
num baking pan.
If the ribs are not already "trimmed"
of the thin membrane on the back,
you will have to do this yourself. It's
not difficult. Slide a knife between
the back of the bones and the mem-
brane (or skin), and lift up the skin
a little. Use your fingers to pull (or
peel) the membrane away from the
Use your hands to "rub" the rub
over the ribs on all sides. Arrange the
ribs in the pan, and cover well with
foil. Place the pan in the oven, and
cook the ribs for 2 hours.
Preheat grill to medium heat.
Place the ribs on the grill, and
brush liberally with the barbecue
sauce. Grill ribs until browned and
glazed, turning every 5 minutes or
so, for about 20 minutes.
Makes 6 servings.