Saturday, July 3, 2010

Celebrate The 4th Of July With The Everly Brothers

The Everly Brothers, London's Royal Albert Hall

On this glorious 4th of July weekend -- in addition to appreciating living in a free, democratic country -- I hope you're with family and friends, enjoying a good barbecue and listening to plenty of great music to soothe the soul.  I know I am.  I even baked a rare lemon cake, that required 5 plump lemons and is prepared with a lemon soaking sauce and glaze.  I use the word “rare” because I'm not really the baker in my family.

And while I pull out some CDs, I want to give special thanks to my fellow Everly Brothers fans for all the terrific music and mementos you continually share with me.  For others who don't know, Don and Phil are still alive and kicking down in Tennessee, but happily retired these days.  

The Everlys are in that first, iconic class of inductees into the Rock And Roll Hall Of Fame, and their talent remains unmatched by the countless artists who followed and were influenced by them.  In their long careers, the Everly Brothers could sing just about any genre of music ... flawlessly ... from Rock And Roll, which they helped launch ... to country ... and rhythm and blues.  

They are fine songwriters also, and their later albums are every bit as good as their early hits.

I want to thank some English fans, as well as, AGJ for all your exceptional Everly Brothers videos, photos and fun trivia, including this delicious BBQ recipe from none other then Don Everly, himself.  Happy 4th of July weekend everyone!

Don Everly's Very Hot Barbecue Sauce with Smoked Spareribs


2 cups apple cider vinegar
1 cup Worcestershire sauce
1 cup ketchup
1/4 cup minced yellow onion
One clove garlic pressed
1/2 cup brown sugar
2 tablespoon dry mustard
2 tablespoon Chili powder
Salt, freshly ground pepper to taste
5 pounds spareribs
Cayenne pepper


Combine all ingredients except spareribs; mix well. Bring to boil, simmer slowly about one hour [or until sauce thickens]. Stir often to prevent burning. Set aside.

Put spareribs in large stock pot. Fill with water; cover and simmer for one hour.
Drain meat well on absorbent paper towel. Smoke over hickory chips and charcoal for about 45 minutes [or until rust-colored]. Add cayenne pepper to taste. To serve, cut spareribs in serving pieces. Dip in sauce and BEWARE. Serves 4-6

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