The cars began to stream-line in to Silverton on Friday afternoon signaling that the holiday was coming. Silverton is known to have the best firework show and the largest of Colorado. Michael and I were ready to experience the show that takes all year to save and prepare for. The most important part of celebrating the fourth of July is the cooking that would be happening at our house and the friends we would share it with.
Michael and I made a trip to Montrose to finish picking up the last ingredients for our barbeque that he would be mostly in charge of. I had plans to bake a rhubarb pie with Bing cherries utilizing the rhubarb that grows wild in our side yard. That was an exciting discovery after the morels and asparagus we enjoyed, and next up is the wild blueberries, raspberries, and blackberries. On this special day the menu would include barbeque beef ribs, roasted corn on the cob with cilantro lime butter, and jalapeno baked beans.
I had to work that morning at Montanya but would have a lunch break from 1:30 to 3:00, and continue till the fireworks started. A sufficient breakfast would be in order and Michael took care of me with cherry pancakes topped with blueberry preserves, and scrabbled eggs. Relaxed sipping on Yerba mate tea, watching the visitors walk toward the main street to watch the parade. I was in awe of how many people come to Silverton just for the day, some staying the night camping along the Animas it will be a busy day.
Michael had already gave the beef ribs a rub the day before so it would be curing over night, than starting the grill after breakfast to get the coals nice and hot. He placed the slab on the cool side of the grill so instead of grilling it would smoke for four hours, then he would move the coals over, base the ribs with a homemade barbeque sauce, grill the meat causing the skin to form a crust and the sauce to permeate the beef. The corn was simple in the husk placed straight on the grill and the amazing part came when he whipped the butter with chopped cilantro and juice of lime. The flavor covered the palate, hitting each spot; sweetness from the corn kernels, salt that naturally occurs with butter, bright and earthy from the cilantro, and sour from the citrus of the lime. A surprise addition to the supreme fourth barbeque was Michael’s appetizer on a skewer. He slit a jalapeno, spooned the seeds out, and filled with cheddar cheese, wrapped it with smoked bacon and placed on a wooden skewer. He then grilled them while the ribs were finishing up and the corn was roasting. The bacon crisped, the skin of the pepper smoked and blistered, and the cheese melted.
I couldn’t walk fast enough home for lunch, knowing what the possibilities could be when Michael is at the grill, my mind intrigued to see and smell the wonderful flavors of summer. What a treat to discover jalapeno poppers grilling and ready to be enjoyed, I would not hesitate any longer. I was ready to sit, relax with friends and make memories of the fourth of July in Silverton, Colorado.
After enjoying a lunch out on the lawn, I whipped heavy cream, adding a dash of cinnamon and teaspoon of vanilla. The cool cream complimented the flaky buttery crust and the tartness of the cherries and rhubarb. My first bite was true bliss and a perfect conclusion to a memorable barbeque where flavor was not absent and exciting enough to want leftovers. Pie would be eaten with coffee the next morning as the perfect recovery food from a long night.