Before this weekend I had not used my Big Green Egg outdoor cooker in 2026. I have been too busy cleaning and organizing inside and outside, trying to make this summer as enjoyable as possible.
The duo of Father’s Day and Summer Solstice occurring on the same day seemed like the perfect time to start my outdoor cooking adventures.
At Food Lion the other day I was looking for some type of beef to cook. I was amazed to see Beef Ribs! The meat department worker was right there putting out meat, and I exclaimed to him, “I can’t believe you have beef ribs. I have never been able to find them before now. I remember my parents preferring to cook beef ribs instead of pork ribs.” The meat department worker responded, “we occasionally get 1 or 2 boxes of them. I put out 6 packages this morning and now we are down to 2. Sometimes one person will see them and buy all of them. Next time you shop here, if you don’t see any, ask the butcher to look in back.”
I decided to also pick up 3 yuca roots (also known as cassava or manioc.) My mother used to make it frequently since her husband was from Paraguay. She would boil it. I have never made it until this weekend. Peeling it and cutting it up is a chore. Then I just covered it with water and boiled it, and drained it. It turned out just like my mother’s. I chose yuca over potatoes or bread because the glycemic index for it is very low, and as a matter of fact, all this food has a fairly low glycemic index. My husband was diagnosed with adult onset diabetes several years ago. He has been very good about eating the right food ever since then. He thought the beef ribs were a little too fatty. I loved them! They were slow cooked at low heat, so the meat was very tender. I used a dry rub for seasoning.
Happy Father’s Day and celebrate summer!
movingforwardslowly 