Big group dinner #1 at the beach

 With eight of us sharing a beach house for the week, it was inevitable that we'd cook at the house one or two nights.

Matt volunteered to be my Sous Chef for the two events and we decided to go with the easier option for the first night.  A quick trip to the Teeter saw us returning to the house with 3 racks of baby back ribs, 1 rack of beef ribs, fries, corn & all of the ingredients to make pancetta brussel sprouts.

The ribs were started in the oven & finished on the grill, half with Stubbs spicy bbq sauce and the other half with Sweet Baby Rays.  Matt and I both agreed that the real star of the show though were the brussel sprouts.

Pancetta Brussel Sprouts

2 lbs brussel sprouts

8 oz pancetta

1 tbsp olive oil

1 1/2 tsp sea salt

1 1/2 tsp black pepper

Preheat the oven to 350F.  While the oven is preheating, wash the brussel sprouts and then trim the ends off with a sharp knife.  Put the sprouts into a large mixing bowl and add all of the remaining ingredients.  Use a spoon to mix the ingredients well and then spread evenly on a baking tray.  Roast the sprouts in the oven for 25 - 30 minutes, turning once in the middle.

Enjoy!!