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The Great Supper Club of Days Gone By

There's a reason why the best restaurant chains have copied those grand old establishments... they were fun!  Guests at the Forge enjoy a relaxed elegance with table-side cooking, classic and contemporary cuisine and old world service in a charmingly unique setting.  The Forge’s Bar boasts its own more casual menu for lighter appetite or a bite to go with piano bar entertainment on Friday and Saturday evenings. With private rooms available for parties from 14 to 200, the Forge becomes your source for Social or Corporate needs.

The Forge Club is open for dinner Tuesday through Sunday.
Call 847.634.5590 for reservations and information,
or go to the Reservations area of our website.

 

BBQ Ribs 

Warm Weather and We're Thinking . . . BARBECUE!!!!
Really great ribs require time and planning, but not a lot.

Go to the end for an Easy Short Cut

Buying the right ribs is important.  Look for baby back ribs, or ask your butcher for baby back ribs ready for grilling. Avoid the packages that are already marinated, they always have too much salt.

Better, and easier, is to make your own brine and dry rub. . . . a brine for ribs delivers tender, fall off the bone, toothsome and tasty meat.

For two slabs of ribs you'll need a pan that fits easily into your refrigerator and allows you to cover the slabs with a brining solution made of two quarts of water, and half cup each of table salt and sugar. Combine the ingredients, stir well, cover the ribs and let brine for not less than an hour, but not more than four hours. Remove, rinse and pat dry with paper towels.
Turn your grill to medium hot, about 400 degrees.
Prepare your dry rub - a combination of the following ingredients to your own taste works well and should include: Paprika, Chili Powder, Cumin, Dark Brown Sugar, Salt, Oregano, Black Pepper, White Pepper, and bit Cayenne Pepper. Combine these dry ingredients; then rub liberally into the ribs. One note, many of the grocery store spice rubs are quite satisfactory. Look for those that begin with paprika, chili powder, etc., but avoid those whose first ingredient is sugar.

If, your grill allows and you like a smoky flavor, add a few well-soaked wood chips on the fire, then place the ribs on your grill to the side - off the direct heat. Close the lid and cook 15 minutes. Turn the ribs over, and cook 15 minutes more, then flip and rotate 90 degrees. Cook 15 minutes, then check for doneness, insert an instant read thermometer, 155 degrees?
Yes? Remove, brush with a light mop of barbecue sauce and let rest in a warm oven covered in aluminum foil for not less than ten minutes.
Not 155 degrees? Turn 90 degrees and cook 5-10 minutes more until the thermometer reaches 155. Then remove and brush with a light mop of barbecue sauce, etc.

If your platters are large enough, serve the slabs whole.  The ribs will pull apart relatively easily.  Alternatively, you may cut them in half or cut in two to three bone sections. Provide a side bowl of barbecue sauce for those who prefer to spoon on a little extra.

The Barbecue Sauce?
We've had numerous compliments of our sauce. We customize the 'regular' version of Sweet Baby Ray's Barbecue Sauce, adding 1/2 Cup red wine vinegar to each quart of Sweet Baby Ray's. Add, stir and warm thoroughly.

Short cut:  Call the Club for reservations 847.634.5590, we're serving 'em here.

Sunday Family Dinners

Sunday Dinner begins at 4:30
Join us Sunday Evenings for our regular Forge Menu or enjoy a selection from our Sunday Family Menu - Adults $24.50, kid's are $17.50.  Enjoy Soup or Salad and Apple Pie ala mode for dessert along with Entree selections of Roast Chicken, Sunday's Fresh Fish Selection, Prime Rib, and Chef's Entree Selection.  Four great choices at family friendly prices.

Location

the FORGE CLUB
PO Box 5250
634 S. Milwaukee Ave
Vernon Hills IL. 60061Â
(For driving directions click here)
(847) 634-5590 (847) 634-1271fax 

 

Online Reservations