BBQ the best at Mr. Bones
SUN PHOTO/LIZA MORROW
Mr. Bones offers several varieties of
homemade sauces for its BBQ, but don’t forget to order its
delicious mustard-based potato salad.
There are plenty of reasons to make your way to Mr. Bones BBQ and not only for its first-rate smoked and barbequed ribs. This cheerful quirky place has been serving locals since 1992.
Its ribs are smothered in one of the restaurant’s namesake homemade sauces. Either the Mr. Bones sauce, an unusually clear-flavored blending of tamarind with a classic barbeque sauce base or turbo charged and spiked with cayenne or the Chinese orange ginger sauce with a slight tropical tang.
But the reason I want you to make your way to Mr. Bones BBQ is for the mustard-sparked potato salad. The savory, flavorful little chunks of potato and eggs, dice of onions and celery deliver all the memories of grandma’s potato salad served at summer picnics and family get-togethers.
I don’t think I have ever met anyone who didn’t like potato salad. For me, it is one of the best parts of a summer meal. For years, I made it the same way: tossing cooked potatoes and chopped savory veggies in a rich mayonnaise made with egg yolks and olive oil. Now that raw eggs are regarded as too dangerous to eat, I’ve had to look for other ideas and mustard does the trick.
The truth is I adore the lively and lovely mustard. I believe it belongs right up there with its red sibling, ketchup. Ketchup is a more popular sandwich condiment in a run-of-the-mill sort of way. Undeniably it holds a special place with children, especially with all the new-fangled color marketing. Mustard deserves a lot of credit. It was a mustard jar, the oh-so-civilized stalwart companion that was chauffeured around in a Rolls Royce during the 90s.
Mustard can remain simple and mellow as the afternoon sun or lend itself to gorgeous nuances, infinitely attractive, chunky and spicy with grand aromas. It is one of the least expensive spices and it is low in calories.
Mustard does have its share of groupies or those who are "condimentally correct". National Mustard Day, the first Saturday in August, is celebrated with verve at the Mount Horeb Mustard Museum in Wisconsin. This museum has the world's largest collection of mustards (4,047, at last count) from all over the world.
Mustard is in the crucifer family, which includes turnips, radishes, horseradish and watercress. There are many varieties and grades of, but there are only two basic types. The most common yellow seed (Brassica hirta) is very mellow with little heat. It is not the mustard seed, however, but the added turmeric that makes it that loveable squeeze-bottle yellow. Oriental and brown seed (Brassica juncea) has a zestier flavor. This is the seed responsible for that delightful "burn-rising-in-your-nostrils, sinus-clearing, eyes-tearing and steam-coming-out-of-your-ears" sensation. A little dab of mustard also gives a hearty depth and binding to sauces and helps to emulsify the oils in mayonnaise and vinaigrettes. However, heat diminishes the flavor and it is generally best to add mustard toward the end of a recipe to retain that well-camouflaged punch.
Potato salad? What could be easier to make in the summer or be more universally appealing than potato salad? Boiled potatoes tossed in a mustardy mayonnaise -- who knows why it tastes so good and why it is as integral a part of a summer meal of barbeque as a cold drink? The best potatoes are waxy pink or white "new" potatoes. Boil with care so they are not overcooked. You can make this salad with small whole ones quartered or sliced potatoes. Wait until the potatoes cool before folding in the dressing.
Mr. Bones Potato Salad
8 pounds potatoes
1 minced onion
1 minced medium bell pepper
4 stalks celery, diced
6 hard-cooked eggs, chopped
1 Tbs. salt
1 Tbs. pepper
4 c. real mayonnaise
1/3 c. mustard
Salt and pepper
Cook the potatoes in their skins, cool and then peel and dice into large chunks. Add the onion and the rest of the ingredients including mayonnaise blended with mustard. Taste and season with additional salt and pepper to taste