I was driving over at Building 86 today and saw this. It's either an ad for a product I haven't seen, a road sign, or an indication that I have a really obscure sense of humor.
I'm excited to announce that on April 2nd, I will be joining Microsoft as a Program Manager. I'm unsure whether it's OK for me to be saying exactly which team I'll be on just yet, so we'll have to wait and see...
With that in mind, retroactively looking backwards on my blog, please note that any articles previously written were written as an outsider looking in. I probably will not be going back and revising any such articles, so you should not treat them as coming from someone who knows the voodoo secrets about things. You should also not treat them as any kind of opinion made by Microsoft.
I'm unsure what that means for the future of this blog. Maybe I'll be able to get one of those coveted MSDN blogs. We shall see....
I also have a somewhat unusual story about how I managed to join Microsoft. I may be talking to someone on the JobsBlog about it soon - I'll be sure to update things then.
I have to admit: I'm excited. Tomorrow morning, I'll be putting my first ever dry rub on ribs. I've been looking forward to this because I've got a friend whose family is gluten-intolerant, and before he knew it, we always used to enjoy crock pot ribs with some store-bought K.C. Masterpiece honey barbecue sauce. Since they stopped eating gluten, we haven't really enjoyed ribs together. Not only that issue, but there's also the issue of actually just finding ribs when they're drowned in the sauce within the crock pot. So, for a while, I've been looking for a somewhat savory rub that I could make gluten-free that would be tasty. I think I've found it.
Apparently, John McCain has a fantastic dry rub that he uses. I'm going to adapt the recipe on that site a little bit: I have more ribs, and I think I can get a little bit more variety (and I'd like to have a little kick). So here are my ingredients:
- 3 tablespoons kosher salt
- 3 tablespoons garlic powder
- 2 tablespoons black pepper
- 1 tablespoon chili powder (I would have preferred cayenne pepper I think, but we didn't have any) - I'd like it to have just a little more punch than just black pepper would have
- 1 orange, 2 lemons, and 1 lime, juiced
Otherwise, I'll follow the recipe as indicated: apply the rub all over the ribs, and then add the juice. Cook on low 8-10 hours.
I wanted to mix up the citrus a little. Citrus is generally interchangeable, but lime is my favorite citrus, and I wasn't willing to completely give up the sweetness of typical barbecue, so I thought the orange might be able to help add that a bit.
I will post some pictures and thoughts once they are cooked.