We had really strange weather yesterday, beautiful sunny skies along with intermittent tempestuous conditions. One moment it was raining cats and dogs and the next moment it was perfect weather for grilling. Although I was hesitant to pull out the grills, I finally decided 'If it rains on my parade, then I'll parade through the rain.'
I didn't get many preparation pics, but wanted to share since I get my inspiration from y'all throughout the week.
I made this split pea soup because it's National Soup Month, but to be honest, I also wanted to play with my new roti on an OTP. I used Weber Kickin' Chicken seasoning on the bird, and stuffed an onion, lemon, and rosemary in the cavity; I removed the bone from the ham and [poorly] trussed the meat back together to spin for a couple hours using almost a full chimney of KBB with apple chunks.
Removed and cooled while I put together an early dinner.
Earlier this week, @wessonJB made an awesome looking cedar plank salmon and I'd never done one, so that was the menu for Sunday dinner. I trimmed off the fatty belly meat to get a consistent shape to my filet and used the belly meat to wrap asaparagus with S&P, lemon, and EVOO.
Also made smashed potatoes. The small clay pot contains S&P, butter, diced garlic, onions, and mushrooms; I coat the potatoes with this mixture.
Also made skewered veggies, pretty self explanatory.
Here's a pic of the salmon after I charred the plank over direct, flipped over onto indirect, and placed the skinless filet down, seasoned only with S&P, lemons, and rosemary. Oh, I folded the tail over to make sure the shape of the filet was generally uniform.
Although not many pics of preparation, I did manage to remember to get a table pic.
After dinner, I turned my attention back to the soup which literally took all day. Football was on, so I apologize I didn't get more pics.
After the ham and chicken cooled I cubed the ham and shredded the chicken. I placed the chicken carcass along with the ham bone I originally removed into 5.5qt dutch oven and covered with cold water and placed back onto the grill for a couple hours. While that reduced, I diced onions, celery, and onions. I strained the stock through a chinois, added my veggies, bay leaf, and 16oz of dried split peas. I also added a fist full of pearl barley.
I let that simmer for about an hour before adding the cubed ham and shredded white meat back in.
Served with a crusty baguette and butter for dipping. This was the best version I've ever made and the family agreed. The rotisserie ham/chicken stock was really the star, and I made a mental note to use this combo again for chicken soup, chicken 'n dumplings, etc.
Hope y'all had a great weekend, and thanks for looking.
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Topic: Cedar Plank Salmon & Split Pea Soup (Read 1448 times)