Hi all,
I am not the best with my pics. I am starting to get the hang of this charcoal cooking thing, and really loving it. I do not have many pictures, and the pictures are not that great, but loving the food coming from the pit.
On Sunday I grilled off a couple of skirt steaks, green and yellow zucchini and bi-color corn. For the skirts I marinated in a commercial "zesty and tangy" marinade, for the zucchini I drizzle with a little EVOO, a commercial shallot pepper seasoning, and a little paprika. On the corn I brush a little ghee, harissa blend seasoning and zaatar seasoning to give a nice mid-eastern flavor. In the plated picture, the disc in the middle is a kale and quinoa cake from our local Wegmans Supermarket, topped with Tabasco Sirachia sauce.
Today was a brined bone in loin pork chop. I use a simple 3-4 hour brine of water, salt, brown sugar, honey, 10-15 pepper corns, a couple of dried bay leaf and a can of ginger beer. After 3-4 hours, rinse the chops with cold water, pat dry and season with your favorite rub. I use a combination of a rub from a local BBQ guy here in NJ (yes, there are a few), and Webers Chili Lime Rub. the combo with the brine and ginger beer is outstanding. Corn was prepared the same way as above, and looking at the the plate is a left over squash spear from Sunday. Broccoli and cauliflower were roasted in the oven with olive oil, and a few seasonings.
All I can say is I am glad I found the charcoal life, it is great getting the fire started, smelling the charcoal burning (I do use a chimney to start the coals), and cooking great food. I do have to admit I used my Genesis for cooking scallops last night, and my pellet grill for a long smoke a few days ago, but really loving cooking on my two kettles. (Hope to add an Ivory to the arsenal soon.) Wife just booked the family for a cruise vacation, so might need some help on how I justify to her "another, this time pretty looking" grill....hahaha.
Topic: A couple of cooks (Read 443 times)
