Outside the dugout: What's cooking?

Grilling chicken thighs on the KJ with my last bottle of Pat's for the sauce.

 

Had some boneless pork shoulder in the freezer that I defrosted.

Sliced it into 3/4" thick slices and rubbed with a coriander/mustard/brown sugar/garlic powder/black pepper rub. Will grill and slice and serve with a horseradish and mustard sauce. Cucumber salad with Thai peppers as the side.

 

Not really cult but a classic.

 

My FIL was a realtor/developer. He said that three moves is like one good fire.

 

When I BBQ'd the chicken thighs I bought the economy pack so there were six uneaten thighs. I skinned and shredded four of them to make a chicken pasta sauce with yellow onion, fennel seeds and San Marzano tomatoes to go over rigatoni.

 

Getting a new BGE?

 

I am sure you will go right up that learning curve and crush it. You know that you have to pay a lot more attention than with a kamado ceramic grill. When it gets dialed in you can go to sleep. I have done that several times with huge pork shoulders. Put it on at 10 PM and pull it off much later.

A few times I was tasked with cooking for 100+ people and we rented a wood fired smoker. It was a lot or work and I had to keep my eye on it all day. So many chickens died for those meals. But they died well.

And every time I didn't get anything to eat but got lots of compliments. By the time everything was cooked it was all eaten. I ate some stuff stuck to the grill and it was pretty good.

 

I bet Easy Bake Ovens don't work well with LED bulbs. LOL.

 

New England clam chowder tonight. Went to Wards yesterday because they normally have celeriac (celery root). Also Yukon golds. We steamed some clams from Cedar Key but had to get some more. Paid more for the Bar Harbor chopped clams because we don't care for the Snow's.

 

I have a Kamado Joe so I can set up half close to the coals and direct and the other half indirect and higher.

I can get a sear if I ramp up the temps but then the indirect is hotter than I want to finish. Usually I don't ramp up the temps for a good sear but for an OK one and it is fine but not ideal. I get no complaints but I know it isn't perfection.

I do have an old Ducane gas grill that I have put new burner tubes in but have yet to buy any propane for it. Maybe I can use both grills to get both a proper sear and a proper finish. Thinking the Ducane for the sear and the KJ for the finish as the time subjected to the wood smoke would be longer that way.

 

The original ones used an incandescent light bulb as the heat source. I am guessing they use something else now.