To Grill or Not To Grill…
Waking up to a blizzard is always a pleasant thing. This is especially so when it happens on a Sunday, your hallowed day off, and the snows have fallen as such to bring the roadways asunder, and the day, for better or for worse, to a very slow ebb. The sort of day where all the smart people of the world like to hunker down. A day of enforced leisure, and carefully calculated R&R. And whilst the weather rages, and your neighbors all moan their names in vain, you are at once in your glory, forced to slow life down to it’s basics, and watch the drifts slowly mount outside your frosted window. These are the sorts of days tailor made for pit masters, and the inherent leisure patron to the craft. Such was the case here in the upper mid-west today. And while some pull the cords on their snow blowers, and others curl by their fireplaces, we Patrons of the Pit have other things in mind. No finer time, than these days of flying snow, to light the BBQ, and put some meat to flame.
There is no such thing as the off-season for an avid keeper of the grill. To do so would mean to throw in your white towel, and the notion of that chews about as well as half-cooked brisket. Brethren of the Flame are a hardy lot, and foul weather, blizzards not with-standing, shall keep us from our intended spoils. Thus, on the menu today, hickory grilled pork chops with a sweet, home-made marinade.
Before lighting the grill:
Mix together this tasty marinade:
3 tablespoons sugar
1/3 cup soy sauce
3 tablespoons honey
2 tablespoons sesame oil
2 teaspoons garlic salt
1 teaspoon cracked pepper
After marinating your pork chops, and putting them on the grill over indirect heat, and after adding a chunk of smoke wood of your choice to the coals, then be sure to put the lid on so as to thwart the inclement of weather which brews about thee. Then proceed to take up residence some place cozy with a view of the pit, with a lovely beverage in hand, and enjoy thus how the smoke curls from your vent, and how a thousand and one falling snow flakes vanish with aplomb, as they gently kiss your grill. Raise your flag of leisure now, and stand against the forces of haste. Return to grill on occasion to tend your meat, applying your skills as needed. Put on some Christmas music to complete the ambiance, and tarry quietly in the wake of deeds well done. For it is our belief, or at least our sincere hope, that time spent grilling is not deducted from our allotted lifespans. Which explains I suppose, why it is we tend to BBQ in blizzards.
If I had the weather here in Texas as you do and the people up north I would take advantage of it. What better time for cold smoking. Being how cold smoking meat must be done at temps between 35 and 40 degrees. For me I’d have to catch the right with temps expected to be around 30 to 35 degrees, have my sausage in the smoke house by at least 4 am and hope to have it ready to come out before the temp gets above 40 degrees.
I like this post and will surely give the marinade a shot. Thanks for sharing with the BBQ/Smoking/grilling lovers. OH! A reblog is in order.
January 23, 2013 at 8:47 am
Thanks! You bring up some astute points there! I guess I might trade some of my cold weather for some of your world class brisket you got down there. Every place has it’s own perks I guess. The balance of the pits.
January 23, 2013 at 9:23 am
Thank you PotP. Maybe I’ll post my smokehouse here.
January 23, 2013 at 2:01 pm
Sure, we’d love to see your smoke house!
January 23, 2013 at 2:25 pm
I will see if I can get it up early this evening.
January 23, 2013 at 4:10 pm
Reblogged this on PhoPort and commented:
A wonderful grilling marinade recipe.
January 23, 2013 at 8:48 am
The marinade sounds absolutely delicious, I must try this. But I’ll be grilling indoors, I’m not as brave as you 🙂
January 31, 2013 at 9:46 am
Cool. It’s a very tasty marinade. Thanks for the comment!
February 2, 2013 at 3:56 pm
Awesome marinade…and spirit!
February 3, 2013 at 10:24 pm
Wow, thanks for that!
February 4, 2013 at 6:38 pm
Loved this!!! As an original girl from the south, I say Grill it in tornados and blizzards!!!! Yum!
February 5, 2013 at 9:44 am
February 5, 2013 at 9:46 am
you are crazy, but this is a good crazy. 😀
February 6, 2013 at 12:24 pm
Pretty much 🙂
February 6, 2013 at 2:53 pm
I so agree about Sundays. Well cooked & well written. You sizzle!
February 7, 2013 at 12:38 am
Ahahahaha. Brethren of the Flame, I love it. I also love the fact that I have all those ingredients in my kitchen right now. Time to flame up.
February 7, 2013 at 1:51 am
Cool. Flame away!
February 7, 2013 at 9:25 am
I cannot sympathize with the need to have a BBQ in the middle of a blizzard, but I think my husband would understand. I have forwarded a link to your site on to him. Enjoy your meal!
February 9, 2013 at 8:46 pm
Thank you. Yes, on these matters you will either understand, or you won’t. There is no shame in either.
February 10, 2013 at 9:54 am
And I thought my location was a hinderance – seems I need to man up, blazing sunshine not necessary for smoking hot goodness!
June 27, 2013 at 2:36 am
Do what you gotta do
Cause there’s no wrong time for BBQ!
June 27, 2013 at 9:51 am
Hello to every one, the contents present at this site are in fact remarkable
for people experience, well, keep up the nice work fellows.
July 17, 2013 at 8:52 am
This scene looks familiar to me. Mad props to you for soldiering through.
May 3, 2014 at 6:28 pm
Well if we pit keepers waited around for the perfect weather, we’d only grill twice a year probably. Gotta get it done!
May 3, 2014 at 6:44 pm
can’t wait for the snow just to be able to try this out! 🙂
October 16, 2014 at 11:22 am
Well that’s good to hear! Most folk think it’s just plain crazy, but they know not what they speak of. Good times, and fire and ice.
Thanks for checking in!
October 16, 2014 at 2:43 pm