Two Men, Two Pits and a Blog

How To BBQ For A Baby: Chicken, Steak, and Tin Foil Potatoes

Repairing in the BBQ chair, legs crossed like a gentleman of leisure,  I spied them from afar, ambling head-long through the20130528_194711_edit0 steely grass. A half-dozen little yellow-green fuzz balls, escorted under the watchful wing of ma and pa. Bumbling creatures, but terribly cute,  looking only at the ground, pecking about for what wonders may reside there. It was good to see new families like this. Triumps of unconditional love, and a feathery nurture. They seem to do this every year about this time, along with every one else.  They wandered right up close to my BBQ chair, as if to address me in some formal manner reserved for goose ideology or the like. I adjusted my posture some, and noted how once again, these feathered blokes have ambled by precisely when the first plumes of smoke curl from my old kettle grill. More times than I have counted they have come to share supper with me like this, babies and all. I’d like to think it’s because they like me, and appreciate the ambiance of the pit I strive so hard for. But the truth of the matter is that I’m only being used. For I usually toss them some crusty old bread if I have any, and that seems well enough for them to at least fake a friendship out by the pit. And I’m OK with that.

Spring time. New life. Turns out one of our close friends this week, had a baby too. A wee little thing, neither yellow-green nor fuzzy, and pert near about as cute as they come in baby land.  My bride suggested we do something nice for them, because she’s rather thoughtful like that, and being the fire-lighting, meat-eating man that I am,  naturally the only logical course of action I could come up with,  was to have a BBQ. What better way to introduce a new soul to this ever-spinning world, I thought, than a plate of tin foiled potatoes, BBQ chicken, and sirloin steak! Everything a wee pup needs to make a lasting, first impression. And besides that, it’s never too soon to draft another into the BBQ arts. I don’t know if they make little Weber grills for babies, but they should. I would set one down in front of the kid, just so they could imprint on each other. And it would be a better world because of it, somewhere on down the line.

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The baby feast started with the potatoes naturally, because they take the longest. Diced up and seasoned tonight with a dash or two of Lipton Onion soup mix. Cause that stuff ain’t just for soup you know.  Over the seasoned and diced potatoes, I added a lovely melody of vegetables for to please the lady folk, along with a few dollops of butter, and wrapped it all up in foil. This in turn placed over direct heat for 20 minutes or so, flipped over once mid-way for even cooking. Whilst the spuds did their thing, the chicken legs were then placed opposite the hot coals, and a small piece of hickory wood added to the fire for some smokey goodness. The legs previous were rubbed down in McCormick’s Chicken Rub, and later, at the end of the cook, painted with a generous layer of Sweet Baby Rays. Now what infant wouldn’t want to suck on one of them!

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As the white clouds idled in a blue sky, and bird song rang from the Alders, I pulled the foiled potatoes over indirect heat. They were done, and so was the chicken. Lastly, and to bring a sense of closure to the meat fest, we seared a nice sirloin steak over a hot bed of orange-glowing coals, and then finished it off indirect. When you set up your grill like this, with the coals banked to one side, you will be afforded much control this way. You will have established in your grill’s fiery bosom, three distinct temperature zones. One for direct heat right over the coals, one for indirect cooking opposite the hot coals, and something of a Switzerland affair, right smack in the middle. The thermal trifecta of modern grilling. Anyways.

I plated up the meats and taters, and bid a farewell to my feathery friends, still pecking through the green grass. Not to be rude to the little geese, nor to point out the shallow nature of our relationship, but it was time to go show the newborn some of the finer things worth looking forward to in this world. Something far removed from a crusty old piece of moldy bread. Amen.

bbqbaby

Hickory Tinted BBQ Chicken Legs, Sirloin Steak, and Tin Foiled Potatoes. Man! And so what if a baby doesn’t have teeth. The parents do!

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19 responses

  1. A great feed by the look of it, though I wonder what goes through the goose’s mind when she wanders over. What does she say to her offspring? “That nice man gives us treats, just don’t get too close he is after all cooking your cousins the hens up there.” So the Reverend of Ribs has brought another enthusiast into the fold, anointed with hickory tinted smoke. Well done.
    All jokes aside your writing is excellent, little gems from the pit. Thanks for making my day.
    Cheers
    Laurie.

    June 11, 2013 at 3:56 pm

    • Wow, thanks much Laurie. Means something coming from an accomplished writer such as yourself. Means allot indeed.

      Reverend of Ribs… I like that 🙂

      June 11, 2013 at 4:00 pm

      • Credit were credit is due, you have an eloquent way with words and BBQ tongs. 🙂

        June 12, 2013 at 4:49 pm

  2. Meat ‘n taters. Ain’t nothing wrong with that. Only better when laced with smoke and fire. Now about those geese. A real man cannot help but wonder how well they would grill. Several of my outdoor inclined friends have expounded on their wonderful gamey flavors.

    June 11, 2013 at 4:32 pm

    • Oh yes, it often times crosses my mind, whence hovered over the coals, and those dudes amble by, Oh what sort of side dish might I serve with such a succulent beast. But if I were to harvest one, I think I would expect some sort of city official to amble by a little later, and present me a ticket or something. So I guess I’ll just keep taking pictures of the birds, and see what happens.

      June 11, 2013 at 6:03 pm

  3. This food looks awesome. You’re a grill artist.

    June 11, 2013 at 6:01 pm

  4. The geese are so cute, so nice you feed them too! Congrats to your friend on the new addition to the family, what better way to celebrate than grilling. Sounds and looks delicious.

    June 11, 2013 at 6:38 pm

  5. umm, POTP, what are those other things on the plate with the meat & `taters? 😮

    June 11, 2013 at 7:32 pm

  6. Who can say no to BBQ?! Looks promising 🙂

    June 12, 2013 at 5:51 am

    • I dunno. The powers that be should include BBQ in their foreign policies tho. A better world indeed!

      June 12, 2013 at 9:58 am

  7. Liz

    divine and swoon-worthy–both the food and writing 🙂 You were on my mind when I wrote my most recent post, which was all about obsessing then sharing. You are a fine example of someone who has great passion for his craft! (along with talent to back it up, which is key 😉 )

    June 13, 2013 at 12:44 am

    • Wow, thanks Liz. And you can just keep commenting all you want like that. You’re good for business! I shall be sure to check out your post!

      June 13, 2013 at 10:06 am

  8. Ahh yes…the love of the pit, knowledge of the proper charcoal methodology, the patience of Job (as any true patron must have), all seasoned with a mouth-watering selection of foods, and finally, the literary genius to present it succinctly to the world…a pretty doggone unbeatable combination, if you ask me! Nicely done!

    June 14, 2013 at 11:59 am

  9. I just had to come back here for another comment…”thermal trifecta…” What a brilliant description of those three temperature zones….and “neutral” Switzerland in the middle. LOL!

    June 14, 2013 at 12:03 pm

    • Yeah, I was quite fond of that one too. Not sure how these phrases pop up in my brain, but I like to grab them when they do. Because five minutes later, they’re gone.

      Keep coming back, Will!

      And take care,
      -POTP

      June 14, 2013 at 1:30 pm

  10. Pingback: How To BBQ For A Baby: Chicken, Steak, and Tin Foil Potatoes | My Meals are on Wheels

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