Easy Grilling: Meat and Potatoes!
Chlorophyll. It’s a fancy word, which to a Minnesota-bound, Patron of the Pit, means “easy grilling! ” You’ll know you are in the presence of good chlorophyll by the tell-tale beads of sweat adorning the outside tin of your man drink, not to mention your brow. You’ll know it also by the length of clock in which you can span pit-side with out in turn your feet going numb, and your eye brows frosting over. Chlorophyll is a wondrous pigment that not only tarries the summer long in tree and bush and long, steely, blades of grass, but it is also a gesture in green, to milder times and a warm, setting sun. For there was a time, not too long ago in fact, where it felt like summer would never show. Entrenched we were, in four feet of snow, icicles clinging to our homes, and the smart people of the world all rolled their BBQ grills into the garage for the winter. But not us. Not we die hards of pit and flame. Nay, for better or for worse, we stood vigil at our posts, whilst the Alberta Clippers descended across the land. A swath of wind so cold you got the ice cream head ache thing going on, save for the benefit of the ice cream part. Not fair.
Summer time is easy grilling. I like earning my ice cream head aches the proper way, with a hot fudge malt in front of my face, with my feet up, and an old fishing hat shading my eyes. A summer time repair, if you will. To think about how far things have come along. Like how I fancy the green leaves of the Cottonwood tree, which look so lovely, down by the pond. I like how they tremble and clack in the gentle, summer breeze. I know those leaves are hard at work, doing photosynthesis and other scientific things, along with all the other chlorophyll clad inhabitants, working together in one-accord to bring life-sustaining mojo to this fair land. I appreciate that a lot. And my does it make for some rather fine grilling. What sheer pleasure it is to repair pit-side on long summer days like these, base ball game on the radio, cool beverage in hand, warm sunbeams melting through the tree tops, and a breeze so gentle and so sweet, ’tis like a kiss blown from angels on high. It is well for a year-around pit maestro to revel in such things, nay it’s our privilege. For we have seen winter’s tempest, felt her keen sting, and have fired up the barbie on the dark side of the moon. Today shall we say, is easier than that.
On the pit today, nothing too special or elaborate. Just the steak and potatoes thing every man hankers for. And a couple other odds and ends you’ll probably like too. So grab a lovely beverage for yourself, and meet us out by the grill, and we’ll tell you more about it, and how it went and came to be.
It started out humble enough, with a few potatoes dice into manageable and equal sized chunks. Some people call them hobo potatoes, other folk call them tinfoil potatoes. What they really are is… Good! Diced, a couple pats of butter, seasoned with salt and pepper, wrapped in foil and placed over direct heat for the duration of the cook. About 20 minutes or so. Good eating! See our previous write up , tin foil potatoes, if you want to learn more. Next on the pit were a nice set of rib eyes, maybe our most favorite steak. Seared over direct heat a couple of minutes per side, and then tucked back indirect, lightly seasoned in garlic and onion salt. This was going to be it, a nice smattering of meat and potatoes. Everything a man needs to set him straight again. But then my bride brought home some asparagus and some corn on the cob, just in the nick of time to hit the pit. And thus it did. The little grill was filling up!
Nothing is quite so fine as some quality outdoor cooking, under lovely skies, and soft breezes. Oh we could cook all of this indoors, over the expensive, thermostatically controlled kitchen range – but why! It would be a pity to miss out on those warm, golden sunbeams that which took a winter in the making to appreciate. Likewise the blooms of the wild Iris’s, and the playful melodies of bird song in the Spruce. Of cloud shadows sweeping past, and hard-working honey bees pollinating the radishes and the pole beans which daily reach for the sky. Nay, we don’t want to miss out on these things. These wondrous and endearing gifts, and easy grilling, all-in-one, and patron to the pit. Amen.
Grilled rib eyes, tin foil potatoes, asparagus spears and corn on the cob. Oh yes! It won’t get too much better than this folks. Nor be nearly so much fun.