The Gift of Warmth: Ginger Orange Pork Chops & Bone Suckin’ Thighs
Bequeathed a winter’s reprieve, we have certainly been making good use of it these latter days. Now I know it is no secret that you folks in Texas and Ecuador have been slathering on your SPF 50 suntan lotion for several months running, but let it be said, tho I admit thermally pathetic, things are just now greening up here in on the 45th parallel. Glory be to the tweety birds who have come on the wing from afar, only to crap on my freshly waxed car, and sing forth at the top of their little lungs, like they had nothing else in the world to do. But I don’t mind none, because it is warm again. That great glowing orb in the sky, hark, I can feel it’s blessed heat against my face again, or on the back of my neck whence out on evening paddles. Kayaks slipping quietly over golden waters, the rhythm of dipping blades, and the re-acquaintanceship with the noble feeling of genuine warmth. Very nice. It’s been a long time since I’ve been warm at the terminus of a sunbeam. And what a privilege it is.
Likewise a privilege to grill out-of-doors in the acute absence of cold. My but this could spoil a fellow. Why I didn’t even need my mittens or mukluks this go around at the pit. All the ice and snow are gone now. And the grass is green. The clouds puffy and white, idling past just for me. I know this sounds kind of silly and all, but until you’ve spent half a year embedded in a glacier, you just won’t understand. We Minnesotan’s are keen to the simple pleasures of Spring, you see. We crave it. Anyways, here is what we have going on the pit today. I think you’re going to like it.
Your basic chops and chicken thighs, that which reside over a beautiful bed of coals, augmented by a little hickory wood for good measure.
We dusted over the thighs with a fair smattering of Bone Suckin’ Sauce Seasoning. I admit, I was smitten for its name. Who wouldn’t be. It wooed me from the spice shelf of the local shop keeper, and I knew it would soon enough be mine. I would have my way with it courtesy of a willing chicken thigh, roasted keenly over a bed of orange-glowing coals.
Plunking on the black enameled lid of the old kettle grill, positioning the vent over the protein, all was set as the draft soon engaged, sending pillars of blue-tinted hickory smoke up into a sweet, Minnesota sky. I leaned back in my BBQ man chair, lovely beverage in hand, left leg crossed over right, and mused for moment over the simple joys of grilling outside on a beautiful spring eve. The warmth of the day still curled around me, like an old flannel shirt. And amid the Cottonwoods aglow in the evening sun, song birds lit and serenaded there, the timely melodies for to grace the ears of their betrothed. The breeze so gentle and so kind, tinted in Lilac and apple blossom, for a moment I cannot divine a finer scenario in which to cook one’s supper, than upon the shoulders of this new season at the pit. This is living!
Alright then. So to finish up the plunder here, we varnished the meat over with some of this stuff. Ginger Orange Grilling Sauce. It has a subtle Asian flare about it that we really like. A little something to change-up the flavor profile when you’re a little tired of traditional BBQ sauce. Says right on the bottle it’s good on pork and chicken. So we slopped it on both. And we’re here to tell you, they were right. Man what utter succulence from the pit tonight! And what an honor to do so in the warm shafts of a golden sun, where the wood smoke gently rises. Amen.
Hickory Tinted, Bone Sucking, Orange Ginger Chops and Thighs. Mercy! You get all that? Good eating, and good times, patron to the pit.