How To Think of Nothing Else: Pecan Smoked Chicken Fajitas
The fly line went taut and the rod hooped over nicely, as I set the hook into the leviathan that which swam the grass banks. I soon managed to get the fish onto the reel as I played him closer to shore, determined this time not to let old “Moby” elude me once again. A light rain dappled over the pond, tapping lightly on my rain jacket, as I let out some more line, the reel singing as the fish muscled for rank. “Keep the line tight”, I thought to myself. I have already lost this bucket mouth once today, and this time, if I could help it, he would be mine. The bass suddenly torpedoed out for deeper water, like bass do, then reconsidered to the divining will of my 5 weight fly rod, and made haste instead for a small passel of weeds, there upon and of which he was, I dare say, masterfully escorted unto the damp shore from whence I stood. He laid for a moment there in the grass, panting. We both did.
I do not know what it is about fishing, but I am continually amazed how sweet life’s keen focus is when a fish is tight to our line. More sharpened moments of clarity I seldom see. Likewise, I’m reminded of the show Gilligan’s Island, and something they once said there. I digress. You see on Gilligan’s Island, the Skipper and Gilligan were fishing in the lagoon one day. And the skipper, being a salty, fishing man who never changed his blue shirt, said to Gilligan in a bellowing fashion, that when you’re fishing, and you get a fish on line, for as long as you’re hooked up together, that fish and you, you will in turn think of nothing else. And it’s true.
You think of nothing else.
Maybe that’s why we like to fish so much around here. For the focus. For the rendering of life’s many complexities into quaint, articulate moments of intense, penetrating focus. Fish do that to a body. Don’t ask me why. And we are blessed and highly favored to have a nice pond, pit-side, in which to partake of our craft nearly every day if we want. To stand on it’s earthy shores, and for a while at least, think of nothing else. Man…
Anyways, all this fishing of late has made this little pit boy ripe with hunger. And if you are too, you’re in luck. Tonight’s feast will sooth what ails you, believe me. Pecan smoked chicken fajitas, patron to the pit. It doesn’t get a whole lot better than this.
Today’s seasoning once again comes from our friends at Miners Mix. XXX Garlic, and man does it do right by poultry. All natural, no junk in this stuff, people. If it wasn’t around in 1850, it ain’t in there. If you’re still looking for your next favorite rub, go and check these mates out. We don’t know how they do it, but they’ve managed to crack the code on spice rubs. We’ve really been enjoying their products. Anyways, we semi-liberally dashed this garlic rub over some boneless chicken breasts, and set them indirect on the Weber Kettle Grill, along with a good bandy of pecan smoke. Lid on, and damper tweaked. I sat back in the BBQ chair with a manly beverage in hand, legs crossed like a gentleman of leisure.
When the chicken was almost, but not quite done, we removed it and set it aside for a few short moments. If grilling wasn’t fun enough, it’s about to get even better. Enter the ever-sexy, oft-coveted, Mojoe Griddle. Oh yes…
I tell you this people, if ever in the world a piece of cooking equipment were to have a swagger, this is it. If you’ve been in our readership over the last year or so, you’ve seen this beast surface now and again. 35 pounds of high grade, hot-rolled steel- a restaurant quality griddle, and it all fits neatly over a multiple of heat sources. Simple, effective, and tough. Thus, not wanting to let my cooking coals go to waste, we plunked this behemoth over the top of the Weber Kettle and, viola, the best griddle action money can buy.
We are pretty much in love with this griddle. And we aren’t bashful about it. If you want to up your game some day, or just want to learn more about it, we did a review on it a while back, and you can read that here. Or better yet, go and visit our friend, Cam, the inventor of the Mojoe Griddle, at his website, http://www.mojoegriddle.com/ , and he’ll show you around. Tell him PotP sent you! Anyways, where were we…
On a hot, oiled, Mojoe, we set forth our green peppers and onions to saute their way to greatness. Spatula in hand, what great pleasure it is to stand aside the hot steel, cooking in the freshened air. Where the song birds trill and the skies are so blue they do not stop, save for to smile down upon the lone, outdoor cook, flipping his vegetables yonder, amid a soft, summer’s breeze. There is great therapy in cooking outside.
Next we chopped up the smoked chicken and tossed that into the mix too, and listened to it sizzle there, next to the green peppers and onion. Oh man! The aromas which filled the patio were point blank, off-the-charts. Olfactory high-def stuff, people. Thus, and with great exuberance, I plowed thy spoils about with the steel edge of an inverted spatula, and smiled to myself, as the cloud shadows calved silently across the lawn. Oh if only to slow this cook down, and to extend the moment for the moments sake. I was enjoying this. This relatively simple moment of cooking supper in a complex world. There is just something magical about it. Something right under the sun. If you’re lucky in this life, you will enjoy a few pursuits like this, that which gently cull you from the throngs of haste. Activities that which defy distraction. And promote moments of lingering focus. Like fishing I suppose, and cooking outside. The results of which will illuminate your day, and tug by tender strings, the joy for which tarries down in your soul. Amen.
Pecan Smoked, Garlic Tinted, chicken fajita makings, patron to the pit. I do believe you can take it from here. Yum!