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What To Do With A Perfect Day: Hickory Smoked BBQ Meat Loaf

Just experimenting with with some old posts…It’s a perfect day here in Minnesota right now, and this old tale of the grill came to mind… -PotP

 

Source: What To Do With A Perfect Day: Hickory Smoked BBQ Meat Loaf

10 Great BBQ Gift Ideas

It’s that time of the year again, and grilling season is swinging into gear across the country. From the Redwoods of California to the Appalachia of the eastern states. Men and women in good form are finally pulling the covers off their beloved grills, and defrosting cuts of meat which survived the long, winter hiatus. Yeah, it’s grilling time. And all the pit people of the world rejoice! Grill masters also love toys, as you know. And Father’s Day is coming up. So as the grilling season gets underway, and the wood smoke begins to curl, here then is our Top 10 List of Grilling Gift Ideas for your resident pit master. 

Feel free to share on your social media!

  1.  Thermo Pro TP 20

Not too many things in the grilling arts make more sense than this. If you ever want to delve further into the game than mere brats and burgers, you’re going to need something to monitor the internal temperatures. There are plenty of wireless thermometers on the market, but this amazon bestseller is one of the best.  

ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill Oven BBQ

This beauty comes with two probes: one for your meat and one for the pit. Monitor the temperature of both as far away as 300 feet they say. Now you can sprawl happy-go-lucky in the hammock whilst this doodlebopper keeps a good eye over your brisket. It also has presets for 9 different meats at various levels of doneness. 

It also has a life time sensor probe warranty. Not too shabby!

 

2. Myron Mixon 3 in 1 Pitmaster BBQ Grill Tool 

 

 

 

 

 

Now this one is different, we admit, if not a bit odd looking. But it works. A built-in food flipper hook, an 8 inch chefs knife, and of course a bottle opener. It’s mostly for the fun of it, we suspect, but lo, fun is what it’s all about at the pit anyways. Might be a good gift for the BBQ’er who has everything.

Myron Mixon 3 in 1 Pitmaster BBQ Grill Tool

3. Grillaholics BBQ Grill Mats

This is yet another odd one. A heavy duty, reusable, non stick grill mat. No more cooking over nasty grates they say. No more food slipping between the slots. It even leaves grill marks. Made from heavy duty PTFE fabric, one can customize it to fit any grill simply by cutting it to shape. And they are dish washer safe. Our jury is still out on this one, but folks seem to love it. An amazon bestseller for a while now. Check it out.

Grillaholics Grill Mat – Set of 2 Non Stick BBQ Grill Mats – Heavy Duty, Reusable, and Easy to Clean – Extended Warranty

They also offer a lifetime GUARANTEE. If you’re not happy, they’ll make it right. Guess you can’t beat that. 

4. Miners Mix Seasoning Gift Crate

If you’re a regular to this blog, you see us use these seasonings on a regular basis. And there is a reason for that. They’re freaking awesome! We just love them. The flavor profile bar is set mighty high with these. If the spice wizards at Miners Mix don’t absolutely love it, they won’t release it to the public. Simple as that. You can also pronounce all the ingredients. Go figure that! Plus the folks at Miners Mix Headquarters are good, down to earth people, who win awards with their rubs on a continuous basis. You’ll just plain like doing business with them.There are tons of spice rubs out there, and these guys are among the very best. Another great gift idea. They also have a line of hot rubs for the pepper heads out there.

Memphis BBQ, Steak and Veggie, and XXX-Garlic Seasoning Gift Crate

If it didn’t exist in 1850, it ain’t in here!” Love these guys!

5. Ballistic Griddle

Unless you follow the YouTube channel, Ballistic BBQ,  you probably haven’t heard of this griddle. A hidden gem we stumbled upon a while back that we thought warranted mention on this list. The Ballistic Griddle is a 22.5 inch half circle made of 3/16 thick stainless steel. And man does it cook. Greg, from Ballistic BBQ, teamed up with Craycort to produce this baby, and it looks worthy. What we like is that unlike many other griddles out there, it dares to be small. We liked the half-size because it in turn keeps the other half of your grate a grate, thus adding to the versatility. A place to do your onions and bacon, whilst still having access to a good grate to grill the meat. Gotta like that thinking!

Ballistic Griddle

Still interested in this griddle? Take a look at the video made by the inventor himself. Awesome job, Greg!

6. Franklin Barbeque: A Meat-Smoking Manifesto

 

We like to smoke a good brisket or two around here, but we humbly acknowledge we now nothing next to this man. Aaron Franklin makes the best brisket in the country. How do we know? Well, just read the reviews on his book, A Meat Smoking Manifesto. You’ll see! Definitely a great gift for your resident pit master.  

Franklin Barbecue: A Meat-Smoking Manifesto

Aaron Franklin makes the finest barbecue I’ve ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue, he shares it all—in a book that, fortunately, you don’t have to wait for.”
— Anthony Bourdain 

7. Custom Ordered Branding Iron

Here is something we always wanted to play with but have never gotten around to. Custom branding irons for marking your meat! A fun gift idea no doubt. No pit jockey worth their briquettes doesn’t secretly want to play with branding irons. It’s just what we do. 

They just need to offer one more initial and PotP would be on more steaks! 

Custom Order Branding Iron – Choose 2 or 3 Initials

8. Ironwood Gourmet 28101 Steak Barbecue Plate

A pit-master proper is one with the woods. He cooks with it and by golly, should eat off it too.  Here is yet another great gift idea in a wooden plate in which to plop your meat. Complete with it’s own juice grooves even! Made from Acacia wood, its quite lovely to look at. Makes a fine presentation too. And they boast it will not dull your knives. I’d plunk my rib-eye on that! Kind of a cool idea.

Ironwood Gourmet 28101 Steak Barbecue Plate, Acacia Wood

9. Craycort Cast Iron Grates

We would be remiss and derelict if we didn’t mention these bad boys! If you’re a regular to this blog then you’ve seen us use these grates a thousand times. In point of fact, the #1 question we always get asked, is, “Where did you get that grate?” Well, we got them from Craycort, that’s where we got them. Designed to fit into your traditional kettle grill, these cast iron gems will last a life time if properly cared for. They come pre seasoned, and are modular, meaning you can get various inserts for them, such as: hot plate, griddle, pizza stone, sauce pan, ect.. So if your grill master has a kettle grill, and an affinity for cast iron, this is pretty much the best grilling gift ever. 

And oh yeah, nothing generates killer grill marks better than cast iron! 

Cast Iron Grate, Pre Seasoned, Non Stick Cooking Surface, Modular Fits 22.5″ Grills

 

10. IQ120 BBQ Temperature Regulator Kit

Quite possibly the ultimate grilling gadget for a meat geek. Holding steady temperature is fundamental in the art of BBQ. And sometimes it’s not always easy. Well, unless that is you have one of these. The IQ 120 is at last the BBQ nerd’s upward raised middle finger to fluctuating pit temperatures. In a nut shell, this unit will adapt to Weber Smokey Mountains, Weber kettle grills, and various other smokers they say. With a thermal probe, small fan, and some electronic wizardry, the IQ 120 will gently blow air onto your fire at the appropriate times to hold your desired temperature, tighter, they say, than your oven in the kitchen would. That’s pretty amazing!

It will even alert you when your fuel is running low! How the heck?!

IQ120 BBQ Temperature Regulator Kit with Standard Pit Adapter for Weber Smokey Mountain, Weber Kettle and Many Other BBQ Smokers

 


Patrons of the Pit is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com


 

Backcountry Sliders: Camping Grub Proper

slidersIt was years ago I first married my bride now, and many years before that, that I tried my first White Castle Slider. That the two entities should ever conspire together some day was but a fanciful pipe dream. For it is not with out merit that my lovely bride has refused to eat one the entire time I’ve known her…Except yesterday.

Turns out she has an adventurous palate after all, or barring that, at least a cameo moment of some rather low standards. Makes a patron take pause, it does, and consider his cooking prowess for a bit. That aside, I will admit the venerable White Castle Slider is not what we should call, gourmet. Or even good. In point of fact, half the time I wonder why I just ate it. But for some reason they persist upon the buttocks of human consumption and culinary enigmas as a gastronomic anomaly all unto their own. Why do we eat these things? The fact that I can’t answer this question sort of adds to their own legend. And that’s the disturbing pleasure of it all. But I digress.

Backcountry Sliders 101

IMG_1796Hearken back with me now to another time and place, far away and up north. North of the big city where the wind whispers in the pines with a stately purpose, and the rivers tumble through wide, rocky gorges, and the skies spill the color blue like you have never seen before. It was up there, at a camp site in Jay Cooke State Park, where my bride and I made camp last, and where I also cooked her the PotP version of a proper slider.

Helping me out on this cook today was our little grill donated to us by Instagrill. A prototype they were working on, which off-hand and by the way, has raised the proper funding now to put these babies into production. If all goes well, they should start becoming available this summer some time. Feel free to learn more about it in the link provided here.

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Two quarter-pound patties of ground chuck, people, each impregnated with globular clusters of cheddar cheese and the occasional bit of onion. Still more onion was put on the grill, these slathered in olive oil and seasoned in salt and freshly cracked black pepper. We did onions like this a few posts back, and one of our subscribers, Todd baker, suggested that such an onion be slapped onto a burger some day. Doh! I was inspired by the man’s genius, and well, this one is for you Todd. And by the way, if ever you are looking for some good reads concerning running, metal concerts, and the odd rumination of life, do check out Todd’s blog, anddocoolstuff. Quite enjoyable. Anyways, back to the cook.

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Ever gander at your meat from below? No, not with a mirror when you’re checking for ticks. But like in the photo above. I found this a refreshing angle not privy to most grills. I sat there in my folding man chair and just watched the fat render and drip, sizzling onto the coals whilst listening to Milwaukee Brewers baseball on the little radio. Oh yes, there are worse things in life than roughing it in the woods.

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You all know how to grill a hamburger. There’s no secret here. We did go the extra mile however, and toasted the dollar buns like a good pit jockey ought to. We chose dollar buns because, well, that’s all the little store along the country road had. But the little buns were about the same size as a White Castle bun, and secretly I knew it would only accentuate my bountiful burgers into a thing of rapturous beauty. And this in turn would impress my wife, who was not all that impressed, I think, with the meat offering in the original WC. I can see why. The White Castle Slider sports some dubiously thin meat. Thin as a worm’s tongue it is. And not all that better tasting. Well, tonight in the woods, things would be different. Much different indeed. We would not want for beef!

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Glory be! Say what you will, but this is a proper meat-to-bun ratio! Mercy, it knocked the hunger pangs out of the park like a Roger Maris home run.  I was too full to even burp!

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This was adequate camping grub, let me tell you. And tho I cannot promise I will never set foot inside a White Castle again, let this be an example of what can be procured in the woods or at home. Should you have a mind to, one half pound of ground beef, and a couple of dollar buns patron to the pit. Amen.

Vantage of a Pit Keeper: Pecan Smoked Bacon Cheese Burgers

FullSizeRender (17)Pecan smoke spiraled from the old pit damper whilst the lone drake floated serenely on the pond. The cool spring breeze caressed the cottonwood buds, and the sun, man, how divine it felt to sprawl at the terminus of one of it’s golden shafts. In a word, decadent! I was what you might say, “settled in” and pit-side, with a lovely beverage in hand and the game playing softly through the little speaker of the pit radio. The day was point blank glorious. Another vintage spring day in Minnesota. One to savor fondly from the vantage of a pit keeper.

I love to cook out-of-doors. It’s largely what I do. There are times when I actually wonder if my stove in the kitchen even works, for I use it so seldom. At certain times of the year, not unlike most grill jockeys hard into their game, a passerby of my open garage door may spy a pallet’s worth of charcoal stacked in there. Hundred of pounds of beautiful black briquettes awaiting my call. My bidding for the smoke. A pit keeper must be prepared don’t you know. Same unto the freezer adequately stocked with all matter of bits and bobs, from turf to surf. It’s all because I love to cook outside, and I for one do not wish to miss the opportunity should the impulse arise. Or, if by chance, guests come over keen with hunger pangs.

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They did the other day, and I was ready. They all had cheeseburger shaped hollows in their stomachs, and the Pond Side Pit was the remedy! So I preheated the old Craycort cast iron grate, and freshly oiled it. ( See our review of this modular grate system here) I also deployed the cast iron griddle insert for this cook to assist in frying up a little bacon there. This was going to be fun!

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I stayed calm however. This is the hallmark of good pit keepers. The ability to exercise patience in the face of slobber-slopping expectation. You want with all your might to dive in and get after it, but then you know if you do, the fun will be only shortly lived at best. The trick then is to stretch it out. To make the moment linger if but only for the moment’s sake. It’s a game we pit jockeys play with ourselves. And those who do not love to cook outside just won’t get it. And that’s OK.

So I paused momentarily, like deep thinkers do, relieved myself of a certain pending gas, and I lit another fire in the chiminea. A blaze just for show, really, and patron I believe to higher levels of pit ambiance. Nothing is quite so fine as dual fires in a spring time cook out. The aromas surround. The crackle and pop do too, port and starboard. It works. It also slowed me down to better savor the day, which was the whole point. Then, whence a heady blaze was kindled there, I finally put meat to flame and grunted semi-appropriately in that golden light.

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You don’t need to be told how to grill a cheeseburger. We’ve discoursed on that art enough in a hundred other posts. I will say, however, and  if possible, do your best to refrain from pressing the burger patty with your spatula or tong, like you see so many people do. The only thing this does is squirt flavor clear of your supper. I will also say, glory be to the pit jock who does up his bacon and onions also on the grill. These two ingredients truly made the feast. Bacon and onions done over the stove are good and all, but doing them over the grill, allowing the wood smoke to adhere to the greasy bacon and the fried onions, well, it’s enough to make a grown body weep. And top these comestibles on your pecan smoked cheddar cheese burger and toasted pretzel bun, and well, I don’t have to tell you that you have officially arrived. And all your supper guests will smile and burp aloud, with grease dripping off their chins, as they tarry there, plumply, from the vantage of a pit keeper. Amen.

The Perfect Day: Red Meat and Onion Pops

images (1)The weatherman said it was a Top 10 weather day, and I believed him. I mean how could I not? Blue bird skies as far as you could see, song birds trilling at the top of their little lungs, and 70 blessed degrees of Fahrenheit seemingly around every bend. The humidity was non existent too. It was the kind of day you could wear your favorite flannel shirt or your new designer swim suit, even at the same time if so inclined, and be none the worse for it minus a few stray looks. The kind of day that begs a body to be outside. The sort that draw brethren of the brisket from their smokey lairs to ignite the political section in charcoal chimneys across the land. To send forth pillars of smoke and meaty aromas into the air for to cross the neighbor’s fence and illuminate the inhabitants there. Indeed, the kind of day we wait for all winter. The kind that compels even a person of moderate-to-sober intelligence to, and at once, roll in the grass like a puppy and say to heck with what they think across the fence. In short, it was the first truly lovely day of Spring, and every soul north of the 45th parallel rejoiced in it.

Prepping the onions at the Track-side Pit

So it was I found myself pit-side for supper in the driveway of my fellow patron and co-founder PotP. Always a pleasure when I ended up over there for grilling fare. We were bachelors this evening, you see, and might I add that our spoils were simple. Basic but flavorful. Steak and onions. Lets talk about the onion pops first.

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Brush in olive oil, season with salt and pepper

John skewered them like little lolly pops, and varnished them first in olive oil. This old trick would help his incredibly intricate seasonings properly adhere. A harmonious, time-test blend better known as salt and pepper. Freshly cracked of course. It may not sound like much, and in truth it may not be, but the end result will make a pit jockey question why he or she doesn’t do this kind of thing more often. Man they were good!

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They crisp up after a fashion, and almost be come candy like. In another way, they reminded me of onion rings. It was all we could do to refrain from sucking these things down before the main event. My but they had a spell on us. The onion rich aromas likewise merged with the cool spring air like an olfactory-based Beethoven movement. And that’s where I’ll leave that analogy I do believe. Besides we got us some steaks to grill.

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On the way over to the Track-side Pit, I swung by a local Ma and Pa meat market and found a rib-eye proper that called my name. Of all the cuts of steak out there, I think the venerable rib eye is still my favorite. Nothing beats it for the money. A nicely marbled rib eye is where it’s at people. Maybe it’s just me, but I also thought it looked rather becoming resting there on the manly bumper of the pit keeper’s FJ Cruiser. That’s better looking to us grill jockeys than a bikini clad super model draped over a sports car. Or something like that. Indeed, if only half the road kill out there could end like this, we’d have a Merry Christmas.

Bring on the meat!

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We seasoned our steaks with liberal dosage of Montreal Steak Seasoning. A great blend for beef, and we both love it’s coarse texture and peppery appeal. Who doesn’t already have this stuff on their spice rack. A time-tested seasoning favored by the multitudes for it’s spicy crunch. We use it on brisket too, as it’s quite favorable amid a robust bark. Good stuff, people. And if you get if off the Amazon link just below, we’re supposed to get a small kickback. So it’s good for your steak, and for us! Thank you kindly and in advance for that!


 

McCormick Grill Mates Montreal Steak Seasoning, 29 ounce


Anyways, you all know how to grill a steak. We brought ours to a medium and called it good. Long as it ain’t still wiggling, we’ll eat it no how. Whilst tempering a deluge of drool, we proceeded to plate up this beefy utopia dressed in crisp onions, and admire it in the soft evening slants of golden light. What a lovely sight. A supper that which required no pampering of appetite. A perfect day is sometimes like that. And for dessert we’ll just go roll in the grass. Amen.

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Grilled rib eye and bacon wrapped sirloin sided with crisp grilled onions. Simple and to the point. And our bellies did smile, patron to the pit.


Patrons of the Pit is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


 

Smoking Time and Temperatures

Every once in a while we like to do a guest post. Today is one of those times. Below is a chart and intro made up for us by Joe, at SmokedBBQSource. He’s developing a website full of resources useful to the BBQ community, and he has shared his latest efforts with us. I found this little chart of smoking times and temperatures to be an effective and handy reference, thus we humbly pass it along to the PotP readership for your kind perusal. Enjoy!

And thanks Joe!

-PotP



From Smoked BBQ Source:

You probably already know how important managing temperature is when you barbecue. You’ve got to closely monitor your smoker and make sure it stays within the right temperature range for hours at a time.

You’ve also got to know the right time to pull your meat off the smoker so you’re not left with a dry, overcooked mess.

While most meat can be smoked between 225 – 250°F, the best temperature to pull is going to vary a lot with what you’re cooking.

While there are no hard and fast rules, this visual, smoking time and temperature chart is a good resource to check before you fire up the smoker.

Just remember that it all comes down to your individual setup. Use this guide as a starting point, and then experiment to see what works best for you.

Here are a few other pieces of advice:

The smoking time suggestions as a very rough estimate: The problem with using hours / lb to estimate smoking time, is that the thickness and diameter of what your smoking is more important than the total weight.

There’s also a lot of other factors like humidity and how well insulted your smoker is that can effect total smoker time. Bottom line, always use a digital thermometer to determine when your food is ready.

There’s a big difference between ‘done’ and ‘ready to eat’: If you always pull your meat when it reaches a safe internal temp, you will be missing out on a world of flavor. In many cases you want to go well past the ‘recommended safe temperature’ as the collagen and fats continue to melt and make your meat even more juicy.

-smokedbbqsource



smoking chart

InstaGrill: The Art of Spontaneous Grilling

We were out in the woods this weekend last, playing hobo and such, and just enjoying the pleasures of a lovely spring day afield. The sun was warm, but the lakes and ponds still frozen, and patches of snow tarried in the shadows. We hiked along the wooded trails, kicking up leaves from last autumn, and smelling the earth unwrap itself after a long winter’s hiatus. A vintage spring day in Minnesota. The kind we wait for, and pine for. The sort we hold out hope for, that once winter has had its way with us, that it might bequeath us such climatic spoils. And it did. And what better thing to do in all the world on such a day, than to make a camp in the woods, and cook some good food there.

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Enter the InstaGrill

Now I’m a tinkerer. My father is a tinkerer. My brothers are tinkerers. Tinkering, you might say, is in my blood. And so when I get to test out another man’s brain thrust, I feel honored. I can appreciate the engineering, the thought, and the time that went in to it. Such was the case this last trip afield, as we tested out the InstaGrill. A cool, little, highly portable BBQ grill sent to us by a fellow tinkerer, named Jonathan, down in Texas.

InstaGrill. That’s what he’s calling it as of now. It’s an idea he had for easy, spontaneous, low-key grilling. He sent us a prototype so we could get a better idea how it works, and maybe share it with you guys. Here is his website also, if you want more details. www.myinstagrill.com. It’s a pretty nifty little rig, and if you don’t mind, we’ll give you the nickel tour ourselves.

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It’s pretty clever at first blush. As you can see, it’s a charcoal grill at its core. That’s what it runs on. You fill it half way up or so like you would a charcoal chimney, and light it from below with crumpled up newspaper or like we did in this case, with a fire starter cube. She lit right up in tremendous fashion, thanks to the built-in chimney effect. In all my years of using portable grills,  I can honestly say, this is the best lighting grill we’ve ever used. No lighter fluid needed. It lights like a charcoal chimney, because, well, it is! This is probably our favorite feature of the grill. But anyways, onto the fun part!

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When the coals reach maturity, or grayed over, (about 10 minutes) you simply unlatch the side and open it up. Sort of like them Murphy Beds that fold up into the wall, if you’re familiar with those. Yet another clever idea! Then you rake the coals about a bit to suit your fancy, and install the grate as seen in the photo.

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As seen above, you can set the grate to three different levels. We liked that feature too!

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We found the grill to be just big enough to meet the needs of about two people, least wise for breakfast out in the hinter regions. The grate size is roughly 10 inches by 10 inches. Large enough for four burgers or two steaks. The other dimensions of the grill are  5″D x 10″W x 12″ H. It weighs about 5 pounds. We found it very portable, and simple to set up and easy to use. No complaints!

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Granted it was designed for more traditional grilling fare than corned beef hash and eggs over-easy, but alas when your bush, you work with what you’ve got. Regardless, it was a lot of fun cooking with it. The husky handle at the back made it effortless to transport or move it, even when it was lit, should you ever want to do such things. And to extinguish the coals, you simply close it back up and pour some water on the fire. Disperse in the trash at your nearest convenience.

instagrill

Overall, it was really a joy to cook on. A well thought-out, and articulate little grilling rig. We liked it’s compactness, and portability, and absolutely loved how it started up a batch of charcoal. We can see it being useful for things like: camping, or  tailgating, or even just out on your deck. It’s low key enough, it won’t draw much attention, and finally, you’ll get a proper meal cooked over a beautiful bed of coals. Such as grilling was always meant to be.


KICKSTARTER CAMPAIGN


So here’s the other part of the story. If you want to buy one, you’re going to have to get in line and wait a while. This is a prototype, you see.  The ultimate fit & finished product does not exist yet. That’s why the prototype was sent to us, to help Jonathan garner a little exposure. He has also set up a KICKSTARTER Campaign, here,  and when and if it reaches it’s goal, he will then go into production with these grills. So if you think it’s a worthy endeavor, and want to help him get his business going, not to mention secure yourself one of his grills later on down the road, head over to his kickstarter page and help a tinkerer out!

Kickstarter Link

http://9e.fnd.to/instagrill

 

 

 

The Good Old Days: Smoked Blackberry Tinted Chicken Thighs

fullsizerender-15Once upon a time we will hearken back to the good old days, and remember from whence they sang. The days where the wood smoke bellowed freely from pit damper and chimney stack. Days where the air was still sweet to the taste, and the morning dew left on the grass seems as if it were presented there, just for you. The days of yore where we ate like kings, and slept like hogs, whilst the crescent moon hung like a phantom in a starry sky. And we could come and go as we pleased, and tarry the day long beside our beloved BBQ grills, leaning back in our patio chairs, left leg crossed over right. Baseball game bantering quietly on the pit radio, and a lovely beverage within reach. The aromas of chicken or beef or pork, perfectly seasoned, and sizzling beneath that old enameled dome. Ah yes, these were the days indeed. The days of the pit jockey. The good old days.

That’s what we’ll think some day, supposedly. Or so I’ve been told. In the elder years, tipping to and fro in the rocking chair, and looking back through the lens of retrospection. I’ve noticed plenty of folks reminisce like this. It’s the thing to do, after all, when you crave roses in December. I even like to partake in it myself from time to time. There’s nothing wrong with that. Then I went camping with a bloke once, who informed me around the campfire that night, that these days we were in, well, they ARE the good old days.

I tossed another log in the fire, and thought about that for a bit.

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Maybe he was right. Could it be we are actually living now in the good old days? Is this our time to shine? Well, when left to ponder such pickles for too long, a patron of the pit defaults to his natural and most basic thinking patterns – we eat! Join me at the pit tonight, and we’ll show you what’s going on up here on the 45th parallel.

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To start, I had some good chicken thighs sizzling nicely, seasoned in Miners Mix Poultry Perfection. And because I couldn’t make up my mind, Miners Mix XXX Garlic, just because. Both highly adequate rubs for poultry. We crisped up the skin for a couple of minutes over direct heat, and then drug the thighs back over indirect heat for the rest of the cook. Standard yard bird techniques. Near the end of the session, we slapped on some Joe Joe’s Hog Shack Blackberry Sauce, and man oh man, let me tell you. This stuff is currently my most favorite BBQ sauce in the world, I think. It’s on the sweeter side, tastes like blackberries, and brings what ever meat I varnish it on to the next level in succulence. A special thanks to Brian and Joe, at Joe Joe’s Hog Shack for keeping us stocked in their magic meat elixir. Check them out some time here.


Also, if you want to hook yourself up with some Miners Mix, like the flavors we used today, check them out here.

Or you can get some on Amazon too. And if you use one of our affiliate links just below, a small kick back about as big as a bee’s knee will be sent our way. Yeah! Plus you help support the Spice Wizards of Miners Mix, not to mention your meat will taste a whole bunch better. Anyways, back to the story.

Poultry Perfection Seasoning Rub for Turkey, Goose, Duck, Chicken, and Game

XXX-Garlic Seasoning Rub With Powdered, Minced, and Granulated Garlic for Triple Garlic Flavor


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Now some of you readership have informed us that we need to get more vegetables on our plate. Well, I suppose there does come a time in a man’s grilling career where he should listen the women folk, and so here goes nothing. We sliced up a red bell pepper to roast over the coals a bit. We prepped the slices in an olive oil bath, and seasoned them with Miners Mix Steak and Veggie Seasoning. Yup, they got something for everything, it seems. And mercy did it go well on roasted red peppers. Outstanding, in point of fact.That sided with some green beans, well, you can’t tell me there weren’t enough vegetables on my plate tonight!  Oh yes, we eat well here at the pit.

img_1555As I plated up this highly succulent and might I add, colorful meal, I thought back to that night around the campfire. To the good old days. I dunno. When you’re blessed with a good plate of food like this, and somebody you love to share it with, it’s hard to deny that you’re not having a pretty good day, by and by. And when you think about it, any day these days seems like a gift. Because really it is. Say what you will, but you just never know when your number is up. So everyday is a blessing for sure, and that by default then makes it a good day. So be inspired then, we say, to live each day in good food, and fellowship, and to show one another just how fiercely you can love. Because yeah, I suppose these really are the good old days. But then so is every day, I’d wager, as it’s a gift straight from above. And it would be a shame to waste it on some improperly grilled chicken thighs. Amen.

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Pecan Smoked, Blackberry Tinted Chicken Thighs, roasted red bell pepper seasoned in Miners mix, and a lovely bouquet of green beans for to please the lady folk. I reckon it could get a little better than this, but that’s not proper to discuss here. Yum!!


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The Smoking Jacket

Another classic from the PotP Archives, concerning fashion attire. As you will read, a proper smoking jacket is much more than the fibers woven together, it’s the memories woven into the fiber that matters.

 

No, I do not speak of the kind of smoking jacket you’re probably thinking of. The purple-velvet sort worn by gentlemen of high leisure, who own a humidor, and pace about in front of their fir…

Source: The Smoking Jacket