The rendezvous was classic trout camp, sans the trout. One by one we came from various corners of the state and all conspired at the river’s soft edge for a bit of camping, fellowship, and good food under the crescent moon. We had come to trout country not to fish, however, because trout fishing annually closes it’s doors in Minnesota in November. Poachers we are not. Instead we came here just to be, in a place that we really liked being, which in itself was sweetly enough, because, as Robert Traver once wrote in his esteem book, Trout Magic, “I love the environs where trout are found, which are invariably beautiful“. And they are.
So we made our camps here on the shores of trout waters, deep in south eastern Minnesota, and did what we do best – eat! Now I don’t want to suggest that we come to the woods like this just to stuff our pie holes with endless calories, but in truth, it is a part of it. When your camp mate is also your fellow patron and long time pit cohort, well, with two cooks in the outdoor kitchen, lets just say pants are going to get tight! Like our first night there when we made cheese steak sandwiches on the Mojoe Griddle. A better backwoods sammich I do not rightly recall right now. Let me tell you about it, and how it went and came to be.
Enter The Mojoe
Established readers to this blog have seen this sexy beast before. The Mojoe Griddle. I’m telling you, if you have the space in your truck and can lift 35 pounds, this is one of the finest camp cooking rigs you can get. And marry it with a humble, two burner, Camp Chef Explorer stove, shoot, the world is yours! One-quarter inch hot rolled steel, people, restaurant grade, nearly non stick, complete with aluminum griddle strap to keep your spoils from toppling into the dirt! And better yet, large enough to fry a pancake to match a man hole cover!
This is high living, people.
With the sun setting over the valley rim, tree lines waxing to silhouettes, we got to work in the doable illumination of the porch light outside of the camper. Red onions and bell peppers sauteed in olive oil. And steak, I don’t remember what kind, but steak, seared to perfection over the hot steel. Ah yes, camp cooking at it’s finest, right here.
Through the pungent woods of shag bark hickory you can hear the gentle tumble of trout stream, the quiet banter of our camp mates in tarry around a crackling pine fire, and the comforting sizzle of vittles cooking on the Mojoe. The smell of onions and meat waft in the damp, November air. The rhythmic clank and slide of a steel spatula on a hot griddle. Tummies rumbling. You getting hungry yet! I could do this all day!
Near the end of the cook, we toasted up our hoagie rolls for that added texture to the perfect backwoods sandwich. I don’t know about you, but I have never regret toasting my buns. Ever.
The Finishing Touch
After a fashion, all was done and we went inside the camper and assembled our spoils. My fellow patron brought along a jar of this stuff to put on our sandwiches. Boy did that add a lovely dimension of flavor and camping class. Really good! He thinks of these kinds of things, when I never would. I found it on amazon if you’re interested. Mt. Olive Simply Relish Deli Style Dill 16 fl (Pack of 2)
The cold rain began tapping over the plastic roof of the camper as we settled into the dinette by soft candle light. The heater kicked on, softly murmuring in the background, and mood music played on the radio. Yeah, okay, this wasn’t exactly the sort of rough and tumble camping as is often associated with the past time, but hey, it was November in Minnesota. Our last fling of 2017. We had come to smooth it! And besides, we get it rough enough in town! Anyways, we ate a lot of food on that trip. Good food. But this sandwich in particular hangs with an asterisks in the panniers of our mind. There was something about how it came together: in the woods, the joys of that big griddle, the way the deli relish set off the flavors, the char on the green peppers. I dunno, it was just good! And made better yet doing what we love, with people we really like, in a place we really enjoyed being. A place where the trout leapt. And the men were men. Amen.
Stuff We Used
Check out the Mojoe Outfitters at their site, here
Camp Chef Stoves are also available off amazon. Here’s a link to that. Happy Camping!
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
It finally happened. The event we northerners have been waiting for all winter long. I tarried in my leather man chair with a hot cup of tea in hand and simply watched it for a while, swirl and dance outside the window pane. Snow. Lots of it. Riding a tempest. One might even go so far as to wager it was a blizzard, and by golly it hit the spot to see. It hit the spot because of all the many times the weather men cried wolf this winter, barking of the big one to come. And it never did. Believe it or not, there are some people who actually like snow, look forwards to it, and want to frolic accordingly amid it’s softened flakes. We be some of those people. So it was good to see a boisterous and proper, Minnesota snowstorm engulfing our fair hamlet again. This was how it should be. And after it settled a bit, I went outside to cook something there.
The Power of Halves
After examining my meat larder, something men of a certain age tend to do, I settled on one portly pork butt to do the job. I think it weighed in at 8 pounds, I don’t recall. But I knew if I wanted to have it done by supper time, (6 hours away) then I would have to deploy the old pit master trickery of slicing the butt in halves, thus to reduce the cooking time. It’s a technique I’ve used many times at the pit, and always with favorable results. Not only does it reduce cooking time by maybe a third, but it also increases the surface area. This is good because it basically unlocks new real-estate for more spice rub and smoke penetration. More bark people. Take that weather man!
The Science and Art of Bark
Here we are a few hours into the cook, and as you can see, we were already developing a flavorful and robust bark. The smoke, courtesy of two large hunks of apple wood, combined with the relatively low heat of the Weber performer, which ran at 275 degrees, and the spice rub, Kits KC BBQ Rub, courtesy of the good folk at Miners Mix, all came together in a magical union of yum! Bark is a scientific thing, but you don’t have to be an Einstein to eat it. The Flintstones will do! If you want to learn more about how it’s formed and what is going on, check out the master’s write up of it over at Amazing Ribs What is Bark.
So it was, as the Alberta clipper slid into town that we put the finishing touches on our pulled pork sandwich. A squirt or two of sweet baby rays, combined with some of the more succulent muscles of the pork shoulder, and as always, I like to mix lots of bark in there too, so you get some in every bite. Mercy! Can you smell that? That’s a proper pulled pork sammich people!
When The Bark is Worth the Bite
I plated it up with a side of beans and returned to my man chair. After settling in, feet propped up, and fueled by repetitive instinct, I reached for the TV remote like any red-blooded American man would, but then curiously caught myself looking out the window at the snow again. A soft smile formed from my lips, and I set the remote back down, and picked up my sandwich instead. I had been waiting a long time for this, and I didn’t want to dilute it with the flashing images of a TV. It would be just me, my pork, and the snow. And for a while at least, that was enough. Amen.
Nothing quite so fine as a plateful of bark and beans! Burp!
The cold is an interesting beast. On one hand we need it, to keep our foods from spoiling too fast. On the other hand, we run from it when ever it sinks its icy fingers into our own meat. Some people hate the cold so much that they leave the north altogether, and live in the south. My brother’s neighbor once lamented that he was done with winter in Minnesota, and that he was going to load up his snow blower into the back of his pick up truck, and drive south until some one asked him what it was. It was there, he figured, would be a good place to live.
It’s 6 Below Outside.. So What!
To my brethren of the brisket of whom’s pit dampers puff ever stalwart in this arctic blast, we salute thee. Our warmer days will come. They always do. But in the mean time we thus must embrace the wintry folds that which are upon us now. A pit jockey well seasoned takes no issue with inclement of weather. For good BBQ will always find a way. Besides, if we waited for the perfect weather to BBQ in, well, we Minnesota folk would only grill maybe twice a year! I was lucky this cook tho, for it was only a meager and sultry, 6 below. And mercifully the north winds were blocked by our humble abode. That helps one’s situation ten-fold right there. So grab yourself a hot cocoa or something, and get comfy and we’ll tell you all about it, and how it went and came to be, patron to the pit.
Firstly, I must digress for a bit. For it has been a couple of moons at least, since we’ve last posted here. As many of our readership know, we done birthed a little patron last summer, and she is by far the sweetest thing our eye’s hath ever seen. Oh we were warned by other parental types how little babies, can, with a flick of heart beat, melt your soul into a rather nice pile of unintelligible goo, and I guess I am here to report that these people were right. You all were right. I’ve been a big pile of goo for the last 6 months, I’d say, in awe at the preciousness of a baby. Every time I hold her hand, I get weak in the knees, and mine heart fills with a gladness I’ve never known before. And for a while at least, and maybe even longer than that, it’s not so cold outside after all. For my heart burbles over with warmth of a different sort. The kind forged in unconditional love. And that is maybe the greatest warmth you can ever feel.
Stranger Things Below Zero
Life below zero is always interesting. Take for example my steaming patties. This is just something you don’t see at your classic summer BBQ. Raw meat spilling it’s vapors like curling plumes of hickory smoke. I’m not sure what principles of physics and science were at play here, but I thought it amusing if only for a while.
Once you have a lovely bed of coals glowing in the bosom of your grill, it’s pretty much business as usual, no matter how cold it is. A good kettle grill can keep up just fine. And so it was with a modicum of effort, I worked the burgers with my big steel spatula, enjoying the warmth of the fire, the sound of sizzling beef, and my eyes drawn to thin slits from the bright sun resplendent over crusty snow. Ah yes!
There is a joy to be had patron to the pit in the wintry months. Maybe it’s because the mass populous thinks it’s miserable, or just not worth it effort in the cold, that makes doing so all the more sweeter. I don’t know. I would offer you this thought, tho, – that it’s maybe not the ordeal you think it to be. For to bandy close to the coals when the mercury drops, is the coziest of affairs. The gift of heat always at hand. The thrill of contrast. And there is a certain but articulate satisfaction gleamed as well, enjoying grilled meat in the dead of winter. I cannot deny that. And neither would you!
Anyways, it’s good to log some time at the pit again. Good to scribe another entry for the POTP archives. We do hope you all have been well, and are enjoying your winter and new year to come. We’re slowly getting back in the groove again, here. Finding our footing in the new and intoxicating world of babies. We are blessed and highly favored at the pit these days, I don’t mind telling you. So I’m going to take this plate of burgers now and go enjoy some of the good life. Time spent in food and fellowship. And yeah, I got me a soft, little hand to hold afterwards, accompanied with a string of unending smiles, and enough BTU’s to warm mine heart for the next thousand years at least. Amen.
*BTU Baby Thermal units
I can’t help it if she’s beautiful. That when her little hand grabs my finger that all my insides melt into an irrefutable kind of goo. And I can’t help it either that when she looks at me with her baby blue eyes, that my heart spills over with gladness at what the Lord has done. No, I can’t help it that’s she’s beautiful. And I tell her this all the time.
As many of the readership of PotP know, we got ourselves a little patron in the making this summer. A gift straight from above. And thus the deployment of BBQ articles has dwindled for a time, as we managed our way through the fog of a newborn in your life. Many of you have been there, done that. You know what it’s all about. And so we thank you for your patience, and all the Emails wondering how we are. Yup, we are doing fabulous, by and by, and sort of finding our footing again, amid the new rhythms of life and baby. Indeed, we’re starting, maybe, to get back into the groove again.
Adjusting For The Curve
We learned after while that you can still have a life post baby. That, off-hand, you can still go to baseball games if you want, and manage a fine time. That most stadiums actually have a “mother’s room” somewhere around, with soft chairs, and flat screen TV’s, in which to feed your baby and still keep an eye on the score. I never knew that.
We learned also that our time at the pit need not be compromised. That babies enjoy watching the meat cook as much as we do. And that you can both tarry there together under summer skies and watch how the grass bends in the wind, and the tweety birds all follow each other about from thicket to thicket. I learned that little babies have a natural wiring to make a good pit master. They are well versed, for example, in sitting around and doing absolutely nothing, at least until the next feeding is in queue. Yup she’s good at that, and I had to scratch my head as she’s an awful lot like her daddy that way. Hmm. Maybe that’s why we get along as we do.
Getting Back In the Game
So in an attempt to get back in the groove of things, let me show you my sandwich I made the other day, and how it went and came to be, all patron to the pit, and with a little help from my friend.
The Basics of Pork Butts
It was your most basic of pork butts, of which we seasoned heavily in Miners Mix Maynards Memphis Rub. It’s the same rub we’ve used a hundred times now, but there is of course a reason for that. It’s awesome. And yeah, I guess I threw on rib eye too, you know, for good measure. Hey, pork butts take some considerable clock, and a pit boy needs his snacks! Anyhow, it was an easy smoke as most pork shoulders are. Dampers tweaked down to thin slits, both top and bottom, meat set indirect, and turned 180 degrees from time to time for even cooking. A little hickory wood on the coals. That’s all you gotta do people. That and take it slowly up to 195 degrees internal temperature for to pull there into highly succulent pork sandwiches. Oh, which reminds me. Let me tell you about some sauces we recently got in to test.
Low Country Barbecue
These were pretty tasty. Low Country Barbecue sauce comes in both tomato based and vinegar. Now I don’t know about you, but I’ve come to think a proper BBQ pulled pork sandwich is at it’s most authentic with a good vinegar based sauce, of which this one was very good. But I also tried a sandwich with the tomato based version and honestly, it was just as good. Really good. And I suppose there are thousands of BBQ sauces out there all looking for attention, and these are just some of them. But Shawn, from the Snazzygourmet was kind enough to send us some samples to see what we thought, and being he is a fellow Minnesotan we found out, well, it’s good to help a brother out. And so we will. So if you get a chance, he runs a great website called the Snazzygourmet, which is pretty much a wonderland for foodies. Not just BBQ stuff, but other goodies as well. Check it out!
Anyways, after we pulled the pork into tasty tendrils of BBQ heaven, and mixed a little of the new sauces into it, letting it’s thin viscosity mingle into all the right places, I plated up a nice sandwich or two for my wife. Baby would have to wait, I suppose, until she grew some teeth! But my other sweetheart was more than thrilled, as she usually is, holding to the good status of being the wife of a patron. She said thank you, and smiled brightly as I handed her the plate. I smiled back. Yeah, I can’t help it if she’s beautiful too!
Slow smoked and succulent, glistening in a light vinegar sauce. The privileges of the pit, the good life, and holding hands with those you love. Amen.
As some of you know, we do on occasion dally with a YouTube channel. Not very much, but when we do, it sure is fun. Here is a little video we slapped together the other day depicting some quintessential time at the pit. Of slow rendering pork shoulder, with it’s juices dribbling down it’s glistening flanks. Not to mention a gaggle of the resident ducks, who seem always to come by when there is something cooking under the hood. It was good to see them. And supper was adequate. Enjoy!
The cold rain tapped across the window pane as I sipped hot tea from an old, blue-enameled cup, whilst the fingers of my other hand tenderly worked the analog dial of my old time short wave radio. It’s been hurricane season as you know, and I was hoping to find some hams out there discoursing on the weather. I know with the inter connected world of the internet, and a few swift keystrokes, I can find out the weather any where in the world much easier than listening to the radio, but I don’t care. I just like the poetry of a good analog radio. The challenge of trying to wring out a signal from across the country, with what by today’s standards is inferior equipment. Like BBQ, I was more into the journey here than anything. The process. The poetry of good things on cold, wet nights. So I was dredging the side-bands if you will, looking for amateur radio operators talking about the weather. But mostly I guess, I was enjoying just being here, listening to the radio and the rain. And thinking off and on about BBQ. And no, my name is not Jim Reitz. He apparently was the previous owner of the radio before I got a hold of it.
Turns out the last BBQ here at the Pond Side Pit was in the rain. There’s been a lot of that lately, which is of no matter to a patron of the pit. We will grill in sheer tropical force monsoons if need be. Lo, it would be a dark day indeed the moment we actually cook on a stove. Anyways, my wife gets in the mood for fish these days, which is new to me. She’s never been particularly fond of the finned foods. But they tell us when you’re raising a newborn to eat more fish, as it is supposed to help your child grow nice and smart. Well, being a proponent of smart children, I did what any proud and new Papa would do, and went out into the wilds and procured a fish for my family. OK, I really went down to the local grocer and plucked a salmon from the ice, but the other way sounds better don’t you reckon?
What You’ll Need
- Brown Sugar
- Miners Mix Wholly Chipotle
We slathered the salmon first in mustard, then packed on some brown sugar, a little salt, a little pepper, and for our secret ingredient, a dash or two of this blend from our friends at Miners Mix. Wholly Chipotle. It is considered one of their hot rubs, so if you’re not a pepper head, just use it sparingly. A little of this stuff goes quite a ways indeed, but adds that sought after kick of heat that some of us occasionally crave. Anyways, after seasoning this fillet up, we brought it out to the pit where the cedar plank was oiled and pre-heated.
The Art of the Plank
If you’ve never had occasion to try planking on your grill yet, you’re definitely missing something out of your life. It’s about as easy as grilling gets, people. Simply put the plank over direct heat. Remember to soak it for an hour or so beforehand. Lightly oil it if you wish, an pre-heat it like you would a frying pan. Then lay your intended protein gently on top. All you gotta do from here is just get out of the way and let the plank do it’s magic. And it will. This form of cooking is so effective you need not even flip the meat. The plank acts as a heat shield which in turn protects your plunder, whilst at the same time creating an even heat environment, not to mention releasing oils and smoke into your food, giving it a flavor reminiscent of the finest restaurants. It’s just good, people. Trust us!
Planks come in many flavors and thickness, from 1/4 inch cedar, to 1/2 inch maple. Thicker ones last longer of course, but tend to run a little more expensive. You can find them in most any big box store these days. Or you can be lazy and grab some off Amazon I suppose. The best planks we ever tested at PotP were Superior Planks, grown and harvested up north of here, on a small island in lake superior. Check out our write up of that here . Anyways, a really fun and tasty way to grill if you haven’t tried it yet. You can cook anything on them too, from burgers to steaks to vegetables. But the best thing to plank, in our opinion, is fish. Ever have your fish fall apart on the grill grate? Problem solved with the good and ever abiding virtues of the plank. Gotta try this people!
There you go. Spicy cedar planked salmon from the pit. Sided with a lovely bouquet of vegetables for to please the lady folk. And a baked potato smothered in butter. Man! Good eating! And maybe even someday a smart baby, if you’re into that kind of thing. Amen.
To the time-lapsed eye, a golden sun arced like a fiery pendulum across a blue summer sky. And the cumulus clouds hung puffy and white like heavenly mobiles on high. Songs birds bellowed their stoic harmonies from yonder dogwoods and cattails softly bent in the summer breeze. Such lovely times of it here on the 45th parallel, or summertime in Minnesota. Everything is so alive and vital. So green and so plentiful. The earth spins swiftly here too, and the weeds in the garden grow like babies in the evening’s long shadows.
On the pit tonight, a big birthday steak, for yours truly! In these archives, she will go by the name Mrs Sturminator. No, not the steak, but a person we know. Mrs Sturminator is a long time friend, and frequenter of the pit, and when your birthday comes along, she tends to set a chap up rather well, so-to-speak. She’s been doing such things for years. So this year she gave me a steak. And not just any steak. A grass fed top sirloin steak, so thick I do believe it should have come with it’s own pair of suspenders! Mercy! No sir, Mrs Sturminator never is one for giving wimpy gifts.
I had some yard bird thighs handy, so I tossed those on the pit too. Along with some foiled potatoes, and of course, thy beloved and highly esteem sirloin. Of which I discovered was actually pair of steaks, which if course, was even better. The thighs were seasoned in miners mix XXX Garlic, and the potatoes were wrapped in foil along with olive oil and some Miners Mix Steak and Veggie. Yes, more Miners mix. Sorry, it’s just when you find something that’s better than most, well, you eat it! Then we also sauteed up some mushrooms in butter and more steak and veggie seasoning on the Craycort cast iron griddle insert. A modular grate affair that just keeps getting better. Love those Craycort grates!
For seasoning the steak, as always, I like to keep it simple. Steaks are too precious to screw around with. Just onion and garlic salt on this one, grilled to a modest medium over hardwood lump coal. Quite possibly my favorite thing to eat in all the known world. Happy Birthday indeed, and patron to the pit.
Think we’ll just leave it at that this week. Let the photo of this perfectly seared top sirloin topped with sauteed mushrooms do the talking. Boy did my belly wrap rightly around this one, people. Man! A special thanks to cows that eat only grass, and to Mrs Sturminator for sending a portion of one my way. Your talent for giving is one of quiet legend. But your heart measures even more so. To good people and good food.
Many thanks, and Amen.
We had occasion this weekend past to grill for the masses at the bachelor party of a good friend. It was your vintage summer day, as days go. And your classic BBQ party. With a sizzling sun suspended in a bluebird sky, casting golden shafts of light that which fluttered through the thick, green, deciduous canopies of oak and maple and birch. The lawn was freshly cut too, of which I for some reason admired the aroma. My fellow patron’s google music account provided endless streams of proper country and rock for to adorn the acoustic backdrop. Tho one musically misguided brethren in the group kept wanting to listen to once-upon-a-time boy bands, to which we had to snatch the phone from his meaty hand, and tell him to think about his life. Some blokes are just like that for some reason. Always a stinker in the bunch.
What a lovely time of it tho, this day was. You see, when friends beckon a patron to cater for them, they don’t have to twist our tongs much. We love this sort of thing. And for a bachelor party, it is sort of our privilege to escort the groom-to-be on his way to holy matrimony with a gut full of perfectly executed meat! And so it was, the evening slants of light caught the pale tendrils of gently rising oak smoke from the bosom of the Gabby’s Grill. A great little addition for ye Weber owners out there. For those who aspire to a scaled down version of the Santa Maria style of BBQ, to which we are swiftly becoming a devoted fan. Oh how I do fancy manly meat cooking machinery! When you get a chance, go check out their website here. Junior, the man in charge over there, is a good dude and will take care of you fast. His customer service is off the charts. And as you can see, he’s a gifted fabricator too.
We had this beast loaded up too, with dueling tri tip roasts, and enough chicken thighs to choke a wildebeest. You will note the baked potatoes also, tucked down into the fiery depths of the grill. This is how you do it Gabby Grill style people! Load it up! Oh yes, good times indeed. But bachelor party food does not stop with mere meat and potatoes…
For to please the lady folks who may be reading this, we also grilled up some vegetables. Yes mam we did! We was GOOD patrons! On the auxiliary grill, we got sliced zucchini here, along with onions liberally dusted with a pit staple – Miners Mix Steak and Veggie Seasoning. Can you smell it? Of course you can’t, you’re just reading pixels through a dirty glass screen But trust us. If ever you wanted to smell a man’s pits before, this would be the proper occasion!
Here is one of our affiliate links where you can pick up some of that seasoning. Goes good on just about everything. Especially vegetables! Get a bottle of this and just leave it on the table as your new pepper.
Back to the meat! Mama Mia! The thighs were seasoned with Miners Mix Poultry Perfection which never fails. And the beef, well, it’s a top secret blend that we might get to tell you about some day. Here is where you can pick up some of that Poultry Perfection tho! It’s another affiliate link that we get a wee kick back from. So if you’re looking for a way to be nice to us and help us better afford baby diapers, links like this one below help a little! Thank you kindly in advance if you do! If not, thank you anyways for just being here. You guys surely class up the place regardless.
After about an hour or so, the tri tips were done, and whilst they rested in a foil tent, we tossed on the cobs! If you haven’t grilled your corn in this manner before, we do believe you’re missing something out of your life. And of course, the Gabby Grill took it like a boss! We’re telling you, you gotta pick up one of these rigs for your Weber! We’re not sponsored by them in any way, we just think it’s a great idea long over due!
Lets not forget a massive black iron pan full of sauteed mushrooms and onions, again seasoned up with Miners Mix Steak and Veggie. Oh yes, we pulled out all the stops for the man in the fading twilight of his bachelorhood. It was a good time of fellowship and food under fair and lovely skies. We wish you well in your marriage my friend. And now you even know what to cook for her! Amen.
Check out these 2 great companies for your next BBQ
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Some people are just more clever than others. Terry Dabb, of Aurora Wisconsin, is one of them. When I came across this photo on the Weber Kettle Fans Facebook page, I thunk to myself, now why didn’t I think of that! Well, I don’t have a deck for starters, so in that respect, I do take some console in my lack of deck creativity. But a lot of people do have decks. Tiny, little decks. And a lot of those people still wonder how to fit their Weber kettle grills on them in a proper like manner. It’s a quandary that has haunted many a pit jockey down through the ages. Terry Dabb, however, has finally developed a rather elegant solution.
“What you don’t see in the pics is I have 4 more Weber’s” Terry says. “When looking for something to mount them on a free steel door came available from a customer of mine. And the idea ran from there.”
“I have limited space on my deck”, Terry said, “So I just started Brain storming. On how to try and manage my limited space.”
I’d say you brain stormed pretty good my friend. As one of our readers on our Patrons of the Pit Facebook page so eloquently put it, “I bow to the King of Sensible Deck Remodels”. Indeed, a lovely tribute to backyard ingenuity and the endearing will of an inspired pit master.
Terry, even tho you’re a packer fan, I do believe we would get along just fine. This one’s for you!
The mesquite smoke curled with a certain impunity on this balmy summer’s eve. The South wind wormed it’s way through the residential hamlets and marshlands like a warm bath, bringing a sort of sticky contentment to the pit jockey who tarries near to his craft. Oh yes, summer has arrived here on the 45th Parallel, finally, and I suppose one ought to grill something. I mean, it is “grilling season” after all. That hallowed sliver of the calendar where the once captive masses return to their barbies in one accord and offer forth pillars of enriched smoke to the BBQ gods. I dunno, I guess when you refrain from grilling for a tally of three seasons running, you would rather tend to miss it. I know I would. But to us folk who run a year around BBQ blog, summer grilling is just another chapter in a year’s worth of grilling endeavors, except I suppose, sweatier.
Yes, nothing is quite so charming as wandering out to the mail box on a muggy summer evening, only to return to the house cloaked in sheen of your own juices, and sporting a rankness not even desirable to the neighbor’s bull dog, whose standards are suitable low anyways. But that’s summer in the Midwest. You sweat. And the sooner you come to grips with this inherent reality, the sooner you can move on and have fun with this most pleasurable of seasons. You just smell like a stink bomb is all. What can you do. Anyways, on to something that smells a whole lot better than I do. It’s burger night at the pit, and here’s how it went and came to be.
Summer time grilling don’t get too much better, folks! Check out them grass fed burgers and onions on the new Craycort grate. Yum! As usual, we think you all know how to grill a hamburger already, but we will mention the seasoning was just a packet of Lipton Onion soup mix, dispersed amid two pounds of ground beef. Easy cooking, and even better eating.
Toast Thy Buns
Of course we toasted the buns. You are toasting your buns aren’t you? Nothing quite so adds that touch of gourmet to your burgers quite like a crisp, toasted bun. The texture is a pleasure, as well as the satisfaction of knowing you went the extra mile in your burger craft.
Going The Distance
We do rather get into burger night over here at the pit. Note the cool little red baskets, and homemade fries. Not to mention the ultra chocolate shake all served up 50’s diner style. All ideas of my lovely wife who loves burger night as much as anybody, I’d wager. Good times, patron to the pit. And Amen.
Look at that grub! Man! I won’t even mention the joy of feeling your belly wrapped around this greasy handful. I think you get it! Mercy! And with that we bid you a toodaloo from the pit, as the summer sun traverses a blue, Minnesota sky. Blessings to the readership and happy 4th of July in advance.