Two Men, Two Pits and a Blog

Posts tagged “grilling

A Year In BBQ: The Best of 2016

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As December rolls around here on the 45th parallel, and the snow begins to fly, I tarry here at my desk, with a lovely beverage at hand, and reminisce on another year in BBQ. Another calendar traverse of manning the pit through sunny days that would not end, to tempests and heatwaves, and penetrating arctic cold fronts. All from which this vantage I do declare blessings to behold. Did many a smoke out this year, and most of it was edible by our standards. Here then is a list of our favorites, and how they went and came to be.

Best New-To-Us Cut of Meat That We Grilled

The venerable Tri-Tip Roast. I know you California folk see this fare at every grocery store, but for what ever the reasons, the heck if we could find a Tri Tip in Minnesota. And then one day last summer, oh how I remember it now, mine eyes lay gaze upon the Tri Tip roast of my dreams, residing prostrate behind the butcher’s glass. I knew then, as surely as I had ever known anything in the past, that there was a rendezvous in my future. A meaty conspiring with this formidable chunk of beef.  And I loved it! So delicious and worthy of the hunt.

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Somewhere between a brisket and a steak, this Tri Tip was at once a love affair. I cannot wait to do the next one, when ever that may be. Here is a link to our write up on this one, if you’re keen to such things.

https://patronsofthepit.wordpress.com/2016/08/16/meat-lust-tri-tip-on-the-weber-kettle-grill/

Best New BBQ Sauce We Tried

No question here. Joe Joe’s Hog Shack Blackberry Sauce. All their flavors were excellent, but the blackberry sauce was unreal. The undisputed favorite in the two households we served the sauce in. It went fabulously with everything from: chicken to pulled pork, to beef. Only down fall was that it didn’t last long enough. A hungry family can suck a bottle of this nectar up in just days if you’re not witty about it. We weren’t too witty.

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Indeed, if you’re looking for your next favorite sauce, do check out these blokes from out east. Here’s a link to that write up if you’re so inspired.

https://patronsofthepit.wordpress.com/2016/07/06/its-in-the-sauce-joe-joes-hog-shack-bbq-sauces/

Here is their website too!

http://www.joejoeshogshack.com/

Best New Hot Rub That We Tried

This one is easy too. Fire in the Hole. We’ve been using the rubs from Miners Mix for a IMG_0416while now, and have pretty much fallen in love with everything they do. They are Spice Wizards, and just have special powers that us mere mortal folk cannot divine. I’ve stopped trying to figure out how they do it. Going along with the theory that some of the good things in life just ought not to be analyzed, but savored. So we do such with Miners Mix. When we tried their latest brain thrust, Fire in the Hole, I think the world stopped rotating on its axis for a moment. Or maybe that was our faces melting off. I’m not sure. It is a legitimate heat source tho, with lots of ghost pepper powder in it. A rub to be respected! But my, the parade of undertones that come sailing by your palate is a journey in of itself. Most hot rubs we’ve tried just try to blow you away with sheer scoville units. They figure if they melt a hole in your tongue, then their job is done. But it’s not. The spice jockeys of Miners Mix went to extra pains to make sure their hot rub experience did not stop with the heat, but instead to incorporate a symphony of flavors, perhaps heightened by the heat. I dunno. Like I said, they just know stuff we don’t concerning spice rubs. Anyways, best hot rub of 2016 goes to Fire in the Hole, aptly coined by the good folks at Miners Mix.

Here is our blog on that one.

https://patronsofthepit.wordpress.com/2016/02/26/how-to-burn-a-hole-in-your-tongue-fire-in-the-hole-cheeseburgers/

http://www.minersmix.com/index.html

Most Interactive Subscriber on This Blog in 2016

Well, we have a great many wonderful subscribers to this blog. Diverse, beautiful people from all over the world and we probably wouldn’t be writing this post at all today, if it were not for you. So a heart felt thank you, to all of you. But looking at the stats page, just from a mathematical perspective, two subscribers have risen above all the rest, in terms of leaving comments. Both in frequency and in substance. Which is about as interactive as you can be on a blog. Two gentlemen of commitment! And loyalty. And keen wit! The race was close too, about neck-and-neck, I should say. Neither one would probably even care if they were the number one comment maker anyways, so we’ll call it a tie, because in truth, it is. And besides that, we just want to say thank you.

So in no particular order, Todd Baker, come on down! Perhaps none of our subscribers have been more stalwart in showing up in 2016, than Todd. And always with a thoughtful comment. Interacting and showing the love on Facebook even. A brethren of the pit, likewise, we would be remiss not to mention his blog. Here is one we subscribe to and enjoy. Todd is at once an excellent writer in his own right, and cobble smith of the English language. His essays are like fine Swiss chocolate, crafted to the highest levels. For example, he can write an essay on going to a heavy metal concert, of which I have no interest in, and still make you think by the end of the read that it has been time well spent. Say what you want, but that’s a good writer. Be who you are, like what you like, and do cool stuff. That’s his tag line, and it fits. He is who he is, likes what he likes, and by golly, does cool stuff! Many thanks to you, Todd, for being such a great subscriber. And yeah, doing cool stuff.

John and Mary in Ecuador share the prize with Todd, for Most Interactive Subscriber to the blog. Tho I suspect John does most of the talking, Mary has chimed in too, on occasion. One of the greatest privileges of running a blog we’ve found out, nay the best thing about blogging, is meeting cool people. John and Mary in Ecuador are two of them.  Once upon a time they hung a shingle and worked in the USA, and now are retired, and living the sweet life in Ecuador. We subscribe to their blog too, and is one of our favorites to peruse. What a pleasure to tarry by the fireside up here in Minnesota on frosty winter nights, and read about John in Ecuador inflating his pool noodle. He often times likes to rub it in like that too. When he sees that we have blizzard going up on here, I think he gets a particular joy in letting me know of his paradise like conditions patron to the Ecuadorian lifestyle.

You just like to rub it in“, I would croak.

Only thing I’m rubbing in is my sun tan lotion!” he would yammer.

You see how it goes. And we love it! Check out both of these guy’s blogs some day when you’re looking for something good to read.

https://anddocoolstuff.wordpress.com/

https://johnandmarylivingitupinecuador.wordpress.com/

Best Smoked Meal of 2016

This one was not so easy. There was plenty of yum coming off the pit this year. But the one that stands out, the one that I keep thinking back to again and again, the one that I know I must try and replicate at some point yonder, has got to be the burnt ends.

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It was the 4th of July weekend, and I was doing up my annual brisket, the full packer as it were, when I decided to finish off the cook by making some burnt ends from the point. A common move of a well-versed pit jockey. Now it may not look like much, but if you’ve ever had occasion to ingest some burnt ends in your days, you know what I mean here. You know from what utter succulence I refer. The brisket turned out just fine, but these burnt ends, mercy, I do believe they were the very tastiest thing procured off the pit this year. The most tender and succulent smoked meat I may have ever put in my mouth and declared good. Blame it on the high fat content, I suppose, but my, what a treat. The perfect blend of smoke and Miners Mix spice, tinted with some of that Blackberry sauce we talked about earlier. Even half a year later, I’m still getting compliments from family members about this humble pan of meat. Really enjoyed these burnt ends.

Here’s the link to this one too.

https://patronsofthepit.wordpress.com/2016/07/11/trouble-with-the-curve-on-baseball-and-brisket/

Best Day at the Pit

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It was spring. The pond was still frozen, but the sun was warm, and the grass dry. The kind of day you wait for all winter long. The sort of day a soul rejoices in the sun. So I did up a batch of beef stew that day on the faithful, Weber kettle grill. Oh what loitering Nirvana then was at hand. Black Capped Chickadees in full flirtation. Cool spring air mingling through the pit side spruce. The smell of the earth in a slow reveal. It was so lovely, I remember, that I set up my new backpacking tent, just because, and pretty much camped out pit-side, whilst the wood smoke curled into a blue, Minnesota sky. There are some days at the pit where you know as surely as you’ve known anything, that you’ve scored. Both in weather and in calorie. No time crunch either. Hanging ten on the metaphoric waves of outdoor cooking. It’s easy to do when it works.  Just let the smoke curl and the vittles bubble, whilst you do your best to tarry there in the gentle wake of deeds well done. And I did. And also amen.

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https://patronsofthepit.wordpress.com/2016/03/24/how-to-dig-in-dutch-oven-beef-stew/

 

 

 


Relativity: How to Make Hamburger as Big as Your Head

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*Found this essay hiding out in the PotP archives, covered in 2 inches of digital  cyber dust. Never published. A story about a little cook-out from last spring, some good food, and some people  there we met along the way. Enjoy.

It was a soft spring afternoon, under quiet gray skies, with a light drizzle dappling over theIMG_0625 land and over the pond. I was out manning the pit of course, doing what pit keepers do, sizzling up a pan of bacon over the old patio stove. The tweety birds were out too, in full chorus I noted, despite the drizzle. And the Mallards milled poignantly in the pond, as always, indifferent to the inclement of weather.  Anyways, we were having a bandy of people over today, to fellowship and commune over several pounds of perfectly grilled ground beef. Hamburgers that is.  Burgers large enough to warrant their own zip code Okay, maybe not that big, but even so.

The ground beef was seasoned with a packet of Lipton Onion Soup Mix, which was thoroughly worked through all the protein. Massage it in there, people, and get your hands dirty! Divvy out into patties accordingly.  I thought about stuffing a couple globs of pepper jack cheese into the center of the patties, for to sport a Juicy Lucy, but I felt lazy at the pit today. So I didn’t. A pit jockey’s freedom.

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You all know how to grill a hamburger. Leastwise I hope you do. So we shall not indulge in the how-to’s of the game. I will mention to you however, the glories of a gently curling pillar of hickory smoke, wafting up out of the pit damper. Likewise, the wonderful, earthen aromas of grass and dirt on a wet day, and how it mingles so saintly with the pungency of lightly charred beef. And the Canadian geese yonder, afloat on placid waters, honking it up like the brass section of the high school band. Can’t say it sounds good, but I’m glad it’s there, I guess.

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Among the guests to show up this eve, was a little lady I hadn’t had occasion to meet before. She was quiet most of time, keeping to herself, yet drawing mass attention like all babies do. I felt compelled to build her a hamburger. You know, to welcome her to the planet and all. It was a good one too. And I noticed after a fashion, that it was almost, but not quite, as big as her head. Relatively speaking, that’s a burger! Glory be the day that I meet up with such a plunder, as I have a rather larger than normal cranium as it is, or so I’ve been told. But this here baby, in truth, she was not all that impressed with my bountiful offering. She was no more amused with the hamburger than she was with the 42 inch mounted musky on the wall in the living room. Ah, ignorance is such a blinder.

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And so we settled in for food, fellowship, and really big hamburgers patron to the pit. Burgers are at once easy to make, declicious to eat, and always seem to go over well feeding a crowd. They can assemble their own, and thus it becomes personal to them. That’s the magic of burgers. Add a chunk of mesquite wood or hickory to your coals during the cook to really up your game. It will propel your hamburger to the next level of smoky goodness, and all your people will rejoice in turn. Well, all that is except for those who don’t have any teeth yet. But what can you do?  Amen.


In the Waning Light: When Steak and Potatoes Are More Than Enough

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moonSuch is light’s brief serenade for the sun which has dipped below the roof tops now, at an hour profoundly prior from which the supper bell tolls. The cool wind rustles up the neighborhood streets and across the backyards freshly mulched and pampered and smelling of a sleepy earth. The old pond dapples in the moonlight as the mallards and stately drakes cavort in it’s still, liquid waters. All the leaves have all fallen now, once resplendent and grand, and the geese are in constant formation it seems, bugging out for the promised land, of…well, I don’t know where the geese go actually. Probably to you guys down in Florida, I suppose. Texas too.

It’s November in Minnesota. Outdoor life is shutting down. Most folk have wheeled their BBQ’s inside for the winter now. We Patrons of the Pit, however, and Comrades of the Coals, well, we stoically march onward still, trimming our collars to the tempest of night, and manning our pits in stalwart fashion, for to bandy some rather keen moments still, in the waning, pale moon light.

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On the pit tonight, probably the first head chiseled on to my personal Mount Rushmore of Things You Can Grill…Steak! A nice big one for me, and a slightly smaller one for the little lady. It always amazes me, as the resident grill jockey that I am, from all the umpteen dozens if not hundreds of recipes I’ve tried over the years, my favorite things to grill still are usually of the most simpleton in kind. For example, I enjoy a good steak, like this, lightly seasoned in just garlic and onion salt, as much as I enjoy, say, an elaborate, 12-hour, pecan smoked brisket flat, or even a rack of spare ribs perfectly executed to the nearest square inch. These things are quite lovely, and they are satisfying to do. But there’s also just something pleasantly perfect about a simple fare of meat and potatoes. About steak on the grill. And more over, there is a magic in grilling it there, amid a November night.

I flipped the steaks, tongs in hand, and listened to them sizzle on the hot cast iron grate. Orange flames licked up from below, searing the beef, as I pulled my patio chair up aside the old kettle grill. I sat there with the lid off watching the steaks cook, and enjoying the flicker of the flame and the radiant heat bellowing out of the Weber’s steely bosom.  It felt warm on my face, as I looked up and noted how the moonbeams dropped like angel kisses through the pit-side spruce trees. This was nice, I thought. Much better than most people think when they think of November grilling. I was not cold. Nor did the darkness matter. In point of fact, the darkness just seem to make the fire all the better. Something poignant and lovely to bandy by. And so by fire and by moonlight I sailed the culinary seas there, however briefly to the shores of edible succulence from whence I’ve longed. It didn’t take much effort either. Steaks are like that. And I already had the potatoes done in the kitchen, so… I plated up the spoils, turned heel as any man would, and sidled inside for the night.

After sliding the patio door shut, and locking it, I took another glance out at the grill, like pit keepers do. There it sat in the dark, quietly puffing away as if it didn’t have a care in the world. No, it didn’t mind doing its duty in November. In fact, it was just doing what it was born to do. And for a while at least, come to think of it, so was I. Amen.

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Meat and potatoes. Some days I tell you, people, it’s all you need. Well, and a piece of coconut cream pie for dessert wouldn’t hurt none either.

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Avoid Steel Bristles In Your Intestines: The Right BBQ Scraper

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wire-brushWe’ve all been there. Any pit jockey worth his or her tongs has been there. Has seen their beloved grill grate in various states of entropy and decay. With blackened carnage clinging to the grate in crusty reminders of smoke outs past, and grand family BBQ’s. And who hasn’t grabbed one of those steel brushes and got to work on the grate, cleansing it’s working surface for the betterment of thy people. You feel like a man when you do it. It’s what we’re trained to do. And the problem is, it’s not particularity a smart thing to do.

The Folly With Steel Wire

Seems the ageless wire brush we use on our grills has one painful folly. Every once in a while a steel bristle breaks off. And every once in a while beyond that, some one eats it. Well, we don’t need to go into detail how such a diet of steel bristles truly sucks, it’s as bad as you’re thinking it would be, but instead, lets just cut to the point, and find an answer to this quandary. An answer besides not BBQing that is. Because that would be no life at all.

BBQ Scraper – Natural Wooden Grill Cleaner

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Enter The Wooden Scraper

I’m sure many of the readership has heard of wooden scrapers by now. They’ve been out for a while, in response, no doubt, to steel pricks finding their way in to people’s intestinal tracks. Thus enters the wooden scraper. While we do not know who invented the idea of a wooden scraper for the BBQ arts, we gotta agree, it’s a good idea. Tho we have never once experienced a busted-off bristle ruining our BBQ, and we’ve BBQ’d a lot, it also stands to reason, why would you ever take the chance if you didn’t have to. We recently were given some wooden scrapers to test out by the good folks at bbqscraper.com. Nice little, functional scrapers made of birch. Simple, but effective. Like good BBQ, I suppose. And best of all, no chance ever of  a wayward steel needle in your belly. Lets take a closer gander at this thing.

BBQ Scraper – Natural Wooden Grill Cleaner

The Original BBQ Scraper

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The Scrape Down

Well there’s basically nothing to it, as you can see. Just use it. Tip it on edge over a hot grate, any kind of grate, and within the time frame of the first cook, the scraper begins to customize right to your grate. Creating its own set of grooves to match your grate. And yes, it’s a grate idea! Sorry. Had to. And further more, the more you use these kind of scrapers, the better, more customized they become. And of course, no worries about a trip the ER to dig out a steel pin from your gut, ruining your BBQ dinner. That’s always nice.

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Final Thoughts

Anyways, these scrapers are looking like a good, solid, and serviceable product that should last quite a while. Well made and a pleasure to use. Adapts swiftly to your grate. There are many sorts of scrapers out on the market, and tho we cannot honestly say any are better than the other, we can say that these guys at BBQ Scraper.com were good to us, and we thank them for their scrapers. Be sure to check them out if you’re looking to ditch that old wire brush. Likewise steel bristles in your intestines. Amen.

You can find them on amazon too. As we are an affiliate for this product, we do receive a small commission if you go through our link. It is small too, but every little bit helps support this blog. We do appreciate all of you. Thank you!

BBQ Scraper – Natural Wooden Grill Cleaner


Two Minutes a Fugitive: How To Survive A Man Hunt and Make a Real Good Pulled Pork Sandwich

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The sunbeams dappled through the turning cottonwood leaves, and the ducks rooted about the green grass like ducks do, whilst I tended a lovely bed of coals in the Weber Smokey Mountain. Autumn is in the air. The leaves are turning gold now, and red, and orange. Geese are on the wing. Shorter days and colder nights. I’ve always liked this time of year. Brings back some fond memories. Some potent ones too. Like the one time I found myself at the business end of a man hunt, mistaken there for a wanted murderer. That’s why I’m smoking a pork butt today. To pay remembrance to the day I felt like Harrison Ford in the fugitive. Grab yourself a spot of tea, won’t you, and I’ll tell you about it. We will reminisce through the old brain pan whilst I tend my BBQ here. And the wood smoke gently rises.

img_3692It was two years ago. It was a routine day, or should have been anyways, and I remember it well. I was on my commute, puttering along the back roads of outer suburbia on my 49cc Yamaha scooter. It was the perfect weather in which to go for a ride. The sun was golden, hanging in a beautiful autumn sky, and the geese were a’plenty as I motored by them feeling the softened wind on my face. It was lovely. About as quaint as an autumn day comes, well almost. That’s when I saw the pretty red lights flashing ominously in my mirror.

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Pork shoulder rubbed in Miners Mix Memphis Rub, bathed in pecan smoke. Man! Can you smell it, people!

Now it isn’t often I get pulled over. And it is considerably less often I get pulled over on my little scooter. I mean, it’s not like they’re going to catch me for speeding on the thing. It can go from zero to sixty in, oh, about never. And I’d be lucky to hit thirty on a down hill, even, lest it was plummeting off a thousand meter embankment. So I was relatively sure I wasn’t speeding. So what did the state’s finest pull me over for then? And more over, why did they have their pistols out, trained on my coronary left ventricle?

It is a prudent thing to not try and out run cops on your scooter,  especially when you likely look akin to a circus bear on the thing. So I did the most honorable tactic I could think of, and just pulled over. Why fight it. Their 9 millimeter Glock pistols, deployed and pointed at my rattling heart, sort of removes any procrastination on the matter.

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Take the internal temperatures to 195 or so. This is the succulent threshold to the world of pulled pork. *Note the drip tray below to catch some juices to pour back over the meat whence it is pulled. Yup, we’re thinkers here at the pit!

Get off the scooter and put your hands in the air!croaked the fuzz. More officers suddenly materialized like phantoms on the scene. Resident squirrels darted for cover.

Now when you find yourself in this sort of predicament, with guns pointed at you,  I must say your mind does rather tend to race. I was still trying to figure out what this is all about. They were taking my scooter ride very seriously, after all. And if this is how they deal with expired tabs, well, we’ve got problems. And then it occurred to me, like a dog who just crapped on the new carpet,  that helicopters had been flying around all day, and I had heard on the news earlier that there was a dangerous fellow on the run in the area, who had just killed some one in a gas station parking lot a few miles away. Could it be the police thought I was this guy? Well, turned out they did.

I’ll tell you this, it is a lonely feeling to be a wanted fugitive. I didn’t have much going for me as the cops surrounded thee like a pack of wolves to a wayward moose, with my hands trembling in the air. The only thing I had going for me, I figured, was the truth. And eventually, I wagered, somewhere down a perilous and fickle line, they would figure that out. So I proceeded to enjoy a good frisking there along side the road, as the cops got to know me. They asked me some questions and I answered, of course, in an unintelligent blabber better suited for room full of baboons. But they understood it.  They’ve seen my kind before. They looked at my ID, looked at me, looked back at the ID, then back at me again, and gloriously came to the accurate conclusion that I was not the man they were looking for. And that I was free to go. The truth had done it’s bidding.

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Equipment like the Maverick Redi Chek are handy things at the pit. It will alert the pit boy when his meat has reached the proper internal temperature.

Sorry“, they said” But we’re looking really hard for some one right now“.

That’s quite alright“, I croaked, and then I told them about the condition of my underpants. We all had a good laugh over that, and went our separate ways.

Yup, that was quite the day for a humble pit jockey such as yours truly. A day I will long remember, for better or for worse. But a day none-the-less of such note worthy stature that I figured it deserves, perhaps,  a meal cooked outside, over a lovely bed of coals. Something slow, and meaningful. Something like pulled pork.

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Well, once the pork shoulder ebbed over 195 internal it was ready to rest, and then an hour after that, ready to pull. Whence pulled to our proper spec, we drizzled the drip pan contents back over it, and mixed in some of Joe Joe’s Blackberry Sauce. Son of a yum! If you have not tried this sauce yet, man, I really think you’re missing out. Out of the sauces we reviewed from them, this one was the unanimous favorite by family and friends. Here is a link to it if you’re interested.  Joe Joe’s Black Berry Sauce  Oh, and Joe, if you’re reading this, we are all out of this amazing sauce...Hint.Hint!

So it was, as I prepped my pecan-smoked pulled pork sandwich, that my day of reflection drew to a close. I know cops have been on the news in recent times for not-so-good reasons, but I must say, that the ones who dealt with me were of good stock. Decent men with families who were just trying to do their job. Men who were putting their lives on the line for a guy on a scooter. For all of us, really. They are nothing short of heroes still in my book. And yes, they caught the guy they were after too, about a week later. He was standing at the Arby’s drive-thru, longing at a photo of a beef and cheddar sandwich there. He gave himself up with out a fight. And I was a free man. Amen.

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Slow Pecan Smoked Pulled Pork with a Blackberry Tint. Say what ever you will, but backyard BBQ just doesn’t get any better than this.

 

 

 


Resilience

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Rising from the murky waters of Louisiana there is hope. Resilience. Tho the tempest has howled, and the floods have washed much asunder, it will not wash away the human spirit, nor the ability to carry on. This photo was just too fantastic not to share. We do not know who these guys are, but a tip of the BBQ Tongs of Gold Award to these Gentlemen of the Grill. Comrades of the Coals. And Patrons of the Pit. In the words of Kipling, “You have kept your wits about you when all others are losing theirs“. Bless you, and prayers for drier days. Amen.

 


Meat Lust: Tri-Tip on the Weber Kettle Grill

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In all the years we’ve been into BBQ, and all the smoking projects to come and go across the pit, one of the most elusive has been the venerable Tri Tip. It’s not for lack of trying. It’s just that up here in Minnesota, and many other places across the country, Tri Tip roasts are rather hard to locate. Sort of like a kindly old grandma at a heavy metal concert, it just doesn’t happen. Indeed, I’ve searched this county high and low, and nary a Tri Tip to be found. And then last week, on a casual bacon foray at my local butcher counter, I cast first glance upon my meaty betrothed.

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She was beautiful. So shapely and raw. Three points of beef, and decidedly marbled. She laid under the glass like a super model, next to the T-Bones and the rump roasts. My, but I was smitten for this cut of meat. I was ready to drop to my knee right there, and dig out my wallet when a voice bellowed from behind the counter.

Can I help you with something?” asked the butcher in the white shirt.

Where have you been all my life!“, I belched through a long-standing gaze, wiping my drool off my chin.

The butcher man just shook his head in shades of pity. I pointed to my quarry beneath the glassy pane.

“Oh, we’ve carried Tri-Tips for years“, he croaked. “You just have to keep an eye out for them, as they do come and go“.

Conversation was squelched by my giddiness, no time to chew the fat, well, at least metaphorically speaking, and before long I had my beloved swaddled in butcher paper and tucked under my wing like an NFL half back, as I darted hither and yon through the crowded grocery store. Putting a spin move on a mother of four. Lowering my shoulder to the door. Back to the Pond Side Pit I went. Back to my caloric destiny! And I knew precisely what must transpire next.

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Whilst the coals came to maturation on the old kettle grill, we seasoned up the tri tip with same goodness we used on our 4th of July brisket a while back. Maynards Memphis BBQ Rub, from the good people at Miners Mix. Absolutely love this rub. It has been fantastic on ribs and butts, and likewise we were keen to discover it performs well on beef too. Said so on the back of the bottle. Said it was recommended for Tri Tips, and well, that’s all we needed to know. So we coated the roast liberally with it. Then, as a second layer of flavor, and just because, we sprinkled on a fair coating of Montreal Steak Seasoning. If you have none of this, the old stand-by of salt and pepper is nothing to hang your head about. Add a little garlic and onion powder to that, and you have yourself a time-tested, and most worthy spice rub.

*You can season Tri Tips liberally because you are going to slice it later into thin 1/4 inch pieces, like a brisket. So let the seasonings fly.

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It wasn’t long before my meat bounty lay prostrate next to a fiery bed of coals. It sizzled accordingly when it hit the hot Craycort grates, a sound well-loved by many a pit jockey in good form. The sound of that first sizzle sort of signifies to yourself, and those who may be looking on, that the games have indeed begun. That for a while, man and meat will dance, and the fires will be hot. I love it. And to hold with Santa Maria Tri Tip culture, we tossed some oak chips onto the coals. Red Oak is the most poetically correct wood to use. That’s what the Californians would say. But if you’re a rebel, use what you want. I hear pecan wood is no slouch for competent tri tip. We’d caution against green treated wood, however, from your deck. Don’t do it people.

The Poor Man’s Prime Rib

What do you get when a brisket and a sirloin steak get married and have a baby? I think it’s

tri tip

Santa Maria Style Grill

Tri Tip. It reminds me quite a bit of working with a brisket. But it tastes something like a steak. Tri Tips are harvested from the sirloin, we’ve heard, so that is part of it I’m sure. Some folks like to think of the Tri Tip as the poor man’s prime rib. I like that sound of that too. But it is an exquisite cut of meat, and quite fun to cook. Out in California, they do it all over an open Santa Maria style grill. If I’m ever out in Santa Maria, I must check out their Tri Tip prowess. Those open grills look like too much for a patron of the pit.

Reverse Sear

As meats go, Tri Tip is an easy cut to cook. Ours was done in about an hour flat, courtesy ofIMG_6525 the Weber kettle grill. The little lady is not so much fond of rare red meat, so we brought the internal temperature to 150 or so, all on indirect heat,  opposite the hot coals, and then plated the beast up and let it rest for 15 minutes or so. During the rest, the meat will reallocate its savory juices in adequate fashion. Then, and only then, we brought it back out to the pit once more, and seared it over direct heat this time. The reverse sear, as it called. Meaning to sear at the end of the cook versus the beginning. This, the one last glorious finale to the grilling process, produces a pleasurable crust, and sort of locks in the rested juices. Searing it at the end of the cook like this also means you do not have to rest it again. In point of fact, serve it immediately to your guests, and watch their eyeballs pop open with delight. The meat burst with succulence. And note the accolades which befall the chosen pit master. Man, can you smell it! Tip your hat, draw a lovely beverage, and thus tarry now in the wake of deeds well done. Indeed, where man and meat hath danced as one. Amen.

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*When you slice your Tri Tip, do so as you would a brisket. Cut on the bias, or across the grain for a tender chew. It makes a remarkable difference. 

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Oak Smoked Kettle Grilled Tri Tip. Come on people now, it don’t get much better than this!

 

 

 

 


Random Acts of BBQ

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Two Men, Two Pits, and Forty Pounds of Yard Bird

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It was early Saturday morning at the Track Side Pit. The song birds were singing as brightly as the warm, August sun, of which it’s golden shafts dropped with authority from an eastern sky, kissing the Petunias that which bordered the patio here. Soft music played on the pit speaker system, whilst the tall, leafy stalks of the track-side Mullen plants leaned in the morning breeze. Smoke curled off the freshly lit charcoal chimney, as I prepped the 22 inch Weber Kettle grill for action. My fellow patron, and caretaker of the Track Side Pit, patiently tinkered with his old, Char-Griller Outlaw, also prepping it for business. Yes indeed, a dual patron cook out was in progress. We love it when this happens. It is not often both co-founders of PotP bandy together to ply their craft in one locale. But we did this morning. We had things to do. Manly things. And we would do it together, by and far, as Patrons of the Pit. We would do it for Lee.

 

There is this BBQ chain that I rather admire, called Sonny’s BBQ. Many of the readership here Sonny'shave probably heard of it. Many have probably even partook of it. Sad to say I have never been there however, nor sampled their smokey wares. I’m sure the vittles are good tho, I don’t question that. But it isn’t their food so much that impresses me, even tho I know it would. Nay, it is their character, and in particular, this thing they do, called, Random Acts of BBQ.

What they do is find some one in the community who has been giving selflessly, of their time and talent to others. And doing so whilst asking for nothing in return. Just plain good people helping other people. Anyways, the team at Sonny’s BBQ cater a bunch of tasty BBQ to these folks, throwing a shin dig as just a way to say thanks, and to let them know they are appreciated. Pretty cool stuff. Well, figuring that there is no copyright on kindness, we here at PotP thought we’d dabble in the practice ourselves, and do something nice for some one else, who could use some good BBQ.

That some one is friend that goes to our church. She’s been through a rough time of it lately, rougher than most people I know, losing her husband, Lee, in a car accident last spring. It’s miserable stuff, but with grace handed to her from the Lord above, she’s managing through it alright. Life goes on, as you know, and here lately, she had to throw a graduation party for her daughter, and she needed a lot of meat grilled up for this. She needed help. And this is where a Patron of the Pit must answer his calling. This is what we’re born to do! And we were glad to do so.

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40 Pounds

40 pounds. That’s about how much chicken we had to grill up this morning. This would later be chopped up for a massive quantity of Chicken Caesar Wraps, sufficient enough in-part to feed a parade of hungry tummies. It’s a lot of chicken! And rotating between two pits: the 22 -inch kettle grill, and the Char-Griller Outlaw, we made it happen. Systematically cranking through it. Several chimneys of charcoal. Several lovely beverages.  And four hours of good, meat-flipping comradeship. We were men, you see. Soldiers of the Smoke. And highly smitten for the day. What a pleasurable cook it was. And it started of course, with bacon.

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No, the bacon was not an ingredient for the Chicken Caesar Wraps. Nay, it was for us! If you’ve not yet experienced the joys of breakfast at the pit, well you’re missing out on some of the finer moments of life. My fellow patron brought out his camp stove, and set it up pit-side, and in a few moments, the sounds and aromas of sizzling bacon were at play. That combined with a gaggle of fried eggs, a cup of coffee and some old fashion donuts, well, such set our bellies off right, here in the golden shallows of a morning sun.

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So it was, batch by batch, we grilled our way through the morning hours, whittling away on the 40 pound pile of chicken breasts. It is not technical grilling. Anybody could do it. We seasoned each chunk in a light offering of salt, pepper and garlic. SPG as it’s called in the business. Then we placed them over direct heat to start, right over the coals, this to sear them a touch, and promote a moderate crust with lovely bits of char. And when this was completed on both sides, the breasts were then escorted by tong in hand over to the other side of the grill, opposite the hot coals, and there they would finish out the remainder of the cook, and their journey to excellence. And we did our best of course, not to get in the way of that.

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Indeed, once we found our rhythm, we settled down into our patio chairs when appropriate, legs crossed like gentlemen of leisure, and just watch the smoke pillar from from our grills. Sunbeams broke through the deck above us, illuminated in smokey shafts. Tweety birds sweetly serenaded us from afar, and the grass yonder never looked so green. The children frolicked in the sand box, and you could almost hear the garden growing right beside us. We looked at each other and smiled. Nary a word was said, or needed to be said. We both knew we had arrived. Doing precisely that which is well with our souls. What a beautiful day to grill something. And what a better day yet, to do something helpful for someone else. And to let them know that they matter, and that we’re here for them, by and by.

This one’s for you, Lee. And the little lady. Blessings. And amen.

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 What God the Father considers to be pure and genuine religion is this: to take care of orphans and widows in their suffering and to keep oneself from being corrupted by the world.

– James 1:27

 


Pork Chops and Fishing Poles: A Loiterer’s Tale

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It was with small fan fare that my elder brother and I made way this weekend last, for the resplendent, and highly secretive, Valley of the Trouts. ASAMSUNG CSC quaint locale of which neither of us is particularly keen in giving you the coordinates to. You know how it goes. Tell one person, tho well-meaning, and that person will in-turn will tell another, and that one passes it on to yet another bloke, and so on, thus engaging the metaphoric domino topple of death to your secret place. So we’re not going to disclose its location. Not today. We will tell you, however briefly, that the stream which gurgles along the valley bottom is of the sweetest variety. Clear and cold and sick with rainbow trout. Winding like a watery tapestry through forests of Oak, and Pine, and Shagbark Hickory. And the sun swings high in a summer sky there, dropping its warm light on golden slants to the valley floor, dappling through the hardwood canopies, and glittering upon trout waters. Indeed, it is a place worth being.

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So it was my elder brother and I made an encampment upon these earthy shores of paradise. The stream ever-gurgling past our snug respite. Tweety birds in full form. We got to work doing what we do best – eating! Brother put some bacon to cook in the camper, whilst outside, I fired up the flimsy, old, portable BBQ grill that has seen a thousand and one campsites over the years. What holds that contraption together still, I do not know, but the answer must reside somewhere in the sinew of memories of campsite’s past, and the grilling under the tall pines we have done there. Oh how we love to cook out-of-doors. And especially this is so, in camp.

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Perhaps it is the fundamentals of such things, why we aspire so to cook in camp. Just to lay meat to flame in the wild places. Or to hear supper sizzling over a quaint bed of coals, whilst the breeze whispers through stands of stately pines. Life nary achieves a simpler status than this. For a while anyways, all the complexities of our day-to-day are cast aside. And the only thing left now, the only pressing matter in life, is to eat. And to eat good. And then maybe watch the world slowly turn by.

From time to time, it is well to live this almost simpleton’s existence. It sort of reboots a soul to function  proper-like,  once again.  And could nary be more fun.

You know, cooking bacon is kind of like photographing a beautiful woman!” my brother belched from within the camper.

I’m not sure what he meant by that, for comparing women to bacon could go a multiple of ways, but no how, and even so, I could hear the bacon crackling in its pan of juices, whilst brother manipulated various plates and utensils. And I reveled in the acoustic glory of it. The aromas, too, of thick-cut pork belly wafting out the camper door. Mercy! And amid this splendor, I tended the grill and two portly pork chops there, with the bone in for added flavor. Seasoned simply with garlic and onion salt. And just like with the Weber kettle back home, I created a little pocket for indirect cooking, for a modicum of thermal control under such raw and primitive conditions. Camp life was in full swing.

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Of course we engaged in our share of trout fishing whilst there. When you camp next to a trout stream, it sort of stands to reason. And when you love to fish, as we do,  it is all but a certainty. We caught a few rainbows, but returned them all. Something a little easier to do when you have a baker’s dozen worth of pork chops in the RV ice box. And you can’t beat a trout camp for ambiance either. Just seeing the fishing gear propped about brings a smile across my heart. Old waders and spin casters and fishing bags. I haven’t however the faintest of clues who Bensy is, but they made the photo even so.

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The chops were done at the same time the potatoes were. That’s true camp harmony right there. When two cooks conspire in the woods bringing together the perfect little meal, at just precisely the right time. We don’t always nail it like that, but we did this time. We forgot the cooking oil, however, so we had to fry our potatoes in bacon grease. It worked exceedingly well.

So we tarried there, with a plate of good food, in the Valley of the Trouts. The stream babbled over stones and fallen trees, creating a song which sang sweetly unto our ears. Wood smoke curled off the camp fire, and an old, white-enameled coffee pot sat nearby, and at the ready. Leaning back in our camp chairs with a plate of vittles on our lap, I gotta say, this was proper living. Our chosen life style if we could get it. We gobbled down our food like two pumas to a warthog, and fed the fire whilst the sun ebbed behind the valley rim. And the blue skies all tapered to black, and the stars emerged like scattered diamonds on high. We bantered into the night, as per par for trout camp, enjoying the soft glow of a kerosene lamp, the randomness of fire flies, and a contented feeling residing kindly in our bellies, and deep in our soul. Amen.

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Stream side with grilled pork chops and fried potatoes. Oh yes, and bacon!


Keeping it Simple: How to Grill for the Mass Populous

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Rule #1: Don’t Experiment On Your Guests

The heat index hemorrhaged around 102, but of course,  it felt even hotter than that. It pretty much had too. I was grilling, you see. Grilling on the hottest day of the year. I stood abreast the pit, fires blazing as if spurted up from the very bowels of Hades, sweat tumbling off my nose like a Yosemite waterfall, spatula in hand, working deftly a herd of cheeseburgers about the grate, trying to coral them all into the indirect heat, opposite the orange bed of coals. The grease spilled from the burger underbellies, igniting like Ron Howard’s Back Draft on the coals below. The casualties of burnt knuckle hair a’waft in the evening slants of golden light.  I slipped the lid on with all due haste, snuffing the inferno. Vexed like a Saber Toothed Tiger who just chased a monkey up a tree. I grabbed a paper towel and drew it across my forehead. My but it was hot and sporty at the pit today. Unmercifully heated! But I worked it. I had to. I stood my ground as Keeper of the Coals. For I had people to feed today. Lots of people.

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We were having some company over, you see, and my bride hereby appointed me head cook for the crowd. You can do that, I guess, when you’re a wife of a patron of the pit. There are certain privileges they enjoy, such as not cooking, and getting to sample your routine grilling spoils. It’s a good life for them, I cannot deny. But they also must endure. They oft-times are the humble recipients of your experimental meat art. Of new flavors, and coarse culinary ideas. She never quite has let me live down the smoked peach cobbler incident, that which tasted more like a rank ash tray that any peach we knew. But what can you do? Seemed like a good idea at the time. This day, however, we were going with a known quantity sure to sooth the populous tongue. Cheeseburgers! And thus, under blue skies and a rather hellish sun, so it was, and came to be.

You Seasoned it With What???

Now when cooking En masse, because of a distinct variety of tastes you’re trying to please, I find a good technique as far as seasoning is to err on the edge of simple. Keep it simple. For some folks do not care for bold, in-your-face, flavors. They just don’t. And it is a pain in the pit keeper’s hind quarter, but alas he should refrain from impregnating his beloved beef patties with his newly contrived ghost pepper sauce. Just don’t do it. Lest you enjoy hearing your name moaned in vain across three and one-half zip codes. Keep it simple.

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So to season our burger patties we went about as simple, and as time-tested as you can get. Just some kosher salt and some fresh cracked black pepper. That’s it. That’s all you need when sailing the sea of many palates. Throw some smoke wood on your coals to give the burger a little something extra, patron to the pit. And your guests will know at first bite that your burgers hail from the smokey realm. And don’t forget the bacon either!

Enter The Meat Candy

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Being your quintessential red-blooded man, I estimated we needed roughly two pounds of thick cut, maple-smoked bacon, give or take, for our cheeseburgers. A frying project perfectly suited for the Mojoe Griddle. We took the steel behemoth from its box and lugged it pit-side, and centered it over the 30,000 BTU burner of the Camp Chef stove. Glory be, you have never in all your days seen a mound of bacon cook so swiftly, and so effortlessly as this. And the heady aromas which pummeled your nose bordered on cardiac utopia. Once again, we are smitten with the Mojoe way of life. But then, who wouldn’t be with all that bacon.

If you haven’t yet had occasion, and if you feel like it, do go and check out  http://www.mojoegriddle.com/ You can learn all about the Mojoe there, and who knows, maybe even pick yourself up one for your next meat party.Worth every dime.

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Thus it was with a sweat laden reproach that we scooped the last burger off the pit, some of them cloaked in a gooey pile of medium cheddar. Man! Lightly seasoned only in salt and freshly cracked pepper, and tinted with a sweet kiss of pecan smoke, just because. And all the fixings left to the discretion of your supper guests. That’s how you do it. If you’re a good pit jockey, you might even toast the buns for them. Amen.