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.
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.
Somewhere in northern Minnesota
When the wind stopped talking to the stately pines, and the waves settled into calm glass, I could at once hear the lonesome wail of the loon and the distant cry of an eagle in flight. The sun waxed amber over the western shores, distantly beautiful and studded in balsam and papal and birch. The pine-scented air hung freshly in the encampment, as I came down to the canoe for to survey my kingdom and the wilderness sanctum that which spanned the miles nary soiled by the hand of man. I stood there at the water’s edge, gazing, letting the silence which echoed through the forested primeval melt into my mind, and drip down hither into my soul. This is where I longed to be. Where I simply had to be. Living deliberately. Somewhere in northern Minnesota.
My Secret Spot
No, I shall not in a thousand and one blogs be likely to illuminate you as to where this lovely photo was snapped. I cannot reveal my paradise, not even to you good folk and readership of the POTP. You must understand the glories of the quieter places, and the toils upheld there to preserve them. Nay, you’re just going to have to go find your own wilderness sanctum, let it’s magic sidle upon you and nestle into your heart, and when you return home, figure out yourself how to not mistakenly divulge your secret spot’s location. It’s hard not to tell people, but alas, it would not be a secret spot any more if you did. So I won’t. I will tell you however, that we did eat well out there. Not all camping is hardtack and swamp water you know. Not if you’re a patron of the pit.
Brought the Solo Titan along on this romp. You might remember this piece of kit from last autumn. We did a review on it. A wood gassifier stove! Yeah, it’s a wee bit too heady to explain right now, but if you want to read the review and learn all about it, here is a link for that. Solo Stove Titan Review
We cooked up a couple of bannocks and this lovely dish of corned beef hash and eggs for breakfast. A filling way to start a day in the bush. Or were we ending the day? No matter, good is good.
Somewhere Else in Minnesota
Oh we’ve been getting around. Let me show you another secret spot about 7 hours away from the last spot. Stream-side we were, where the native brook trout make their home and lives in the swift flowing currents of this quaint river. I couldn’t catch trout this day, but that did not mar my dinner plans. I knew I wouldn’t woo any trout so I brought along a suitable protein in it’s stead. Steak!
For this cook we broke out the old Mojoe Griddle. Remember this beast? If ever there was a love affair with a 1/4 inch, hot-rolled, 35 pound steel disc, then this is it. As always, a privilege to cook on, especially in the prettier places. It’s a restaurant grade griddle, and could not be more fun. If you want to learn more about the Mojoe, check out our review in this link – Mojoe Griddle
Aside the babbling stream we fried up a massive hunk of steak, sided with several piles of black beans and corn and fajita stuff; all of this was served over a good bowl of red beans and rice, and thus topped with shredded cheddar cheese and sour cream. Go ahead and wipe the drool from your chin now…We’ll stand by and wait for you. Oh man that was good! I could eat this every day!
And….Somewhere Else Again…Still in Minnesota
This secret spot was along Lake Superior. That’s all I’ll disclose. Suffice it to say there is no better place to cool off on a summer’s day than on the rugged shore of the big lake they call “Gitchigumi” . That’s Ojibway for “Huge Water“, in case you’re interested. Anyways, we ate good here too! Man was it pretty!
More steak and beans, this time on the Instagrill. Yet another cooking gem we reviewed not long ago. Truly a portable charcoal powered cooking unit fit for the gypsy and wandering nomad in all of us. Love this little pit!
We cooked all our meals on it at this campsite. Here is a lovely breakfast burrito in the making. We’re toasting the tortilla whilst the ham and egg and cheese innards stay warm up in the corner. We really enjoyed cooking over this thing. The perfect camping grill. If you missed the review of this one, you can check it out here, InstaGrill Review
Or better yet, just check out their website Myinstagrill. By the way, they met their kickstarter goal, and are supposed to go into production of this little cooker this summer sometime. Good on you Jonathan!
A fine little grill to be sure. But if you can swing it, and have the inclination, not to mention perhaps a fair degree of lunacy, then nothing beats a 22 inch Weber Kettle grill in camp!
Somewhere Else’s Else….Yes, still in Minnesota
Boy we’ve been living the camper’s dream this spring. Gone every other weekend, living sweet lives. My cronie, bless his heart, he done dragged this Weber kettle about an 1/8 of a mile down the winding trail, through the woods and across creeks, to one of our favorite campsites, where upon we enjoyed quaint billowing clouds of wood smoke and the aromas of slow cooking pork ribs. Nothing is quite so fine as that in a rustic, backwoods encampment. It would have been better tho, I suppose, had he remembered to bring the cooking grate.
Indeed. But with a few pop cans and some green branches procured from the camp-side thickets, we were able to make do and eat well anyways, patron to the pit. Let no obstacle stand between a man and his meat! It’s all about working with what you’ve got, and adapting to your place in the sun. And that is how you stay alive in the woods, not to mention some secret spots of paradise that we can’t really tell you about. You understand.
Life is good when you go bush. Life is even better if you have good food there. And we did. And you can too! Amen.
Once 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.
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.
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.
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.
As 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.
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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*Another experiment, resurrecting a post from the archives. One of our lesser read pieces, that explains in part, I think, why it is we do what we do. Enjoy.
Blessings – PotP
I went out to the grill the other night, in routine fashion to tend the meat, and found myself for a time just standing there, staring into the hot, glowing coals. It was a crisp night, and the hea…
Source: Testament of a Grilling Geek
Well, it’s February. And it’s still winter in Minnesota. Tho the sun may tarry in the sky now a few minutes longer than it once did, signifying, perhaps, that the summer processes have begun, I’m here to say, you can’t really tell. It’s just plain cold out. Snow still courts our yard, it’s still dark when I come home from work, and there is a patch of ice on the driveway that I think has been there since Thanksgiving. But that’s Minnesota. And after a while you simply come to accept your deep freeze situation in life, and just make the best of it. Indeed, there comes a point in every Minnesotan’s winter campaign where they acknowledge to themselves and the rest of the free world, that it’s not going to get any warmer for a while, and that they for one are done complaining about it. Mostly.
A good example of what I mean was found on my routine food sortie to the local Cub grocery store. There outside the motion activated sliding doors perched this lovely ice sculpture. I guess I can’t tell you what it is tho. Looks something like a duck and a man merged together, and carrying a purse. It doesn’t really matter, I guess. What matters, like all good gifts, is the thought behind it. The poetic triumph of it all. For here stands a sculpture really of what it means to be Minnesotan. To be stuck in the cold for half the year. Nay, half of your life, when you think about it. It is at once an icy monolith to the power of positive thinking! It says that life in the ice box has not gotten this soul down. That they will make the best of it, regardless. Lemonade, if you will, wrought from winter’s harshest fruit. Yup, that ice sculpture was much more than the tangible work of a talented person. It is a symbol of sanity when everyone around you is losing theirs. Odd that you can gleam so much just going to the store for some chicken wings, but it is so.
Later that evening, speaking of chicken wings, I fired up the old Weber kettle grill for supper. One of the things I like to do, when the charcoal chimney is under fire, is give it a little whack on it’s side with the tongs, and watch how the sparks scatter into the night. Sometimes it makes for interesting photos. Sometimes not. But even so, I enjoy the artistic spray of sparks flashing against a dark, wintry sky. It soothes me.
There is also a certain comradeship amid the coals. They give off two things a winter bound pit keeper craves: light and heat. And oh what a joy it is on these frosty winter evenings to bandy close to a hemorrhaging bed of orange coals. To feel the heat rolling out of the pit. It takes the sting out of the cold night, and loosens a stiffened soul. And for a while at least, you are content in your dark little corner of the globe, managing your meat over this beautiful bed of briquettes. Even in the middle of a Minnesota winter, out on the patio in the cold, there is joy to be found, patron to the pit. Like so many hardy folk around here, you just have to make the best of it.
These wings were seasoned first in one of our favorite blends, Poultry Perfection, from the great folks at Miners Mix. They’ve been awful good to us, and it’s our privilege to thank them yet again for sharing their wares with us. True spice wizards if ever we’ve seen any. Anyways, at the end of the cook, we glazed over the wings with some Sweet Baby Rays as per custom in BBQ fare, whilst back inside, some banter of the bodacious sort was at hand.
My bride whipped up a hearty batch of Miners Mix Bodacious Bean Dip. Mercy, it’s good stuff, people, very tasty, and one box seems more than plentiful, I might add. A plentiful bean dipping Nirvana. Plentiful also in the after effects come bed time, for thy cotton sheets may billow as if hit by a soft summer breeze. I almost slept on the couch that night if not for the mercy of my lovely wife. But like most good Minnesotans, she too made the best of it. We all did. Mostly. And Amen.
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Russell Cate of Indiana!
Congratulations, you are the winner of the Solo Stove Titan Giveaway. The Solo Stove Company will be contacting you shortly, and you guys can sort it out from there. Well done sir. Hope you have much fun with your new toy. It’s really a great little stove!
And Russell, if you’re so inclined, we have a cyber podium up front here for you to stand behind, and give your victory speech in due haste.
A special thanks to the good folks at Solo Stove for sponsoring the giveaway, and an equal thanks to all the varied personalities and voices of the the readership who showed up to participate. With out you guys, this stuff just wouldn’t happen. It was fun. Maybe we’ll do another one of these somewhere down the line if you guys want it.
Anwyays, at ease…And grill on!
*To the readership. This is a rare event on PotP. Don’t miss your chance to enter to win a free Solo Stove Titan in our first ever giveaway. All you need to do is leave a comment below, then go to this link, Titan Giveaway – Patrons of the Pit, and it will guide you from there. Another way you can enter the giveaway is to like our Facebook page, and again, just go through the link above, and it will direct you to Facebook from there. If you can’t do either of those, an Email address will enter you into the contest also. Regardless, use the link if you want to participate in the giveaway. Think of the link as a conduit for getting things done. The widget needs the attention so it can keep track of who has entered the giveaway. Oh, and if you have previously liked our Facebook page, sorry, those likes do not count in this giveaway. Anyways, now let’s get on with this review already!
Not too long ago, last week in point of fact, I was backpacking through the hinter regions of northern Minnesota. Was on one of my usual haunts there, afoot with a pack on my back, enjoying some of the swiftly vanishing perks of wilderness travel. Solitude. Clean rushing rivers. Pure air in which to breathe, ushered on a breeze that which murmurs like poetry through the long-standing pines. It was October, and the tamarack along the way were turning golden there, kissed in an autumnal sunbeam. It was just plain lovely. So much so and in fact, it rather demanded a spot of tea.
Enter The Titan
I had along a new piece of gear this hike, one sponsored to us by the kindly folks at Solo Stove. It’s a backpacking stove, good for car camping too, that runs completely off wood, or what ever other forest debris, or bio fuel, you might find laying about. It’s pretty slick. And I don’t think I have ever had a more poetic, scientifically satisfying, trail-side cup of tea in my life, than I had with this ingeniously designed cooker. The Solo Stove Titan. The glory is in the flame. So grab yourself a cup of tea likewise, and let’s disect this thing, shall we.
Natural Convection Inverted Down Gas Gasifer
Here’s how it works. You build your fire on the nichrome wire grate down in the stove. Air comes in through the holes at the bottom of the stove, feeding oxygen to the fire there. With me so far? Simple enough. Here is where it gets interesting tho. The stove is double walled, and so warm air also travels upwards, heating up as it goes, between in the inner wall and the outer one. Once it reaches the top of the stove, it is expelled through another set of slightly smaller holes there. The oxygen coming out these holes, as mentioned, has been preheated in its ascent, and when it dumps back into the firebox, a literal secondary combustion occurs. And that, my friends, is the magic of the Solo Stove.
So What Does It Mean?
What it means is efficiency. This additional act of combustion assists the fire in burning more complete, they say. In point of fact, when the fire is going at full tilt, there is very little smoke produced at all, because it is so efficient. In theory, the stove will cook the smoke right out of the wood. Least wise that’s what the flame wizards at Solo Stove say. The efficient burn also means you will use less wood to cook with, when compared to cooking over an open camp fire. Not only that, when the fuel burns out, there is nothing but a fine, powdery ash remaining. No glowing embers to deal with, courtesy of that efficient burn. Needless to say, I was intrigued. So let’s get after that cup of tea, shall we.
It comes with a nicely crafted pot support, that nests inside the stove for travel. Anyways, I had a fire quickly kindled in its steel bosom, and set my old, blackened kettle on to boil. Enough for two cups of tea, I should wager. I sat back and watched the river gurgle by and admired this piece of cooking technology before me. Occasionally I fed it a small twig or stick to keep it happy. As the fire established, I must say, I was smitten by the results.
It didn’t take the fire long at all to stabilize, and the initial plumes of smoke on start-up, to dissolve into distant memories. There is an opening on the pot support, or cooking ring, as you can see, in which to further feed the fire as needed. We had to do a little of that. I’d wager the amount of wood used for two cups of water was something like two large handful’s of sticks broken into finger length pieces. Thicker hardwoods, of course, burn better and longer than the soft balsam fir sticks that I used, but I had about one million square acres of forest and wood to play with, so it didn’t really matter. That’s another joy of a wood burning backpacking stove, I discovered. You will never run out of fuel. Leastwise in the north woods of Minnesota, you sure won’t.
After a fashion, I also noticed the secondary combustion thing kicking in. It actually worked! Of course I failed to capture it in a photo for you, but if you were to peer down into the fire chamber a little more, you would see the fire seemingly coming out of that higher set of holes that we talked about earlier. Indeed, the main fire down on the grate was blazing away, but it was also shooting out of the holes up near the top. And the smoke was curiously absent, just like they said. I gotta say, I was impressed. Even my wife, who is not often impressed by scientific stuff, was suitably awed. We were sipping tea in no time, enjoying the warmth of a hot mug in our hands, and further admiring this little stove .
Later on in camp, we fired it up again.
The inner pyromaniac in me couldn’t get enough play time with this stove. I discovered its engineering went other ways too. Subtle ways. For example, I discovered that even when the stove is fiercely hot, that I could still move it around if I had to by gripping it below the lowest set of holes. It wasn’t exactly cool down there, but not hot enough either that you couldn’t hang onto it for a while if you had to move it for some reason. The reason that impressed us was because if it’s not hot down there, then that means you could set it on a picnic table, perhaps, and not have to worry about burning a nice 5.1 inch circle into your table top. Always a nice thing.
Here are some specs on the Solo Stove Titan, if you’re curious
Specs for the Sole Stove TitanPacked size: Height 5.6 inches, Width 5.1 inchesAssembled size: Height 7.9 inches, Width 5.1 inchesWeight: 16.5 ozMaterials: 304 stainless steel, nichrome wireFuel: sticks, twigs, pine cones and other biomassBoil time: 4-6 mins (32 fl oz of water)To read more on the Solo Stove Titan, do check out their website at:
And finally, the part you’ve been waiting for. As mentioned, Solo Stove has offered to do a giveaway for one lucky subscriber of Patrons of the Pit. We’ve never done a giveaway before, but you guys deserve it, and well, it might be fun. As mentioned at the beginning of this post, there are three ways to enter.
Three Ways to Enter!
Autumn is a lovely time of year. Cooler days and chilly nights. Walking out to the car in the morning, there is a crisp bite in the air, and it just smells better, somehow, because its cold. Geese are on the wing, daily it seems, flying like bomber squadrons overhead, honking as they strafe past, their strong wings whooshing through the chill air. And then there are the leaves. Umpteen billions of them. Golden, and orange, and fiery red; around every corner, down every road – and they quiver and tingle on thin stems in the slightest breeze, quaking there. Waiting to drop. Waiting the turn.
I was cooking supper at the Pond Side Pit the other night, just admiring the autumn scene. Namely the big, old cotton wood there, and how resplendent its leaves looked against a blue, October sky. I don’t know how it is in Texas, or the desert, or even for our friends down there in Ecuador, but autumn in Minnesota is maybe why we all live in here in the first place. It is surreal. Something beautiful to behold every square foot, leastwise in the natural realm. All the trees gussied up so fine, free of that chlorophyll stuff, and my but they look akin to bride’s maids for the Fall.
Supper was some pork chops. Thick-cut of course, for not only are we Patrons of the Pit, but hark, we’re also hungry! So thick-cut it would be. For seasoning we tried some rub our old buddy, TJ Stallings, sent to us. His good friend, O’Neill Williams, of O’Neill Outside came up with some new flavors, and we were lucky enough a hold of some,thanks to TJ. Tonight’s medley of yum is the Wild Game Seasoning, tinted with a light mesquite smoke, and some darn succulent chops. Granted, my pork chops aren’t too wild, but no how, good is good, right, and now wildly good, perhaps, with some of this seasoning. We’ll give it a shot.
As I bandied a pile of orange glowing coals to the side of the little kettle grill for indirect cooking, it dawned on me that my leisurely summer evenings of cooking in the sunlight were coming to a close. The turn was at hand. Where autumn fades to longer nights. If there is a draw back to this fabulous season, at least for a pit jockey, it is the longer nights. Up here in Minnesota, the nights will come on all-too-swiftly in the coming weeks, and before somewhere in December, the nights will last about 14 hours altogether. That just ain’t right. So that means one of two things for a pit keeper. You either make your supper elsewhere, or you grill in the dark. For some reason I cannot completely divine, we’ve always been partial to the latter. Probably the sum result of inhaling one too many smoke plumes off a smoldering hickory log. Aw well.
So as I brought these gorgeous chops to the sultry land of succulence, I couldn’t help but to lavish also in the scant light that which lingered at the pit this night. How the long slants of an autumn sunbeam washed through the fluttering cottonwood leaves, and lit up that blue sky above for just a few minutes more. Indeed, we’ve been blessed. I savored the moments here, pit side, with tongs in hand, listening to the pork sizzle over the bed of coals, and enjoying the radiant heat off the old kettle grill. This was nice, I thought. Very pleasant. Maybe because I knew in the back of my mind that the winter grilling season was right across the way. I mean, I could see it yonder. Just over there, behind that seasonal curtain waiting to drop. Behind those beautiful leaves fixed to fall. But for the moment anyways, and maybe even longer than that, I know that I am grilling in the light, and long may we tarry here in the sweet sun that which fills the day. Amen.
Mesquite Tinted Pork Chops seasoned with O’Neill Outside Wild Game Seasoning on an October Eve swiftly fading. And all the pit jockeys rejoiced!
Ps…If you’re so inclined, we made a little companion video of this pit session to share with you. Another way to see our meat! Yes, we have a you tube channel. And no, we never use it! But it’s there for times like these, even so. Enjoy!
They came trucking up through the green grass as if they owned the place. And maybe they do. For let it be said, they were here long before we ever showed up. When we first moved in, they were the first to greet us. And when if we move from here, they’ll probably be standing there beside the driveway, the last to wave us good-bye. I speak of course, of the resident Mallards of the Pond Side Pit. And boy are they cute these days. Spring is just wrapping up here on the 45th parallel, and all the many ducks are closely followed by a feathery amoeba of miniature ducks, just like them – their little hairy faces, alive, and bright-eyed to a new, and outstanding world. Seems every time I light up the pit out back, they are there, investigating…Or maybe it is they’re just checking in that it is not their kin folk they smell cooking under my lid.
Fear not little ducks, for it is only a wee rack of pork ribs smoking under our lid today. With gentle plumes of pecan and apple wood, seasoned in Kits K.C. BBQ Rub from the good folks at Miners Mix. I’m telling you this, there are a precious few better ways to while away a beautiful afternoon, than to tarry long in your BBQ chair, with a cold beverage in hand, feet propped up as per proper pit master posture, wowwy, and a cool breeze washing fresh over you the day long. Indeed, bringing pork ribs to a succulent, and tasty end game is our heady privilege. A Pit Jockey’s delight.
5 Reasons Why Ribs Are The Perfect Thing To Smoke
Ribs are perhaps the perfect thing to smoke, and I’ll tell you why. First off, ribs are meat candy to a man. Let’s just be clear about that. We lust for them. Next to bacon, I suppose, nothing gets our slobbers running more than the heady prospect of a good rack of ribs.Carnal, but true. We just had to clear the air on that matter.
It’s About Time
Secondly, ribs take just the right amount of time to cook. Look, if you at all enjoy the many facets of the Smokey Arts, and aspire yourself a patron of the pit, then you know in your soul, just as surely as you know anything, just how fun smoking meat is. Burgers and bratwurst are good and all, but the show is over too quick with those. Your coals still burn for something more. You crave a longer campaign pit-side. Something that takes you deep into the game. Pork butts and brisket are fantastic, we’re talking out-of-the-ball park home runs, but you seldom have the available clock for them. In point of fact, you might as well rip a whole day off the calendar for those big meats. That’s how long they tend to take. But ribs, ah ribs, well they saddle up just right. They are the perfect afternoon smoking project. You can fire up the pit at noon, and have your ribs done by supper. That’s just enough time to make you feel like you’ve done something proper-like in the Smokey Arts. Just enough time to rejoice in the ways of the pit master, such as napping pit-side, or watching a ball game with your shoes off. Just enough time to flex your patience a little, and log some quality pit time under blue-bird skies.
In a world ripe with haste, ribs take precisely the right amount of time.
Another reason why ribs are the perfect thing to smoke, is that success is not always a given. There does seem to me anyways, a certain smokey-scented, serendipity, to cooking ribs in charcoal fueled pit. I know this because I always marvel when they turn out good. Now if I knew it was in the bank all along, then why would I marvel? I don’t know. But know this, ribs are satisfying to get right. Not just to your belly, but to your personal growth as an accomplished meat maestro. All your research and experimentation into technique and method, culminating in a few short hours under, long, smokey columns of goodness. In many ways, ribs are a sort of litmus test of your pit skills. You can divine a great deal about a pit keeper’s craft from his ribs.Ribs keep us learning.
Picasso in Pork
Next, ribs are the perfect blank pork canvas in which to paint your BBQ Picasso. You can season them up so many ways, from just salt and pepper to intricately conceived rubs snatched from only your brain pan alone. To sauce or not to sauce, well, leave it to your pit master instincts. Smoke woods, oh where to start! Every rack is a different journey into the smokey realm. Every rack its own entity. It’s own dance with fire and smoke. Ribs are your personal expression in meat art. Your Picasso in Pork. So wield your brush, people, with all due enthusiam.
A Ticket to Relax
And at last, and subtly under-toned along the way, every rack is your ticket to an afternoon off, to loiter pit-side, with a manly beverage in hand, and declare to yourself and those who come upon you, that you are in no hurry today. That you have, by choice, raised your foot clear of the accelerator pedal of life, and for a few short smokey hours, and maybe even longer than that, all your world is right. You’re not grilling hot dogs today. Nay, you’re smoking ribs. And that my friends, is a very a good day indeed. Amen.
Five hours, low and slow, people. Pecan/Apple Amoked BBQ ribs. Son! And my ducks were Okay with this.