A lone Drake in good form, and handsome as a duck can be, glided silently over the water, whilst the sun hung dimly on the horizon. It’s scant rays caressing the roof tops, and budding leaves which adorned the neighborhood parkways. I just got home from a long day of responsibilities and the like, and wanted nothing more than to prop my feet up from the vantage of my man chair, and do little else there, save for to monitor the latitude of my eye lids. Yes sir, one of those days where you get home, foot sore and dirty, weary of body, and would fancy a lovely home cooked meal if it were there, but wished frankly to exert no effort towards that end. That’s the predicament I found myself in the other day. And I think we’ve all been there.
Well, I had two choices. Lay there and go hungry, or get back up again and cook supper. It’s times like this where you know you have, what they call, “1st World Problems“. Or, “Rich People Dilemmas“. At least there is a choice. My wife once took a missions trip to Africa. To the East African Rift zone, and the harsh plains of Kenya there, where upon she encountered many a family who didn’t have a choice in the matter at all, as to what’s for supper. Their day, no less weary than mine, and they would, by enforced circumstance alone, indeed keep laying there after all, and go hungry despite. And here I am grumbling about the ordeal of cooking supper. Not cool.
Thus, and with this renewed outlook and shift-of-mind, I swiftly came to the very accurate conclusion that cooking supper, whether I’m tired, in the mood, or not, is indeed and always a great privilege. And one we probably ought not to be grumbling about. If you don’t believe that, just ask some of the Kenyan families I just told you about. Anyways, the evening was still lovely. I had some chicken in the freezer. Some potatoes at my disposal. And it’s a given, that I always love to grill once I’m out there, where the wood smoke also rises. So lets get after this, shall we, and procure some supper, patron to the pit.
Meat and potatoes. That’s me. Classic man food. Freshly humbled, I got to work over the old kettle grill, with steely tongs in hand, plying my craft in the waning light. Some tin foiled potatoes were placed over direct heat. In the foil and swaddled decently there, were of course, potatoes diced to uniformity for even cooking, a sliced up onion, a few pats of butter, and some salt and pepper to taste. I think some peas too, just because. One of the simplest, and maybe our favorite kettle grill side dish. Tin foiled potatoes. If you’re one of the 5 people left on the planet who hasn’t made potatoes this way yet, well, you’re missing something out of your life. Direct heat – 20 minutes ought to do it.
For to season our chicken today, we went with one of our favorite rubs as of late, Wholly Chipotle, by the good folks at Miners Mix. This one has a little kick to it, well, leastwise to us sally-tongued Swedes it does, so dash it on accordingly. If you slow down, and eat like a civilized cave man, you can notate a slow parade of flavors in this rub. A nice smokey chipotle base which marries well with a variety of meat. Man!
Ah the glories of grilling in the fresh evening air. I was glad I resisted the gravitational pull of the couch. But then I always am where grilling is concerned. Something about the ambiance of wood smoke in curl, and the serenity of the pit. Of communing with the tweety birds, and watching how the grass bends gently in the breeze. How the light dapples through the tree tops. And the how the clouds idle in a pastel sky.
A thin-blue smoke, patron to smoldering hickory wood, pillared forth from the top damper. It looked good there, in the wee, slanting light. We most always include some sort of smoke wood when grilling. The flavor of charcoal is well enough, and ten times that of any gas grill (sorry gassy people), but if you really want to amp up the flavor of your next cook-out, toss a chunk of hickory onto the coals. Or peach wood. Or pecan wood. Or apple wood. Your dinner guests will know at once your kettle fare hails from the smokey realm. A kingdom of which you alone shall rule over with tongs in one hand, and a manly beverage in the other. Ah yes, I love to grill, and I love to tarry out-of-doors under wide open skies. This is your privilege people. Seize it!
And this then is the trick, you see, of how to go about cooking supper when you don’t feel like it. You just get up and do it anyways. You do it because you need to eat. And because you can. And because in a world where so many go hungry, he who is too lazy to cook his own spoils, that which he was richly given, is not at all resonate of a thankful heart. I don’t know about you folks, but I think we should always give thanks for our food. And for the kindly hands that prepared it. Amen.
Hickory Smoked Chipotle Chicken Breasts sided with Crispy Tin Foiled Potatoes. Another winner, patron to the pit.