The cold rain tapped across the window pane as I sipped hot tea from an old, blue-enameled cup, whilst the fingers of my other hand tenderly worked the analog dial of my old time short wave radio. It’s been hurricane season as you know, and I was hoping to find some hams out there discoursing on the weather. I know with the inter connected world of the internet, and a few swift keystrokes, I can find out the weather any where in the world much easier than listening to the radio, but I don’t care. I just like the poetry of a good analog radio. The challenge of trying to wring out a signal from across the country, with what by today’s standards is inferior equipment. Like BBQ, I was more into the journey here than anything. The process. The poetry of good things on cold, wet nights. So I was dredging the side-bands if you will, looking for amateur radio operators talking about the weather. But mostly I guess, I was enjoying just being here, listening to the radio and the rain. And thinking off and on about BBQ. And no, my name is not Jim Reitz. He apparently was the previous owner of the radio before I got a hold of it.
Turns out the last BBQ here at the Pond Side Pit was in the rain. There’s been a lot of that lately, which is of no matter to a patron of the pit. We will grill in sheer tropical force monsoons if need be. Lo, it would be a dark day indeed the moment we actually cook on a stove. Anyways, my wife gets in the mood for fish these days, which is new to me. She’s never been particularly fond of the finned foods. But they tell us when you’re raising a newborn to eat more fish, as it is supposed to help your child grow nice and smart. Well, being a proponent of smart children, I did what any proud and new Papa would do, and went out into the wilds and procured a fish for my family. OK, I really went down to the local grocer and plucked a salmon from the ice, but the other way sounds better don’t you reckon?
What You’ll Need
- Brown Sugar
- Miners Mix Wholly Chipotle
We slathered the salmon first in mustard, then packed on some brown sugar, a little salt, a little pepper, and for our secret ingredient, a dash or two of this blend from our friends at Miners Mix. Wholly Chipotle. It is considered one of their hot rubs, so if you’re not a pepper head, just use it sparingly. A little of this stuff goes quite a ways indeed, but adds that sought after kick of heat that some of us occasionally crave. Anyways, after seasoning this fillet up, we brought it out to the pit where the cedar plank was oiled and pre-heated.
The Art of the Plank
If you’ve never had occasion to try planking on your grill yet, you’re definitely missing something out of your life. It’s about as easy as grilling gets, people. Simply put the plank over direct heat. Remember to soak it for an hour or so beforehand. Lightly oil it if you wish, an pre-heat it like you would a frying pan. Then lay your intended protein gently on top. All you gotta do from here is just get out of the way and let the plank do it’s magic. And it will. This form of cooking is so effective you need not even flip the meat. The plank acts as a heat shield which in turn protects your plunder, whilst at the same time creating an even heat environment, not to mention releasing oils and smoke into your food, giving it a flavor reminiscent of the finest restaurants. It’s just good, people. Trust us!
Planks come in many flavors and thickness, from 1/4 inch cedar, to 1/2 inch maple. Thicker ones last longer of course, but tend to run a little more expensive. You can find them in most any big box store these days. Or you can be lazy and grab some off Amazon I suppose. The best planks we ever tested at PotP were Superior Planks, grown and harvested up north of here, on a small island in lake superior. Check out our write up of that here . Anyways, a really fun and tasty way to grill if you haven’t tried it yet. You can cook anything on them too, from burgers to steaks to vegetables. But the best thing to plank, in our opinion, is fish. Ever have your fish fall apart on the grill grate? Problem solved with the good and ever abiding virtues of the plank. Gotta try this people!
There you go. Spicy cedar planked salmon from the pit. Sided with a lovely bouquet of vegetables for to please the lady folk. And a baked potato smothered in butter. Man! Good eating! And maybe even someday a smart baby, if you’re into that kind of thing. Amen.
Waking up to a blizzard is always a pleasant thing. This is especially so when it happens on a Sunday, your hallowed day off, and the snows have fallen as such to bring the roadways asunder, and the day, for better or for worse, to a very slow ebb. The sort of day where all the smart people of the world like to hunker down. A day of enforced leisure, and carefully calculated R&R. And whilst the weather rages, and your neighbors all moan their names in vain, you are at once in your glory, forced to slow life down to it’s basics, and watch the drifts slowly mount outside your frosted window. These are the sorts of days tailor made for pit masters, and the inherent leisure patron to the craft. Such was the case here in the upper mid-west today. And while some pull the cords on their snow blowers, and others curl by their fireplaces, we Patrons of the Pit have other things in mind. No finer time, than these days of flying snow, to light the BBQ, and put some meat to flame.
There is no such thing as the off-season for an avid keeper of the grill. To do so would mean to throw in your white towel, and the notion of that chews about as well as half-cooked brisket. Brethren of the Flame are a hardy lot, and foul weather, blizzards not with-standing, shall keep us from our intended spoils. Thus, on the menu today, hickory grilled pork chops with a sweet, home-made marinade.
Before lighting the grill:
Mix together this tasty marinade:
3 tablespoons sugar
1/3 cup soy sauce
3 tablespoons honey
2 tablespoons sesame oil
2 teaspoons garlic salt
1 teaspoon cracked pepper
After marinating your pork chops, and putting them on the grill over indirect heat, and after adding a chunk of smoke wood of your choice to the coals, then be sure to put the lid on so as to thwart the inclement of weather which brews about thee. Then proceed to take up residence some place cozy with a view of the pit, with a lovely beverage in hand, and enjoy thus how the smoke curls from your vent, and how a thousand and one falling snow flakes vanish with aplomb, as they gently kiss your grill. Raise your flag of leisure now, and stand against the forces of haste. Return to grill on occasion to tend your meat, applying your skills as needed. Put on some Christmas music to complete the ambiance, and tarry quietly in the wake of deeds well done. For it is our belief, or at least our sincere hope, that time spent grilling is not deducted from our allotted lifespans. Which explains I suppose, why it is we tend to BBQ in blizzards.