Today, we cleaned up our little corner of Alabama on our deck in Brooklyn, NY. We put all the grills, (3, but who is counting? Oh, my husband is!) into reasonable places and cleaned up the fence, grill areas, and plantings. The area is able to be used easily, and those things that are necessary for each grill set up are right there next to that grill! A miracle.
It took us the better part of a sunny afternoon, and we are both a bit sunburnt and a bit loopy. Me, I'm loopy from a can of Saturday Session Sauvignon Blanc and a killer margarita. I have adjusted my recipe for the margarita, 2 parts tequila, 1 part triple sec, 1/2 part lime juice, 1/2 part lemon juice, 4 dashes of Fee Brothers Fee Foam in a shaker with ice. Shake until the whole thing until it sounds full, strain into a glass with new ice, with a float of mezcal on top. Sit back, enjoy the world going to pot and ponder dinner.
Fuck! Dinner! I had 2 smallish pork tenderloins marinating in the fridge. The marinade was a sliced jalapeno, several cloves of garlic sliced, a thumb of ginger sliced and the remainder of a bottle of vinho verde. Shake in some ancho chili pepper, some chipotle chili pepper and some lemon pepper and squish all around the tenderloins! Put in fridge again, and forget about it.
At about 6pm I started the grill up using apple wood pellets and when it got to 350° F I put the meat and unshucked corn on the cob onto the grates. Closed the lid and walked away to talk to a neighbor. About 20 minutes later came in to slurp off the margarita, and slowly wandered out to check on the grill.
Everything was going fine, except that I discovered that the hot spot of the grill is to the left, not the right so I switched the meat and corn around. Closed the lid and walked away to the rest of my margarita!
Meat reached 145°F and I took it off the grill along with the corn. Set the table, microwaved the broccoli from the other night and dinner was done. The corn was superb, clearly not local, but absolutely delicious. When I tasted the meat, the first flavor that hit was jalapeno. After that, came the smoke. Not much garlic or ginger came through. It was the grassiness of the jalapeno that I caught, not the spice.
I had a second piece of corn and am thinking about going back into the kitchen for the last ear while Bill is on a Zoom call. Teehee. Also, it is obvious that I am an around the cob corn eater, not a down the line eater. Just sayin'. I have a pineapple, watermelon, apple, or pear waiting for dessert. Or I could be really bad and eat a spoonful of the, wait for it, dark chocolate hummus. I had to try it. It is awesome! A little on the grainy side because of the beans, but nice and chocolate-y with a slight sweetness. Tribe brand.
It took us the better part of a sunny afternoon, and we are both a bit sunburnt and a bit loopy. Me, I'm loopy from a can of Saturday Session Sauvignon Blanc and a killer margarita. I have adjusted my recipe for the margarita, 2 parts tequila, 1 part triple sec, 1/2 part lime juice, 1/2 part lemon juice, 4 dashes of Fee Brothers Fee Foam in a shaker with ice. Shake until the whole thing until it sounds full, strain into a glass with new ice, with a float of mezcal on top. Sit back, enjoy the world going to pot and ponder dinner.
Fuck! Dinner! I had 2 smallish pork tenderloins marinating in the fridge. The marinade was a sliced jalapeno, several cloves of garlic sliced, a thumb of ginger sliced and the remainder of a bottle of vinho verde. Shake in some ancho chili pepper, some chipotle chili pepper and some lemon pepper and squish all around the tenderloins! Put in fridge again, and forget about it.
At about 6pm I started the grill up using apple wood pellets and when it got to 350° F I put the meat and unshucked corn on the cob onto the grates. Closed the lid and walked away to talk to a neighbor. About 20 minutes later came in to slurp off the margarita, and slowly wandered out to check on the grill.
Everything was going fine, except that I discovered that the hot spot of the grill is to the left, not the right so I switched the meat and corn around. Closed the lid and walked away to the rest of my margarita!
Meat reached 145°F and I took it off the grill along with the corn. Set the table, microwaved the broccoli from the other night and dinner was done. The corn was superb, clearly not local, but absolutely delicious. When I tasted the meat, the first flavor that hit was jalapeno. After that, came the smoke. Not much garlic or ginger came through. It was the grassiness of the jalapeno that I caught, not the spice.
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| sliced pork tenderloin |
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| reheated broccoli |
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| full plate |
PS: In case you were wondering, my mod that I did yesterday worked great. The lavalock welting kept the heat in and the grill running true to temp for the cook.
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