I just picked up a new 50 pound sack of mesquite charcoal, because grillin’ season is here! I like a good steak done simply; a little Kosher salt, some fresh ground black pepper, and cooked on smokin’ hot cast iron over mesquite charcoal...
I dusted some porkchops last weekend with some Cajun seasoning, and let them marinate overnight, then grilled ‘em up for dinner Sunday night...now that was some good pig...
Anyone do smoke-roasting?? I have a smoker that I use the mesquite in for heat, and chunks of hickory for the smoke, or if I’m doing a chicken or turkey, I use hazelnut (filbert) shells. Just the shells make a wonderful smoke that adds a lot of flavor to any kind of poultry, and it is fantastic for smoke-roasting salmon...
I’ve been feeding the local squirrels hazelnuts for a couple of years, on the outside chance i can improve their flavor. They are only worth about 400 calories, but a fat young squirrel sure makes a pot of beans taste mighty fine...
Unfortunately, it’s raining pitchforks and naked babies here most of the week, but we’ll fire up the grill and burn some meat this weekend...
Oh..
Yer makin my mouth water!
Your post makes me think of the fantastic spread The Mom and Eaker put out for us in Texas..
Man, that was some goooood eatin’!
*sigh*
Been raining alot here, too.
No grillin’/smokin’ today!