Wednesday, May 27, 2009

Nothin' askew here!

It's barbecue weather again! Yipee! I know, there are celebrity endorsed indoor grills that I could use all winter long. And why wouldn't I? I mean, if a boxer can run the thing then I surely could! But, it comes down to the best thing about a barbecue. It's outdoors. It's fresh air, sunshine, smoke billowing out from under the grill lid and the smell. The sweet, smoky scent that makes you feel like you're cooking over an open fire.

While there are different definitions of BBQ the one common thread is that they're all meant to be outdoor cooking. In the southern U.S. BBQ is the technique. Large pieces of meat or whole animals rubbed with spices & slow spit-roasted to tender perfection. Others say it's only BBQ if the meat is smothered with a sauce.

Although I'm guilty of calling it all a barbecue, I do see the difference in grilling vs. spit-roasting or kalua style. I've tasted kalua pig & it's the best piece of meat ever. But it's not often I have the time or energy to dig a hole in my backyard, layer it with banana leaves (seriously difficult to find in Idaho), heat the lava rocks & bury the pig in a pit for 12 hours. Although, after giving this some serious thought I decided I might just plan a party & make kalua pig.
After doing the research on it... and seeing the photos of the pig... I've thought better of that plan. I think I'll stick to grilling at least this summer.

Here are a few of our first of the season grilled treats:

Iron Springs Honey Chipotle Glazed Chicken Skewers

Prawn and Bacon Brochettes

Caramelized Pineapple with Hot Chocolate Sauce

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TinksTreats by Lorilyn Tenney is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License