Neil
Quintessential Chatty Farker
Although it is never too cold and snowy to fire up a drum or kettle, sometimes you just need to stay in the kitchen and put a pot a chili on the stove. This past weekend I used all three.
Friday night went to the store to get a whole chicken to put on the rotisserie but all the store had left were split whole chickens already seasoned so I added a some granulated garlic and rosemary, tied it up to the spit then onto the drum 325* for two hours while outside it was balmy 18* here in SW Michigan.
Saturday I stayed in made a pot of briket chili in the Lodge dutch oven. Very easy and very tastey chili. Saute' onions and couple of japs and chili's, tossed in 1 1/2 pounds of chopped up burnt ends, a large can of diced tomatoes, two 12 oz cans of Rotelle diced tomatoe's and chili's, a large can of Brooks Hot chili beans and a small can of the mild, chili powder and cumin to taste, a little beer and let it simmer for 4 hours.
Sunday the weather was pretty much the same but this time I fired up the Weber Permormer for a couple of pork steaks that I marinated with Yoshida's Gourmet Sauce, Dales Seasoning, and Worsteschire then rubbed with granulated garlic, pepper, garlic and rosemary, Todd's Dirt, and Keith's Farms Sweet and Spicy. Indirect with pecan and hickory for about 3 hours at a steady 225*. A nice salad with olive oil and wine vinegar, asparagus on the side with good Shiraz to wash to wash it down.
Friday night went to the store to get a whole chicken to put on the rotisserie but all the store had left were split whole chickens already seasoned so I added a some granulated garlic and rosemary, tied it up to the spit then onto the drum 325* for two hours while outside it was balmy 18* here in SW Michigan.
Saturday I stayed in made a pot of briket chili in the Lodge dutch oven. Very easy and very tastey chili. Saute' onions and couple of japs and chili's, tossed in 1 1/2 pounds of chopped up burnt ends, a large can of diced tomatoes, two 12 oz cans of Rotelle diced tomatoe's and chili's, a large can of Brooks Hot chili beans and a small can of the mild, chili powder and cumin to taste, a little beer and let it simmer for 4 hours.
Sunday the weather was pretty much the same but this time I fired up the Weber Permormer for a couple of pork steaks that I marinated with Yoshida's Gourmet Sauce, Dales Seasoning, and Worsteschire then rubbed with granulated garlic, pepper, garlic and rosemary, Todd's Dirt, and Keith's Farms Sweet and Spicy. Indirect with pecan and hickory for about 3 hours at a steady 225*. A nice salad with olive oil and wine vinegar, asparagus on the side with good Shiraz to wash to wash it down.
