Gremlin Grill

Yeah, I still took the easy route and used the Smith & Wesson. The meat is outstanding – three butts (say it fast: butt-butt-butt), two racks of ribs and a turkey breast. I marinated the butts for a few hours, then dry-rubbed everything and left it in a sealed bucket on the porch all night. That’s right – I used the cold to chill the meat. Winter...bah. Tis but another tool for me to employ in my search for better 'que.

Like I said, I used the Smith and Wesson again. I was planning on using the Brinkman, real wood and charcoal. I wussed out. Too much shoveling, too much handholding to keep the fire hot. If I had more time – say, all day Sunday, like I’d planned, it’d been easy to use the big smoker. But I had to get the smoke in the meat before bed last night, and it was 20 degrees out, tops. The Smith and Wesson had no problem whatsoever. It's a damn good piece of equipment.

Moving on.

The Grateful Palate has a bacon-of-the-month club. Brilliant! I love people who appreciate the glory that is bacon. Their design is sharp, too. No, I haven’t signed up for the bacon-of-the-month yet, but that they have it makes Grateful Palate the greatest food entrepreneurs in the world. Mmmm...bacon.

So, Sara and I chatted with Executive Chef Steve Salazar of O’Dowd’s Little Dublins in Zona Rosa about appetizers, puddings (blood, not tapioca) and HP brown sauce, and a week later, he tried our suggestion as an appetizer special: Scotch eggs. Holy crap, were they good. He has his own recipe, but the one on that link looks good. I see these in my kitchen at home soon, and I’ll have to give them a KC Scot’s twist and come up with a recipe for the grill.

Finally, a resolution: I’ll learn to do more with this site than babble on and post cheap little html links. I need to post pics, for starters. Link to more blogs. dance dance dance