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@@ -22,7 +22,7 @@ I remember years ago working at a restaurant that always had a big ole' pot of s
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Last week I had a text message thread about cooking and one of my friends commented that grilling can't be done indoors after pointing out that I had cooked my carne asada flank steak on our indoor grill. Instead of just pointing out how 99% of steakhouses are indoors, I went and got a new grill because I had kinda been wanting a ceramic grill. I have an assortment of grills over the years and we gave the last one away to a church because it was better suited to catering a crowd and ate up deck space. It's the perfect time of year for the outdoor ritual.
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-And since the title here is economics, I should point out that it's a grill I saw on Craigslist a couple weeks back. It's a ceramic Kamado Joe at a third of the price. And although broken in, all the seals and parts are replaceable. It'll take me a bit to catch up on that expense especially given the now need for the pizza, rotisserie, and wok accessories. I think it'll go the distance.
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+And since the title here is economics, I should point out that it's a grill I saw on Craigslist a couple weeks back. It's a ceramic Kamado Joe at a third of the price. And although broken in, all the seals and parts are replaceable. It'll take me a bit to catch up on that expense especially given the new need for the pizza, rotisserie, and wok accessories. I think it'll go the distance.
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I smoked a whole chicken yesterday morning and have made three meals from it so far. Slow cooked it at 275° for three hours and added in chunks of apple wood for smoke. It got the whole block smelling lovely and cozy. Today I reduced a miropoix stock from the carcass and just skimmed the fat. It's delicious.
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