All posts in lifestyle

Gone Fishin’

I will be taking a break from blogging as I am going on a short vacation with my family, over the holidays to Treasure Cay, Bahamas (on the island of Abaco).

Although I am not as an accomplished fisherman as I am a “grillmaster :) ,  my father-in-law and brother-in-law are salt water enthusiasts, and it doesn’t get much better than bottom fishing in the waters near Abaco, Guana Cay and Green Turtle Cay. (for fly fisherman, the flats are terrific for bonefish) You never know what you will catch, but typically you come home with enough strawberry grouper, yellowtail and mutton snapper (if you are lucky) for a terrific meal.

Now this is where the grilling comes in. A thick grouper filet on the charcoal grill, with a Goombay Smash or an ice cold Kalik- then top it off with a Cuban cigar, and you have a day worthy of being considered “grilladelic”.

The fish are terrific with a little lime juice, olive oil, salt and pepper.

I will share some pictures of this good life. Family, friends, fishing, stogies, sand, warm weather, beautiful beaches….when I return in January.

With three kids, we don’t do a vacation like this often, so it is a special time and we are thankful for the great country we live in!

Happy holidays everyone.

John, Leanne, Jack, Rose and Nora

If music were bbq…

This is bbq music. Rich in tradition. Honest. Quality ingredients. Genuine.

What do you think? What music is more “bbq’ than this? C’mon, comment.

http://www.amazon.com/Dirt-Farmer-Levon-Helm/dp/B000VG7M0O/ref=pd_bbs_sr_1?ie=UTF8&s=music&qid=1197778108&sr=8-1

Pulled Pork

[slideshow id=1152921504607186599&w=426&h=320]

This show represents how you season, bbq, and finish a small butt (5-7lb) on a kettle.  A bit simplistic but you begin with a slather of yellow mustard, season w/your favorite rub.  Place on a grill, indirect heat.  Add several chunks of wood (pecan, apple, cherry, sassafras are my favorites) and slow cook.  Traditionally you would do about 1.5 hours per pound.  I cook a bit higher and faster on the kettle because of the grill and hardwood charcoal I prefer.  A bit non-traditional.

I bbq for about 3-4 hours until it looks “good” (art, not science) and then foil.  No liquids added, but I might in the future.  Wrap tight for another 2-3 hours, until internal temp hits 195 +/-.  Take off and let set.  You should be able to slice, chop and/or pull depending on your preference.  Sometimes pulling is the only option.  It is an imperfect art.  Still tastes good.

I sauce it after I pull/chop/slice.

Tasty…had a few ribbons in my time…no trophies.  Yet.

Award winning brisket

ribbons1.jpg Here is a picture my daughter took of Grilladelic’s winning brisket, trophy and ribbons at the Silver Lake BBQ Competition this September. The Silver Lake competition is a sanctioned BBQ Kansas City Barbecue Society tournament. We ended up 6th place overall. Not bad for my first tournament in a few years! Even more satisfying was using only two Weber kettles.

In future posts I will share my recipes and techniques for not only brisket, but everything I create on the grill.

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