Made some Chicken thigh/legs. Dried the skin with some paper towels, and sprinkled some Kosher salt and pepper. Cooked them hot, but indirectly. Got some great color, and crispy skin. Roasted some peppers too.
The new grill worked great, and the propane charcoal starter was a breeze. The lid holder was really convenient, and the table is a lifesaver. After I was done, cleaning the coals was really simple, and after closing off the dampers, it cooled down much faster than my old grill.
After stumbling across a nice recipe for soft pretzels, my brain instantly went to burgers. I’ve covered burgers a bunch of times on here, so I’ll focus on the pretzel rolls.
It’s been a while since I have updated. I have been still cooking and eating, but haven’t had the time to document any of it. So here is something. Adapted from The Meatball Shop cookbook.
I’ve had a pork butt in my freezer for a few months now. I expected to cook it on July 4th, for my annual Porkth of July, but things got in the way. So I ended up having to cook it in August. It took 3 days to defrost, and the weather wasn’t looking great. I wasn’t going to let that stop me.
National Hamburger Week / Month is back again! Now with Marisa pregnant, and having to eat her meat atleast medium-well, I had to think fast. How can I make a burger still delicious, yet still cooked all the way through. Boom, Juicy Lucy’s. Yes, made famous in Minneapolis, and covered on every single show on the Food Network, Travel Channel, and Cooking Channel. Essentially a burger with melty cheese in the middle.