Glenn White
@justicar
Director of Player Engagement Services at Sony Interactive Entertainment/PlayStation Studios. Former: Bungie, Epic Games, EA, Wunderman. #EBFG. @justicar. Marketing/Martech. Soccer. Video Games. He/Him. Vaccinated. Etsy:
Nailed it. Could I have pulled it a little earlier? Yes. But this isn’t artisanal or heritage pork, and I don’t know if I can trust it rarer. If you know the source, and you trust it, you can go rarer.
Flipped again. Checked and the temp of the loin is 160F, the strip is 135F. Now, for me, I’m gonna pull in a minute or two more. Much more than that, and the loin’s gonna be dry. The marinating should be buying me that extra time.
Now the smooth part. Flip again, move to the cooler part of the grill. This burner has been set to low, and the other two lowered to medium. Gonna check every four-five minutes for safe temp of 145F for medium/medium rare. I pull a little before 145F because a thick cut like this will come up some.
First flip. Just a few minutes. The soy and sugars will burn if you’re not careful.
Pork porterhouses, marinated in soy, gochugaru, brown sugar, sesame seeds, salt, paprika, sugar, cayenne. Grill soon.
Let it sit for a few minutes more, pull, and eat. Honestly, I probably could have pulled them a minute earlier but I was busy taking pictures. :) Still, chicken is cooked well (not perfect. Could be a tiny bit juicier, but learning a new grill.)
Flip, hit ‘em again. Getting that nice nice caramelizing smell coming from the grill now. Keep an eye on them now. Sugar in the sauce goes from caramelized to burnt in a minute. Just…watch.
Another four or five minutes, hit them with the BBQ sauce. Me, I sometimes make my own, so it’s exactly what I want. For the test drive today? Sweet Baby Ray’s, spicy. I like it good enough. Don’t pour it on. Brush it. Get a sauce or pastry brush. Nice thin coat, even if you can.
Flip after another seven, then four minutes. Some people say don’t fuck with your proteins. Let them sit there. Don’t open the grill. Lets the heat out. Fuck that. You have a good grill, direct heat, doesn’t matter. Flip to ensure even cooking. (Indirect, like brisket? Leave it alone.)
Onto the 500-600 degree grill. Seven minutes, flip. Damn this grill has some serious heat distribution.
Trim off all the excess skin from your chicken thighs. Also, all the chunks of clearly visible fat. They’ll just burn and/or cause flare-ups. Then salt and pepper. Protip: That Mannkitchen Pepper Cannon is the best pepper mill I’ve ever owned. Not even close. Pricy, yes. But holy shit.
It’s time. The canola oil spray is a time saver. Could also put some oil on a paper towel and rub it on the grates.
Get the grill assembled, all set up. Go out to grab a tank of propane, and while I’m in the store…
I know what I’m doing this weekend. Next time, remind me to buy through a big box store and have them assemble it. Took me the better part of two hours in 94 degree heat and direct sunlight. Plus? Black metal in that heat and direct sunlight? I could cook on the top of this thing with no propane.
You want to know something great from Maine? Clam rolls. Thought I’d celebrate Maine a little. Toast split top rolls, fresh fry full belly clams, stuff those bad boys in the rolls. Chow down.
Hickory-smoked turkey legs. Yes, that’s a standard dinner plate they’re on. Gonna warm them up, pull them, and make sammiches.
Leftover brisket hash. A few potatoes, a small onion, poblanos and red chilis from the garden, three cloves of local garlic, salt & pepper, and a fatty slice of leftover brisket and a few burnt ends chopped up. This was really good. Exactly what I wanted. [Reposted because it broke containment.]
Just had some BBQ, now chilling in the chair hammock on the back porch. Hot out, sure, but I have a Coke in a glass bottle and things are just fine.
This came in the mail today. Have to say it makes me pretty happy. And I’ll be doing it again this year!
Done. I got the Lixy and the Promaja, and they sent the magnetic storage board and another knife free.