![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Pork pork pork
Jun. 24th, 2012 05:30 pmOur original plan yesterday had been to put some wings in the smoker, but by the time we were on our way home from shopping we realized that we would not be eating until nearly nine o'clock by the time the wings finished marinading and smoking.
As a quick back-up plan we swung by Frigs and grabbed a couple of butterfly pork steaks. My plan was to throw on on the grill with a bit of Bon Vivant's root beer barbecue sauce, but once I got the steaks home and unwrapped them I decided it would be a shame to cover up the flavour with a strong sauce. I finally opted to go with a gentler touch and used a dash of Hy's Seasoning Salt (which is surprisingly similar to Lawry's Seasoned Salt, only more pretentious).
Even though the picture does not convey the wonderful sizzling sound of the meat on the grill, this angle shows it off nicely. Somewhere out there is a purist looking at this picture and being appalled over the lack of charcoal, let alone open flame. I will admit that you get better food from a charcoal grill, but this one has a lot of benefits too. It heats up quickly and evenly, cleans up quickly, and works in near-gale force winds (as I found out yesterday).
We accompanied it with some asparagus from the farmers' market. We typically brush this with olive oil before grilling it, but at my suggestion we tried using grape seed oil instead this time, and the results were better. The olive oil burns very quickly, and would often impart a bit of a burnt oil taste on the food. The grape seed oil has a much higher smoke point, and as a result the asparagus tasted better.
Actually our first test with the grape seed oil was a couple of days ago when we made chicken-stuffed pitas for dinner. I grilled some zucchini, onion and chicken for the pitas, and brushed all of them with a mixture of grape seed oil and lemon with very pleasing results.
( We also wandered up to the park yesterday to check out the Leo Mol gardens. )
As a quick back-up plan we swung by Frigs and grabbed a couple of butterfly pork steaks. My plan was to throw on on the grill with a bit of Bon Vivant's root beer barbecue sauce, but once I got the steaks home and unwrapped them I decided it would be a shame to cover up the flavour with a strong sauce. I finally opted to go with a gentler touch and used a dash of Hy's Seasoning Salt (which is surprisingly similar to Lawry's Seasoned Salt, only more pretentious).
Even though the picture does not convey the wonderful sizzling sound of the meat on the grill, this angle shows it off nicely. Somewhere out there is a purist looking at this picture and being appalled over the lack of charcoal, let alone open flame. I will admit that you get better food from a charcoal grill, but this one has a lot of benefits too. It heats up quickly and evenly, cleans up quickly, and works in near-gale force winds (as I found out yesterday).
We accompanied it with some asparagus from the farmers' market. We typically brush this with olive oil before grilling it, but at my suggestion we tried using grape seed oil instead this time, and the results were better. The olive oil burns very quickly, and would often impart a bit of a burnt oil taste on the food. The grape seed oil has a much higher smoke point, and as a result the asparagus tasted better.
Actually our first test with the grape seed oil was a couple of days ago when we made chicken-stuffed pitas for dinner. I grilled some zucchini, onion and chicken for the pitas, and brushed all of them with a mixture of grape seed oil and lemon with very pleasing results.
( We also wandered up to the park yesterday to check out the Leo Mol gardens. )
