It looks like it is over a year since I posted here.
I haven't actually been doing that much grilling - the thing that mainly drove my grilling habit was feeding people who came to my home to play board games. COVID put paid to that for a few years, and although gaming has restarted, I took a decision to stop my monthly hosting of 15-20 people. I'm getting old, and the big sessions required moving of tables and furniture every time.
I'm still playing games, and I am still going to host, but small groups of up to 5 or 6 (i.e. just one gaming table).
I also took early retirement last year, and although it was a happy decision, the free time threw me for a while. I'm now getting back into a routine.
As a result of all of that, I really hadn't done that much until Spring/Summer this year. I moved my big Louisiana grill from my BBQ area at the end of the garden to just outside my kitchen door, and started using it simply as an oven, for casseroles and bread and stuff. Batch cooking and freezing.
In September I was invited to a hand-fasting of some friends, in a lovely isolated spot in the country. People were bringing food, and I said I could do some pre-cooked BBQ.
1 brisket and 3 pork shoulders resulted in 2 trays of sliced brisket and 3 of pulled pork. The plan was to serve the brisket cold, and I took a small pellet grill with me to reheat the pork. But it was a blistering hot day, and we agreed the pork was perfectly fine cold, too.
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It all went splendidly, and got me back in the mood for grilling. Since then, I have done another brisket and pork shoulder, some went to neighbours, but most went in my freezer. I've also refreshed my relationship with my online butcher (I have some great local butchers, but they don't really understand the BBQ cuts). I've tried a Tomahawk - great fun, and a lovely steak, but - to be honest - I'd just as well have a good plain rib-eye. Next on my list is a tri-tip, which I have never ever tried.
So I will try not to be such a stranger. Hope you are all keeping well!
