I woke up at 7:00 AM Sunday morning. Its overcast and sprinkling outside. I don't think we really need the rain anymore! I have a cup of coffee and post the Blog.
Next, I clean up all the pots and pans from last night's dinner. Then I got out the pork loin I thawed yesterday. I took off as much of the white membrane I could and then was about to make a dry rub. When I was getting out my spices, I noticed I had two mixes in the cupboard already: a Jamaican Jerk rub and a Creole rub. Decided to go with the Creole and massaged it into the meat. That went back on the platter, covered with Saran Wrap and into the fridge for later. Since I am going to have the grille going to smoke this bad boy, I also took out some ground chuck and boneless, skinless chicken thighs to thaw (for weekday dinners).
I got out the vacuum cleaner and the broom and attacked the bedroom ceiling, walls and floors, getting down all the spider webs and dust, and then vacuuming it up. I have (reluctantly) decided that, before I can paint this room, I need to wash the walls (remember, I did NOTHING to this room, just moved my furniture in 5 years ago). So, I got out my wall-washing mop (yes, I have one mop that is only used for this purpose) and washed the walls. I finished up at 12:30 PM and, since the walls need to dry, I got cleaned up and made a quick trip to Meijer's.
When I got back, I ate a quick sandwich and then I took off all the doors in the bedroom and stored them in the living room. Then I covered all the remaining furniture in the bedroom and the closet openings with drop cloths. I got out my step and cut in the ceiling paint (killer on my knees, BTW - get up on the step, paint two feet, get down, move the step, and repeat, all around the edges of the room.). Then I got out the roller pan, a roller with an extension handle and rolled on the first (and hopefully last) coat on paint on the ceiling. I'll be able to tell better tomorrow after work. I cleaned everything up and it was 4:30 PM.
I started taping the windows with masking tape, and then I realized I better get the grille going. I set it up for indirect heat and smoking, taking off two grilles so I can easily add wet wood chips and more charcoal if necessary, and added a drip pan (I took a photo so you can understand what I mean). I put a bag of mesquite wood chips in some water and lit up the charcoal. When they were hot, I added some of the wet wood chips. In the house, I rubbed vegetable oil on top the pork loin and then took it outside. I put my digital probe thermometer into the thickest part and set the alarm for 150 degrees.
Since I was out there anyway, I took down the old flag and put up the new one I just bought. This one is a bit sturdier, with a wood pole instead of cheap metal and has a cotton flag. So, maybe it will last longer. We'll see!
So far the morning showers have not returned, but I just noticed it's getting a lot darker as I write this. Please, please don't rain on my new grille! Also, since I was outside, I took the time to wash off some sap (or whatever) that had gotten on my truck lid. I used a non-stick surface cleaning pad and some of Jake's Blue Car Wash and dumped a bucket of warm water on it to rinse it off.
The internal temp of the pork loin is 140 degrees F, so I went inside and got the burgers and chicken ready. This time, instead of using the peanut butter jar lid to make 1/4 pound burgers, I had bought some extra large buns on sale yesterday, so I made the burgers to fit them (nobody, least of all me wants a mouthful of just bun - lol, that sounds dirty, but I can't say exactly just why!) So, I only got six burgers instead of eight. I hit them on both sides with my house seasoning.
Next I took the four boneless, skinless chicken thighs (I usually go for bones - more flavor, but these were a half-off manager's special) and ran each of them through with two wooden skewers I had soaked for a couple hours. Why two? It makes them much easier to turn. I had about 1/2 of a bottle of Sweet Baby Ray's Hot and Spicy BBQ sauce, so I added about two shots of Jim Beam bourbon to that and mixed well.
The internal temp of the pork loin reaches 150 degrees, the alarm goes off, so I pull it off and wrap it in tinfoil to rest. I add more charcoal, remove the drip pan and replace the two grates I had taken out earlier. I raise the level of the charcoal so I can get a nice sear.
When the fresh charcoal is ready, I baste the chicken with the BBQ sauce on one side and put it directly over the coals. I baste the other side and flip them over when the first side looks good. When the second side is nicely seared, I baste the first again, flip them over but move them to the outer edges of the heat to continue to slow cook. Now I add the six burgers, right over the coals, and let them cook for about three minutes on each side. When I flip them, I also flipped the chicken, again basting the top. I pulled everything off and took it in the house. It looks so good, I took a picture for you!
Meanwhile, it's on to tonight's side dish. I drizzled extra virgin olive oil over some fresh, trimmed asparagus and salted it liberally. After I cleaned and oiled the grates, this goes onto the grille. I go back inside and finish poaching an egg. I flipped the asparagus several times, so it's roasted, but not burned. Finally, I take it back inside and plate it. I cut two one-inch slices of the pork, add the asparagus and top the asparagus with the poach egg. Then I start to eat my Sunday dinner! Delicious! The pork is spicy, but not too hot, with a wonderful smoky taste. And the egg yolk and asparagus is just, well, decadent!
I shut up the grille and close the garage door for the night. I put everything into large Ziplock bags and the pork loin goes into the freezer, while the chicken and burgers go into the fridge. I leave all the platters and tongs in the sink for the night and go watch TV (after clearing off the drop cloths) until 11:00 PM, when I go to sleep.