Monday, October 07, 2013
That's some fine-tasting haiku!
There were some nice tidbits last week, on the topic of grilling. Like this smooth-flowing poem from our favorite intern, CTL:
Back porch. Ice cold beer.
Glowing embers, not too hot.
Smoke. Meat. Breathing deep.
Glowing embers, not too hot.
Smoke. Meat. Breathing deep.
And Ang sent in this morsel:
Bourbon-smoked turkey:
Brine overnight on ice with
fruit, garlic, spice, juice.
Wood chips, whiskey-soaked.
(Some for the grill, and a shot
or two for the cook!)
Brine overnight on ice with
fruit, garlic, spice, juice.
Wood chips, whiskey-soaked.
(Some for the grill, and a shot
or two for the cook!)
Finally, who could resist this bit of goodness from Jesse Davis?
Grass-fed ribeye steak,
Friendly steer from grandma's farm.
Nice cows taste better.
Friendly steer from grandma's farm.
Nice cows taste better.
Is it an accident they are all from Texas?
