Barbecue Cheater-

We don't have much weather in our part of California. Winter for us is a couple of days of freezing temperatures, largely at night, and some rain. Combine the rain with other pressing family needs, and I haven't gotten my Char-Broil Silver Smoker running for weeks.

Last week I cleaned it and did a good cleansing burn. The weather was still a bit wet, but I wanted to clean out some of the unpleasantness that finds its way into an idle barbecue.

This week the weather finally broke. My daughter, now in charge of food purchases and menu planning for the clan, had purchased two beef steaks so thick as to look like roasts, and a packaged marinated pork roast. The meats came from Costco.

Having the pork processed ahead of time was a bit of a cheat, but that didn't prevent me from getting it on the grill yesterday. It was a garlic and pepper marinade, and smelled pretty good right out of the package. The steaks I rubbed with olive oil and my general purpose rub made from equal portions of salt, pepper and whatever seasoned salt I have around. This seasoned salt was a barbecue mix from the Dollar Tree.

I set up for a three to four hour cooking time, got the fire going and got the meat on the grill. Just short of four hours the steak furthest from the fire achieved an internal temperature of 168 degrees, three degrees over my target of 165. I pulled the meat off of the grill and let it rest in an aluminum foil lined cooler. I liked the cooler idea, which I got second hand from my friend Keven Fisher. It lets the meat rest as long as you want (within reason) while sides and other items are finished up.

The cheater pork was really good. The steaks were pretty good, as well, but the meat had been a bit leaner than I generally select for slow cooking. In retrospect I think they could have used a bacon wrapping to provide some fat to improve the cooking process and add depth of flavor.

I need to sit down with my daughter and go through the Barbecue Bible, selecting some recipes and discussing meat selection. This is becoming a team effort, and I think we can all have some fun at the grill.

Well, it is almost lunch time, and I chopped up and blended some of that meat last night. I added some soy sauce and rice wine vinegar to the mix, and it has been waiting patiently for me in the refrigerator all night. I think it might be quite ready and very tasty.

Yep. Time for lunch.

Barbecue Budget-

Yep, the Christmas season was fiscally draining. I literally have not had enough money to barbecue. Oh, we have had a little rain. Nothing to stop barbecuing. It got a touch cold, but nothing like most people have to face.

No, the problem was money. Some genius decided that it would be a great idea to have people pay their property taxes just before Christmas. Wonderful idea! At the very time we are spending in excess for unnecessary things to give to each other, we have to make a contribution to the government.

Living on a budget is nothing new in my family. However, with the smaller amount available for food purchases (after the massive spending on the holiday meals) I just can't squeeze out the funds for charcoal and a lovely slab of meat. Add to that the fact that someone else usually spends the food funds before I get a chance to make my input regarding a nice barbecue, and the season becomes barbecue free.

So, I am proposing to the management that a gift certificate for the grocery store be purchased on a semi-regular basis. That way the meat money will be available when the proper time for a grand barbecue presents itself.

You know, like because it is Thursday. Or because the sun is shining. Because the sun isn't shining. Mostly because barbecue just tastes good!

Yep, gotta get some coals burning and some smoke in the wind!

A Base Line for Sauces-

I haven't done any barbecue in a number of weeks. Several factors have conspired to bring about this sad state, which I suspect will turn around over time.

That has not kept me from watching the travel and food shows I love, or reading the several cooking blogs I have come across in my short blogging career. I continue to think about food, about food preparation and especially about eating.

Even in my on-line computer game, World of Warcraft, I do cooking. Yes, the cartoon characters we players drive around collect recipes and food items and cook things useful in the game. I compulsively do one quest as often as possible to try to obtain a rare cake recipe.

In real life I must eat, and eating sometimes is more pragmatic than artful. Take, for example, the humble frozen burrito. I have consumed a great many of these over the years. They are cheap and relatively tasty.

Not always tasty enough, however. That is how I came up with Base Line Sauce. I was preparing to eat two burritos from the freezer and wanted to make them more interesting.

I combined:

1/3 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup brown sugar (lightly pressed.)
1/3 cup water
1/8 tsp. cayenne pepper

in a sauce pan. I brought it to a boil, carefully combining the ingredients. I set the heat on low to simmer, and reduced the sauce to a light syrup.

I then prepared the burritos using a microwave following the instructions on the label. Once hot I cut the burritos into bite sized pieces and drizzled the sauce over them.

I then returned to my game of World of Warcraft and enjoyed the simple meal as I directed my animated alter-ego around an imaginary world.

I found this sauce serviceable, but a bit strong on the side of the soy sauce. I might reduce the amount of soy sauce next time, but I am also considering adding some fruit juice. Perhaps something citrus.

As I said, it is a base line. Something to start from that is simple and consistent.