Chef G. Grills Himself

 

Hi folks, Chef G. here.  After taking a couple months off, I am I'm happier than a robin pulling a big ol' worm out of the ground to be back.  At least the robin I watched this morning seemed to be pretty happy with his catch.  It made me wonder how tasty a worm might be.  I mean, robins and sunfish seem to like 'em quite a lot.  Why couldn't a food lover--me for example--like them too?  

One of these days, I'm going to have to dig up a couple of nightcrawlers, season them with a special dry rub created especially for worms by the great Chef G., toss them on the grill, gently turn them over every few seconds, and top them off with a touch of barbeque sauce.  My mouth is watering just thinking about it.

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I can't explain those introductory words.  They came out of a nowhere-land of absurd stream-of-chefery thought.  In reality, I would NEVER even CONSIDER eating the guts of an ugly, veiny, juicy, gelatinous, slimy, grimy, puke-inducing animal, no matter how well it was prepared and grilled.

But it did provide the opportunity to segue into what I've been grilling during my absence from the Chef G. Cooking Channel.

Yeah, I'm a grill master.  Everybody knows that--especially ME. Today, I'm not going to post any recipes.  I'm just going to show some pictures of the delicious meats I've been grilling. Meats are ME!  In fact, you can't spell the word "meats" without starting it with "me."

Also, the title of this post and the first picture are misleading.  I didn't really grill myself.  I should have said, "I grilled BY myself."  Nobody helps me grill.

    

This was my best batch of pork loin yet.  After chowing it down, I vowed to grill this underrated cut more often.

I love grilled baby back ribs.  I featured them in a previous episode of the Chef G. Cooking Channel.  Spareribs are pretty good too.  But I seem to have forgotten about Country Style Pork Ribs.  They're really, really good when grilled under the tender loving care of Chef G.

They look pretty innocent here . . .

. . . but on the grill they look guilty of deliciousness.

Pork isn't the only meat I grill.  Fish meat is equally awesome when cooked over charcoals, but fish meat requires a little more attention.  The photo below proves the attentive care I gave to my grilled salmon.  It was my best batch yet.  The baked potato was equally fine.  I can't explain it, but a potato grilled over charcoals is 65% better than a potato baked in the oven.

Meats are the basic building blocks of grilling, but potato and onion concoction is next in line.

Yesterday morning, at 6:00 a.m., I rubbed a small beef brisket with a Chef G. mix of brown sugar, garlic powder, onion powder, cayenne pepper, paprika, black pepper, and a big dose of my favorite seasoning . . . salt.

By 7:00 a.m., the charcoals were ready to start cooking my brisket.  Low and slow is the mantra among the grill masters who love to cook big chunks of meat such as beef brisket and pork shoulder.  I know that.  But this time, I didn't pay enough attention.  I think I let the temperature get too high, and the result was not my best batch of brisket.  It had nice bark and flavor, but it was too dry.

There you go.  Not even the best chef in the world is perfect every single time--no matter what those famous celebrity chefs will try to make you believe.    

Tasty, but a little dry.

I was tired of typing, so I poured a glass of ale from the Blackstone Brewery of North St. Paul, Minnesota.  It wasn't MY 3rd Anniversary, but a couple weeks ago Mrs. Chef G. and I celebrated our 42nd anniversary.