That Summer Feeling

This Wednesday past was the first day of Summer. People love Summer for all kinds of reasons. Being outdoors, camping, outside eating, and of course cooking outdoors. This is what I did on the first day of Summer. Probably no surprise to regular readers.

Ribs are still one of my favorite things to grill and smoke. Takes about 5 hours overall to do ribs low and slow. First 3 hours on a low oven temp and then the last 2 hours on my pellet grill. Oh, and that’s bacon on the bottom rack. I started it on my BBQ and finished it in the smoker.

I didn’t used to eat dark meat chicken, until I went to France last year and had Coq au Vin made with chicken drumsticks. They have turned into my new favorite.

Marinating these drumsticks in an Asian Sesame type of marinade. Fragrant sesame oil, brown sugar, soya sauce, salt, pepper and a bit of lime juice. Then it’s grill time.

So I seared them on high, and then continued to cook them low and slow to seal in that flavor and continued to baste with the Asian Sesame marinade. Not the same batch I marinated the raw chicken in. Throw that out as soon as you remove the chicken. I made a fresh batch of the marinade, you need to be super careful with raw chicken.

Tried a brand new wine with it from Spain. Esteban Martin Grenache Syrah blend, on sale here in Nova Scotia right now for $15.50 a bottle. See that sticker on the bottle, yup, that’s a 92-Point designation from Wine critic James Suckling. I would define this as a medium-bodied wine, as you can probably tell by the wine in the glass. It was a great wine at a great price point with nice smooth notes of cherry and baking spices.

I would like to take a moment to wish a friend of mine a very Happy 40th birthday. This is my friend and my colleague Anthony and with him his beautiful fiance Veronica.

They are having a birthday party for Veronica today, and unfortunately I can’t make it. But I do want to wish Veronica a very happy birthday and a fabulous year ahead.

That’s it for me for this week, till next week, Cheers

Darlene

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