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Entered By: Mark
Entry Date: 2009-04-14 15:26:59
Subject: BBQ'ing Basics (101)
Message:
 

On Easter Sunday, we decided to have a little egg hunt and invited another couple families to join in. Of course, where two or more Christians are gather together, there is food. I made BBQ, other families brought the sides, we ate, drank and were merry. Now it's time to back up a little. First of all, the climate in Honduras right now reminds me of Texas. In other words, bone dry without rain for months. Most of the year is rainy and you can't possibly pull weeds fast enough. Cows are your only defense against junglization in the wet months (June through January in our area). Right now, the only clouds you'll see are composed of dust kicked up by moving vehicles. So, what does this have to do with BBQ? In a word, wood. The wood is very dry also. Normally I will slow cook chickens in a smoke pit for about six hours. Yesterday the chickens went from semi-frozen to absolute, char-broiled black soot in 50 minutes. I put a pile of wood in the smoker and lit it up. The fact that the wood did not require matches to light, should have been my first clue. The wood was completely burnt in the same 50 minutes that the chicken evaporated. It was completely gone. The wood normally lasts about six hours, but yesterday it was dry, really dry. Sooo, I took out some more chicken, "smoked" it 20 minutes and removed it promptly. I knocked a half inch layer of charcoal from the ham and served it up for lunch. Did I mention how dry it is here? The cows are in open revolt. They are on strike for rain and grass in the same way taxi drivers strike here for lower gas prices. I'm not sure if the Saudi's care too much about striking taxi drivers in Honduras, likewise I'm not sure if the clouds care that the cows are defacating dust bunnies. With those happy thoughts, it's time to get back to my day jobs.




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