To the UGA alums, I’m sure you’ll know what I’m talking about. I got an email from the UGAA asking if I would be interested in doing a power lunch social in Atlanta with Georgia Tech Hispanic Students. I may have that blood in me, but the loyalty only goes so far. Were they planning on having Reggie Ball be the motivational speaker? Seriously…
I don’t know what to take home from G-Day. Knowshon ran a couple of times. Staff threw a couple of long ones. Cox appeared capable as a backup. The defense at times looked great or was that the O-line looking confused? We do have a kicker, after all. There will be life after Coutu and Bennett, and it won’t be Andy Bailey. Weak NFL draft this year for the Dawgs, no one taken before the third round, but you’ll be happy to know that TB will in the ATL. But they also drafted the BC quarterback, so does that mean that Shock won’t get to play or what? That injury really hit him at a terrible time last year. It was his position to give away, and maybe he did.
So, as to the light posting. Been working a bunch of night shifts, and now that the weather is nicer than it was (can it be spring when the low is 36?), I’ve been trying to get my spring yard work done. Apparently I can only be in DIY mode or Food Network mode, but not both simultaneously.
But the grillin’ season is upon us, and I will have my Large Egg in a couple of weeks. Unfortunately, it has to be transported from Dalton to here, since these Missourians think they can charge me 300 bucks more than it’s worth. Yankees. What’s worse, I keep trying to explain that I don’t have any idea what having a “barbecue” means. I know what it means to eat BBQ and to cook out or grill out, but having a barbecue should probably mean making homemade barbecue. And since I know not many people know how to do that, then I have to assume that they’re just crazy. Or is it ignorant?
Anyway, you grillmasters out there: you know who you are (JW, CGH, unless anyone else wants to step up). Let’s here some ideas for the egg, grill-based dinners for 6-10, successes, failures, anecdote, whatever. Tailgate food we’ll reserve for the fall/late summer or when we just can’t stand the lack of football. The only thing I can offer up right now is this:
1. Cook chicken on the bone whenever possible
2. Keep a thermometer handy. Or two. Or three. Instant read, plug and follow, laser for surface temp and to figure out the hot and cold spots or for deep fryer
3. Fire as hot as possible for the sear, down to two-level for finish
4. The heavier the cooking grid, the better
5. Chicken 160F, Steak 120-130F and let ’em rest (5-10min)
It’s never too early to learn.