Another Big Green Egg cook. Center cut pork chops. This is a crowd pleaser around the house. I cook pork chops with and without the bones. These just happen to be boneless this time. We served these with mixed vegetables for lunch.
Allow me to start by telling you that, by 2012, the technology in skewers should be top notch and beyond improvement. These Firewire Grilling Skewers represent that penultimate achievement. With that said, I’ll try and give these a fair review.
I’m going to make a handful of assumptions. At least one of these probably applies to you.
1. You like to grill out and have a pretty good foundation regarding how to put grill marks on meat and vegetables.
2. You like kabobs.
3. You have have or have had a problem with one or more of the following:
a. burned yourself on old metal skewers
b. burned up cheap wooden skewers
c. freezer burned a kabob because the skewer broke through the freezer bag
d. can’t close your grill because your skewers are too long, etc.
If these describe you, please continue reading.
1. It holds a LOT of food. A single skewer holds two full, marinated kabobs from Whole Foods with room to spare. I could probably cook 10 to 12 kabobs worth of food on a set of 4.
2. The tip of the skewer is rigid, but not sharp. Which means, you can use it to poke through the food, but it won’t poke through the freezer bag. No leaks. No freezer burn.
3. They’re flexible. So you’re not limited to having your grilled items in a straight line. In practice, this means lots more food over the same fire.
4. You can leave the ends outside of the grill. Leaving the ends cool enough to handle.
5. The parts of the wire inside the grill don’t burn up.
6. They’re dishwasher safe. C’mon, half the reason you’re cooking outside is because you don’t want to clean the kitchen.
1. Amazon.com Prime Shipping took two days.
2. I didn’t find them sooner.
These are amazing. If you don’t own them, you should. =)
As it turns out, I can also cook inside the house. This is a go-to recipe at home when we’re looking for some lighter Italian fare. The flavor profile is a little like piccata. The original recipe came from a former employer and was made with shrimp. But since the wife is not really a fan of shrimp, it got updated at home to include chicken. This recipe is quick (since most of the ingredients are ready to use) and usually leaves leftovers for lunch the next day. With this recipe, I tend to throw ingredients into the pan by handful, rather than measure.
Sometimes I’ll toss in some sun dried tomatoes or a drained can of diced tomatoes to add color. You can also use some lemon juice or zest to make it even more piccata like. This pairs especially well with a sweet Italian white wine. We like Santa Margherita Pinot Grigio, because it’s one of the wines we drank while we were in Rome.
My first foodblog recipe is a seafood recipe on the Big Green Egg. I was able to locate some wild caught Pacific salmon. We served the fish with garlic green beans and brown rice pilaf.