I love my grills; I wouldn’t trade my Bubba Keg Grill and XL Big Green Egg for much of anything.
But on the Fourth of July, I was invited to a cookout by some friends. It turned out I’d briefly met the host before, when he cooked at a bbq contest with a friend of mine. Rick, who also writes the blog Cincinnati Hound, showed me his outdoor cooking pride & joy, a Klose grill/smoker. It’s not one of the huge trailered units, but it is a 1200 pound home grill/smoker, with a ton cooking space!
It turned out to be a great way to celebrate the Fourth of July for us. We got to meet face to face with some people I knew from Twitter, who also have great food blogs: Laura and David from Cincinnati Nomerati, and Jeff from A Dork and Pork.
We got to try the last of the ribs Rick had made earlier; they were much better than my turn-in ribs yesterday for the Ohio Vet’s BBQ competition (we placed 22nd out of 43… not a good showing for us!). I had brought the makings of caipirinhas, which have become my go to drink for the summer, even if Julie tells me that they’re too 2007:
- 1/2 lime
- 1 tbsp cane sugar (I grind it in a Magic Bullet to make it dissolve better)
- crushed ice
- 2 ounces of cachaça (ka shah sa), a liquor made from cane sugar, in Brazil. My so-far chosen brand is Leblon… Good stuff!
Muddle the lime with the sugar in an old fashioned glass. Add ice to the top of the glass, and then the cachaça. Stir or shake, and enjoy! I deviate from the traditional recipe by adding sparkling water (just a couple of ounces) to add a bit of fizz to the mix.
Then Jeff brought out is pineapple drop drink, made with pineapple, rum, and other good stuff. It was a bit sweeter than a caipirinha, but also very good. Jeff did give me an idea of trying some herbs, like cilantro, with the caipirinha, which I may do this week.
Rick got the grill going with a good fire, to get ready for a boatload of spatchcocked chickens and some homemade brats and kielbasa he made. With that going on, the table was also filled with Jeff’s bacon macaroni and cheese, a great bean dip that Rick’s wife made (I think), a tomato pie that I brought, a chocolate torte that Jeff made that was frighteningly good, and Laura’s additions of chocolate heath macaroons and chocolate dipped Rice Krispy treats. Laura and David also brought a great ribeye that got grilled up with the chicken and sausage.
Rick was a great host and put a lot into the food he was making for everyone. It was great meeting everyone, and my wife and I hope to see him again.