Generating coals |
Beer to nurse while making coals |
I have a gas barbeque which is handy and quick and I have a Weber kettle which is pretty versatile. Both of those cook things but my favorite is the drum which not only cooks things but also gives me a nice fire, a comfortable feeling and generates some nostalgia from memories of fires in years past. Years ago I had Garth down at Ballard Sheet Metal make me a stainless grill for the drum. The grill has taken the heat for many years and some of the welds have parted but it is still serviceable and holds many good memories.
Sunday I helped Iko prepare dinner. My job was to cook rabbit loin. I broke down the rabbit carcasses that I had gotten earlier from brother Keith, the Shacho, who runs the best meat supply house west of the Mississippi and east of Honolulu. I used most of the carcass for stock but saved the hind quarters for another use, as the cookbooks say.
Most of the Sunday meal was good but I didn't do a very good on the loins. Well, I did a good job but we held them too long so the end product was not so good, but that's another story.
Nosy azaleas overseeing the coal making |
When the time came I opened a can of Top Cutter IPA by Bale Breaker Brewing over Yakima way, spread the coals and burned off the grill. The Top Cutter is pretty good beer, by the way. It is hoppy, not too alcoholic (6.8%) and nicely bitter with an IBU of 70. I turned the skewers, sipped the beer and watched the waxing gibbous moon through the trees to the south of our backyard.
Iko made some wonderful potato balls for the Sunday dinner so the two leftovers I sliced up and sauteed in browned butter. Their crispy blandness complimented the slightly spicy meat. That plate, a small green salad and a glass of cabernet blanc made a good Monday dinner.
Pretty yummy entree |
Along the way we saw a panorama of downtown Seattle, Elliot Bay and our proprietary mountain, Rainier, standing regally above it all.
Seattle panorama from the Space Needle to Mt Rainier |
Lilac moon |
A lovely day like that makes us appreciate them so much more because they are rare this time of year. It was a perfect end to my first barbeque of the year.