It’s after Easter here in Massachusetts and the weather held out long enough this past Sunday to allow me a whole day of barbecuing. And since it’s after Easter that means there is a good amount of leftover lamb on sale.
Cold miserable weekend? Check. Football consistently playing from the living room? Check. Cold beer in the fridge? Check. Well, guess the only thing missing is some chili.
Callah and Matt from the Tiny Acre in Woodstock, CT dropped off some awesome baby eggplants, so naturally I fired up the grill. I had some tomatoes as well, so I figured a quick tomato sauce over some pasta and some simple grilled chicken would round out the menu. Check out the video and the…
Barbecue is supposed to be simple. Make fire. Add meat. Wait. Eat. The rest are just bells and whistles to make what is essentially one of the first human examples of cooking just that little bit better. What really matters is technique, and understanding exactly what is happening to that meat.