About this blog title

I cannot tell you how many times I have shown up at events with a couple of cameras around my neck, a gadget bag full of odds & ends and a lighting kit and have been asked that question. If it happened once every few years, that would be one thing. But it happens a LOT. It's like getting pulled over by the police and he's standing there with uniform, gun, flashing lights and asking him "Are you a cop?" I would love to come back with a witty reply, such as "No, I am Jesus. Don't you recognize my beard?" However, I cannot be that rude.

Monday, December 27, 2010

Day 300: Winter Grilling

I am at left, nephew Tim in middle, and celebrity brother Al at right at my home in Chaumont, NY.

In 65 days it will be one year since I began this blog. What's the point? I do not know. yesterday was windy and cold. Here in the North Country we don't put the grill away for the Winter. Well, at least I don't. In fact, grilling in the cold is a fun adventure. So, the day after Christmas my celebrity brother, his son, and I grilled some jerk chicken wings. They took longer to cook than in the Summer because of the cold and wind. But it was fun hanging out by the grill drinking a few beers. The beers bacame slushy near the end. Then we went inside and ate the wings with potato salad. Later we had some great apple crisp.

Jerked chicken wings on the Brinkman All In One grill

My grill of choice for this particular dish is my Brinkman All-in-One grill. I liked it so much I bought a second one. The wings are marinated for a day or more, (I've let them marinade for 4 days before) and then grilled over charcoal and smoked with whole allspice berries.
The jerk marinade is a Jamaican recipe made with Habanero peppers, allspice, cinnamon, nutmeg, onions, salt, some vegetable oil, all blended together in a blender.

Here is a video about jerk marinade. Go to youtube to find many more vids. As with all recipes there are hundreds of permutations and varying amounts of ingredients, and ingredient quantities. I hate to share my exact recipe, but it I will say it comes from a published cook book. I tried it and liked it, so never tried another one. 

photos by Gary Walts

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Please leav comments and suggestions about this blog and how I maght improve it. Thanks, Gary Walts