The word barbecue means different things to different people-and at different times. For me, I can't duck the memories of fine summer evenings with a thick slice of beef on the grill, accompanied by foil-wrapped potatoes. There might be a salad or two waiting in the fridge, and sometimes, a spectacular dessert. But my most recent barbecue experience had none of the above.
It was on a late February evening in Franklin, Tennessee. The weather was less than delightful, with warnings of heavy rain approaching. But it was the only time I could corner Bob, my globe-trotting son, to the task of wielding his trusty tongs. Together we tested a couple of recipes for the menu that follows.
Earlier that day, I had butterflied an impressive pork loin roast, put it in a marinade and left it with Bob to occasionally turn, while his wife, Pam, and I headed out to do more shopping (some of it for the menu).
It wasn't easy. We couldn't find fresh basil, so had to skip the Bread Salad. There were no great Nova Scotia apples in Tennessee, so we settled on Granny Smiths (not my favourite). To compensate, Pam and I decided to lunch at Lillie Belle's, a delightful tea room in downtown Franklin, where we enjoyed, among other things, a refreshing glass of Almond Lemon Tea. I decided to add it to my menu.
Back to the task at hand, I busied myself with the potatoes, apples and honey sauce, while Bob ventured out into the now-heavy rain to clean and fire up the barbecue. Pam and I sipped wine as Bob dashed in and out, following my instructions as he tended the grill.
Finally, he said, "Mom, you're going to have to come out here and see if this is done."
"But it's raining," I replied. My sodden son had no sympathy.
The pork was done to a turn, showing just the right amount of pink. We were all suitably impressed with the meal, which I now share with you.
Back home in Halifax, I had almost finished inputting the barbecue menu when a heavy meteorite was delivered to my door. It bears mentioning.
In collaboration with Sunset Books, Weber Grills has published an all-encompassing cookbook on grilling, called Real Grilling. It's written by Jamie Purviance, said to be one of the top grilling experts in the US, and includes 200 recipes, colour photos and everything you need to know about barbecuing. Whether you want a grilled pizza or barbecued turkey, prime rib or lamb chops, seared scallops or grilled calamari, ribs or burgers, it's all in the book. Kudos to the team that put it together. Check it out online at www.realgrilling.com.
