For many years, I loved to bake and cook, and then (when I first moved to America) the difference in the composition of flour and sugar made many of my former successes into flops, and I became disheartened.
Over the years, I have done little baking or creating flavours, and just basically stuck to what I knew, what worked and - of course - my curries.
Then my hubby got his smoker/grill, and that remained basically unused other than slapping on some hamburgers or chicken now and again, for a year or so. I'd got him a class in barbecuing for his birthday, last year, but it was postponed due to Covid. It was rescheduled in January, but he was unable to attend as he was hospitalized (and then sent to the nursing home for rehab) with Covid. Third time lucky, he was finally able to attend a few weeks ago. It inspired him to want to look into it more, try new things and such.
Our first chance to try out some ideas came when we and my grandson Dylan, granddaughter-in-law Lauren, and baby Lily, went to Mile Creek one Sunday afternoon, and cooked out. I marinated some chicken breasts, hubby grilled them on the grill at the park, and they were awesome. Thus began our new love affair with the grill, and my new excursion into flavours and sides. Today, with Dylan, Lauren and Lily visiting (Dylan and hubby now up on the roof putting the metal panels up, we've done pork tenderloin, and chicken tikka and I made a coleslaw with a cucumber, apple, pineapple and apple cider vinegar dressing. The slaw and pork made an awesome sandwich in french bread, I think.
I am now thinking that I need to get me a clay cooking pot so that I can "fake" some Tandoori cooking in this grill too. Once I get one, methinks my first try will be a biryani ... to go with my next batch of chicken tikka!
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