One thing I particularly struggle with in cooking is multitasking. I just don't enjoy it, and often get flustered. I like to do one thing and follow it through.
Last night I did a dish that involves coordinating the grill and three pans to make sure everything came out great and at the same time. That was a little stressful, and I was only cooking for myself!
Thinking about this this morning, it occurred to me why I seem to be enjoying BBQ more than my "Emeril Lagasse" phase I had in the early 2000s. (Yes, I had a "phase.") With smoking, smoke-roasting, and even some grilling....it is a much slower, even straightforward pace. You have time to think and reflect on what you are doing. Furthermore, this frees one up to do that side dish.
There's also this notion that BBQ is done when it is done, so there is almost a built-in idea that things might not come together perfectly at the right moment.
That's one thing I love about doing pork butt. There is no critical rest time in the cambro. It can put it in there, let it rest for 45 minutes and then start the side. If the side finishes in 10 minutes, fine; if it takes another 45, that is perfectly fine, too.
My style of cooking.
Last night I did a dish that involves coordinating the grill and three pans to make sure everything came out great and at the same time. That was a little stressful, and I was only cooking for myself!
Thinking about this this morning, it occurred to me why I seem to be enjoying BBQ more than my "Emeril Lagasse" phase I had in the early 2000s. (Yes, I had a "phase.") With smoking, smoke-roasting, and even some grilling....it is a much slower, even straightforward pace. You have time to think and reflect on what you are doing. Furthermore, this frees one up to do that side dish.
There's also this notion that BBQ is done when it is done, so there is almost a built-in idea that things might not come together perfectly at the right moment.
That's one thing I love about doing pork butt. There is no critical rest time in the cambro. It can put it in there, let it rest for 45 minutes and then start the side. If the side finishes in 10 minutes, fine; if it takes another 45, that is perfectly fine, too.
My style of cooking.

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