We made a fire last night. Lit it in the grill. Hickory wood.
I slipped the grill grates in place, over an even and hot bed of coals. Hickory coals.
I placed a cast iron griddle on top. Let it heat up real good. Couple table spoons of duck fat. Couple chicken leg quarters, soaked in Peruvian marinade. They sizzled and popped and crisped right up.
More duck fat. Beets.
More duck fat. Oranges.
Dinner was a quick and simple bit of brilliance, none of which I can claim as original. Mallmann, Keller, Habiger - all influences. All sources. But the meal was ours and ours alone.
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