I’m going to do something that I don’t normally do because it takes finesse and that’s not No Baloney Tony’s strong suit: step on a soap box without making anyone feel as if they’re being looked down upon.
I’m going to do something that I don’t normally do because it takes finesse and that’s not No Baloney Tony’s strong suit: step on a soap box without making anyone feel as if they’re being looked down upon.
Memorial Day is about honoring those who’ve fought and died for our freedom. I encourage readers to keep this first and foremost in their minds come Monday.
So then, I’ll come back to that idea but here’s my second point: you can honor our fallen warriors but you have to eat, too, and I think they would understand that. Besides, this is a food column, not a bully pulpit for my personal pleas and grievances.
Onward to the food. Along with July 4, Memorial Day, arriving as it does in splendid mid-spring, calls one and all to the outdoors, especially here in Orange County.
And the outdoors means one thing when it comes to cooking: it’s high time to fire up the grill on your patio, or porch, or veranda, and smoke that smoker if you have one. Outside, yes, amid the sights of hyperactive birds and sensational skies and the smells of juniper, jasmine and, of course, meats and such smoldering on what some call barbecues and what I call the rack.
Want to do it right? Spice up that last day before heading back to work? Here are five tried–and-true recipes from yours truly.\
Apple Wood Pulled Pork
Fill your smoker with apple wood chunks. Use 6 pounds of pork butt (do not be alarmed as it is from the shoulder of the pig). Cook it in the smoker at 275 degrees for about four hours. Pull it off the grill and let it sit for about 20 minutes. It should start falling apart and you can pull it apart to shred it into strings. There is no need to ruin the flavor by adding barbecue sauce. Instead, savor the flavor of the smoke from the apple wood.
Cherry Chicken
Fill your smoker with cherry wood chunks. Wash about 6 pounds of chicken and let it dry. Once the smoke is up to 225 degrees, sling those wings, legs, thighs and breasts on the grill and let them cook for two hours. When you take them off the grill you will notice a dark sheen of burgundy like a maraschino cherry. If you are cooking wings, leave them on for at least two hours, legs two and a half hours, thighs three hours and breasts two and a quarter hours.
Hickory Brisket
Fill your smoker with hickory wood chunks. When the grill heats to 225 degrees add 6 pounds of brisket and let it cook for about six hours. After you pull it from the grill, remember to carve it against the grain for easy-to-serve slices.
Polish Kielbasa
Visit your local butcher and order 2 pounds of smoked kielbasa (which is a Polish smoked sausage). Place it on your charcoal grill at 475 degrees and leave it until it’s seared on both sides – flipping one time. Kielbasa should not take more than seven to 10 minutes to fully cook.
All of the above meats will feed about six to eight people. A key to remember when smoking your meats is that they should be pink, which means they’re cooked properly. Even at the bone of your chicken you will see a pink color.
Grilled pizza
This one is for vegans and vegetarians. Prep the gas grill to a medium-to-high temperature and add a pre-made pizza shell (found in the frozen section of grocery stores). Grill one side of the shell (about two to three minutes) then flip and add one large tomato sliced in one-quarter inch pieces, drizzle olive oil over the tomatoes, add cracked black pepper to taste and spread pre-sliced goat cheese on top. Once the cheese melts, add fresh herbs and sprinkle remaining olive oil over the pie. Remove from grill, let it cool for five minutes and serve.
With that, enjoy! And while you’re noshing on grilled goodness, take a moment to memorialize our troops, past and present.
If you have questions, comments or restaurant suggestions for No Baloney Tony, email nobaloneytony@ymail.com.
