it’s safe to say that we have given in to the pre-packaged lime. we used to enjoy kentucky fried once a month (when yuh mother dragged you in town on a month end and promised you a box of chicken an chips just to keep yuh quiet). now almost all our social moves are based on the availability of a doubles man, gyro stand, bake and shark stall or cutters menu. ah mean, i love a sushi at levels or kaisan as much as the other dude, but i am yet to experience something that beats back the fun, excitement, economy, security and hygienic safety of a bess lime at a breddrin’s house. so when pothound said he wanted to fire up his new grill, my saturday night was planned.
the case is usually that you bring something. no pressure really. whatever you feel like. just make it good enough to eat and enough to share. i was talking to my father earlier that day about grilling fish, so i went home and took some swordfish steaks out of the freezer.
when it comes to fish, lime is a must. i forgot to pick limes while i was at my parent’s house, so i used some of this handy lime juice in de lime shaped bottle. it aight in emergencies such as these.
lime juice in dey waist!!
seasoning is also key. so in the trusty chopper i blazed some onion, garlic, shadon beni, pimiento, jalapeño, big leaf time and chive.
inside wid dat!!
after that, a little salt and black pepper to taste.
full coverage we dealin with.
ready to rock and roll. i covered it with two pieces of foil just in case i decided to wrap the fish in foil instead of putting it directly on the grill. options we talkin’ ’bout.
so later on we pulled up at casa de pothound, who had his stuff ready and waiting.
he didn’t waste any time in getting the grill ready. out with them coals.
however, alco on hand was not different from the last time we grilled. tonight gin and tonic with a splash of lime… yes… that is the drink.
fiiiiiyuuuuuh!! these coals are coated with a chemical to make them light quickly, so the thing to do is to let the chemical burn off before getting your food on.
meanwhile, some potatoes went to boil.
not this potato though. this one went to bake.
oh… maybe i should explain the scene a bit. the grill man for the night set up a hot zone with the coals on one side and left the opposite side with only ambient heat so we had different temperatures on the grill. so potatoes could bake in one corner while meats could go over the blazing heat.
meanwhile we constructed a bbq sauce with some ketchup, worcestershire sauce, the end of a bottled bbq sauce with some onions, garlic, salt and black pepper. simple but effective.
oh yeah… and the first part of that beer that baidawi finished.
with the sauce done, it was time to get it blazin’.
the first of the meats to grace the hot zone.
so the idea was to cook the chicken a little,
then dip them in the sauce.
then back to the hot zone to finish off and get some colour. some corn went on around this time too. pothound shared a simple technique that just required wetting the corn and rubbing it with some salt before putting it on the lower temperature to start cooking.
thanks to some seamless multitasking, the potatoes were mashed with a little butter, sour cream, salt, pepper and chives. we did it rustic with the skins in. man food nah.
after the chicken, we put on some more coals for more blaze. don’t worry, the corns returned also.
so steaks on high heat, corn still on low heat for now.
but slowly the tables started to turn.
soon the corn was in the hot seat getting some charing while the steaks looked on.
notice the potato still jibbin there in the foil.
we threw some wings on there too.
when they were done, pothound flipped them in some wing sauce and put them back on the grill for a bit.
time for the fish… and a few pineapple slices for good measure.
not too long in the hot zone. didn’t want it to be too dry.
and that was it. chicken breast, chicken wing, a steak, fish with a side of mashed potatoes and a side of corn. level eats, level drinks, level lime. on a saturday night, that’s all the level i really need.