Or, Revenge of the Kamado
When we were hit with the arson fire on April 18th, one of the most heartbreaking aspects was losing our deck, AKA the summer kitchen, and the Kamado grill. Kaden lives on the deck starting about mid-April, and going all the way through the end of October, weather permitting. Because that’s where the Kamado is.
The modern Kamado grill is based on ancient Japanese cooking technology, but updated with ceramic insulation and an egg-shaped steel body. I gave Kaden his beloved red Char-Griller Kamado for his birthday last year, and he probably used it at least every other day for the rest of the season. He uses it most often as a smoker. In fact, there was a pork butt smoking in the Kamado the night of the fire. Ironically, because the Kamado grill is so well-insulated, the pork butt was the only thing on the deck that survived the fire unscathed. (In the photo, below, you can see how the powder coat finish on the Kamado was melted off by the heat of the garage fire. The wheels also melted.)
Today is a wonderful day. Things feel like they’re getting back to normal because my dear husband Kaden smells like pork, hickory smoke and corn whiskey mustard!
I found a pork shoulder on sale at the grocery yesterday, and this morning Kaden was inspired to come up with a new recipe that features Dayton Comestibles Corn Whiskey Mustard:
Tropical Moppin’ Sauce with Whiskey Mustard
3 Tbsp Dayton Comestibles Corn Whiskey Mustard
1 Cup Pineapple Juice
1 Tbsp Minced Pickled Ginger
Combine in a small container with a lid, and apply liberally to your pork about every 60 minutes with a mop designed for such purpose. (We assume you already know how to use your smoker and for how long you’ll have to cook your cut of meat.)
Ginger, mustard, and pineapple… 3 things pork gets along well with in a convenient liquid format. YUM.
Though the pork shoulder will be in the smoker for several more hours, my preview was delicious. The fat layer, in particular, has picked up a beautiful tropical taste, and the meat is juicy and succulent (but still toothsome). We’ll add more photos as they become available.
UPDATE: There are no more photos because there’s no more pork. We tore into it so enthusiastically that we forgot to document the experience for posterity. We’ll do better next time, promise!