Saw some of the rainy Cubs vs Rockies game last night.
Dave Sappelt's first dinger of his ML career was a monster, Starlin Castro hit his 14th, 25 year old Chris Rusin wouldn't appear to have a future in the bigs, and if the Cubs go .500 for the rest of the season they'll finish with 99 losses, but whatever.
You know what's fun?
Cooking with improvised stuff and having it turn out fantastic.
We had 5 guys on a fishing trip up at Lake Powell.
I bought about a 4 pound pork roast (that's not big at all, really) with a nice side of fat on it, and coated it with Tony Chachere's Creole Seasoning.
(Lots of times I'll grind spices and herbs and go from dry rub recipe books, but the rest of the time I use this stuff, on anything, because it's awesome.)
We put that in the bottom of the food cooler knowing we'd cook it in about 3 days.
About noon that thrid day, I dug a hole and made it into a kind of smoker.
Here's what I had:
A galvanized steel tub from the hardware store (it's the top of your smoker and as an added bonus will hold all the supplies), a small grill lifted from a toolbox-sized Weber (round would be better), aluminum foil, a shovel, some charcoal and hickory chips.
Recipe for smoker:
1) Soak a couple handfuls of wood chips in water.
2) Open a beer. Dig a hole about the same circumference as your galvanized tub. Doesn't have to be real deep, maybe a foot and a half or two.
3) Line the bottom with gravel (so when you put the charcoal in, it'll be able to breathe a little).
4) Find rocks or bring a couple bricks (this was Lake Powell, which has sandstone all over), and these will be used to rest the grill on, so you want them to be even in height inside the hole.
5) Pour some charcoal in on one side. I didn't use a whole lot (maybe a quarter of a bag) because when we're done with it we'll seal it as best we can and NEVER EVEN THINK OF OPENING IT for about 6 hours.
6) Make a foil "boat" and fill it with water, and put that on the side opposite the charcoal. This'll help keep the meat from drying out.
7) Light the fire and wait for the coals to turn all white.
8) Lay the grill on the rocks, and put the meat on the grill fat side up so it melts during the cooking process.
9) Throw the soaked wood chips on the fire and put the galvanized tub on (note - there are no holes punched in the tub - all sealed)
10) Carefully put the tub on top, and try to seal the sides with foil.
11) Put some rocks on top to keep the tub from blowing and any animals out.
12) Read a book, listen to a Cubs game (we couldn't), do something like...jump in a boat and go catch a couple bass. Or if you're like me, just sit in the boat while constantly throwing cast after cast into the only water around the boat that apparently has no fish while everyone else catches all the fish they want.
13) Come back about 6 hours later. When you touch the metal of the tub, it won't be hot enough to burn, but your meat will be done.
It didn't turn out to be tender enough to make pulled pork, but still kinda amazing.
Put some slices on a bun and stick some cole slaw on top.
Pop a beer and kick back in an official Chicago Bears tailgate folding chair, and imagine how life could possibly get better.