Feeding the Cows

The horses know exactly where I'm heading.... they try to beat me to the windmill.







The horses get to pick their favorite spots while the cows line up along the unrolled hay bale where ever they can fit in.






The last windmill repair is still holding. With any luck it will last another year or two. :)

Chinese BBQ'd Pork and Smokey Fried Rice on the Hasty Bake

I had the chance to try a second cook on the Hasty Bake Charcoal Grill/Smoker.



Went for one of my favorites... chinese bbq'd pork.
I trimmed the silver skin and butterflied a pork back loin...

Made my marinade.... (make a double batch if needed to cover the meat)

2 cloves minced garlic
one "thumb sized" piece of fresh ginger peeled and minced
3 tsp sherry
3 1/2 TBS soy sauce
2 tsp sugar
1 tsp salt
2 TBs honey
1/2 tsp five spice
and about 1/2 tsp red food coloring
Bagged and let it chill overnight...

Layered scallions on the marinated pork.. then rolled and tied..

Onto the Hasty Bake at 225 degrees...

I used a few wood pellets in a pouch for a bit of smoke. Set the Hasty Bake hot coal grate to the lower "smoke" level. Made a basting sauce by heating the leftover marinade and reducing it a bit. Then rotated the loin every 15 minutes or so while basting.

Added a dish of rice with chicken stock....


Brought the pork loin up to an internal temperature of 145F , then covered with foil to rest while I made my smokey fried rice.

The Hasty Bake performed great! I loved the added charcoal-grilled flavor. :)

Probably said this before but I think I'm going to love this unit... :)

First Cook on the Hasty Bake