It's been too long since I fired up the kamado grill. Anticipating a gathering here on this fine Monday evening, I grabbed a good-sized chuck roast, rubbed it down with Wild Willy's Number One-derful Rub last night, and got it onto the smoker just before noon today. By late afternoon, when I added tomatoes and an onion-and-beer mop to it, it was looking and smelling fantastic. That's also when the sun finally came out after about a week's absence.
The Cinderella glaze and sauce that went with it this evening was made previously for another kamado meal. I brought it out of the freezer and heated it up to go with it. Some seasoned lima beans and my friend Cindy's recipe for cheddar potato slices were a symphony of overindulgence.
Kamado Meal #21
"Pit Pot Roast" (p. 128-129) and "Cinderella Glaze and Sauce" (p. 124-125). In Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.
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