Smoking Season

No, I’m not talking about cigars today. Christoph brought me a sample pack of meat on Friday (he works at one of the largest slaughterhouses in the country, in IT) consisting of some fine beef filets, spare rips and rib eye steaks.

Since yesterday was some kind of Christian holiday, where you eat a bunch of meat products after getting them blessed by a priest (my brother and I attended with my grandmother), we couldn’t get the grill up yesterday.

But today started out early and as I’m writing this, I’m closely monitoring the temperature of our gas / charcoal / smoking barbecue grill. It will take at least the next four hours to get the ribs just right, but I’m already looking forward to lunch.