Jackson and his Weber Performer
For some time now, Jackson has wanted a barbecue grill. He has been fascinated with grills and smokers from a young age, and requested a grill out of the blue several years ago.
Jackson turned 9, and it just seemed like it was the right time for him to get a grill. What started out to be a simple Weber grill turned into a Weber Performer so that he would have a side table to use when he cooked.
We purchased the grill from Amazon and had it shipped to Jackson’s house. At his birthday party, it was the last gift he received. He just jumped up and down in excitement.
Jackson getting the surprise of a Weber Performer
After the party, Jackson, Papa J, and Thomas began the process of putting the grill together. We tried to let Jackson put as much of it together as he could so he could learn about getting gifts where there was “some assembly required.” He did pretty well on putting his grill together.
Jackson opening the box
Jackson unpacking the grill
Papa J and Jackson looking at the instructions
Jackson using tools
Jackson working on a leg
Jackson and Thomas assembling the legs
Jackson putting the lid on his grill
Mama J, Papa J, and Jackson with his Weber Performer
Jackson cooked some chicken wings for a New Year’s Eve celebration and did a great job with them. We look forward to many more great meals prepared by him in the future!
Jackie and I invited our fellowship group to come to the house on Saturday night to enjoy some Brazilian-style barbecue with us. We have learned to prepare this dish from Dr. Flavio Riberio, one of our former grad students in the Department of Animal Science who is from Brazil and who just loves to prepare these wonderful dishes. Flavio has been coming to the UGST 181 Texas Barbecue class to demonstrate Brazilian barbecue for our students, and his trip and the food he prepares has become the event of the semester.
I have replicated the cinder-block pit in our backyard (to go with our pig pit), and I purchased some Brazilian skewers to hold the meat during cooking. Preparing the meat for cooking is rather simple: just use coarse sea salt and salt the meat immediately before cooking and after slicing the cooked portions off and before putting the piece back onto the pit. It is that simple and it is that good!
I cooked two products: chuck short ribs and sirloin flap. I did not have any pichanha, the typical cut used for Brazilian-style barbecuing, but this is not our last go-round with this fun way to cook and serve meat. Flavio also showed us how to prepare the dipping salsa (I am not sure how to best describe this), which is diced green bell peppers, onions, and tomatoes placed a in bowl with olive oil and a some apple cider vinegar and a little salt. Slices of the cooked beef are dredged through this salsa so that the oil and vegetable mixture gets on the meat and you eat it immediately. It is simply wonderful.
I am enclosing photos of the products during cooking so you can see how they changed throughout the evening. I look forward to many more Brazilian events with our family, friends, and students.