They call him "The Captain"

Progress Report

Our oven is coming along nicely. The basic internal structure part is complete, minus the chimney. The plan is to tie the stack from the smoker and the pizza oven together and stub them through the roof as one vent. Originally my plan was to just vent them under the canopy, but after only a few smokes the underside is turning a dingy color (not to mention on a windless day you are over come by hovering smoke).

As the picture shows we have started what will be a series of small fires to dry out the mortar and perlite that insulates the sides and top of the oven. And yes that is a television set mounted up in the corner. Who doesn't want to catch the race while grilling?? Yup that's what I thought. Although I will admit it is a bit over the top!!

Starting Simple

The first BBQ occurred when a caveman held some meat and tubers on a stick over a fire. Thousands of years later, I continue that paleolithic tradition with some shrimp and steak kabobs. Turn a few times on medium heat, careful not to overcook them, and then serve on a bed of rice. Bloggers take note, every good BBQ should be partnered with an equally good craft brew, so don't forget to include the details in your posts ! Featured here is a fine pale ale from Full Sail brewery in Hood River, Oregon. A simple recipe, an outstanding beer, so easy a caveman could do it !