We made a chicken salad with onions and greens from the garden. Soon we will be grilling some larger veg like squash. I want to make some Bo Samm and Korean style sauces and serve the sugar cured pork on lettuce leaves and such with those sauces. The pork itself is awesome after a sugar and salt soaking. I open the vents at the end to raise the temp to glaze brown sugar.
Haha the hotsauce seems popular here in the southeast, on fried foods mainly, especially chicken. This BBQ is sweet, salty and smokey with a hint of molasses. Sometimes I make a vinager version, which would go better with a hot sauce.
It all looks very good, but to be honest we've never been into BBQs, an aversion to "food n' flies." I also like proper plates under my meals, preferable on a table indoors. The closest I get to "outdoor catering," is this.
My Ex-neighbor installed a large vent hood inside his screened porch so that he might grill in bug free peace! It was a gas grill that they plumbed in and was a very nice way to go. I am afraid my wood burning ways keep me outdoors, but the thin blue smoke is enough to stave off air attacks by probiscus poking parasites.
