Since the flamethrower incident last week, I've worn a bandage on my hand, putting on a fresh batch of antibiotic & gauze each day. I could tell it was healing nicely, so yesterday I left the bandage off. The scars of the scorching were still there (they aren't really too awful), and the skin was still a bit tender, but the blistering appeared to have gone away. That antibiotic ointment had really done the trick.
I went out to give the lawn a much-overdue mowing. It was a beautiful sunny day, temperature around 85°. Took maybe 45 minutes or so.
Apparently, however, it's not a good idea to expose recently-scorched skin to the sun. Big ugly blisters had sprung back up, so it's back to the bandage for me.
Sigh.
Well, at least I can still cook a fresh batch of barbecue. It's a bigger piece of pig than I usually cook, in the brine since last night. I'll start the fire shortly and let it smoke for a couple hours longer than usual.
Steve is cooking today, too. I have got to meet the man sometime; even though he uses an electric smoker, I imagine we could trade ideas on good barbecue.
Time to go get the fire lit....
Imperial Department of Hegemony By Force
I think you need an oven body mitt.
A friend of mine wanted to know if, just before the flamethrower incident, did you utter the phrase, "Hey, Y'all, watch this!"????
;-)
Sadly, I had no audience.. or I might well have said something like that.
:-D
Speaking of smokers, I received the book I'm Just Here for the Food by Alton Brown for my birthday last week, and he has a suggestion for a decent poor man's charcoal smoker: Take a steel garbage can (never used, of course). Cut some vent holes areound the sides near the bottom. Place one of the small Weber "Smokey Joe" mini-grills in the bottom -- this will be the source of smoke. wedge a full-sized round weber-stile grill grate in the top of the can, with enough space above it for your meat, and put on the lid.
I'm Po, but I think I can scrape up enough for those components. We'll see what happens.
jeez o'Pete, I forgot to end the italics, sorry about that.
Got it covered, Brian.
Thanks, Russ. I'll keep you posted, though I doubt you'll like my first scheduled smoking experiment: Salmon, set on cedar boards, smoked in alder -- very traditional Pacific Northwest Native American dish. Or maybe steelhead instead of salmon.