Hog Heaven

Last evening friends joined us for a lakeside dinner, play date in the water (their dog and our son’s dog), and evening boat ride. 

It felt like we were in hog heaven – and salmon heaven and turkey heaven too, for that matter.  Our son-in-law, The Awesome Chef, cooked a pork tenderloin, Norwegian salmon filet, and turkey breast slow-and-easy-like in his outdoor smoker.  (If you’re having trouble envisioning this contraption, think baby steam locomotive standing on skinny stilts with smoke billowing out the top but no chugs or puffs.) The meats were moist, tender, and enticingly smoky, each with its own flair depending on the brine and/or rub.  I filled in with a sumptuous buffet of interesting side dishes including four salads: zucchini, bean, quinoa and broccoli.

We ate like pigs.  Mmmmmm.