Adventures in Pressure Canning
This is our adventure in pressure canning
Charcoal is King
There are lots of ways to cook a burger these days. Propane, wood, pellets, solar. By far and away, Charcoal beats them all with its flavor, its fire and it's fun . Charcoal at work- YUM! When I was a little boy, my Dad would wake up in the predawn hours to fill a rusty red weber grill with a pile of Kingsford briquets soaked in lighter fluid. The cigarette would hang from the corner of his mouth as he poured the black dusty wads of chemically pressed charcoal into the belly of the crumbling rusty kettle as he prepared to make us what we called “solinol”. Solinol (or as the Hungarians call it, Szalonna ) is a throwback to the old country where a chunk of fat back is slowly smoked and roasted at the end of a long fork over a campfire and blotted into fresh crusty rye bread before being served to salivating children. The Solvacks handed this gem down to his Granddad and my Dad handed it down to me and a few years back I donned the fire gloves and fork to roast a piece of pork
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