Diplomonkey’s first Thanksgiving Day in Lima sees the return of Pandora’s box. No foolish mortals, we are not discussing mythology today but rather talking about grilling Gringo-style.
Old Diplomonkey is giddy as a schoolboy; having received for his birthday, and just in time for Thanksgiving, a brand new, shiny black Weber kettle grill. You can almost see him jumping up and down for joy.
Inspired by the grill’s arrival, Diplomonkey volunteers to cook a full turkey just like in Virginia. The arrival of the Weber spares Diplomonkey however the need to jury-rig his Hibachi for the festive task. Wifie is, let’s say, so very happy.
The Samster, the helpful little dude that he is, gets into the spirit of the holiday, assisting Diplomonkey assemble the instrument of American culinary might. Weber proudly made in Palatine, Illinois without a doubt produces one of the best charcoal grills out there. Diplomonkey has used one to make whole leg of lamb and lamb kabobs, steak, beef ribs, and even beer-can chicken. Heck, even paella in a cast iron pan was cooked to the wonder and delight of friends and neighbors.
But let’s cut to the chase. Into the Weber go two bags of Kingsford’s finest mesquite charcoal. Once fully lit, Diplomonkey arranges coals his coals in a circle of fire. Tomasito (i.e., Tommy), our Peruvian gobbler makes his appearance and on the grill he goes – sorry, no presidential pardon for our 20-pounder Tomasito.
After three hours of crackling and sizzling, the Weber’s lid comes off followed by the sweet smell of grilled, succulent turkey. Enjoying a turkey drumstick on your behalf,
Cheers from Peru.