For this milestone day, my barbecue is going include ribs from Chico-based Llano Seco Ranch (go to BriarPatch or Cal Organics) and grilled fresh asparagus on the “Big Green Egg,” and a local red wine. Once you try organic pork, it’s hard to go back. You can really taste the difference.
The “Big Green Egg” is one of the best smokers and grills. It’s derived from an ancient clay cooker called a “kamodo.” We’ve had ours for a decade. I know some other locals who enjoy them regularly.
Grilling is not just a “man’s” work. A recipe from “Grill Grrrl — Adventures of a girl on a grill” is here. I just use fresh cracked pepper and a little salt, however. Play ball!