Parsley and the pitmaster

Here is a pic of the very first herbs that we started from seed back in early February. As you can see, they include parsley and basil. Today my focus is on parsley and I will explain why.....My husband, better known as Bent for blogging purposes, recently delved into the world of pitmaster barbecuing. You see, we always eat barbecue....like seriously at least 300 days a year. I'm not sure what the inside of my oven even looks like anymore....Well, Bent's love of barbecue prompted him to sign up for a few friendly barbecue competitions which in turn prompted several of his friends and family members to jump on the bandwagon. As a result, their group is signed up for several summer competitions. (I will post about them later)

I know you must be wondering...how does parsley fit into all of this? Well, parsley happens to be one of the only garnishes allowed for presentation purposes in many barbecue competitions. So guess who has to grow enough parsley to make it through the grilling season? If you have grown parsley, you know it takes a long time to mature so I started early in hopes that I will not run out before the season is over.




























The pic above is what our yard typically looks like on any given day...it's smokey but hey it always smells great... And yes...as you can see...Bent wasn't satisfied with just one grill....he needs many and he hopes to win yet another one at an upcoming competition. With so many charcoal grills going at once we of course had to have a stoker in order to control several grill temps at one time...(basically the stoker is a computer controlled device that will turn on blowers to increase the charcoal temps)


I give Bent a bad time about his barbecue obsession but it's all in fun.....I mean what more could I ask for?? I get dinner cooked for me nearly every night : )
But for heaven's sake where do I draw the line? Eggs on the grill??? Even the pups look on in disbelief : )