Easy Griller

Summer: Getting Used to the Heat

2011-07-27T13:34:00.000-05:00

Thanks to my son-in-law's advice about flipping the burgers once, and no more - and flipping them when the edges have started to turn brown - I'm not longer taking hamburger briquettes off the grill.

Then there's the annual adjustment to summer. Grilling in winter, the flame is just as hot - but around the grill can be below zero. Fahrenheit. In summer, it's anywhere from 'room temperature' up to 90 or so. That makes a difference in how fast burgers get ready to flip.

This summer, I flatter myself that I've learned a bit faster than usual - again avoiding taking briquettes inside.

Grilling and Spring Thaw

2011-04-03T22:50:00.000-05:00

I grilled burgers for the noon meal yesterday and today: standing on pavement each day, not snow and ice.

It's a welcome change from winter.

I've even learned when to flip the burger patties - when they start turning brown around the edges. That advice from my son-in-law, who's visiting today.

The trick now will be to apply that knowledge in the field. Or, rather, on the grill.

Grilling in Winter: Usually

2010-12-11T13:40:00.000-06:00

I've noticed that I enjoy grilling a lot more than I enjoy writing about grilling.

There haven't been many missed opportunities since my last post, to get outside at noon on Saturday and Sunday: but today's one of them.

There's a winter storm in progress - not much of a one, but there's been a bit of wind and snow. That wouldn't be so bad, but I've been running a fever - and my wife said that I wasn't grilling. After about a quarter century, I'm learning to listen to her. That's another topic.

That's what the grill looked like a week ago, after my son shoveled it out.

It'll have to be excavated again - maybe tomorrow: or more likely next weekend.

The Grill is Dead, Long Live the Grill!

2010-07-03T14:21:00.003-05:00

The flame on my grill faded a week ago today, and wouldn't light at all on Sunday. I took part of the grill apart and confirmed that no propane was coming through - at all.

Later, I had an informative talk with a young man named Marcus at Fleet Supply here in Sauk Centre. I learned a few things about grills, LP tanks, and troubleshooting. And, that quite a lot of air had gotten into the tank I had brought in to be filled.

Returning home, I attached the tank - and still had no gas coming through the system. I'd demonstrated, though, that the tank itself was okay. The problem was somewhere in the two feet of tubing and equipment between the tank and the grill's manifold.

Given time, I'd probably have isolated the problem and corrected it. Quite likely by replacing the regulator.

But I don't bend as well as I'd like to, and I still don't have a completely adequate sense of touch in the thumb and first two fingers of my right hand - a legacy of carpal tunnel syndrome several years back.

More to the point, I run several blogs and have been doing a bit of work for a production company this week. Troubleshooting that grill would have been an interesting set of tasks - but it would also have taken me quite a bit of time. Which is something I didn't have a lot of.

Besides, this was a great excuse to buy a new grill.

The new one is a Char Broil, like its predecessor. Eventually I may get a higher-end unit: but this is fine for now.

My new grill has four flame areas in the fire box - double the number of the old one - and a side burner. There are lots more things to break down on this one.

Including an "electronic ignition." Right now, it works fine: producing sparks at a great rate. I've no idea how long it'll stay functional. I've found a few things I can try in a troubleshooting guide on the Char Broil website, though: which I'll try to remember.

Today I used the new grill for the first time - and over-did the burgers by a bit. Which I often do, anyway. This grill definitely burns hotter than the old one did.

About the old grill? I'm keeping it around. If I don't find out what kept it from working, I'm pretty sure that my son-in-law can. In which case, I'll have two working grills - for those rare occasions when I get ambitious and try something besides burgers. Or, in case I want to grill lots of burgers at once.

A Bricked-in Shed Door, and Rain

2010-06-05T10:31:00.005-05:00

One more frustration. The new patio looks great - but there's still a little work left to do. Like getting the bricks pressed down to their proper position.

That's left the shed door shut. Since bricks come up to within a couple inches of it - and are a fraction of an inch higher than the bottom of the door - it's going to stay that way, at least until Monday. The grill is still outside - but the LP cylinder was put in the shed. Which is where it'll stay for the weekend.

Sure, I could do something drastic about the door. But I'm not that fanatical about grilling each weekend.

Besides, it's raining a little.

Related post:

"New Patio: Worth Waiting 20 Years"
(June 4, 2010)

New Patio: Worth Waiting 20 Years

2010-06-04T19:39:00.004-05:00

My wife is finally getting one of her wishes: a brick-paved patio in back. And I get to grill out there. Maybe this weekend: although that depends on how much they get done today.

We've wanted something like that, ever since we moved in about 20 years ago. It took a lot of saving, and an inheritance, but I think it'll be worth the wait.

- Later -

What's frustrating is that it looks like I'll have to wait until next weekend, at least. Looks like the bricks didn't get packed (?) and so I don't want to leave anything heavy standing on them. Like a grill. Or me.

Easy Griller: Five Years Online

2010-05-29T15:53:00.003-05:00

I launched the Easy Griller website five years ago, on Memorial Day weekend.

Back then, it was a sort of micro-site, sharing a domain with my 'flagship' website, Brendan's Island. It's changed in the last half-decade:

Easy Griller, 2005
Easy Griller, today

Gas Meter Moved, Website Updated: That's Progress!

2010-05-28T19:48:00.003-05:00

Two more-or-less-unrelated things happened today.

A crew from our gas utility came, moving our gas meter and re-routing the gas line
I updated the Easy Griller website

Both of those events have something to do with grilling: and both are long-overdue.

Back in March, I assumed that our gas utility would take care of finding the utility lines and spray-painting our yard. It's that 'call before you drill' thing that's mandated here in Minnesota.

Time passed. About a month later, we started asking questions. Turns out, a supervisor at the utility hadn't been letting work orders leave his desk. I had a nice chat with one of about 10 guys who were out in our part of Minnesota, sorting out the mess that supervisor had left. As the fellow I talked to said, 'he isn't working with the company any more.'

The good news is that the - ah, relaxed? - supervisor apparently hadn't destroyed any work orders. He'd just left them at his desk.

So, we had spray paint on our grass. I waited for the crew to come out and do the digging it'd take to relocate the gas meter.

I should be pretty good at waiting by now: I've had a lot of practice this year.

Another phone call. I explained that the original coat of paint was disappearing as the grass grew - and that they'd need to come out for a second coat. Oh, yeah - about moving the gas meter?

Another fellow came, touched up the original lines and added a few more (May 25, 2010) - and yesterday a couple young men came with shovels, a DitchWitch, and assorted other tools.

I get the impression that some homeowners they've been talking with aren't as friendly as I was. Me? I'm delighted to see that the utility is following through on this project.

If all goes well, work on the new patio will start next Tuesday.

I'm looking forward to that.

False Alarm

2010-04-03T14:13:00.004-05:00

The flatbed I saw, getting ready to unload, is delivering supplies to our neighbor across the street, north.

Frost is out of the ground by now, for the most part, so it's time to get outdoor work done. The joke around here is that Minnesota has four seasons: Fall, Winter, Spring and Road Work.

March Winds: in April

2010-04-03T13:53:00.003-05:00

It's been two weeks, about, since I spent a nearly-sleepless weekend getting tax-related reports ready. For some reason, it takes me longer to bounce back from that sort of thing now, than it did when I was in college. In the early seventies.

Since the last post, I've gotten a new spatula. Not the $4.29 Char Broil model I mentioned before. I went a little more upscale and got one at Fleet Supply: a solid number by Grill Zone that set me back a little over $5.00 USD, after tax.

I think it was worth the extra expense: the spatula blade and core of the handle are a single piece of stainless steel, with hardwood bolted on the handle to give insulation and a better grip. It should last a while.

I grilled burgers again this weekend. There was so much wind that I had to get a sort of tiny bonfire of matches going before the LP gas would light. And that was with #1 daughter holding the sandbox cover up to provide a wind break.

The burgers were a little over-done, but I think I'm handling the transition to summer grilling pretty well. And learning when to keep 'enough' from becoming 'goo much.'

Oh, boy: I think material for the patio is being delivered.

So That's Why It was Hard to Light!

2010-03-20T18:19:00.003-05:00

The grill's been harder to light the last few times. I didn't think much of it: wind and weather make quite a difference when starting the fire.

Then, about four minutes into today's session, I noticed that the grill wasn't hot. It wasn't even warm. No surprise, really: I was out of gas. Or, rather, the LP gas cylinder was.

The burgers were defrosted before the fire went out, but not by much. My wife finished heating them on the stove. They turned out fine: but without that grilled taste.

Refilling the cylinder was no problem. I just took it over to Fleet Supply, on Sauk Centre's Beltline road, and enjoyed getting out of the house.

I've been getting nine day's of tax preparation done in two this weekend. Which is another topic. ("Lemming Tracks: Tax Time Surprise," Apathetic Lemming of the North, (March 20, 2010))

Three Hundred Dollars for a Drink Mixer?! If You've Got the Budget: Go For It!

2010-03-11T18:49:00.007-06:00

"Hot Products for Outdoor Entertaining"
Outside Views - Blog on Casual Living, (March 11, 2010)

"Our homes are expanding as our Patios are becoming a continuation of our residences. As the weather begins to warm it's satisfying to arrange those outdoor BBQ's with family and friends. Its time to get ready to create a perfect outdoor entertainment setting, whether it be for large family gatherings, small intimate get-togethers under the stars, casual entertaining or spur of the moment patio picnics. Before long you and your guests will be relaxing in the serenity of your own backyard.

"An outdoor kitchen complete with a grill can be the centerpiece of outdoor entertaining. One hot item that will certainly keep you cool is the Margaritaville® Explorer™ Cordless Frozen Concoction Maker™..."

Casual living says that they're "The Voice of the Leisure Marketplace". I'll let you decide whether or not they speak for you.

The post tells how wonderful the Margaritaville® Explorer™ Cordless Frozen Concoction Maker™ and Margaritaville Key West Frozen Concoction Maker are. There's a Margaritaville frozen concoction maker, too.

These are items I'm pretty sure my household won't be picking up.

Don't get me wrong: I have nothing against Margaritaville® products, Frozen Concoction Makers or other consumer versions of mechanical drink mixers. If someone wants to pay $299.99 for a Concoction Maker, and can do so while meeting their obligations: great.

Me? I'm the Easy Griller. My next big purchase is likely to be a new metal spatula for the grill. I could spend something like $20 on a fancy one: but I'm more likely to go with something like what Char-Broil sells for about $4.29.

The products extolled in that post are attractive: and may very well be worth getting. Particularly for folks who entertain.

The author showed a working knowledge of how food, drinks, and people work together:

"...Just as the kitchen tends to be a gathering spot during parties, your outdoor kitchen will also provide this same meeting spot. As you are grilling sumptuous recipes such as this Island Shrimp in Cilantro Tomato Blush, your guests will be standing close by visiting and enjoying the aromas that emerge from the grill...."

Except that, in my family, grilling is when my oldest daughter is likely to come out and spend some time with me.

And I don't, as a rule, do "sumptuous recipes." Flame-grilled burgers taste great on their own: and are something I can do without devoting a significant fraction of a day to food preparation.

But, some folks seem to enjoy the preparation as much as they do eating the food.

Everybody's not like me: which is just as well, particularly for the folks who manufacture and sell Margaritaville® products.

Sorry: I can't let this go without comment:

"...As the weather begins to warm it's satisfying to arrange those outdoor BBQ's with family and friends...." That apostrophe shouldn't be there. The writer obviously wanted to use the plural form of BBQ - which is BBQs, not "BBQ's".

That apostrophe is used for the possessive form of a word: like "the BBQ's lid." If there was more than one BBQ, it'd be "BBQs' lids."

I suppose I should be grateful that the words were spelled correctly.

More:

"Pity Your Readers: Learn How to Write With Style"
Apathetic Lemming of the North (July 13, 2008)
"The Apostrophe: It's "EMPLOYEES ONLY" - Not "EMPLOYEE'S ONLY""
Apathetic Lemming of the North (July 12, 2008)

Something New Coming

2010-03-09T18:16:00.002-06:00

Last year, 2009, this household was in crisis mode, financially. The head-on highway collision, wedding, death, and too-close-for-comfort almost-fatality didn't do much to relieve the stress. ("2009: This Year Was Not Boring," Through One Dad's Eye (December 31, 2009))

Well, that was then, this is now. The freeze on non-vital expenditures is off. And, happily, we didn't need to use our reserves.

What, In the Name of Sanity, Does This have to Do with Grilling?!

For most of the two decades we've been living in this house, we've been going to do something about the corner of the back yard where I grill. This year, we're able to do something about it. Pure thoughts, clean living, avoiding debt, and marrying a woman who knows how to manage a household all helped. The last two points, anyway.

As soon as the weather permits, plus about a week, I should be grilling on something other than occasionally-damp sod.

Since this is Minnesota, that could be anywhere from later this month to some time in May.

Grilling in the Minnesota Springtime

2010-03-06T18:31:00.003-06:00

Ever wonder why so few people who live in Minnesota lapse into poetic ecstasy on the subject of springtime? This video may explain why:

It's Spring: Minnesota Style

2010-03-04T23:15:00.003-06:00

I'm able to see more of the base of the grill now.

It's springtime in Minnesota: which isn't the blooming-flowers-and-chirping-birds event it is in some places. (See March 3, 2010, Sauk Centre Journal Blog, for photos.)

At this rate, by the weekend I may have to decide whether it makes more sense to stop down snow in front of the grill to provide solid footing, or scrape away what's left and hope the sod isn't too sodden.

Winter Grilling: (Not Quite) Everybody's Doing It!

2010-03-02T19:54:00.003-06:00

A while ago I started looking for examples of other folks who share my interest in - or willingness to - grill outside in the winter. Here in central Minnesota, that takes determination, stubbornness, and maybe a touch of insanity. I'm not sure what the mix is.

Or maybe it's the way burgers taste when they're grilled that has me standing in the snow.

Anyway, here's another article about outdoor grilling in winter. An excerpt, actually:

"Enthusiasts embrace winter grilling"
Daily Herald (Chicago) (February 24, 2010)

"Mother Nature recently dumped more than a foot of snow on us, blanketing backyards and covering outdoor decks with cold white powder. Then the winds blew, creating drifts that blockaded sliding glass doors and made the path to the grill treacherous.

"But that didn't stop Scott McCadam from strapping on his boots, pulling on his coat and grilling prime rib for dinner.

" 'I really don't know why I do it,' says McCadam, of St. Charles. 'I know it's crazy... everything just tastes better on the grill.'

"According to the Hearth, Patio and Barbecue Association, 56 percent of grill owners use their grills year-round... but you have to figure a good many of those live in places where the mercury rarely drops into single digits. So here in the Midwest with our unpredictable blizzards and teeth chattering wind chills, winter grilling takes a certain kind of mind set, or lack thereof...."

The rest of the article is a pretty good writeup of outdoor grilling, upper Midwest style.

There are practical observations - and common-sense safety advice. Like keeping the grill at least five feet away from the wall. You can stand the cold easier than you can deal with having your home burn down.

Sunday, Ice, Snow, and a Suddenly Sinking Cane

2010-02-28T18:44:00.003-06:00

I grilled burgers for lunch this afternoon, with #1 daughter to keep me company. It's warmer - not far below freezing - so the snow and ice is melting in spots. #1 daughter found a slick spot, but I think I have her beat: My cane abruptly sank in an extra couple of inches at one point.

That was an interesting experience - particularly since I was holding a plate of frozen burger patties at the time.

I think I'm definitely back in the grill-each-weekend routine now: and loving it.

Grilling in Winter: Nice to Know I'm Not Alone

2010-02-25T19:19:00.003-06:00

I ran into this item today:

"A little cold weather doesn't put the freeze on cooking outdoors"
Courier-Journal, Louisville, Kentucky (February 24, 2010)

"The snow has piled up on the deck. A brisk wind sweeps across the yard. Night has fallen hard by 6 p.m. But the grill outside Elizabeth Bartholomew's kitchen has been fired up, waiting to cook supper: salmon on a cedar plank with honey-mustard glaze, potato wedges and asparagus.

"For some aficionados of outdoor cooking, seasons are irrelevant. Most barbecues are tucked away in garages or basements, or snuggled under weatherproof canvas wraps by Halloween. But Bartholomew and her husband, Chris, have never let a little cold weather or even a half-foot or so of snow interfere with their passion for grilling...."

One phrase, "even a half-foot or so of snow" hints that whoever wrote the article didn't live here in Minnesota - no surprise, since it's in a Kentucky newspaper. A half-foot of snow here isn't "even" - unless it's in September. As wrote in another blog:

"...Snow. We've had snow this winter. Lots of snow. A drift in my back yard just about covers two lawn chairs - and even after excavations, I have to bend over to reach the grill when I'm fixing burgers on the weekend. I figure I'm standing on at least a half-foot of compacted snow and ice...."
(Sauk Centre Journal Blog, February 24, 2010)

Although I applaud them for grilling year-round, the Bartholomew's obviously have a different approach to outdoor cookery than I do. I mean to say: can you imagine the Easy Griller preparing "salmon on a cedar plank with honey-mustard glaze, potato wedges and asparagus"?

It sounds delicious - but I'm not likely to spend that sort of time and effort on a meal.

If you're interested, though: the article includes a few recipes.

A Magazine About Grilling: Well, What do You Know?

2010-02-23T19:28:00.002-06:00

It's a good thing that everybody's not like me.

For one thing, Grilling™ magazine wouldn't have any subscribers. Their website describes Grilling™ as "Your Outdoor Grilling, Barbecue and Outdoor Cooking Information Source!"

Exclamation mark and all.

The magazine and its website look like a pretty good resource: if you're looking for grilling and barbecue recipes, "The latest Grilling, Barbecue and Outdoor Cooking and Grilling events," stuff to buy, and where to buy it.

Me? My next major purchase will probably be a new spatula. The one I've been using since my first grill is on its last legs. Last rivets, actually. But that's about all I'm thinking about, when it comes to cutting-edge grilling technology.

Recipes? I appreciated the sort of results that people can get from making grilling a complex process.

But I'd rather put meat on the grill, flip in at intervals, and enjoy being outside.

Back to the Weekend Routine

2010-02-20T21:59:00.002-06:00

I think I'm back in the routine of grilling burgers Saturday and Sunday. I was out again today, around noon. And, happily, didn't incinerate the hamburger patties.

At that point it was a sunny day, so the experience was pleasant. And, thanks to a lack of wind, I only used one match to light the grill.

It isn't one of those mountaintop grilling experiences, with hours of preparation yielding a rare taste treat. But grilled burgers taste better that what comes off the stove - and I enjoy getting outside for ten or fifteen minutes.

Books about Grilling at Amazon.com, Sure: But Grills, Too?!

2010-02-18T19:07:00.004-06:00

Patio, Lawn & Garden › Grills & Outdoor Cooking › Grills & Smokers › Natural Gas Grills

632 of them, when I looked, a few minutes ago.

Well, Amazon.com sells just about everything else - at least, it seems that way - so why not LP grills?

I'll still probably buy our next on at Fleet Supply, or maybe Wal-Mart. But Amazon.com selling the things? That's interesting.

Comments, Spam, and Having to Wait

2010-02-16T12:38:00.003-06:00

The Easy Griller is moderating comments from here on.

Sorry about that. I like to see the comments I make show up right away, and figure that you probably do, too.

On the other hand, I've been getting too much obscene spam: which I don't like to see, and figure you may not, either. Particularly if you understand the language it's written in.

I rambled on about this more, in another blog:

"Lemming Tracks: Comments and Spam"
Apathetic Lemming of the North (February 16, 2010)

Wind, Weather, and the Winter Griller

2010-02-14T22:32:00.003-06:00

Today, I grilled again: I'm getting over the (cold?) that's been bugging me for weeks. And #3 daughter shoveled out the grill.

Thanks to wind - and a miscalculation on my part about how the gas would eddy - it took almost a half-dozen matches to light the grill.

The results were quite satisfactory, though: I'm re-learning how to not incinerate burgers in winter. Temperatures around zero, Fahrenheit, make winter grilling a different matter. Then there's the wind. On a calm day, hot air tends to stay inside the grill. Today, not so much.

But the results? There's a very real difference in taste, between burgers that have been grilled and ones that were cooked on a stove top.

2010-02-06T13:06:00.002-06:00

The Easy Griller's taking the weekend off. Meanwhile, here's some good advice from someone who seems to be quite serious about outdoor grilling:

"Ten Best Tips for Outdoor Grilling"
Michael C.Shipton, Luxist (January 25, 2010)

"Outdoor grilling is a great way to prepare a feast. Nothing tastes better than a meal cooked over hot coals or even (for you non traditionalists) a good gas grill. Innovation is the secret to successful outdoor cooking. I started with gas, graduated to charcoal and did my masters in wood. Over the years I discovered that eating a great meal became that much better with the knowledge that I had gained discovering the best ways to prepare it outdoors.

"1. Start with good equipment
"Do your homework when opting for a new grill. It really does make a difference. Keep it clean and perform periodic maintenance to stay at the top of you grilling game...."

"Clean" is a matter of degree, of course. I keep my grill (it's a gas grill: LP tank and all) "clean" by my standards - which means that there's no loose residue on the grill's rack that'll get on the current meal's food. It's not that I'm a slob - but I learned that maintaining a supply of burned bits below the rack enhances the flavor.

This point caught my eye:

"5. Always start with high heat...."

I've grilled that way for years: but I'd discovered by trial and error that the meat tasted better if I started it out with a good zapping.

The blogger for Luxist is no Easy Griller. I mean to say, he writes about marinades and dry rubs! Still, the advice is pretty good. Including how to care for your cast-iron pans. (For starters: don't, ever, use soap to clean them.)

"Cajun Turkey Burgers with Spicy Remoulade" - This is Easy?!

2010-02-04T15:13:00.004-06:00

I ran into this, rummaging around the Web this afternoon:

"Outdoor grilling and indoor grilling recipes"
Welcome to Nancy's Kitchen!

"Easy Grilling Recipes made with ingredients found in most kitchens and pantries."

The first one was "Cajun Turkey Burgers with Spicy Remoulade"

Here's the ingredients list:

1 1/4 lbs lean ground turkey
6 tbsp. FRENCH'S® Spicy Brown Mustard or FRENCH'S® Horseradish Mustard, divided
6 tbsp. chopped fresh parsley, divided
1 3/4 tsp. salt-free spicy seasoning, divided
1/4 cup light sour cream
1 tbsp. drained pickle relish
2 tsp. chopped capers
4 small whole wheat rolls, split

Okay: by some standards, that's a simple, easy recipe. Less than ten ingredients, and the preparation can be done without a kitchen staff.

Maybe I'll try something from Nancy's Kitchen: someday. Don't hold your breath, though, waiting: The Easy Griller's notion of "easy" is way simpler than "Cajun Turkey Burgers with Spicy Remoulade."

My son-in-law, now - but that's another topic.

Grilling, Snow and Schedules

2010-02-02T12:41:00.003-06:00

It felt good, getting back to weekend grilling, on Sunday.

There's nothing keeping me from doing the same, next weekend, barring illness, weather, or - - - I checked the forecast. There's a good chance of snow Friday.

Maybe it'll be light, so the grill won't need to be excavated again.

Oh, wait.

That's right. There's a family event coming up.

Well, I'm looking forward to grilling, the next weekend.

Back Outside, Grilling!

2010-01-31T23:09:00.003-06:00

Today, for the first time in - quite a long while, I got out and grilled burgers. (My last outdoor grilling session was December 13, I think)

Nearly incinerated them, but they were pretty good. By my standards, anyway.

Sunlight, snow, and a grill. It was bright out there. (January 31, 2010)

Burgers in their pre-done state. (January 31, 2010)

A tip of the hat to my son, who shoveled out around the grill and back stoop: and #1 daughter, who chipped off some more ice. And took a divot out of one step. Oh, well: the wood's about ready for replacement, anyway.

A Grill in Winter

2010-01-28T19:49:00.002-06:00

A grill stands in snow,
Amid sparkling crystals,
Patiently waiting.

From Deep in the Heart of Darkest Minnesota: A Couple of Videos From Hawaii

2010-01-26T23:17:00.004-06:00

"Best BBQ Chicken on the Planet"

joedavidsonBBQ, YouTube (July 2, 2009)
video, 7:41

"Watch world champion BBQ chef Joe Davidson prepare his winning chicken recipe. Cooking from Hawaii this time, he adds a bit of a Polynesian twist. This recipe will 'broke da mouth' (taste really good). Perfect for the Fourth of July...."

This really doesn't have much to do with grilling here in the heart of darkest Minnesota. But it's below zero, Fahrenheit, outside; I didn't get a chance to grill last weekend; and I figured I could use a change of pace.

What decided me on posting about this video was Joe Davidson's use of a chicken jacuzzi bath. I am not making that up. "Chicken jacuzzi bath!"

This video was recorded "on location in Honolulu" - which would account for the tropical plants and bright sunshine.

Joe Davidson talks you through the process of making what he calls the "best BBQ chicken on the planet." If you've got a good memory, or take notes: I'd say two or three viewings of this video might be enough for you to have a shot at the recipe, yourself.

The YouTube page includes links to Joe Davidson's website: http://www.joedavidson.com/Home/tabid/36/Default.aspx.

Now, for some Hawaiian scenery:

"360 view from on top of Diamond Head, Oahu Hawaii"

spoonyfork, YouTube (January 7, 2008)
video,

"360 view from on top of Diamond Head summit bunker on Oahu island in Hawaii. I am standing on top of the bunker's concrete roof on December 15, 2007...."

The sound you hear is wind on the camera's microphone.

This isn't the slickest video you'll ever see, but my hat's off to spoonyfork: It's one of the very few that actually give the viewer an idea of what it's like to stand where the camera is.

Grilling a Turkey, Outdoors, in Winter: a Video

2010-01-23T19:23:00.003-06:00

"grilling turkey in winter"

billhemingway, YouTube (December 26, 2009)
video, 2:38

"20lb. turkey grilled in 20 degree weather in 3 1/2 hours using 2 kettles"

This is definitely an amateur video: with some pretty good advice.

It's a charcoal grill, rigged with a double lid and double kettle. My guess is that it's 20° above zero, Fahrenheit - but the narrator doesn't say.

He does say - and shows - what he's doing.

Brief, informative - it's not the ultimate how-2 video, but it's pretty good.

And: it's nice to see I'm not the only one who grills when there's snow on the ground.

Not that I did today. We'll see about tomorrow.

BBQ - Rasberry? Vinegar?? Chicken??? And Guriru-Do

2010-01-21T16:05:00.005-06:00

The Easy Griller is still staying inside more than usual. Which doesn't have much to do with this post's topic:

"Grilled Chicken Breasts in Raspberry Vinegar Marinade"
Annie H, on Recipezaar (March 13, 2000)

"This recipe was adopted from the RecipeZaar account. After making this myself, I found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. Use in the last few minutes of broiling or grilling as the jam will burn...."

The page says this takes 20 minutes to prepare. About 19 over what I prefer: but it may be worth it.

I did not know there was such a thing as "raspberry vinegar."

The Easy Griller has a son-in-law now, who is something of a gourmet cook. He's served the family some of his work - and it's a treat. I may, eventually, learn to appreciate doing something beyond basic food preparation, myself.

Don't get me wrong: I like to grill. A lot.

But fussing over marinades and that sort of thing? Not so much.

I think a great deal of grilling's appeal for me is that it gets me outside for a good fifteen minutes to an hour or so. And - the way I do it - leaves me free for most of that time to relax and watch the grass, trees and shed; listen to traffic, dogs, birds, or whatever; and let my mind dwell on what's around me.

Guriru-Do: The Way of the Grill

The Easy Griller, on Guriru-do:

"There is not the griller, the grill, the burgers, and the weather. There is only the grilling."
(August 1, 2007)

Vaguely-related posts:

"The Sizzle of the Grill, the Roar of the Race Track"
(September 23, 2007)
- A slice of life - and grilling
"My First Shish Kebab"
(September 3, 2007)
"Winter: Best Grilling Season of All?"
(August 4, 2007)
- Yeah, I've done 'fancy' now and again
"Grilling: a Four-Season Pursuit"
(August 1, 2007)
- The first appearance of "Giruru-do"
"Grilling as an Exercise in Multiculturalism"
(July 31, 2007)
- With haiku, no less

A tip of the hat to bjinsidescoop, on Twitter, for the heads-up that there was such a thing as grilled raspberry chicken.

Doing Outdoor Grilling Outdoors: What a Concept!

2010-01-19T14:54:00.004-06:00

I ran into this post today:

"Outdoor Grilling: Do it Outdoors!"
RecipeTips Blogs (June 30, 2008)

"Those of us who live in the northern latitudes and who have suffered through a particularly brutal winter could hardly wait until we were able to fire up the grill for the first time this past spring. Yes, I know it's possible to use your outdoor grill during the winter months, even in the coldest climates, and many folks in the upper Midwest do just that, but I suspect that a majority of us are not too keen about grilling a steak or flipping a burger outdoors on a breezy January afternoon of minus 10 degrees with a wind chill of 45 below. ... No, personally, I'd much rather wait until the sun is shining, the birds are singing, the temperature is a balmy 60 degrees (hey, that's balmy around here!), and the fruits of my grilling labor can be enjoyed outside on the patio.

"Okay, perhaps a lot of you are thinking: 'During the wintertime, you can always push your grill into the garage and use it in there if you want to feel a bit warmer.' Aha…okay…I know that plenty of people do that very thing, but I wish they wouldn't, because there's just one little point that some people forget when they use their grills inside…IT'S DANGEROUS!!!..."

The photo (the full-size version is on the RecipeTips Blogs post - you're looking at a thumbnail) shows what happened after someone decided to grill chicken in the garage.

That's not the garage, I understand. The garage was (past tense, notice) on the other side of the house.

I'll admit it: I've grilled in the garage. Once or twice. More like in the garage door, actually. Not the best idea, though: the author makes some good points.

For the record, though: grilling in winter, outside, isn't as bad as the author seems to think it is.

I suppose I'm biased, though, since I regard my home, here in central Minnesota, as being 'down south.'

Another Weekend, and Still Not Grilling

2010-01-16T18:32:00.002-06:00

Looks like this will be another weekend when I don't grill. The kids have been excavating the grill, a bit at a time: but that project's been a lower priority than digging out cars and keeping the driveway and sidewalk clear. And properly so.

Besides, I've been a bit off my feed lately. Not sick enough to have any interesting symptoms: just enough to make me a bit careful.

Standing out in a Minnesota winter, standing in the snow while grilling burgers, didn't strike me as a particularly sensible thing to do.

Good heavens: in my late fifties, could I actually be developing an approximation of common sense?

Got a Master Forge Read-to-Rupture Gas Grill? You Might Want to Read This

2010-01-14T21:09:00.004-06:00

I took a look at this post, before releasing it, and decided to leave it 'as-is.'

It's a bit more opinionated, and less lighthearted, than the Easy Griller likes these posts to be, but:

You might have one of those ready-to-rupture gas grills
I've got a cold
- And that's making me slightly surly

Here's the start of an article I read today:

"Recalls This Week: Gas Cans, Grills, Computers"
Business, The New York Times (January 8, 2010)

"No-spill gas cans that don't quite live up to their name; gas grills with a hose that could melt and leak propane; and notebook computers with faulty wiring are among the consumer products recalled this week. Here's the weekly roundup...."

The outdoor grilling product is a Master Forge five-burner gas grill, imported form China by LG Sourcing Inc. of North Wilkesboro, North Carolina. About 10,000 units are affected. The problem is that the gas tank hose can melt and rupture. Good news: no injuries have been reported so far. Bad news: there were two reports of melted and ruptured hoses.

LP gas rushing out of a ruptured hose, with an ignition source nearby, isn't something you'd want to be near.

The Times article gives contact information for people who have those grills:

Call 800-444-6742
http://www.cpsc.gov
U.S. Consumer Product Safety Commission

While I'm at it, here's the whole list, summarized from The New York Times' article:

Master Forge five-burner gas grills, manufactured in China and imported by LG Sourcing Inc. of North Wilkesboro, North Carolina
- Call 800-444-6742
- http://www.cpsc.gov
Military toy figures, manufactured in China and imported by Jide Trading Inc. of Commerce, California
- Call 866-544-7822
- http://www.cpsc.gov
Acer Aspire-series notebook computers, manufactured in China by Acer America Corp. of San Jose, California
- Call 866-695-2237
- http://www.acer.com
- http://www.cpsc.gov
Ameristep Plastic Strap-On Tree Steps, made in China and manufactured by Primal Vantage Co. Inc., of Randolph, New Jersey
- Call 866-972-6168
- http://www.treestandcustomerservice.com
- http://www.cpsc.gov
Food Club Supreme Clean Clear Ammonia, made in the U.S. and manufactured by OnLine Packaging Inc., of Plover, Wisconsin
- Call 800-398-8177
- http://www.cpsc.gov
No-Spill 5-gallon gasoline cans, made in the U.S. by No-Spill LLC, of Lenexa, Kansas
- Call 877-928-0049
- http://www.nospill.com/recall
- http://www.cpsc.gov

There's more information about each product, in the article.

I couldn't help noticing that four of the six products listed this week were manufactured in China. And yes: the other two was "made in USA."

Don't get me wrong: quite a few things in my house have "made in China" stamped on them. It's a global economy: things get made all over. And that's okay. Still, China seems to be on a journey of discovery, when it comes to quality control. Or maybe China shows up in these lists so often, because so much stuff sold here in America is manufactured there.

I think that, if China's leaders would spend more time letting manufacturers in their country know that it's a bad idea to sell shoddy and/or dangerous merchandise, and less time worrying about students having computers: we might all benefit.

Not-quite-related posts, in other blogs.

"China Protects Online Gamers: Another Dubious Idea"
Apathetic Lemming of the North (January 18, 2009)
"Remember Melamine? It's Baaaack!"
Another War-on-Terror Blog (October 4, 2008)
"Melamine,China, the 2008 Olympics, and Transparency"
Another War-on-Terror Blog (September 29, 2008)
"China: Toxic Toys and Dubious Dumplings Aren't Signs of Terrorism"
Another War-on-Terror Blog (January 30, 2008)
"China, Egypt, Iran Lead World in Blogger Arrests"
Apathetic Lemming of the North (June 17, 2008)
"Better Ideas From China: Ban Computers on Campus"
Apathetic Lemming of the North (October 15, 2007)

New Hotel With Internet, Cable - and Outdoor Grilling Area

2010-01-12T20:46:00.003-06:00

"Work on Cobblestone Inn to begin in January"
The Vinton Eagle, Iowa (December 30, 2009)

"Cobblestone Inn, the new hotel in Vinton, should be open in the summer of 2010.

Work, said Dave Wessling of Iowa Land Management, is scheduled to begin early in January.

The hotel will be part of a chain called Cobblestone Inn & Suites, which is based in Durand, Wisc. All of the buildings in the hotel chain look very much the same...."

Hold it right there!

What in the name of sanity and LP gas is this doing on the Easy Griller blog?!

Skipping toward the end of the article:

"...The new Cobblestone Inn in Vinton will have 31 rooms ... along with an outdoor grilling area, fitness room and wine and beer bar...."

All right! Not about the beer bar: although that's okay.

I mean the outdoor grilling area. Now that's providing a service to travelers!

Sometimes Even the Easy Griller Stays Inside

2009-12-26T22:24:00.000-06:00

This is why I didn't grill burgers today. And probably won't tomorrow. December 26, 2009.

We've been having a bit of noticeable weather, here in central Minnesota. And in quite a bit of the rest of the country, too. From the looks of it, I'll be able to get at the grill by next weekend.

Chicken. Cheese. Anchovies. Grilled

2009-12-19T08:14:00.003-06:00

Okay: This recipe doesn't seem to be intended for outdoor grilling. And, it's more complicated than anything I'm likely to try.

But it's got an - odd - name, and looks like it should taste good. And, since the holidays are a time for more-or-less over-the-top foot preparation, maybe someone who goes in for fancy cookery and grilling might adapt this for a charcoal or gas grill:

"Cheese and Anchovy Grilled Chicken Breasts"
Notecook (December 13, 2009)

"A lovely supper dish, with a deliciously different flavour...."

Like I said, it looks promising.

Me? I'm not likely to try. The Easy Griller is more about keeping it simple, and enjoying the flavor of burgers and steak - and not so much flavours, deliciously different or otherwise.

But, hey: Don't let me stop you from trying that anchovy-cheese-chicken thing out.

A tip of the hat to williamcooks, on Twitter, for the heads-up on this recipe.

Grilled Ribs? Okay: That Could Work

2009-12-17T08:50:00.003-06:00

Christmas, New Years, and an assortment of other holidays are coming up: and that means special food. Generally in larger-than-usual quantities.

For the Easy Griller, 'fancy grilling' generally doesn't go much beyond steak and baked potatoes instead of burgers. But don't let that stand in the way of complicating your grilling life.

I ran into this recipe, which looks promising:

"Holiday Recipes & Great Grill Cooking Classics"
TexasBarbeques.com

"There are many barbeque grill Holiday Recipes for just about every major holiday. Some are classic meats that work well on the bbq grill or smoker.

"Prime rib for Christmas Day or turkey for Thanksgiving are two that come to mind.

"What would be nice is to have a collection of recipes for the holidays that can be turned to time and time again for each major and maybe not-so-major holiday...."

What they've got, so far, is a recipe for BBQ Ribs: "...Buy one rack of ribs for every two adults. Marinade ribs in worcestershire sauce, pepper, season salt and garlic...."

One rack of ribs for every two adults? I'd have the thought it would be the other way around. But then, Texas racks of ribs may be bigger than we have here in Minnesota. And, you should remember that I've lived in and near agricultural communities most of my life. Farmers' appetites tend to be on the hearty side.

One more thing, with a disclaimer. I Haven't tried out any of the (no doubt excellent) advice I found on About.com:

"Preparing the Rack - Barbecue Ribs on a Gas Grill"
2 of 7 pages of grilling advice on About.com

It's funny: I've grilled burgers, steak, chicken, potatoes, and corn cobs. But not ribs. I've never seen that as a deficit in my life's experience - and still don't - but now I'm wondering what grilled ribs would taste like.

Like grilled steak, I suppose, except with less meat, and a bone to gnaw on. A sort of fun food?

Alaska Scallops Wrapped in Prosciutto, Grilled Duck Breasts with Sweet Potato Frites: and Drunk Chicken?!

2009-12-15T19:26:00.003-06:00

My closest approach to haute cuisine a la grille is my burgers flambé, with a grease fire substituting for the traditional blazing liquor.

But, I know that some folks like their food preparation to be a bit more elaborate. With that in mind, here's the first of a (short, I suspect) series of things you can do, to make grilling more complicated.

"For Your Holiday Meal / Grilling Recipes to Delight the Taste Buds of Family & Friends"
Sizzle on the Grill (December 20, 2007)

"...There are so many different ways to think of holidays. Depending upon your culture and your beliefs, you may celebrate the same name holiday – at different times and certainly in different ways according to family traditions. And I think that is a wonderful thing!

"The only suggestion I would make is to enjoy food prepared on the grill! Here are some holiday recipes that you may enjoy making with or for your family:..."

It's an impressive list:

Alaska Scallops Wrapped in Prosciutto
Bacon-Wrapped Pork and Apple Patties
Beef Tenderloin Steaks with Blue Cheese Topping
Butterflied Curry Turkey Tenderloins
CB's EZ Grilled Veal Chop Forestier
CB's Classic Rotisserie Roasted Leg of Lamb
CB's EZ Grilled Duck Breasts with Sweet Potato Frites
Drunk Chicken
Suzanne's Deviled Eggs

I don't know that sozzled chicken stumbled in with all those rather frenchified dishes.

Drunk Chicken: No, Seriously!

It sounds like a joke, but Drunk Chicken is a very real way of grilling chicken. I haven't tried it, but anything that brings fire, chicken and beer together deserves a hearing. Here's a link to the recipe (it's fairly simple, too):

"DRUNK CHICKEN"
Sizzle on the Grill, via Char-Broil

"This is a seriously funny description of a popular method of cooking chicken. You can purchase different devices that take the place of the beer can, which you fill with liquids that flavor the chicken while keeping it moist...."

Winter Grilling: Near Zero, and Glad of It

2009-12-13T23:28:00.003-06:00

The temperature was up to about three degrees above zero, Fahrenheit, when I went out to grill this noon. I actually prefer that sort of temperature, if I'm going to be standing around for a while. When it's closer to the freezing point, ice and snow under my feet are more likely to melt, and standing in near-freezing water is colder, in my experience, than standing on dry frozen snow and ice.

A degree or two above zero, Fahrenheit, but it's still good to grill. (December 13, 2009)

Anyway, I got the burgers grilled - it took a bit longer, with more flame, than when it's in the nineties - and seem to have regained the knack for winter grilling.

They were done - but not burned to a crisp.

My Take on Grilling, and Books by Real Professionals

2009-12-05T16:07:00.004-06:00

Looking through the news for something about grilling, I found quite a few articles.

Reviews, anyway.

Some of them were more of editorial advertising. My opinion.

Not that I blame anybody involved. If I'd written a how-to book for grillers, I'd want to sell it, too. Maybe I will, someday. Just to give you a sort of head-start on later readers, here's the secret of my success as a year-round griller.

I put the burger, steak, whatever, on the grill. Then I wait until it starts turning brown on the top side. (This isn't generally recommended, but it works for me since this household eats fairly thin slices of burgers and steaks.)

Then, I flip it. Or, more often, them. And, repeat the process until they feel done - and, if I do it right, before they catch fire.

There you have it: my secret of grilling, in 68 words. Add another 9,932 to 199,932 words, and you've got a cookbook. (source: "Guidelines to Average Manuscript Lengths," Gloria T. Delamar)

There's a bit more to how I turn frozen slabs of meat into something distinctly better than what comes off a stove top: but don't bother waiting for that book. I've written about what I do on a not-quite-ready-for-prime-time website, Easy Griller. (easygriller.com)

Or, see what the professionals are selling this year, in this nowhere-near-extensive set of links:

"Chef Emeril Lagasse Q&A: New books on grilling; quick healthy meals"
Entertaining, Home & Garden, nj.com (November 10, 2009)
"Favourite cookbooks of 2009: The chef is talking to you"
The Gazette (Montreal) (December 4, 2009)
"Holiday Books / Cooking"
Sunday Book Review, The New York Times (December 3, 2009)

Thanksgiving: "The The Rodney Dangerfield of Holidays" - Which has Nothing to do With Grilling

2009-12-05T15:16:00.003-06:00

This op-ed piece doesn't have all that much to say about grilling (just one word, actually: "grilling.") On the other hand, it's a pretty good set of observations: and a somewhat thoughtful variation on the traditional 'whatever happened to the holidays' laments we get this time of year.

"Second Thoughts:The Rodney Dangerfield of Holidays"
EDITORAL by Dave Mishur, The Community Times, Pontiac, Illinois (November 26, 2009)

"Thanksgiving gets no respect. It's like the fat little kid on the corner of the playground that everybody ignores at recess. Like the scrawny non-athletic runt surrounded by two all-star older brothers, Thanksgiving languishes, almost forgotten, between the twin towers of Halloween and Christmas. Those are the major Feasts.

"From late October through December there now exists a bacchanalia of syrupy songs, glaring lights and infantile decorations. Whoever invented the miniature pumpkin lights strung on trees, or worse yet, miniature skeletons, should be strangled by them. If we have to put up with these things, where then, are the little turkey and cornucopia lights to wrap around our homes at Thanksgiving? Where are the Thanksgiving carols, the gifts, the tricks and treats?

"Thanksgiving it seems, is like the giant meal the Romans fed to their gladiators before sending them into the arena of slaughter. For some, it's no more than a big preparation for the real thing, the real deal of Christmas shopping, which begins the very next day.

"It's a preamble to Black Friday. Eat your fill now, because once you start shopping there won't even be time for a snack. Most stores and shops are open on Thanksgiving, just like any ordinary day...."

I wrote something like this - in desperation, since I had no original ideas whatsoever - for another blog. It doesn't have anything much to do with grilling, either:

"The True Meaning of Christmas, Robot Dinosaurs, Designated Drivers and Julekaga"
Loonfoot Falls Chronicle-Gazette (December 4, 2009)

There must be something in the news about grilling. I'll take another look.

Grilled Chicken Salad: A How-2 With a Photo

2009-11-03T15:45:00.003-06:00

"Can’t Cook . . . Try Delicious Grilled Chicken Salad"
Eat. Drink. Better. (November 3, 2009)

"For this post I am going to express one of my favorite simple recipes, and a very healthy one at that–Grilled Chicken Salad...."

Which is just what Jason Karnosky proceeds to do. The blogger also addresses a concern many people seem to have: that a meal can't be good, unless someone ~~wastes~~ spends hours of laborious preparation. And, preferably, uses exotic ingredients like yak butter and hummingbird lips.

"...Now your probably thinking, this is probably too simple to be expressed on a Blog. Well I disagree. If a little extra time is spent with preparation, this can be one of those great easy meals, that you can remake again and again...."

The rest of the post describes how to make this meal - which is a (fairly) simple process - and discusses how it can become a regular part of your eating habits.

I suppose a purist could quibble about the lack of the traditional ordered list of ingredients and outlined procedures. But, in my opinion, if a reader can't figure out how to make this grilled chicken salad from Mr. Karnosky's paragraphs: that reader had better stick to TV diners.

Finally: there's a photo of the end result (pre-meal). Looks good.

A Really Fine Grill: For Someone Else

2009-10-06T23:19:00.005-05:00

"Kalamazoo Outdoor Gourmet™ Hybrid Grills Bring Precision, Versatility to the Outdoor Kitchen During the Fall Grilling Season"
Kalamazoo Outdoor Gourmet press release (October 2, 2009)

"With football season underway and the fall holidays fast approaching, Kalamazoo Outdoor Gourmet™ says it's time to kick off grilling's second season.

"The Hearth, Patio and Barbeque Association estimates that 40 percent of Americans close up their grills for the fall and winter seasons.Kalamazoo Outdoor Gourmet™ thinks that amounts to too many people missing out on the enjoyment that comes from grilling in their outdoor kitchens later into the year...."

I took a quick look at the Kalamazoo Outdoor Gourmet website - it's fairly impressive. They sell outdoor grills, outdoor refrigerators - outdoor kitchens, even. And T-shirts.

The press release isn't just fluff and 'buy our stuff' rhetoric. There are some pretty good bits of advice - like 'keep the grill lid closed.' They say it's important in fall, when the temperature goes down. True enough, but it's a good idea in summer, too. As the press release points out, with the lid down, you concentrate ("lock in" they say) the smoke - which in my book is the reason for outdoor grilling in the first place. It's the smoke that gives meat a taste you won't get on the stove.

Me? I'm not likely to buy their products. Their outdoor grills start at a mere $1,895 and work their way up to a beauty that goes for $11,995. The grill I'm using now, I bought at Wal-Mart. For about a tenth the price of their low-end unit.

It looks like Kalamazoo Outdoor Gourmet has a great product line - but it's not for someone at my end of the economic spectrum.

Which is okay.

From the looks of it, that $12,000-minus-$5 grill is (probably) worth the 'extra' $11,845 I'd pay for it, compared to what I've got. There's a plethora of controls, trays, storage space, and the option to use wood for grilling - which should add significantly to the flavor.

That super-grill looks great.

But - and this is important - pretty good results are possible with a $150 grill. I'm all for someone who's got the income and the interest to go high-end: provided they get high quality as well as a hefty price tag. But there's no reason to feel left out at the other end: I enjoy what I've got.

One thing I really appreciated about the press release was the emphasis on out-of-season grilling. I think American culture's pegged grilling as a summer-only activity. I'll grant that it takes someone like me to grill in anything short of a blizzard - but grilling in autumn would be a great way of stretching the 'outdoor activities' part of your life.

Autumn, Three Burgers, and a Loud Motor

2009-10-03T22:08:00.003-05:00

It was about 50 out when I grilled burgers this noon: a fairly typical fall temperature here in central Minnesota.

Today I'd been given three burger patties to take care of - apparently my wife isn't storing 'leftover' burgers any more. I'm learning - one side of the burgers got darker than most of the family likes them, but they're far from incinerated.

Aside from the pleasure of eating grilled burgers, I like the fifteen or so minutes I get, standing by the grill and enjoying the neighborhood.

Today the background noise wasn't birds, or wind, or the occasional passing car.

I think someone was using one of those big shop vacuums, maybe a block or two away. That muted whine isn't the sort of thing that most people wax eloquent about - but it's part of the ambiance here, and it's okay.

Autumn's Here: Chilly, Damp Autumn

2009-10-01T21:05:00.002-05:00

The forecast says it'll get up to about 50 degrees Saturday. It's been raining - which we need - but there's a good chance the grass will have dried out by then.

And, if all goes well, I'll be out there, grilling burgers around noon.

I'm not one of those summer-only grillers. It takes something like a high fever, a blizzard, or a tornado warning - plus my wife - to keep me from grilling, in all four seasons.

The only frustration I feel, now that it's cooling off, is that I finally re-learned how not to incinerate burgers in summer. During winter's low temperatures, it's a whole different ballgame.

Still: I'm looking forward to having quiet moments with me, maybe a member of the family, and the passing season this weekend.

Grilled Asian Chicken - Looks Good, and Almost Simple Enough to Consider

2009-09-26T21:47:00.003-05:00

BBQ & Grilling
allrecipes.com

That link is to the home page. They've got information about sauces, marinades, and rubs; appetizers; beef; burgers; chicken; desserts; lamb; pork; seafood; side Dishes; skewers and kabobs; smoked; even vegetarian. All "-grilling" I presume.

There's also a "Today's Recipe" - today it's "Grilled Asian Chicken."

The recipe calls for soy sauce, which is a deal-killer for this family: I can eat it, but others can't. Also sesame oil, honey, ginger root, crushed cloves of garlic - two of them - so you know it's going to taste good, and - finally - chicken breasts.

They claim it only takes 15 minutes of preparation - which seems about right.

Given my family's dietary limitations, I doubt we'll try it - but this is close to being simple enough for me to grill.

As I've written before: I appreciate and applaud people who toil over fancy dishes. But I can't see me doing that. There's too much good taste in simple, well-grilled foods.

Okra, "they feel like bug eggs" and an Delicious-Sounding Recipe

2009-09-17T23:04:00.006-05:00

"Grilled Okra With Tomato Vinaigrette"
The Washington Post (September 14, 2009)

"Green Spring Gardens assistant director Cindy Brown loves fried okra. 'It isn’t summer until I fry a big batch and my son and I burn our mouths as we eat them straight out of the pan,' she says. 'My husband never joins in the annual ritual because he thinks okra is slimy, and he hates the little tapioca-like seeds. I love the way they pop in my mouth. He thinks they feel like bug eggs.

" 'Well, my son is at college, and my husband and I are trying to lose weight, so no fried okra for dinner tonight...'...."

Any time that "feel like bug eggs" is used to describe food, the odds are pretty good that it's not on my 'top ten' list of favorites.

I don't know what I think about okra: I've never, to my knowledge, eaten any. And, since I can't remember eating something that felt like bug eggs, I probably haven't even had okra operating under an assumed identity.

"...like little bug eggs?!"

Princeton's WordNet defines okra as (among other things) "long green edible beaked pods of the okra plant" - also, in the context of gumbo, "long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews".

Okay: it says they're edible; and I believe it. Human beings have been described as opportunistic omnivores. There's precious little on this planet that we can't eat. In a way we're the opposite of Koalas, with their dependence on eucalyptus leaves.

On the other hand, just because we can eat something and live to tell: that doesn't mean that I'm particularly fond of everything that's "edible."

Let's see what happened to the the lady, the okra, and her husband:

"...'grilling okra reduces the calories and the sliminess. I haven’t converted my husband to an okra lover, but at least he didn’t make a face when he ate it.'..."

Wouldn't you know it: grilling not only is less calorific than frying (shazam!), but it de-slimes okra. To a certain extent.

This household isn't likely to try okra any time soon - but if we do, I'll recommend grilling those little bug eggs.

Yeah, There's a Recipe in That Okra Article

I took a quick look at the recipe in that Washington Post article. Okra or not, the ingredients had me getting hungry. Not the best situation for someone who's trying to lose weight - so you'll have to read it on your own.

Steaks and Philosophy

2009-09-15T16:53:00.003-05:00

As I posted earlier in another blog (Through One Dad's Eye (September 15, 2009)), yesterday my wife asked me if I'd like to grill steak for supper.

That was a welcome question, after a grill-less weekend.

It took me about 25 minutes to finish the steaks - flipping them three times to get that crisscross pattern. I like the pattern: but it also helps me keep track of how many times the meat's been on that side.

The steaks were tender - probably as much due to the selection of meat, as to what happened on the grill.

'And What This Teaches Us Is - - -'

Grilling burgers and steaks is a socially-acceptable way to 'play with your food.'

Special Occasions, Outdoor Grilling, and This Household

2009-09-13T17:30:00.001-05:00

I get the impression, reading about people and grilling, that it's a special-occasions event. It works that way in my household, sometimes. But not as a rule.

Now that I've recovered from 2007, when my body was in for maintenance and repairs, I expect I'll be back to my routine of year-round weekend grilling. Trying to light the grill in a blizzard generally doesn't work, and my wife won't let me grill during a tornado warning: but otherwise when it's Saturday or Sunday noon, I'm out there, grilling.

Except for some special occasions.

Like last weekend, when my second-oldest daughter got married; or this weekend, when I was up in the Red River Valley of the North, with the rest of the family, seeing my father for what may be the last time. More about that in my personal blog.

Next weekend, though, there's nothing scheduled - as far as I know - so I hope to be back at the grill next Saturdayl

Products that Make Grilling Easier? Maybe

2009-09-10T14:11:00.004-05:00

"Grilling gadgets add sizzle in a snap"
Kristi L. Gustafson, Albany Times-Union, via the Houston Chronicle (September 9, 2009)

"Slap a steak, or a portobello mushroom if you prefer, on the grill and take a whiff. Smell the smokiness of the food? Now listen to the sizzle on the hot grate and feel the heat as you stand over the smoldering coals.

"For many, grilling isn't a task, it's an experience, and there are many new products on the market to make the event a little easier — and more fun. Here's what we found:

"The Grill Daddy: The grill-cleaning brush releases water that turns to steam when it hits the hot grate to help remove cooked- on gunk. Available in two sizes, $19.99 and $24.99, both available at www.buygrilldaddy.com, Walgreens and select Ace Hardware stores...."

There's more: grill tools that fold up; a grilling basket with a non-stick surface, something to grill pizza on - not a bad idea; and more, including flexible steel grilling skewers and a gas grill with a 1.6-cubic-foot refrigerator.

The non-stick basket sounds good - although I wonder what sort of unsticky surface could take grilling temperatures.

As for the flexible grilling skewers and the grill with a built-in fridge - okay, maybe they're useful, too. I just hope the skewers aren't too flexible.

The Grill Daddy teeters on the brink of my tolerance for elaborate grilling gadgetry. Between a water reservoir, snap-on detachable brushes, and a mechanism to deliver the water - that's a complicated doodad.

I'm obviously not the target demographic for the product, though. The Grill Daddy's website has a video that demonstrates how it gets the grill looking like new - and sanitizes it.

Looking like new is okay - but I associate that with the new-car taste our old grill had, before I broke it in.

Sanitizes, though? I use the spatula to scrape off the grill before I use it - and during the grilling process. But "sanitizes"?! Okay: "Sanitize" means "make sanitary by cleaning or sterilizing" (Princeton's WordNet). The "cleaning" part's okay. On the other hand - if the grill is hot enough to flash water into steam, there aren't any disease organisms left.

Oh, well: it's still a nifty gadget.

I won't be getting one, though. I'm the Easy Griller - and sanitizing grill surfaces sounds like work.

Related posts:

"Let's Hear it for Simple!"
(August 12, 2009)
"Going to Grill on the Fourth of July? You Might Want to Read This"
(June 27, 2009)

Let's Hear it for Simple!

2009-08-12T21:10:00.003-05:00

My wife had me re-fill the LP tank for our grill today, so that I could grill potatoes.

Getting the tank filled was more work than the grilling.

My wife had wrapped the potatoes in metal foil, and carried the lot out to the grill wrapped in a towel. I followed, set the potatoes in two rows, lit the grill, made sure the flame was stable, closed the lid and noted the time.

I'd carried a lawn chair over, and had a book and some notebooks out with me.

A half hour later, I turned the potatoes over. I'd had the flames at the lowest setting, since this new grill runs hotter than our old one. The potatoes were firm. Definitely not squishy.

Ten minutes later, I checked again, and set the flames to the highest normal setting.

About an hour after I started, I was carrying a towel-full of grilled potatoes back to the house, where #3 daughter took over the job of transporting them to the kitchen.

I turned off the gas, shut the valve on the cylinder, picked up my stuff, and went inside.

Sure, I was grilling, and keeping a close eye on the grill. But, I also spent a most relaxing, tranquil hour in the shade of the garage, under a fine blue sky.

No big deal, no straining every nerve to achieve culinary perfection - and the potatoes came out tasting pretty good.

Sort-of-related post:

"Winter: Best Grilling Season of All?"
(August 4, 2007)

Grilled Octopus?!

2009-08-06T18:51:00.005-05:00

It took me a few minutes to figure out how a discussion of King Kong (1933) led to my wondering how you'd grill an octopus. There's a fairly short connection - but right now I'm writing about what to do with an octopus and a grill.

My ancestors, by and large, came from northwestern Europe, where people knew about octopi, but didn't eat them: at least, not as a rule. I've never eaten octopus myself, and understand it can be a bit on the rubbery side.

But that doesn't keep me from being curious.

In other parts of the world, it's a different story. In Greece, htapothi is part of the menu now and again; Hawaii it's called he'e; and in Japan, tako. And, although the local species aren't the same, those are all names for that eight-armed creature with an impolite stare.

I found the names of a few ways to fix octopus, not all of which involve grilling:

"Htapothi sti Skhara – Flame-Grilled Octopus" (Greece)
RecipeThing
Polipo (Hawaii)
"Takoyaki" (Japan)
BigOven

Takoyaki, I've been told, is fried, not grilled - and there is oil involved. Still, if I read the recipe right (by no means a sure bet), the process takes place - or could take place - on a conventional outdoor grill.

Polipo is apparently a Hawaiian preparation for grilled octopus: but I didn't find a reliable-looking recipe.

Htapothi sti Skhara, now, is grilled. After it's boiled.

I haven't tried any of these preparations: and aren't likely to. You'll find quite a few critters swimming in the lakes and rivers of Minnesota: but octopus isn't one of them. Besides, I'm not sure how fresh the things would be, if I had any shipped in.

If you're as clueless about octopus as I am - maybe even if you're not - check out:

"Octopus"
Ingredients - Chow

The page gives names for "octopus" in several languages; what regions generally supply them are (the closest is about 2,000 miles from my front door); and how to choose, store, and prepare octopus; and the 'flavor affinities.' There's also a reasonable-looking recipe for grilled octopus there.

Almost-related post:

"From the 1933 King Kong to Grilled Octopus: a Short Mental Journey"
Apathetic Lemming of the North (August 6, 2009)

Grilling, Above and Beyond the Call of Routine

2009-07-28T18:15:00.004-05:00

As a rule, I only grill on weekends: at noon; burgers. Breaks in that schedule are generally gaps, when some family activity or other event intrudes on the routine.

Today was an exception. My wife called me to action around 4:30, with four steaks to grill for supper.

Grilling a steak calls for a different approach than what I use for burgers. Steaks are thicker, with less fat to contribute to the process: so I can't use the fast, hot 'burger' process.

Instead of three to five minutes a side, I gave the steaks about fifteen minutes each side on a medium-high heat, then set the less-done two on one side, and cranked the heat up to 'high' for them.

The results were pretty good: Next time, I'll give the process more time, and not scorch the outside of the steaks quite so much.

There's Intricate Grill Cuisine, and There's the Easy Griller Way

Now, some people don't think a steak is properly grilled unless there's a marinade, herbs, spices, and at least an hour's preparation involved before you step outside. My hat's off to those folks, but I'm the Easy Griller.

The steaks were prepared by taking them out of the freezer a few hours before supper, letting them get to around room temperature, removing the plastic wrappings, and carrying them out to the grill. I know: You're not supposed to do it that way. But we get our meat done all the way through, so it's quite safe.

It was a great afternoon, so I brought a book out with me, snagged a chair from a screen tent my wife set up in the back yard, and got some reading done. I don't suppose that's recommended practice - but I was within four feet of the grill, had a timer to check on, and could hear anything happening to the meat or the fire.

The steaks? Pretty good, if I do say so myself. And, a real treat.

Grilling: Starting Hot, Grilling Slow, and the Fork Test

2009-07-18T13:37:00.003-05:00

"Fire up the grill"
Griller shares tasty tips
The Gothenberg Times (July 18, 2009)

"Patience is perhaps the best advice Gary Norseen gives to grillers wanting tasty meat.

" 'Most people get in a hurry,' said Norseen, a Dawson County deputy sheriff. 'It's all about low, slow cooking.'

"To get the grill ready, Norseen suggests turning the heat to high or about 400 degrees and then backing it down to between 275 to 325 degrees for most meats.

"What does he like best about grilling?

" 'Eating.'

"Norseen also likes the challenge, especially working with pork.

"One specialty he shared is buying a lean cut of pork loin and splitting it down the middle...."

Norseen has a lot more to say about what to do with the pork loin, and other matters of the grill. And, reveals that he uses something besides a thermometer to tell when a grill is ready. Like waiting "...until the coals have a red glow...." And "...A good rule of thumb in knowing if pork or chicken is done is to push a fork into the meat.

" 'If it's not done, the fork will bounce back,' Norseen said...."

It's not a particularly long article, but touches on what to do with pork, beef, and chicken.

Not that you'll necessarily want to follow his methods. For instance, he rubs "season salt" and pepper into his steaks: which I'd never do. And if you're, ah, enthusiastic about not eating meat with any appreciable fat content - this isn't the article to read. Norseen likes meat that tastes good.

Okay: I've got a bias.

Also, this article is emphatically not written for the vegetarian griller in mind. For everyone else, though, it's a pretty good read - and might help you get more out of your meat.

Big Green Egg, Eggheads: Japan's Kamado With a Western Touch

2009-07-09T11:53:00.007-05:00

I learned about Big Green Eggs a few hours ago. I've been grilling for years, but somehow this western take on Japan's traditional kamado escaped me.

Digging around, I found these two YouTube videos: which give a pretty good look at the Big Green Egg products and how they're used.

"Big Green Egg Ribs"
GPMPoolandSpa, Youtube (April 25, 2009)
video, 9:59

"Big Green Egg - Grilling Demo Video"

bbqguys, Youtube (August 3, 2006)
video, 3:42

This video shows that the Big Green Egg has a temperature gauge: a feature that the more gadget-happy grillers should like. I know: the 'safety first' articles say that meat thermometers are somewhere between important and vital to safe food preparation.

I've seen a meat thermometer: and I think there's one in the kitchen. But I've never used one while grilling. I keep track of how the meat's coming by it's appearance, how it feels when I press it with the edge of the spatula, and a test cut.

Back to Big Green Eggs.

Big Green Eggs: Around for Decades, Now New and Improved

Reading what the manufacturer says, the Big Green Egg is the biggest thing since sliced bread. The Big Green Egg company website bills its product as "Big Green Egg, World's Best Smoker and Grill.

"Welcome to the Big Green Egg, the Original American Designed Ceramic Cooker. Derived from an ancient clay cooker called a 'kamado,' the modern Big Green Egg has undergone many improvements since it was introduced in 1974. Especially significant is replacement of the clay used in early models with durable space-age ceramics developed specifically for Big Green Egg to make the EGG® virtually indestructible under ordinary cooking conditions...."

A CNN article about Big Green Egg grills and "eggheads," as BGE fans are called, is what tipped me off to the existence of the Big Green Egg. The article featured Adam Frey, who lives down south (from my point of view), in Bloomington, Minnesota. I got the impression that the reporter was impressed that someone would grill when it's a few degrees above zero, Fahrenheit.

To clear up a possibly-ambiguous statement in the article, a Big Green Egg isn't necessary to enjoy grilling during a Minnesota winter. As Mr. Frey observed, "...'Extreme cold isn't an issue as long as you dress warm,' Frey said. 'I have and will continue to cook out every day if possible.'..."

That's about the way I approach grilling. A Big Green Egg isn't in my immediate future, though. I'll freely admit that what I've seen and read about them is impressive: But with price tags running up to $900, I'll stick with my Char-Broil® grill and its LP gas tank.

Here's part of that article, with a link to the rest -

"For Eggheads, grilling is a way of life"
CNN (July 9, 2009)

"The average temperature in Bloomington, Minnesota, in January was 6.4 degrees Fahrenheit. But that didn't stop Adam Frey from grilling outdoors and burning through 80 pounds of charcoal during the month.

"Frey received a Big Green Egg -- a ceramic cooker that serves as a smoker, grill and oven -- for Christmas last year. Since then, he has devotedly grilled six or seven days a week.

" 'Extreme cold isn't an issue as long as you dress warm,' Frey said. 'I have and will continue to cook out every day if possible.'

"The oval-shaped grill has amassed a cult-like following since it was born in Atlanta, Georgia, in 1974. Fans of the grill call themselves Eggheads...."

More:

Big Green Egg company website
- Grills & accessories
- Recipes
Green Egg Grilling blog
greenegggrilling.com
Fearless Kitchen Big Green Egg Recipes
Fearless Kitchen
Baking Bread in a Big Green Egg
Breadtopia
"Origins Of Kamado Barbecue Grills"
barbecue-smoker-recipes.com

Grilling on July Fourth: Burgers, Steaks, Church Bells, Birdsongs, and a Really Hot Handle

2009-07-04T12:03:00.003-05:00

I got to grill twice today: burgers at noon and steak for supper. I got the steaks overly-done, even by my standards: I'll get back to that.

Both sessions were accompanied by birdsongs and church bells: Our Lady of the Angels church is two blocks north, on the other side of the street, so I heard the noon and five o'clock peals clearly.

Time passes, and with it comes change. For years, I'd hear a dog about a block away, east and a bit north, howl in response to the bells. He - or she - was quite musical, in a canine way. That doesn't happen now. I suppose the owner may have moved, or the dog is gone.

A mourning dove's call is one of the few birdsongs I recognize. There was one vocalizing when I was fixing the steaks.

Crunchy Steaks and Other Learning Experiences

I go through the same process each time the seasons change: as summer heat settles in, I re-learn how to use a grill that's already part-way to the heat needed to grill meat. And, in the process, come pretty close to reducing at least one meal to briquettes.

Today's supper was a case in point. The grill had been up to normal (for me) grilling temperature at noon, and had at most cooled down to the 79 degrees I was enjoying. After five minutes, I flipped the steaks - and found they were already black in a few places. I learned something else, too: I'm getting to that.

Long story cut short, my wife quite properly gave me part of the crunchiest steak of the lot. It was pretty good, actually: the burned-black meat was strictly on the surface, and they were done evenly all the way through. I'll remember to turn down the heat a bit more and earlier, next time.

This winter, I'll probably go through the same learning experience, in reverse.

Singed Hair and the Spatula as a Lid-Shutting Tool

The hair on my left forearm is growing back nicely, after a little incident recently involving the grill and tongues of flame. The lid of our current grill swings rather far back. When open, the distance between the front of the grill and the handle suggests to me that whoever designed the thing must have been closer to seven feet tall, than six.

That experience encouraged me to re-think my approach to opening and closing the grill. The happy thought struck me that, while I needed to reach around the grill to open the lid, I could use the spatula as an extension of my arm when reaching for the handle. Now, I often use the edge of the spatula that's closest to the handle to hook one of the supports for the lid's handle. That keeps my arm further from the fire: and a bit safer.

Oven Mitts aren't Just for Ovens

Today, I learned something else: the handle can get very hot, very fast, under the right conditions. Like grilling steaks for supper, after using the grill at noon.

When I lifted the lid - or, rather, started to lift it - to flip the steaks the first time, I got the lid about three inches up before my fingers lodged a formal complaint. That handle was hot!

#1 daughter was out with me, giving her rabbit, Giol, an outing, and went in for an oven mitt. That solved the hot handle issue quite neatly.

Tomorrow, I hope to do the same thing: grill, I mean, not zap the steaks and nearly burn my fingers.

Holiday Grilling: Independence Day, Canada Day, 14 Juillet, Grundlovsdag - - -

2009-07-03T08:22:00.005-05:00

Grilling on Independence Day is a sort of American tradition: but this isn't the only country where people celebrate something special by setting meat over a fire until it's ready to eat.

While I was looking for something else, I ran into a PR Newswire article about grilling on holidays. Turns out, people like to grill on:

Canada Day
Australia Day14 Juillet
Grundlovsdag
Midsommarafton
Dia del Padre
Pfingsten
Summer Bank HolidayFerragosto
You get the idea

It may not be quite universal, but my guess is that people in many cultures like to get back to a very basic food preparation techniques: grilling. I find a lot of satisfaction in turning raw meat into something with a taste that you won't get in an oven - and the PR Newswire list suggests that quite a few other people do, too.

Meanwhile, in America, Good Advice and Fussy Cookery

The USDA Food Safety and Inspection Service has some good advice: and some that strikes me as verging on the fussy.

The USDA FSIS article is intended to keep people from making themselves sick. It boils down to 'keep your food clean, and heat it thoroughly.' All good advice.

As usual, in this sort of article, they say that it's important to use a meat thermometer. In the case of smoking meat, which the article discusses in some detail, that may be a good idea.

I don't use a meat thermometer, although I don't see any harm in doing so.

My guess is that not everyone likes meat the way I do: fairly well done. When "grilled" means that a piece of meat has started changing color on the outside, but is just barely not raw inside: yes, then I see the need for a thermometer.

I pay attention to food safety, though. On those rare occasions when I've grilled a steak and a test cut through the thickest part shows a touch of red inside, it either goes back on the grill or in the oven until it's done.

Complicated Recipes, Exotic Dishes, and Grilling My Way

About the most exotic foods I've grilled are shishkebabs and corn on the cob (delicious, in both cases).

The corn on the cob is simple, done my way. I grill the meat first, then as that's getting toward the end of the flipping cycles

I put corn cobs on the grill with most of the husk and in place. I've read that it's a good idea to soak the corn cobs before grilling, but ours is pretty fresh, so I don't.

Depending on how hot the grill is, I'll leave the cobs on a couple or five minutes, lift the lid and see what's happening. That's why I leave 'extra' husk on. When it's burned up to near the cob, I flip them and repeat the process.

So far, they've turned out pretty good.

But, not all people are as simple - or crude? - as I am, so I put links to some of the more likely-sounding articles, websites, and recipes in the "Background and resources" section at the end of this post.

Gluten - This I am Fussy About

I'm able to digest gluten, happily, but my oldest daughter can't. Thanks to her need for gluten-free foods, I've become more aware of that particular dietary requirement. The "Background and resources" has one or two leads that might be useful. Or, not. The "Supermarket Guru" search was surprisingly unhelpful that way.

My Plans for Independence Day

My wife may have something else in mind, but I plan to celebrate America's birthday by grilling burgers at noon. I do that most Saturdays, but that doesn't mean I can't enjoy it on July Fourth, too.

Background and resources:

"The Fourth of July 2008"
Facts for features, U.S. Census Bureau (May 5, 2008)
"Independence Day Grilling With Sandra Lee"
Fox and Friends, FOXNews (July 3, 2009)
- Hot Italian Sausage and Peppers with Balsamic Pepper and Olive Sauce
- Jose Cuervo Golden Margarita Over Ice
- Red Pepper Pasta Salad with Hot Italian sausage
- Grilled Buttery Herb Corn
- Star-Spangled (Birthday) Cake
"Independence Day: Drills for the Grill"
USDA Food Safety and Inspection Service (June 29, 2009)
"While July Fourth is America's Favorite Grilling Holiday, Other Countries Celebrate Their National Holidays Much the Same Way"
PR Newswire (June 24 (2009??))
"Gluten-free grilling can be simple and delicious"
Examiner.com (June 17 (2009??))
"You'll Love These Recipes!!!"
Phil Lempert, Supermarket Guru
- I'm a bit dubious about anything with more than one exclamation mark, but he could be right.
"Extreme Grilling: 4th of July roundup"
- Grand Rapids Press
- BBQ.about.com
- Epicurious' A complete guide to grilling
- Martha Stewart
Slashfood (July 4, 2009)
"Independence Day Grill: Gluten Free Grilled Pizza Recipes and Fourth of July Recipe Roundup"
Book of Yum (July 3, 2008)
- Grillable gluten-free foods, with links
"Gluten-free grilling can be simple and delicious"
Examiner.com (June 17 (2009??))

A Grill Propane Tank Infotisement and My Equipment Maintenance Philosophy

2009-06-30T08:22:00.005-05:00

The Cody Enterprise¹ article starts like dozens of others across America:

"Independence Day is the most popular outdoor cooking holiday of the year with more than two-thirds of Americans firing up the grill, smoker or fryer, according to the Hearth, Patio and Barbecue Association. A few simple steps can help you prepare your grill to make sure you have a safe backyard celebration.

"Make sure your tank is ready..." (Cody Enterprise)

So far, so good. Whoever wrote it packed a lot of information into those two sentences, without making the reader work at prying facts out of the verbiage.

Here's what's next:

"...Make a trip ahead of time to a Blue Rhino propane exchange outlet to help make sure you have enough propane so your party...." (Cody Enterprise)

My attention swerved, skidded, and came to a rocking stop.

It's not often that a news piece directs readers to a particular business. Possibilities popped to the front of my mind.

There's only one propane service within a day's drive of Cody?
"Blue Rhino" is a generic term for LP gas retailers in that part of Wyoming?
- But it's capitalized
It's an advertisement?
- But there's no "advertisement" label

You've seen things like this in magazines, sometimes in newspapers: It looks like an article, but extols the virtues of some product, brand, or service provider. Infotisements² I've seen in print have the word "advertisement" somewhere along or near their border: in small print, but visible.

Nothing like that in the "Fourth of July" infotisement. Or around it, or anywhere on the page: apart from "Courtesy of ARAcontent" at the bottom of the piece.

I suppose I could be outraged at this 'violation of the public's trust,' but I like to think that most people are sharp enough to recognize the infotisement for what it is.

Plus, it's got some pretty good safety tips.

I'll Keep My Own LP Tank, Thanks

I'm not criticizing Blue Rhino, or any of the other companies that provide tank-swapping services.

I think I understand why people like to bring an empty tank in, turn it in, and walk away with a full tank. You don't have to wait for someone to fill your old tank, and there's the comfort - for some folks - of knowing that a 'qualified professional' has inspected and passed the tank they're using.

As for me, I'll do my own inspections. I've seen tanks on swap racks with the sort of corrosion and wear that I'd never tolerate on pressure vessels. Particularly ones that contained a potentially explosive substance. Since those had passed inspection, I've wondered what the sort of attention had been paid to the valves and overflow protection devices on the newer-looking tanks.

Fussy? Maybe.

As I said in another post, I'm not a particularly jittery advocate of safety. (June 16, 2009) But I do pay attention to the basics, like making sure that liquid propane will stay in the tank until I want it to come out.

I'd rather fill my own tank, but I don't see self-service LP filling stations so much now. Which may be just as well. But my trust extends to whoever fills the tank for me. Besides, if the tank got damaged, I'd see it, and know that it was time to turn it in for a new one.

My old tank would probably be repaired and re-sold - as a repaired tank, which makes good sense. Then it would be the new owner's concern, not mine.

That's the way I do things.

From the success of Blue Rhino and other companies, it's obvious that not everybody has my approach to equipment maintenance. Which is okay.

The main thing, as I see it, is to have fun grilling, enjoy the food, family, and friends, and not burn down your home in the process.

Related posts:

"Going to Grill on the Fourth of July? You Might Want to Read This"
(June 27, 2009)
"New Jersey Townhomes May Ban Grilling"
(June 25, 2009)
"Don't Set Fire to Yourself or Your House: Good Advice from the NFPA"
Cody Enterprise (June 16, 2009)

In the - news?

"Fourth of July grilling safety tips"
Cody Enterprise (undated)

¹The Cody Enterprise newspaper is published twice a week in Cody, Wyoming; and was founded by founded by W.F. Buffalo Bill Cody and Colonel John Peake in August 1899. Its online version has reader-submitted news, as well as the more conventional news, sports, obituaries, classified ads and op-ed content.

²"Infotisement?!" That's something that looks like an article, and may give some useful information, but is mainly intended to promote a product or service. An unsourced Wikipedia article says that a copywriter named Matthew McDermott first used it in 2000.

Grillings Just an American Thing, Right? Wrong!

2009-06-29T22:09:00.004-05:00

I found out about a new-to-me show today: Licence To Grill, or LTG, hosted by Robert Rainford. It's on the Food Network Canada - and, since 2007, in Malaysia on the Asian Food Channel. LTG is available in Manilla, too: and probably elsewhere in that part of the world. (The URL for Asian Food Channel is www.asianfoodchannel.com - their pages weren't loading this evening, here in central North America, so you may need to be very patient.)

I suppose the basics of grilling - putting food over an open fire or hot coals until it's 'done' - show up in some form in every culture.

What I hadn't realized was that there was enough interest in the sort of grilling I'm familiar with, sticking a disk of ground meat or a flattish slice of meat on a rack over a fire, would be all that interesting to people on the other side of the pacific.

Food Network Canada says that "...Rainford demonstrates the how's and why's of perfect grilling...." Me? I settle for re-learning how not to burn the burgers after each transition from winter to summer and back again. I do appreciate Rainford's willingness to show how to grill relatively simple fare like burgers, steaks, and kebabs.

Speaking of kebabs: My oldest daughter gave me a set of skewers for Father's Day, so it's only a matter of time before I try my hand at kebabing - or whatever it's called - again. I haven't done that since September of 2007.

Vaguely related post:

"My First Shish Kebab"
(September 3, 2007)

In the news:

"The grill king"
Malaysia Star (June 30, 2009)
"TV's 'barbecue guru' coming to Manila"
Inquirer Lifestyle, Inquirer.net (June 19, 2009)

Going to Grill on the Fourth of July? You Might Want to Read This

2009-06-27T18:19:00.006-05:00

I enjoy grilling year-round, which takes care of some of the seasonal maintenance issues that come with grilling. From what I read, some folks in America start grilling around July 4th. Which I see is coming up: fast.

There's some pretty good advice out there, so instead of repeating it, I'll just link to a few items in the news.

There's Sparkling Clean - and Easy Griller Clean

Although I make sure that the working parts are reasonably clean, I'm not all that fastidious about scraping every bit of material off the inside of my grill. That's partly my disinclination to do what I see as unnecessary work. And, partly my preference for the flavor that grilled food gets, if you let it.

It took several weeks, before food from our first grill lost that new-car taste. The family's current one didn't take as long to break in: but even there it went through several cycles of use before the burgers were obviously not cooked on the stove.

Don't Eat Burned Meat

I know: you've probably read that grilling, along with everything else on Earth, causes cancer. I discussed this in the safety section of the Easy Griller website. When I dug past the 'scare' articles and read what people who had done actual research had to say, it turns out that it's the burned-to-a-crisp meat and fat that have carcinogens.

So, unless you burn your food to a crisp or eat the debris that collects at the bottom of the grill (disgusting thought), you should be okay.

Related posts:

"Don't Set Fire to Yourself or Your House: Good Advice from the NFPA"
(June 16, 2009)
"Fire Safety, or A Tale of Two Matches"
(August 11, 2007)
"The Most Important Grilling Tool: Common Sense"
(July 31, 2007)

In the news:

"Caution stressed when grilling on Fourth of July"
Arizona Republic (June 27, 2009)
"Barbecue 101: Clean it before you grill it"
San Francisco Chronicle (June 26, 2009)
"Don't Get Burned When You Cook: Grilling Safety Tips"
eNews Parks (June 22, 2009)
"Backyard StayCations: The Perfect Swarm"
CNN (June 16)
(This is more about mosquitoes than grilling - but since this might be an unusually 'good' year for mosquitoes, you might want to read it.)

New Jersey Townhomes May Ban Grilling

2009-06-25T09:42:00.004-05:00

In a culture which finds it necessary to warn consumers that a clear jar of peanuts contains peanuts, when the peanuts are clearly visible, and the label already says "PEANUTS," I suppose this sort of thing makes sense.

The Hermitage Townhomes Complex is discussing whether or not to allow residents of the townhomes to cook outside, using barbecue grills. The fire marshal said to have the grills a certain distance from the houses, which put the grills in the back yards.

That's not enough for the housing board. They think grills are unsafe, and want them banned.

Grillers of the World Unite! You Have Nothing to Lose But Your Fire Permit!

The residents didn't see it that way, and raised a fuss.

It's anyone's guess how this will come out.

The housing board has a point, in a way. a few days ago, someone let a barbecue fire get out of hand. About $10,000-worth of car and house got cooked, instead of the meal. And, fire can spread easily in townhouses.

It's not just a safety issue. The housing board is afraid that all those people grilling in their back yards will bring down the property values.

Maybe the board thinks that most people are afraid of barbecue grills and the fires they cause. Or, maybe it's a class distinction thing.

I rather hope that the folks living in Hermitage Townhomes Complex get to keep their grills.

Related posts:

"Don't Set Fire to Yourself or Your House: Good Advice from the NFPA"
(June 16, 2009)
"Fire Safety, or A Tale of Two Matches"
(August 11, 2007)
"Most Important Grilling Tool: Common Sense"
(July 31, 2007)

In the news:

"To grill or not to grill?"
The Voorhees Sun (June 25, 2009)
"Wayward barbecue grills house, vehicle in Martinez"
San Jose Mercury News (June 23, 2009)

Competitive BBQ? Teams??

2009-06-21T08:43:00.002-05:00

"Grill Girls"
Episode GXSP01H Food Network

"Move over Master of the Grill. All over America, there's a new chef (wo)manning the fire and she s discovering the thrill of the grill! We follow an all-women s barbecue team hoping to make a name for themselves on the BBQ circuit...."

I did a little checking around, and discovered that there really are BBQ cooking team competitions. Also, that Lee & Bobbie McWright are fairly well-known BBQers, and that the ABS cooking team used to be called the Music City Pig Pals. (The Smoke Ring forum)

There's more about the McWright's at Music City Catering, Pleasant View, Tennessee.

I love grilling - but as a competition? I suppose there could be the BBQ equivalent of a drag race: see who can carbonize a rack of ribs first. Or maybe see who makes the loudest "whoomp!" when the gas ignites. No, that last one would be a bit too risky.

A strange picture came to mind: two teams, facing each other in the field, pushing a grill back and forth, each trying to score a touchdown. I've probably watched too much Monty Python.

I think I'll stick to burgers on the weekend, with the occasional steak, chicken and/or whole potatoes.

Don't Set Fire to Yourself or Your House: Good Advice from the NFPA

2009-06-16T14:05:00.003-05:00

If you've read the "Extreme Safety: Above and Beyond the Call of Reason" page on Easy Griller, you know that I'm not a particularly jittery advocate of safety.

I think that's partly because I remember a world where transparent jars of peanuts didn't have a 'warning - contain peanuts' label. Growing up next door to regions where being stupid sometimes resulted in your body being recovered next spring may have contributed.

Given the legal and cultural system that makes it necessary for manufacturers to warn people that a see-through jar of peanuts, labeled "PEANUTS," contains peanuts, I didn't know what to expect from an outfit with "protection" in its name.

I was pleasantly surprised at "Grilling" (NFPA (National Fire Protection Association)). The page has some common-sense "safety tips" about how to use propane and charcoal BBQ grills without setting fire to yourself or your house.

There's a collection of "Facts & Figures" that shows why being careful with grills - particularly the ones that use liquid propane - is important. ("...Although gas grills are used roughly 1.5 times as often as charcoal grills, they were involved in five times as many fires...."

NFPA's page has links to audio recordings, and (in principle) a video about grilling safety. In practice, if you start at NFPA's page, you'll drop into the second of two videos.

I figured, if there's a video #2, there was probably a video #1. And, sure enough, there is. I put both of them here, from NFPA's YouTube account.

Together, they take less than six minutes to view, and have some pretty good, common-sense advice, like:

"...If you see a white fog, or smell gas, it's a sign of a leak. It's very unlikely, but if it should happen, just call your local fire department for help...."

"...Now, grills are not inherently dangerous, but any time you work with fire, there are risks...."

The second video discusses some safety aspects of charcoal grills. And, gave a good reason for keeping high-velocity kids and grills away from each other. Emergency rooms report that children younger than five account for about a quarter of burns from hot grills.

Finally, the NFPA videos give the viewer credit for some sense. Not once does NFPA's Principal Gas Engineer, Ted Lemoff, say 'don't pour gasoline on a burning grill.'

"Grilling Safety Tips - Part 1"

nfpadotorg, YouTube (June 01, 2009)
video 2:52

"Grilling Safety Tips - Part 2"

nfpadotorg, YouTube (May 22, 2009)
video 2:58

Chicken Grilling Recipes That Really Work: But First - - -

2009-06-15T19:26:00.006-05:00

My oldest daughter told me about a way to grill chicken the other day. It involved beer - or soda pop - but she figured it might work with fruit juice, too.

I haven't tried this. If you have, I'd appreciate a comment on how well it worked. Or didn't.

You take a whole chicken (plucked and prepped - like you get at a butcher's) and a can of beer. Or soda pop. Or, maybe, fruit juice.

Open the can, and sit it (open side up, of course!) on the grill. Then, you fit the chicken, tail end down, over the can. How you're supposed to balance the thing is your problem - my daughter didn't mention how that's supposed to work.

Light the grill - or, if you're really macho, set the thing up over a grill that's already hot - and wait for the bird to get grilled all the way through.

You've read all the FDA warnings about salmonella and food poisoning. I assume you're neither a fool nor an idiot, so we'll move along.

If everything went right, you've got a grilled chicken that's absorbed some of the beer - or soda pop - or fruit juice - flavor. Sounds delicious.

My daughter thinks cranberry juice might eliminate the need for cranberry sauce. Which gave her an interesting thought: "I wonder if it would work with turkey?"

You'd need either a huge grill or a really small chicken - or turkey - to close the top, using this method. Which would let most of the smoke escape. I grill with the top down, except when I have to move the food, to make the most of the smoke's flavoring potential.

As I said, I've never tried this: but it sounds good.

One more thing: I'm not at all sure what will happen as fat from the grilling bird drips into the grill.

There's a description of one of my early experiences with grilling chicken in "Fireball Fryers, on Easy Griller's Safety page.

And Now, Chicken Grilling Recipes that Really Work

Or, as Rocky the Flying Squirrel said, "and now, for something you'll really like!"

"Grilled Chicken Recipes"
Better Recipes.com

There's 199 of them, starting with Chicken with Feta Cheese and Blackberry Vinaigrette, Grilled Chicken Breasts, Greek Chicken, Pepper Jack Chicken, Lip Smacking Chicken Drumsticks, and (I'm not making this up) Thyme for Chicken.

They look good, sound fancy, and seem to be more trouble than they're worth: but some people like to put effort into food preparation.

Springtime in Minnesota

2008-03-16T23:38:00.000-05:00

I didn't realize, when I started "Easy Griller" - the blog - how hard it is to write about grilling burgers.

Well, actually, it isn't. I could go on for what would seem like forever, detailing how it's a bad idea to turn on the gas, and then get a match out; or the "foomp!" when the fire starts; or how my eyes sting, letting me know that we've got enough smoke to make the grilling worthwhile.

But I noticed that each grilling session is like that. Saturday and Sunday, regular as clockwork, I go out with a plate of burgers - or burgers and a wiener - put them on the grill, light the fire, flip them several times, and then take them back inside.

Sometimes I light the fire first, and then put the burgers on, and sometimes there's a different number of burgers, but that's about all the variety there is.

So, that's why I haven't made entries lately.

Today, there is something to report. Minnesota spring is happening!

Elsewhere there may be the stereotype blooming flowers, but here in Minnesota, spring is the season when winter melts.

Water flooded the space where I stand, in front of the grill. That's drained away, happily, but you can see where it was, in that photo. See the edge of the ice? That's where the waterline was.

Something else has changed, too. We need a new grill. This old workhorse has served us well, but it's getting to the point where I'm a little concerned about parts wearing out.

Not the metal grid where I put the meat: one of the crosspieces wore through in one spot, and a few others are nearly there. That just means I have to be aware of where I put the meat. I'm more worried about the valves and tubing, that have been subjected to the wild temperature changes all these years.

I suspect that it'd be about as expensive to replace all that, as it would be to get a new grill - one that isn't deformed from that time when I learned that chicken fat makes a pretty good fuel.

Problem is, this family had quite a bit of month left at the end of our money this month, and a new grill lags far behind medical bills, household maintenance and repair, and food: in terms of priority.

Thanksgiving Next Week

2007-11-18T12:54:00.000-06:00

This weekend's grilling went better than last, in a way. A week ago yesterday, the grill's flames reached out and touched someone: me. There's more over at "Through One Dad's Eye."

I see that I've been neglecting this blog. Time to stop that.

This weekend was a sort of milestone in this year's grilling. We had cat-track snow very early yesterday. Most of it was gone by noon, apart from diehard patches on the north side of things.

That patch of snow on the grill didn't cause any problems, but the wind did.

I used up almost a half-dozen matches, getting the fire going. Then, I noticed flames getting blown out the bottom of the grill. That got my attention, because I was downwind of the fire. I don't thing that the grill is out to get me, but there does seem to be a pattern here.

My wife said that we may need a new grill. She could be right.

Today's grilling went better, in a way. I didn't need to defend myself against the grill, but the burgers came about a bit more well-done than I intended.

The Sizzle of the Grill, the Roar of the Race Track

2007-09-23T12:30:00.000-05:00

Another weekend of grilling lunch is passing by.

This afternoon, I enjoyed the blue sky, warm sun, the sizzle of burgers on the grill, and the roar from the racetrack, south of the Interstate.

A pleasant, serene, moment in my life here in small town America.

I think I've got the hang of grilling burgers without incinerating them. And, this week, I did it without supervision.

Another Day, Another Burger

2007-09-09T20:33:00.000-05:00

Several of them, actually. Not much to report, except that when today's burgers were done, they were more done than yesterday's.

Our #1 daughter, our son, and our neighbor were out at one point or another during the process. I suppose it would unseemly to blame them for distracting me.

Nice, simple burgers are nice, but I'm looking forward to trying something exotic, like last Monday's shish kebabs. "Exotic" being a relative term, of course.

Cool Weather, Hot Grill, Brown Burgers

2007-09-09T00:16:00.001-05:00

Not bad at all. I grilled lunch today, before the drizzles started, and didn't incinerate the burgers.

And without supervision! Much as I like the company of our #2 daughter, it's nice to know - and have others know - that it wasn't her influence that kept me from converting burger patties to imitation hockey pucks.

Not the greatest of accomplishments, but an accomplishment nonetheless.

My First Shish Kebab

2007-09-03T23:40:00.000-05:00

Seen against the vast backdrop of history; compared to the rise and fall of empires; placed beside such cultural landmarks as the founding of Troy, the signing of the Magna Carta, and the Coolidge Administration's Revenue Act of 1924; the grilling of a shish kebab in our back yard may seem trivial.

For me, however, it stands as a great watershed in the history of my grilling. For today I prepared a meal on the grill which involved more than mere flipping of meat.

I can't take complete credit. It was my wife's idea. She prepared the skewers, using meat, carrots chunks, and pieces of potato which she had heated in the microwave. She also provided the vegetable oil, and told me to wipe it on the skewers, to prevent the food from getting overly dry.

Nonetheless, it was I who stood out there by the grill, carefully observing, swabbing, and turning the skewers.

For a first attempt, it came out very well.

I was so enthused by this attempt, that I made a video. It's been mercifully edited down to 12 or so minutes. The muttering you hear is me. I didn't think to try narrating the thing until rather late in the game.

Without further ado: "My First Shish Kebab." (This link will send you to the video, as presented on my Central Minnesota Theater, a small but growing collection of online videos.)

Grilling, Labor Day Weekend, and Family

2007-09-02T21:16:00.000-05:00

Our second daughter was here part of Friday and Saturday, and kept me company while grilling yesterday. Unlike previous daughter-supervised grilling episodes, yesterday the burgers came out crispy. But not extra-crispy.

# two daughter went back to college yesterday afternoon, leaving me to my own devices today. Our #1 daughter was with me while I grilled, but her presence doesn't have the supervisory qualities of #2's.

And the burgers came out more optimally than yesterday's.

Is it possible? Can it be that I have within me the capacity for better grilling?

Looks like!

A Rare Event: Weekday Grilling

2007-08-22T18:37:00.000-05:00

"Well done!" I thought, when my wife asked me to grill burgers for the evening meal today. I'd dropped the suggestion recently, in hopes that her taste for grilled foods, and the relative ease with which such meals are prepared, would overcome her habitual 7-day cycle meal planning.

The triggering event today was scheduling. Our eldest daughter has a job, and is looking for an apartment in the town where the job is. She and my wife are away now, checking out one of the possibilities.

Standing at the familiar grill, shaded by the garage rather than basking in a noonday sun, was a strange, yet pleasant experience.

And, by producing burgers of a quality equal to those grilled under the supervision of our second-oldest daughter, I have demonstrated that I, too, possess the power of char-less grilling!

Success!

Sorry about that!

2007-08-22T10:23:00.000-05:00

This blog was unavailable for at least an hour this morning.

Since you're reading this, you've come back to try accessing it again: thank you for your patience!

Google seems to have been doing some maintenance: and about time! My service has been a bit 'iffy' for some time.

I'll be back with a 'real' post as soon as I can.

Sunday

2007-08-19T17:58:00.000-05:00

Grilling lunch today was pretty much like yesterday's, with less rain and more wind.

It took me three tries to get grill lit.

Once again, our second-oldest daughter kept me company, and once again, the burgers came out nicely brown, without any charred spots.

Her presence and above-average outcomes on the grill may related after all.

Perhaps I can learn how she determined when to flip the burgers. ;)

Hamburger, Rain, and Sizzleberries

2007-08-18T22:44:00.000-05:00

Despite a drizzle with pretensions of being rain, I was out grilling lunch today. Our second-oldest daughter kept me company, sensibly staying in the shelter of the garage and keeping an eye on me through an open door.

She also provided me with an umbrella. Quite sensible of her.

The hamburgers came out very well: brown all the way through, and without that crunchy crust that so few people appreciate.

Granted, she did remind me to flip them once or twice, and observed that they were done just before I would have noticed: but surely it's possible that her presence and tasty burgers is a mere coincidence?

The light rain gave me an opportunity to observe and enjoy sizzleberries. That's a word I think I made up, to describe those tiny, sizzling, droplets of water that form when rain (or any drop of water) falls on a very hot, flat surface.

It's the steam, of course, generated each time a droplet hits the surface, that makes them bounce up, falling to make another burst of steam, and makes the sizzling sound.

Science aside, the sizzle and the delightfully frantic dancing droplets are fun to watch. That's me in the picture, making sizzleberries.

Skill, Luck, or Supervision? You decide.

2007-08-12T23:19:00.000-05:00

Our second-oldest daughter came out to keep me company while I grilled lunch today. I don't know if her decision had anything to do with yesterday's loud FOOMP! I prefer to believe that she wanted to spend some time with her dad.

She reminded me, at least twice, that the burgers seemed to be ready to flip.

By coincidence, today's burgers were unusually nicely done: grilled all the way through, juicy, and not carbonized.

My wife attributes this to our daughter's supervision.

She may be right.

Fire Safety, or A Tale of Two Matches

2007-08-11T22:37:00.000-05:00

This may not be "substantive," but I'll post it anyway.

I grilled this evening, instead of around noon, thanks to some mis-communication between my wife and our oldest daughter.

That was a good thing, I think, since this way I grilled in the shade, and the temperature was a little lower.

Thanks, possibly, to getting very little sleep last night, I pulled a really stupid stunt while lighting the grill. I lit a match, dropped it near the gas manifold, and turned the valve. Then I noticed that the match had gone out.

So far, not stupid.

Here comes the dumb part: I left the gas running, got out another match, and dropped it next to the first. I heard, felt and saw the dull-orange FOOMP! of the collected propane igniting.

I am not doing that again. Not soon, anyway. And not intentionally.

I could belabor the point, but you know this already: Stunts like that belong in the old slapstick movies, not contemporary grilling.

Easy Griller: a Reality Check

2007-08-07T17:25:00.000-05:00

This is my thirteenth post, I think. Time to slow down and think a little.

If you've been following all of this blog's posts, you've noticed that I've had fun with them, but haven't offered much in the line of solid 'how to' content.

That's partly because I created this blog in large part to reflect, and share, the fun I have, grilling.

I do have a 'serious' grilling site, also called Easy Griller ( www.easygriller.com ). Parts of it may be useful, some were intended to be amusing, and most of it is, in my opinion, a crashing bore.

All that's going to change now. The boring part, I mean. I don't plan to make Easy Griller the website useless and unamusing: although I suppose that could happen.

What this means is that I'm going to ease back on posting to this blog, and devote a bit more time to Easy Griller, the website.

I'll post here from time to time, when I've got something substantive to say.

Let Us Sing of Grilling

2007-08-06T23:41:00.001-05:00

I found some verse, and a few comments, that I wrote about two years ago.

This is as good a time as any to release them again.

Let Us Sing of Grilling

This may be either spoken, or sung to the tune Let it Snow.

It is my intention in this poem to express the dedication, the resolve, and the lack of sensitivity to cold, or maybe just sense, which so often has led me to the grill, amid knee-deep snowdrifts.

Grilling

Oh, the weather outside is chilling,
But I gotta keep on grilling.
And though it sounds strange, I still
Love to grill, love to grill, love to grill.
When they're skiing on down the hill,
And the lawn disappears under snow,
I'll be out there beside my grill,
Though winds of a blizzard may blow!
Whether summer brings sun or showers,
You could bet your bottom dollars:
When the temperatures rise, I still
Love to grill, love to grill, love to grill!

Copyright © 2005 Brian H. Gill

Sunday: Not So Much About Grilling, as About the Experience of Grilling

2007-08-05T19:17:00.001-05:00

I had another good time this noon, grilling hamburger patties for the family. Sometimes one of the kids hangs out with me, but today I had the yard to myself.

That's not quite correct. One of the things I like about grilling, other than the grilling itself, is the time it gives me outside, with nothing to do but wait until it's time to check the burgers again.

Lighting the grill, placing the burgers, and waiting for them to be ready to flip went very routinely.

There's a big willow behind a shed, about in the middle of the back yard. A recent windstorm cracked a branch, about fifteen feet (four or five meters) long, but didn't quite break it off.

One of the burger patties was slower to heat than the others, as usual. The exact location of the cool spot varies, with wind speed and direction, and probably other factors, too.

Squirrels have used hollows in the tree as nests over the years. I think we have chickadees, too, this year. I'm no ornithologist, but that's what they look like. Also a smallish woodpecker.

I moved the cooler burger to one of today's hot spots during the first flip.

The woodpecker was doing a percussion solo on the dead branch. I think the chickadees were following the woodpecker, picking out whatever the larger bird left. One of the chickadees flew a worm-shaped thing over to nearby branch and deposited it. There's probably a nest there.

Three flips of the burgers later, I had a stack of sputtering, steaming patties to take inside. Shutting off the grill and closing the value on the LP gas tank took less than a minute, and then I was headed inside with the main part of today's lunch.

What does all this have to do with grilling? Very little, directly.

Today's post does give, however, one example of the experience of grilling on a summer day.

Grilling Saturday's Lunch: a Fine Experience

2007-08-04T20:19:00.000-05:00

One of these times, I'll discuss the more 'practical' side of grilling.

Today's post is about the experience of grilling.

The weekend, at last!

I'd grill every day of the week, but my wife seems to think the family should have a varied diet. She's probably right.

The montage shows the process of grilling today's lunch.

Starting with a few frozen slabs of chopped meat on the grill, the photos show the slow steps which begin a grilling session. At first there seems to be no change at all as, lid lowered to hold heat, I wait for some visible change. At last, quick inspections show juices rising out of the nascent burgers.

The tempo picks up as a fiery metamorphosis overwhelms the meat. Flipping the burgers to ensure even grilling, I add the hot dog.

Finally, the burgers and the lone hot dog are ready. Time to eat!

Winter: Best Grilling Season of All?

2007-08-04T00:26:00.000-05:00

Grilling is often regarded as a summer activity, with spillover into spring and autumn. For most, this is true. Summer is by far the most popular season for grilling.

That is understandable: Summer temperatures favor outdoor activities such as grilling; A long tradition has grown up in America around Independence Day burgers, and summer picnics where burger briquettes and mosquitoes are the order of the day; And, for so many, grilling is viewed as a sort of incidental activity, a hobby at most.

For one who treads the path of Guriru-do, however, winter is perhaps the best season of all in which to grill. For it is in winter that the grill can best be perceived for what it is: a source of heat, a dwelling for fire, a forge on which meat patties and frozen wieners may be transformed into delicious burgers and hot dogs.

Besides, here in Minnesota, frozen meat stays frozen when you leave it outdoors in the winter: You may get frostbite, but there's no danger of spoilage!

Personally, I enjoy the solitude of winter grilling, the stark beauty of snow-covered yards, the crystal-clear air that's so cold, all the water has been frozen out.

Tips for the Winter Griller

2007-08-02T19:00:00.000-05:00

Dress appropriately. Bermuda shorts, Hawaiian shirt, flip-flops, and umbrella hat may be fine for August, but in February it's more than a fashion faux pas. By the time your burgers are done, you'll feel like your femurs froze.

Once you have a good, heavy coat, pants, boots and gloves on, remember: if you can't feel cold through your clothes, you can't feel heat either. Be careful how close you get to the grill, so you don't become griller flambé.

I don't recommend grilling in whiteout conditions, but wind doesn't need to be a big problem. A well-placed saucer sled, either held by an obliging family member or stuck in a convenient snowbank, often provides enough protection to not only light a match, but keep the grill's fire from being blown out.

A word of caution, though: particularly if you are using a snowbank to secure the saucer sled. Make sure that the sled is held firmly in place, so that it does not become airborne in a gust. Especially while grilling, you don't want to be hit by a flying saucer!

Allow more time for your meat to get done. Grilling times will increase when frostbite replaces heatstroke as a weather-related health risk.

Finally: have fun!

Grilling: a Four-Season Pursuit

2007-08-01T14:16:00.001-05:00

Outdoor grilling: that's just for summer and maybe fall, right?

Especially in places like Minnesota, where water becomes a mineral for several months each year, and National Guard arctic maneuvers have been canceled, due to inclement weather.

For the casual griller, perhaps.

For one dedicated to Guriru-do, all seasons are one. There is not the griller, the grill, the burgers, and the weather. There is only the grilling.

Grilling in the Rain With the Umbellybrella

2007-08-01T13:56:00.000-05:00

I was outside, grilling in the rain last fall. The visiting daughter kept me company, wisely standing in a sheltering doorway. She loaned me her umbrella. I found out that I could tuck it down the neck of my jacket, getting shelter from the umbrella while keeping both hands free.

I dubbed it an umbellybrella: a grilling accessory ideal for those who trill in the rain, and don't care how they look.

Grilling as an Exercise in Multiculturalism

2007-07-31T22:47:00.000-05:00

In grilling, as in any activity, a sense of proportion and balance is important.

Balance between a fire that's too hot and one that's not hot enough.

Balance between leaving a burger with a frozen core, and creating a burger briquette.

Balance between regarding the grilling of hamburger patties as a mere heating of meat, and contemplating the metaphysics of existential phenomena.

On June 10 of last year, I nearly incinerated one side of a hamburger patty. That part of the cosmos, which had been a hamburger patty, was out of balance.

Observing a brief moment of silence, contemplating the burger briquette, I forged ahead and saw that day's grilling through to the end.

As I recall, my wife let me have the burned burger. I like burgers ultra-crisp.

Later, recognizing that in a global culture there are many ways of dealing with such unexpected events as a burger's evolution from meat patty to charred mini-discus, I pondered how I might at once celebrate a multi-cultural perspective, contemplate a burned hamburger as a metaphor for life, and have some fun.

Here's what I came up with:

While Grilling on a Weekend

Flipping one too late,
I see darkness on a burger's bottom:
grilled not wisely, but too well

The Most Important Grilling Tool: Common Sense

2007-07-31T01:51:00.001-05:00

Some excellent advice for the outdoor griller:

Grill outside - carbon monoxide is bad for your health
Find what you need to light the fire before turning on the gas
If your LP gas cylinder doesn't have an OPD (Overfilling Prevention Device), get a new cylinder
If your LP gas cylinder is dented, rusty, or cracked, get a new cylinder
When you're through grilling, shut the LP gas cylinder's valve
(Don't overdo it: apply as much pressure as you would with a water faucet)
Don't overfill: if the cylinder is rated as a 20 pound cylinder, it holds 20 pouds
When lighting the grill, leave the top open - that prevents gas buildup and 'flash' that can be dramatic but unpleasant

So far, I've given common sense safety tips. Now, in the spirit of stupid safety signs, here is advice for those who need warnings like "Caution! Coffee May Be Hot!" on their coffee cups.

Do not hold your face over the grill when lighting the fire
Do not sit on a lighted grill
Do not use a filled LP gas cylinder as a beach ball
Do not attempt to use an LP gas cylinder as a cigarette lighter
Do not use an LP gas cylinder as a bug bomb
Do not use liquid propane as a cleaning agent
Remember: a spatula is not a dental hygiene tool

Seriously, be sensible, treat LP gas with respect, and have fun grilling.

From Marshmallow Incinerator to Outdoor Griller

2007-07-30T15:49:00.000-05:00

Or, A Griller is Born
Or, Where There's Smoke, There's Fire: and a Well-Grilled Burger

Aside from the occasional hamburger flambé and incinerated marshmallow, grilling was not a part of my formative years. So my wife was surprised that, when we finally got an outdoor grill, the challenge was not so much inducing me to prepare the occasional meal, as keeping me inside during severe weather warnings.

My family and I got along without a grill for many years. At first, it was an out-of-reach luxury. Our budget dictated a bargain priced apartment. There wasn't room in either for an outdoor grill.

Later, our sense of fiscal responsibility got in the way. A grill, even a small one, is not cheap. And, there was always something that we needed more. There still is, but that's a whole different topic.

One day, for reasons which I still do not fully understand, my wife decided that it was time for the family to relive her memories of hamburgers grilled in the back yard. We took a look at what was available locally, and purchased what looked like a good starter grill.

I remember my early days of grilling when, user's manual nearby, I first opened the valve and ignited the escaping gas. Hearing a soft "foof" and not singeing a single hair on my hand was a satisfying experience. Then, placing hamburger patties on metal frame and carefully timing their exposure on each side, I removed meaty disks which not only recognizable, but fit for human consumption.

In fact, the hamburgers tasted pretty good. That was the start of my life as a year-round weekend griller.

With a little practice, I learned how to grill burgers with brown-verging-on-black outsides, brown insides, and that grilled taste that only comes from hood-down grilling on a veteran grill.

Preparing food that occasionally transcends such concepts as "edible" and soars into the realms of "tasty" or even "delicious" still fills me with a warm glow.

Easy Griller Starts Medium-Well

2007-07-28T23:45:00.000-05:00

I've enjoyed grilling for years. Not as a gourmet griller, one of those fellows with racks of seasonings and digital rotisseries.

I like to grill hamburgers or hamburgers and a hot dog on the weekends, with the occasional chicken.

Although simple grilling will probably always be my favorite, sooner or later I'll try something more exotic, like grilled corn.