A week ago last Thursday, that'd be the 16th, my wife asked me to grill burgers for lunch on a weekday. Apart from that, I've been in my regular routine: putting burger patties on the grill for the noon meal each Saturday and Sunday.
Labor Day weekend is coming, so hypothetically I might get a chance to grill on Monday. Then again, I might not.
My grilling style is still simple - or unimaginative - or elegant. I go out, grill the burgers on one side until they're starting to turn brown around the edges, flip them, and then either wait until they're done all the way through: or over-done.
I'm getting better at not making burger briquettes: and should have my 'summer' skill refined by the time it's winter again.
Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts
Monday, August 27, 2012
Thursday, January 14, 2010
Got a Master Forge Read-to-Rupture Gas Grill? You Might Want to Read This
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:
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:
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.
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
"Recalls This Week: Gas Cans, Grills, Computers"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.
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...."
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
- 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
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)
Tuesday, January 12, 2010
New Hotel With Internet, Cable - and Outdoor Grilling Area
"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!
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!
Saturday, December 19, 2009
Chicken. Cheese. Anchovies. Grilled
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.
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.
Thursday, December 17, 2009
Grilled Ribs? Okay: That Could Work
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?
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?
Tuesday, December 15, 2009
Alaska Scallops Wrapped in Prosciutto, Grilled Duck Breasts with Sweet Potato Frites: and Drunk Chicken?!
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:
"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...."
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
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...."
Saturday, December 5, 2009
My Take on Grilling, and Books by Real Professionals
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:
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)
Tuesday, November 3, 2009
Grilled Chicken Salad: A How-2 With a Photo
"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 someonewastes 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.
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
"...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.
Thursday, September 17, 2009
Okra, "they feel like bug eggs" and an Delicious-Sounding Recipe
"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.
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.Tuesday, September 15, 2009
Steaks and Philosophy
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.
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.'Thursday, September 10, 2009
Products that Make Grilling Easier? Maybe
"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:
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:
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)
Thursday, August 6, 2009
Grilled Octopus?!
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:
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:
Almost-related post:
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
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
Almost-related post:
- "From the 1933 King Kong to Grilled Octopus: a Short Mental Journey"
Apathetic Lemming of the North (August 6, 2009)
Saturday, July 18, 2009
Grilling: Starting Hot, Grilling Slow, and the Fork Test
"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.
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.
Thursday, July 9, 2009
Big Green Egg, Eggheads: Japan's Kamado With a Western Touch
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.
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:
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
- 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
Friday, July 3, 2009
Holiday Grilling: Independence Day, Canada Day, 14 Juillet, Grundlovsdag - - -
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:
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.
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.
Background and resources:
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
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
- "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??))
Sunday, June 21, 2009
Competitive BBQ? Teams??
"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.
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.
Sunday, November 18, 2007
Thanksgiving Next Week
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.
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.
Sunday, September 2, 2007
Grilling, Labor Day Weekend, and Family
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!
# 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!
Wednesday, August 22, 2007
A Rare Event: Weekday Grilling
"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!
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!
Sunday, August 19, 2007
Sunday
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. ;)
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. ;)
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