It's time to move on
Aug. 6, 2013 11:42 am
Updated: Nov. 3, 2013 12:46 pm
The grill. It's been a life-long struggle with me. I started with the most widely used charcoal grill of all-time,
the Weber. Black, round, boring. I started with this one because that's what my father-in-law used, and he could do absolutely anything with that thing. Steaks, chops, loins. You name it, he could do it. Meanwhile, I could barely cook a burger and
hot dogs on it. I watched. I thought I did what he did. I didn't. My attempts at man food were usually dismal at best.
Fast forward 20 years or so and I still have four out of the five grills I've ever owned. Three of them I use regularly. The fourth, that plain black round Weber resides behind my garage for the last 10 years or better. It still looks like the day I put
it there. I moved on to gas after that one.
My first gas grill was also a Weber. That one now lives at the lake. I struggled with that one too. My burgers and hot dogs seemed to do just fine, but my steaks were still lacking. Over cooked, under cooked. Burnt on this edge, barely cooked on the
other. There was no sense in telling me how you liked your rib eye done, because the only thing I could promise was that it would be dead, and usually really over cooked, no matter how many times I cut into them to check doneness. I don't do that anymore.
I use the
touch method. This is the only way to go in my opinion.
Now fast forward a few more years and two more grills. I'm starting to catch on. I've learned that each grill is different and beautiful in there own way. I've learned that hot spots can be used to your advantage rather being a disadvantage. I've also
learned that not all grills are great at all things, but all are good for at least one thing. At least that's the way it is with gas grills.
So last night, I made a special dinner for a special young man who is dating one of my daughters. Twice baked potatoes, rib eyes, grilled shrimp, corn and a store bought Hot Fudge Sunday Cheesecake (really good!).
I wasn't planning on doing a blog last night and that picture was only taken to tease someone that couldn't make it to supper. Now I wish I would have taken a picture of the meal on the plate. Anyways...
So this young man lost his father 6 or 7 years ago in a very tragic event. Yesterday would have been his 49th birthday. That was the occasion. The meal came out perfect in every way. Shrimp was excellent and not over cooked. Steaks came out juicy
beyond belief and cooked perfectly to everyone's desires and they were all plated at the same time. Not a huge amount of steaks, but 6 plus 2 shrimp per person and all at once. 5 years ago, I couldn't have done this. 20 years ago? HAHAHA!
The first time I did this, I thought it was a fluke. I'm not that good of a griller. No way, no how. Now 10 or 20 times later, with it always being right, I'm being to think that I can be taught. In fact, I'm pretty sure I can be.
I have two gas grills at the lake. They are both great grills. I wouldn't trade them for anything. I have a huge grill at home. Rotisserie and all. I love this thing. That's what that meal was cooked on. And I have the charcoal Weber behind my
garage. My old foe.
I know how much better food tastes on charcoal versus gas, but I could never, ever, learn how to use that grill. But because of my success with the gas grills, I am pretty sure that I can learn the charcoal. I think it's time for me to move on, or rather
backwards. I am going to dig out the old Weber. I am going to start with burgers and dogs. Get a feel for it first, before I try steaks and shrimp, etc. I hope that soon I can post pictures from that grill too.