Summer has a rhythm all it's own. The sky's are bluer and the air is filled with the scent of new life. It's a time to celebrate the passing of the gloomy demeanor known as winter. No longer are we locked away in our domiciles hiding from the cold and blustery season. We are free to roam the wild yonder under the sun's yellowy-orange warmth. We are released from the doldrums of the grey season and awakened to play in the lush vibrant radiance of newness. We are reborn. We once again feel the energy of our childhoods rushing back to us. Many feel the primal call of the wild and choose to live within the wide open frontier, if only for a few days. We feel the need to return to our roots and become one with nature as a means to escape the rat race around us. We yearn for the quiet simplicity of a by-gone era before the great expansion of machinery and technology stole our souls.
The simplest of escapes, cooking over an open fire. Nothing beats that. The roar of the flames, the smell of the searing flesh, it's as old as man himself. Nothing beats the unmistakable taste of a steak seared to juicy perfection over an open flame. It's like tasting food for the first time all over again. A man will stand at his grill all day flame-broiling proteins for mass consumption just to taste that smoky sweet flavor. For most of us, it's a compulsion, an unconscious desire that as soon as the sun shines and it gets warm, we must grill. I've even been known to stand outside in zero degree weather buried by snow grilling, I may have an addiction.
The grill is a magnificent tool. For some it's like an appendage, to others a complete mystery. Grilling can be made more complicated by bright shiny gas grills or worse, the dual grill. It's a hybrid of technology that gives you the choice to cook with either gas or charcoal. Honestly gas is fine but it leaves a strange taste on your product. I use charcoal, plain old charcoal in a kettle grill. No fast light stuff for me because like gas it too has a funky aftertaste. I also light my charcoal with newspaper soaked in vegetable oil instead of lighter fluid. The propellant can leave a strange smell and flavor on your food. With the vegetable oil it burns slower and lights the coal and wood chips more evenly without the gassy smell and taste. Squirt a little veggie oil on the black nuggets and wood chips as well, it will help you regulate the heat more.
So I say unto you my fellow grill geeks stay true to the ancient ways and you will find a better tasting, more flavorful piece of protein. From bovine to the kingly pig, all things are better over the naked flame. Grab your friends, relatives, or neighbors and get together to celebrate our ancient heritage and cook a hearty meal over natures greatest cooking instrument, the glorious open flame. Enjoy and God Bless!!!
Summer has a rhythm all it's own. The sky's are bluer and the air is filled with the scent of new life. It's a time to celebrate the passing of the gloomy demeanor known as winter. No longer are we locked away in our domiciles hiding from the cold and blustery season. We are free to roam the wild yonder under the sun's yellowy-orange warmth. We are released from the doldrums of the grey season and awakened to play in the lush vibrant radiance of newness. We are reborn. We once again feel the energy of our childhoods rushing back to us. Many feel the primal call of the wild and choose to live within the wide open frontier, if only for a few days. We feel the need to return to our roots and become one with nature as a means to escape the rat race around us. We yearn for the quiet simplicity of a by-gone era before the great expansion of machinery and technology stole our souls.
The simplest of escapes, cooking over an open fire. Nothing beats that. The roar of the flames, the smell of the searing flesh, it's as old as man himself. Nothing beats the unmistakable taste of a steak seared to juicy perfection over an open flame. It's like tasting food for the first time all over again. A man will stand at his grill all day flame-broiling proteins for mass consumption just to taste that smoky sweet flavor. For most of us, it's a compulsion, an unconscious desire that as soon as the sun shines and it gets warm, we must grill. I've even been known to stand outside in zero degree weather buried by snow grilling, I may have an addiction.
The grill is a magnificent tool. For some it's like an appendage, to others a complete mystery. Grilling can be made more complicated by bright shiny gas grills or worse, the dual grill. It's a hybrid of technology that gives you the choice to cook with either gas or charcoal. Honestly gas is fine but it leaves a strange taste on your product. I use charcoal, plain old charcoal in a kettle grill. No fast light stuff for me because like gas it too has a funky aftertaste. I also light my charcoal with newspaper soaked in vegetable oil instead of lighter fluid. The propellant can leave a strange smell and flavor on your food. With the vegetable oil it burns slower and lights the coal and wood chips more evenly without the gassy smell and taste. Squirt a little veggie oil on the black nuggets and wood chips as well, it will help you regulate the heat more. 
So I say unto you my fellow grill geeks stay true to the ancient ways and you will find a better tasting, more flavorful piece of protein. From bovine to the kingly pig, all things are better over the naked flame. Grab your friends, relatives, or neighbors and get together to celebrate our ancient heritage and cook a hearty meal over natures greatest cooking instrument, the glorious open flame. Enjoy and God Bless!!!
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