Dad and the Holy Grill
It’s Fathers Day, of course I am going to write about grilling, and I am going to write about Dad’s. They are like birds of a feather aren’t they?
I learned to grill at a very young age from my dad, well at least I got to watch as he tried his various methods of grilling, rotisserie-ing, kebab-ing and the like. The BBQ was an altar of sorts from what I recall. Back in the 70’s there weren’t the fancy propane, instant flame, cook your meats (or veg) in 10 minutes we have today. Well, maybe there was, but ours was a charcoal cooker. Depending on how you started your coals up, you could be grilling your food in anywhere from 10 to 30 minutes. The trick was to get the coals just right. The preferred method was the metal chimney with which you stuff the bottom end full of newspaper and the top with briquettes. There was also the electric wand thing that could double as a branding iron, as long as you were ok with a weird looking “U” shaped scar. Another method was what we then didn’t realize was actually toxic, using lighter fluid. But whenever I was in charge of “lighting the BBQ”, the latter method was the most fun (and I have survived, surprisingly). I want to make sure you know, our Dad never branded us, at least not with an electric BBQ starter. (kidding!!)
As I recall, my dad had quite the arsenal of BBQ hardware, but then, he was a graduate of the 60’s entertaining era:
Fancy cocktail glasses, swanky kebab skewers, and snazzy spatulas. Yes cocktail glasses are in the BBQ hardware category.
Some of the things I remember coming off the grill back then were London Broil, beef ribs with bbq sauce, other cuts of steak and seafood. Oddly enough, I don’t recall much in the way of pork off the grill, chicken yes, but it was usually whole, by rotisserie method (we sure as heck didn’t have boneless chicken breast). Now, I wonder if chicken was actually sold in parts back then, or did the butcher have to cut it up?
To grill is a dude thing, whether you’re a dad or not. Don’t get me wrong, I have had some excellent BBQ from women as well, mom’s or not. But BBQ is a guy thing, it just is.
Myself, I love to grill and I think I have tried almost all of the variations of outdoor grilling. Do people still use Hibachi’s? I love my Weber, and I love my propane convenience. As a father, I have taken to opening up the grilling gates by not only putting the traditional delights on the table, but also claiming success in using the grill for other experiments. One example would be smoking, meat that is. I love smoked meats, and although the method may not be pure, wrapping chunks of soaked wood chips in foil can make for some awesome slow cooked meat.
I remember my first Weber, the traditional charcoal kettle type that is an amazing piece of culinary engineering. The bonus to owning a Weber was the entertainment of reading the manual, which was like half manual, half catalogue. The folks at Weber have always been happy to show you how to cook the entire feast right in the kettle! Thanks Dad, for showing me the way, I hope one day my kids will feel the same.
Have you figured out why I have titled this blog “Culinary Ramblings”?
Here is to the Dad’s today, and everyday. May you get your grill on and teach your kids the art of outdoor grilling so that they too, can pass the electric BBQ starter…uhhh torch.
Happy Father’s Day!
Here are just a few BBQ resources found on the doubleyadoubleyadoubleya.
(that's how my Dad would have said it)
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