Tag Archives: grill

Stake your Stake in a Steak with a Stake. . .Then Enjoy

When I think of cooking, my mind naturally drifts to fire. To my wife’s delight, I would gladly take on all of the cooking duties that arose from an everyday dinner to the most elegant of holiday fare. Even the characters in the novels I write need a meal now and then to stave off the clutches of virtual page starvation.

You’ve heard the saying, The more things change; the more they stay the same. This indeed rings true, although we miss the notion that the more things change; the more they revert to yesteryear–case in point, cooking fuel.

Through the years, the human race has used everything from animal waste and wood to flammable fluid to cook food. This use of less than wholesome means to heat what we eat was the norm for some time. Eventually, electric coils were employed into the construction of modern day oven and cook tops, bringing the ease and a clean way to accomplish our much needed cooking duties inside safely.

So, after these kitchen innovations, why would we grab a bag of charcoal and step back outside to cook meat the primitive way, especially when it took us so long to make it indoors without burning the dwelling down by fire?

Why? I’ll tell you why. One word – –  flavor. Cook a meal on the stove top of a modern oven. You will find yourself dealing with anything from metal coils to flat European burners, glass cooking surfaces to the exotic ceramic. The next meal you endeavor to prepare, start with walking outside and loading the grill with charcoal or if plain wood is your thing fill the grill with dry hickory. Once, whichever you have chosen is ashed over, slap a slab of cow on the searing hot surface. When done to your liking, attack, and you will see why, sometimes, retro, is the only way to go.

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Just Try it One Time, “Up” is Overrated.

At last I have discovered a single common attribute that as a nation, we can all share. Regardless of race, color, creed, or national origin. This commonality cannot be divided by

Pork chops, cooked and served.

Pork chops, cooked and served. (Photo credit: Wikipedia)

physical barriers, be they rivers, mountains, or man-made borders. Having said all of this, I will now introduce this binder of man in the form of a question:

Why, when we participate in culinary ventures, do we constantly attempt to defy gravity?

When we cook meat, we “fry it up.” When we man our grills in order to perform external cooking duties, we “grill it up.” Something as simple as a hamburger or even a hotdog is allowed to take to the air and be cooked “up.”

What would be the harm (just occasionally, mind you) of “grilling down” a thick-cut pork chop? Or perhaps one special Sunday “fry down” that tantalizing standard by which all Sunday dinners are compared, fried chicken?

Just a thought.

Just another thought. What does it actually mean to “lock and load”? It seems to me that after you’ve locked it, it would be impossible to load. By my way of reckoning, it would make much more sense to load and lock.

Actually, the term is said to have originated with the flintlock rifle, where the mechanism had to be locked before it could be loaded. Whether or not this is true, I cannot say. But I have to admit, it sounds pretty good to me, and you’ve got to admit, that when screamed out in an intense battle scenario on television, it sounds even better. Proof that things don’t have to make sense to make sense.

This is not the case when writing. If it were, I could type 80 words per minute with 80 mistakes and still publish my books. So take my advice: When sitting at your writer’s desk, endeavor to make sense where no sense may have previously existed.

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