Correct grilling placement, gentle meat out of direct evil heat.
There’s a reason I can set up a nice grilling session on weekday nights, even though I’m putting in 37.5 hours a week at my place of job. Five and a half years ago we decided to buy a little teeny tiny house in the same city that I commute to. This gives me a 6 minute commute, even in dead tight traffic I can get there in 10 minutes. That’s planning right there, just in case you were wondering.
Tonight was the last night I had to grill the Crepinettes & Sweet Italians from last night’s post, it was time.
What you’re viewing there is a mesquite fire squizzled with spatz of hickory chips. Every 7 minutes I tossed on a Rosemary branch that was semi-dried from the garden. Oddly enough Rosemary is pretty much a Weed here in the SF Bay Area, you can’t walk down any block and not find it spouting from some box or yard.
The gifted meat is a Lamb Crepinette with Red Wine and Nicoise Olives and yes, Sweet Italians. Notice they’re done and not engulfed in flames. Why? Because they’re sitting to the side of the direct FIRE. Do you see any problems? No, you don’t.
They’re gone now, we et them.
Hugs.
MeatHenge
"If it ain't pork, it ain't sausage"
Gosh, you could even do that with a Weber, huh?
Ah yes ~ the ease of a non-commute. Having mutiple grills to choose from in the “boom boom room”. Dr. Biggles does have the Good Life! Not only that ~ a wonderful wife ~ great kids and a supplier of some of the finest and most delectable savory meats to prepare and feast on!!
Good Dr. ~ you ROCK!!
[sarcasm detectors on]
So let’s see if I have this straight-
1) You don’t need to sear the holy crap out of a 1/64″ thick sausage casing or caul fat.
2) Setting a high-dollar piece of meat on fire then blowing out the flames is not the best way to “seal in the juices.”
[/sarcasm detectors]
Hey Chef,
I think that is body .
It’s not easy using loudspeakers with 4 15″ drivers as your mains.
Biggles
Not easy but it can be fun!
Have you sent this pic to the reviewer?
Hey Chef,
eh? No, fark them. In the last 45 days I’ve set up a computer and stereo system where I haven’t had one since about 1998. Do the math, I’m too busy catching up on what Van Halen was doing before Van Hagar.
Smooches
what kinda grill that be DrB?
G
Hey Greg,
That particular grill is an old Mecco, super huge. Well, larger than a 22″ rig. I like it because it has a hinged lid, adjustable grill height and the bottom/top air vents don’t rust shut. I have a vintage bright red 22″ weber grill I use for grill tool storage. My main rig is a Hathorn smoker/grill.
http://www.barbecue-store.com/hathorngrill.htm
I have the extra grills, rib rack and cover for it. It’s (or at least it was) hand made in LA some place, very very efficient. At meat level I can keep it between 200 and 225 all day long easily. Oh and I have the large charcoal tray attachment for it as well. I’ve NEVER used charcoal briquettes in it, always wood. When the sun hits it and warms it up, you’d think it was cooking something it smells SO GOOD. Oh and I have a few portable grills and a smoker that needs repair.
Biggles
I still love my weber kettle. In fact, I have 2 Weber Smokey Mountains, 1 kettle, and nothing else. I never got around to getting a gas grill. I have oggled the fancier charcoal grills at BBQs Galore, but I just can’t get myself to spend the dough. I’m real happy with my setup as is. It ain’t broke, so I don’t fix it!
Hey HJ,
Weber builds an amazing product. A friend is looking into one of their fancy grills. He was impressed it came with a 10 year warranty. I told him that was worthless and he was visibly perplexed. I told him that kettle will be good for at least twice that.
All my grills have been free from friends or whomever. In fact, the Mecco is showing severe signs of age and am worried the feet are going to fall through the bottom of the grill at any moment. So, I’ve been on the hunt for another used one. It’s fun.
Biggles