It's funny.... People tend to have an internal mechanism by which they live that tells them certain seasons are appropriate for certain types of food. For example, true crab lovers in this area know that this time of year is optimum for eating crabs as they store up fat for the long, cold winter. Yet, talk to any crab vendor and they'll tell you crab sales significantly drop off after Labor Day. Likewise, many folks feel like with the arrival of Fall, grilling season comes to an end; choosing to pack up their hearths until the upcoming Spring. But really... Stop and think about it.
From a grilling standpoint, would you rather man a grill when it's 90+ degrees outside or during the cooler temperatures that accompany the arrival of Fall? It's a no brainer. During the Summer, it's burgers and dogs... Throw 'em on and get 'em done ASAP! Come Fall though, the warmth of that exact same grill is suddenly comforting; offering warmth against the cooler air temperatures and making the grilling process that much more enjoyable. Likewise, you don't mind spending more time in front of the grill preparing more elaborate dishes that may take more time to cook.

Here's a Feasty favorite we prepared while visiting the Woodstock Inn in Woodstock, Vermont. Ideally, this dish is prepared using small cast iron skillets; however, a standard cast iron skillet, any ceramic dish or disposable aluminum tray will suffice. While this dish is excellent when prepared in the oven, we would rather opt for cooking outside and taking advantage of the smokey flavor the grill offers. Prior to grilling, simply line your grill w/ untreated ceramic tiles found at any hardware store and you've literally created a pizza oven!!
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Feasty Nip-n-Tuck Chicken Breasts

4 whole chicken breasts, bone in
1 cup sun-dried tomato, chopped
1 tsp garlic, chopped
2 tsp maple syrup
1 tsp butter
Parmesan cheese
Fresh basil
Fresh Mozzarella Cheese
Salt and pepper

Combine butter, maple syrup, sun-dried tomato, garlic, basil, Parmesan, salt and pepper in a food processor and process into a fine paste. Carefully separate the chicken skin from the meat, and gently tuck the tomato paste under the chicken skin. Cut a slice into the side of the chicken breast, creating a pocket throughout the length of the breast. Fill the pocket with a wedge of Mozzarella cheese. Lightly season the chicken skin with salt and pepper as well. Allow chicken to sit for several hours prior to grilling or roasting.

Lightly oil cast iron skillet and place chicken breasts skin side up in skillet. Place skillet atop ceramic tile lined grill and close lid. After 30 minutes, open the grill and insert a meat thermometer into the thickest point of the breast. An internal temperature of 160-165 degrees is optimum. Remove chicken from grill and allow to cool for 5-10 minutes prior to serving.

Not one to hold most of Hollywood in high regard, I was truly bummed to find out this morning that Paul Newman has passed away at the age of 83... Newman played some of my personal favorite characters in a number of different movies throughout the years. Small time pool shark "Fast Eddie" Fulson in The Hustler... Bank robber and leader of the "Hole in the Wall Gang" Butch Cassidy in Butch Cassidy and the Sundance Kid, Player/Coach Reggie Dunlop in the 70's classic Slapshot.... And who could ever forget his role as the mule stubborn/sacrificial protagonist Luke "what we have here is a failure to communicate... Some men you just can't reach" Jackson in Cool Hand Luke... C'mon, any character that attempts to eat 50 hardboiled eggs is obviously gonna be a Feasty favorite!

Above and beyond his accomplishments on the big screen though, Newman should be commended for his kind heart as well. "Shameless exploitation in the pursuit of the common good" was Newman's motto and he lived up to it, donating all of the profits (in excess of $250 million) generated from his Newman's Own line of salad dressing back to charity. Not bad for what Newman often described as the "joke that got out of control" when expressing his amazement at the company's success.

Here now is our recipe for some killer grilled Chicken Wings using Newman's Own salad dressing. Give it a try and do your part in giving back to charity at the same time!!

"He was smiling... That's right. That old Luke smile. Oh, Luke. He was some boy. Cool Hand Luke. Hell, he's a natural-born world-shaker." - Dragline/Cool Hand Luke
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Feasty Cool Hand Luke Chicken Wings

2-3 lbs. Chicken Wings
1 bottle Newman's Own Caesar Salad Dressing
Parmesan Cheese
McCormick's Old Bay Seasoning

Place chicken wings in a large container and cover with Newman's Own Caesar Salad Dressing. Toss wings to insure all are covered with sauce. Sprinkle liberally with Parmesan cheese, cover and chill for several hours prior to grilling. Grill wings over medium high heat for approximately 15-20 minutes until golden brown. Remove wings from grill, sprinkle with Old Bay seasoning and serve.

Anybody who's seen us cook knows bacon is a Feasty favorite... I mean, talk about a versatile ingredient. Seriously, have you ever tasted something other than ice cream and thought to yourself, "hmmm... yaknow that just has too much bacon flavor!!" Be it meats, casseroles, soups, salads or sandwiches, add a little bacon to the mix and you'll rarely disappoint.


Being the "bacontarians" that we are, yesterday we had the pleasure of serving as judges, along with former NFL running back Chris Warren for the highly entertaining Big "O" and Dukes Show 1st Annual Bacon Bowl on 106.7 FM/WJFK radio. Bacon lovers from far and wide brought there favorite bacon-themed dishes forward in hopes of taking home the highly coveted, oinker accented, Bacon Bowl Trophy. We're talkin' Bacon Wrapped Buffalo Chicken Wings, Bacon Lasagna, Spinach and Bacon Calzones, Jamaican Bacon, Bacon Apple Pie and last but far from least, Bacon Toffee Ice Cream (don't knock it 'til you try it!) among others. While all of the recipes were pleasing to the palate, the winning recipe of Bacon Wrapped Jalapeno Poppers just seemed to stand out a bit from the others. Fresh jalapeno peppers seeded and stuffed with cheddar cream cheese, wrapped with bacon and then slow grilled for an added smokey flavor. A true winner indeed!

Not to be outdone, we Feastys brought a few of our favorites for both the contestants and host DJ's to sample including BBQ Bacon Wrapped Shrimp, Chocolate Covered Bacon and the time honored Fool's Gold Sandwich made famous by "The King" himself..... Thankyouverrymuch!!

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Feasty BBQ Bacon Wrapped Shrimp
1 lb. Extra Large Shrimp, peeled/deveined
1 lb . Hickory Smoked Bacon
1 can Water Chesnuts
Old Bay Seasoning
Barbeque Sauce
Toothpicks

Over medium heat, slowly fry bacon to the point it begins to turn brown. Remove from grease and drain on a paper towel. Peel and devein shrimp. Wrap each shrimp around a piece of water chestnut and wrap each with a slice of pre-cooked bacon. Secure bacon around shrimp with toothpicks. Place toothpicked shrimp on a plate and liberally sprinkle with Old Bay Seasoning. Top generously with your favorite commercial bbq sauce and allow to rest for 1/2 hour prior to grilling. Grill shrimp over medium high heat or placed in the oven at 400 degrees (no turning necessary) for 10 minutes.

Grilling out is suppose to be a time for fun. Good times to be spent with family and friends. As such, the absolute LAST thing you want to happen is something tragic. However, that's EXACTLY what can happen if you're not careful and paying attention!!

Fellow Capital Blogger Jennifer Klepper alerted me to a situation she and her family encountered recently while grilling out. It seems that after initially lighting the grill, gas leaking from the supply hose was suddenly ignited, sending uncontrollable flames shooting dangerously close to the supply tank. Thanks to some quick action on their part with a fire extinguisher located near by, they were able to extinguish the flames and turn off the gas, avoiding an almost certain catastrophe. Once the situation was under control, they noticed that the hose in question was in pretty bad shape in other places as well and simply chalked it up to normal wear and tear/deterioration. While that could very well be the case, I feel I would be remiss if I didn't alert you to a culprit most folks would never suspect..... SQUIRRELS!!

For some strange reason, squirrels are oftentimes attracted to the gas supply line on outdoor grills. Perhaps it's the remnant juices of cookouts gone by or possibly just the texture of the rubber hoses themselves. Whatever the reason, squirrels are inexplicably drawn to these rubber hoses and it doesn't' stop there... Given the opportunity, these little critters will also gnaw on the rubber hoses and wiring located underneath the hood of your car as well??

While an overheated car is without a doubt a headache, it doesn't even begin to compare to the nightmare an ignited propane tank can cause. Here now are some maintenance tips to help insure your grilling experience is a pleasant one!



Grill Maintenance Tips

• Storing your gas grill in a garage or shed where squirrels can't get to it. Not only will this preserve your gas line, it will also extend the life of the grill in general.


• When indoor storage is not an option, invest in a squirrel guard for your propane gas line. Generally, these guards are made of wire or spring and prevent the squirrels from being able to get to the hose.


• Keep your grill, especially the cooking grates relatively clean. Now I don't mean they need to look sparkling new like they did the day you bought the grill. Just don't allow too much build up to accumulate. Simply heating the grill on "high" temperature for 10-15 minutes should burn the majority of build-up off the grate and grill walls. Anything left can be easily scraped off with a grill brush.


• Changing the lava rocks at least once a seaons will not only enhance the flavor of your food, but minimize flare-ups during cooking.


• When grilling, open your propane tank valve only one turn. There is virtually no advantage to having the valve open all the way and by opening it just one turn will allow you to turn it off quickly should a problem arise. Always remember to turn off the tank valve when you shut down your grill.


• Carefully inspect the burner and gas supply tubes for damage. Spider webs, grease build up or rust can cause unnecessary blockages as well. In such an event, replace the substandard component


• If the gas supply hose shows ANY signs of being worn or frayed, replace it with a new hose immediately.


• Check all gas supply lines before grilling. Simply take a mixture of equal parts water and dish soap and apply to both hoses and connections. With the grill set to the "off" position, open th ... this is an abbreviated post. Read the entire article.

When it comes to making the perfect burger, no one knows more than my friend Rebecca Bent, author of the book Burgers: 50 recipes celebrating an american classic. Other than the hot dog and apple pie, no other food epitomizes the good ol' U.S. of A. like the hamburger. And, unless you were raised by a wild pack of wolves (or a wild pack of vegetarians for that matter) chances are you've attempted to make this ketchup and mustard weldin' symbol of Americana at some point yourself. I mean, how hard can it really be? You just take a handful of ground beef and wad it into a patty, then slap it on the grill, right? WRONG!!

Do's and Don'ts of Making the Perfect Burger

• Use an 80/20 mix ground beef. The higher percentage of fat will not only enhance the flavor, it will also help keep the burger from drying out during the grilling process. Don't be intimidated by the higher concentration of fat, as most of it drains off during grilling anyway.
• When forming your burger, gently press the meat together in order to form a patty. Pounding and overworking the meat will undoubtedly result in a dry, dense mass similar to meatloaf
• Once your burgers are made, lightly season them on both sides several minutes prior to grilling. This will allow the seasoning to mix with the moisture of the meat and breakdown
• Never press on a burger during grilling!! This point can't be emphasized enough... Pressing on a burger during grilling is literally the same as wringing out a wet towel. Only you're wringing the flavor right out of the burger!!
• Frying vs. Grilling... It's a matter of opinion. Frying a burger in a skillet will result in a juicier burger than one prepared over an open flame. Then again, a burger fried in a skillet lacks the smokey charbroiled flavor one gets from the grill
• Allow your burger to rest several minutes prior to serving/eating. This gives the meat time to reabsorb many of the juices produced during grilling, resulting in a moist, flavorful burger
• Always use fresh ingredients!! You've just gone through all the trouble of grilling the perfect burger.... Why waste all that effort by serving it on a lackluster bun or garnished with limp, flavorless condiments?
• Be creative!! Try serving your burger on different types of bread other than the run of the mill hamburger roll with unusual toppings... English muffin, French bread, waffles... Peanut Butter, a fried egg or guacamole... The possibilities are endless!!

Lord knows we live in a pretty hectic world, but some things just can't be rushed... Take a good barbeque for example. For many folks, the term "barbeque" has come to mean grilling anything and everything from steaks to hot dogs outdoors when in fact, it refers to a very specific type of cooking. The term "barbeque" means to cook a particular cut of meat very slowly using both smoke and indirect heat. The long and low method cooks the meat slowly, allowing tougher cuts of meat to breakdown and become much more tender than if they were cooked more quickly using direct heat.
While serious barbeque fans oftentimes have equipment designed specifically for smoking, virtually any grill can be used to cook in this fashion. The optimum temperature of 250 degrees for barbequing can be easily attained by either arranging a minimal amount of coals on one side of a charcoal grill or simply turning one side of a gas grill on low. While the coals alone will give off a nice smokey flavor, the addition of a variety of hardwoods (hickory, mesquite, apple or peach for example) only further intensifies the wonderful flavor this method of cooking produces. Obviously, when using charcoal, given the extended cooking time additional charcoal will need to be added along with the hardwood of your choice. Likewise, when using a gas grill we don't recommend putting the hardwood directly atop the heat source as this will eventually clog the burners with ash. Instead, depending on how serious you are take either an old cake pan or disposable roasting pan and simply situate it atop the heat source with the hardwood of your choice, refreshing as needed.
A combination of rub, sauce or "mop" can be used to compliment the smokey flavor as well. Generally, a rub is a combination of spices that are massaged onto the meat prior to placing on the grill. Full fledged barbeque enthusiasts generally insist on mixing their own rubs, usually combining garlic, chili powder, salt and pepper with any number of other ground spices. Luckily, beginners can experiment with any number of store bought rubs before devising their own. "Mops" are generally a marinade that is "mopped" onto the meat during cooking. Sauces are applied to the meat during the final stages of cooking, thus preventing the sauce from becoming burnt.
Bottomline... Barbeque is ALOT of fun and well worth the effort. So don't be afraid, give it a try! Experiment with different cuts of meat, rubs, mops and sauces. Try different types of hardwoods to smoke with. You'll be pleasantly surprised by the distinct contrasts in flavor they each offer. All in all, it's a lot like golf... You can become awful good at it, but you'll never truly master it!!
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Feasty Barbequed Beef Brisket

1 Whole Beef Brisket (7-8 lb. untrimmed)

Dry Rub:
4 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground black pepper
2 tablespoons course salt
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon curry powder

Mop:
1 12 oz. Domestic beer
1/2 cup Cider Vinegar
1/2 cup water
1/2 cup vegetable oil
2 tablespoons Worchestershire Sauce
1 cup commercial barbeque sauce
1/2 cup commercial yellow mustard
1/2 cup honey

Prepare grill for barbeque by arranging heat source for indirect heat during cooking. While grill preheats, place brisket on a large cookie sheet and rub generously with the dry rub mixture. Place meat in refrigerator and allow it to rest 20 minutes prior to placing on grill. When grill has reached 225 degrees, place hardwood of your choice atop coals and place brisket on grill away from the heat source. Cover grill and continue cooking un ... this is an abbreviated post. Read the entire article.

Five Star steak houses are definitely the "in" thing these days. Individual steak entrees going for darn near what a meal for a family of four use to cost. Dry aged, corn fed, seared to perfection in 1400 degree broilers, there's no denying the fact that the majority of these places serve a very nice steak! But unless you're a professional athlete, extremely successful business person or perhaps my plumber, chances are you can't afford to eat like this very often.

Luckily though, if you follow but a few simple rules, you can prepare one heck of a steak at home at a fraction of the cost.

Rule 1- KNOW YOUR BEEF! Filet Mignon, New York Strip and Porterhouse are generally some of the best cuts to choose. When purchasing, your best bet is a steak that is well marbled with fat as this will result in a tender, flavorful steak. More inexpensive cuts tend to be a bit tougher and benefit greatly from marinading. One of my favorite cuts of steak is the flank steak. Marinaded over night and sliced thin against the grain after grilling, this cut is extremely tender and offers a wonderful flavor (SEE RECIPE BELOW) at a VERY reasonable cost.

Rule 2- THICKNESS is of the utmost importance. Always purchase a steak that is no less than 1" to 1 1/2" thick. This will allow for grilling the meat to your desired doneness. Purchase a thiner cut and the chances of overcooking and drying out the meat become much more likely.

Rule 3- SEASONING should be kept to a minimum. Sea salt, crushed black pepper and possible a pinch of garlic powder applied to both sides of the steak prior to grilling is all that's needed. McCormick's makes a Montreal Steak Seasoning that's fantastic!!

Rule 4- GRILLING is pretty straight forward. Whether using charcoal or a gas grill, make sure the temperature is nice and hot prior to putting your steaks on. This will prevent sticking, result in good grill marks and insure even cooking. Grill steaks over high heat approximately 4-5 minutes per side. Once steaks have reached the desired temperature, remove from grill and allow to rest at least 5 minutes before serving. This will allow the juices produced during grilling to settle back into the beef, resulting in a moist, juicy steak. For a little extra flavor, try the industry trick of applying a pad of butter to each steak during the resting stage!

Steak Temperature:

Rare (120-125 degrees) Soft to the touch; similar to the feel of the base of your thumb when thumb and fore finger are touched together
Medium Rare (130-135 degrees) Mildly firm; similar to the feel of the base of your thumb when the thumb and middle finger are touched together
Medium (140- 145 degrees) Firm; similar to the feel of the base of your thumb when the thumb and ring finger are touched together
Medium Well (150-155 degrees)
Well (160 degrees) Hard; similar to the feel of the base of your thumb when the thumb and pinky finger are touched together

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Feasty Flank Steak

(2) 1.5 lb. flank steaks
1 bottle Ken's Caesar Salad Dressing
2 tsp. crushed red pepper
1 tsp. prepared mustard
.5 cup shredded parmesan cheese
large Ziploc bag

In a large bowl, combine all the marinade ingredients and mix thoroughly. Place both flank steaks in a large Ziploc storage bag. Pour the marinade in the bag over both steaks and seal bag, taking care to remove as much air from the bag as possible. Place bag in refrigerator and chill for several hours, preferably overnight.

When ready to cook, preheat grill to high heat. Remove steaks from marinade bag and place on grill. Sear steaks for 4 - 5 minutes; flip and sear second side for the same amount of time. Once steak has reached desired temperature, remove from grill. Allow steaks to cool for 5-7 minutes before carving.

Cook's Notes:
- Allow steaks to marinade overnight to maximize the penetration of marinade.
- Use tongs or a spatula when flipping meats during grilling. Never puncture the meat while
cooking, as this allows precious juices to escape.
- Allow meats to cool 5-7 minutes before slicing, as this allows time for the juices to settle and
reabsorb within the fibers of the meat as opposed to running off during slicing.
- Slice the flank steak into thin strips on a bias against the grain of the meat to ensure
tenderness.

I don't know about you, but despite all the hoopla over the declining crab population, I've been lucky enough to have some pretty darn good local crabs this year! When it comes to summertime meals, it's hard to beat chowin' down on some fresh blue crabs plucked straight from the Chesapeake. Throw some fresh local sweet corn in the mix with a garden grown tomato or two and you're set!! As a rule, unless I've been lucky enough to catch them, I buy strictly live crabs and cook them myself. This affords me not only the opportunity to prepare them the way I like, but also the peace of mind of knowing I'm eating fresh crabs as opposed to something that's been sitting around and reheated. Finding a dependable local waterman to buy your crabs from is alot like finding a good mechanic. Once you find 'em, you ALWAYS go back.

With that much said, if you're planning on steaming crabs, this soup recipe is a no-brainer!! An excellent addition to any crab feast, basically you're steaming your vegetables along with the crabs and using them for the soup. The crabs absorb quite a bit of vegetable flavor; but more importantly the vegetables sop up all that wonderful crab goodness and pass it on to the soup! Take a little extra time to whip up a batch of this soup next time you steam crabs, and we GUARANTEE your guest will be lined up like Oliver Twist beggin' for "MHORE PLEASE!!!!"

Feasty Maryland Vegetable Crab Soup (yields about 1 gallon)


8 Redskin Potatoes, quartered
6 ears Sweet White Corn
6 stalks Celery
6 whole Carrots
4 whole Yellow Onions
1 can Tomato Paste
2 cans Chicken Stock
4 cans Beef Stock
Old Bay Seasoning
1 lb. Fresh Crabmeat (we like to use "Lump Backfin" but "Select" is fine...)
Lemons
Cheese Cloth

When steaming crabs in a normal, black 3-4 gallon crab steamer, we generally like to start w/ about 2 cups of water, 1/2 cup of vinegar and 1 whole Budweiser as our liquid, throwing a few lemons in as well. From there, cut a 2' x 2' square of cheese cloth and lay it flat on your counter. Pile all of your vegetables in the middle of the cheese cloth square and pull all four corners together, creating a loose pouch. Secure the pouch with a wire tie and place in the bottom of your crab steamer. Load your desired number of crabs (we recommend at least 1 dozen) on top of the vegetables in the steampot, seasoning liberally w/ Old Bay Seasoning. When the steampot is fully loaded, throw the top on and steam crabs for approximately 30 minutes... Once the crabs are fully steamed, remove from heat and allow to cool for several minutes. Remove crabs from pot and set aside. Carefully pull the vegetable pouch out and allow to cool for 5-10 minutes. Cut pouch open and break larger chunks of vegetables into managable, bite sized pieces. Place vegetable in a large (1-2 gallon) pot. Cut corn from the cob and add to pot. In a separate bowl, mix the tomato paste and the chicken broth; add to pot. Finally add the beef broth and the crabmeat to the pot and heat over medium - medium high heat until thoroughly warm, all the while seasoning w/ a little extra Old Bay as needed. Serve in bowl w/ a couple of crab claws pertruding from the soup...

You know, it's funny. Feasty Jim and I have had the pleasure of traveling to some pretty interesting places. We've picked peppers with migrant workers and dined on the finest Chile Rellanos known to man at the world renowned Chope's in La Mesa, New Mexico. We've also had the pleasure of being pecked damn near to death by ostriches at Rooster Cogburn's ranch at the base of Picacho Peak Mountain in Arizona. Along the way, we've met some "unique"people to say the least and inevitably, the conversation turns to food. Be it right here in Annapolis or far and wide, I've found most people sell themselves WAAAaaay short when it comes to cooking. Initially when asked, virtually everyone claims they can't cook at all. Press a little further, and they might admit to dabbling in the kitchen. Continue to press and suddenly a favorite recipe will rise out of them. Mind you, we're not talkin' cinnamon toast.... We're talkin' full fledged recipes!! And you know what? Most of the time, they sound pretty darn good!! Face it folks... EVERYONE can make at least ONE dish well. With that in mind, we'd LOVE to hear some of yours so don't be shy!!

Here's one of our favorites that a good friend shared with us years ago... Thanks C. E. Moore!

Feasty Mojo Marinaded Shrimp

1 lb. Raw Shrimp, peeled and deveined
1 cup Olive Oil
1 tsp. Chopped Garlic
1 tbsp. Fresh Cilantro, chopped
½ tsp. Black Pepper
Lemon Rind from one lemon


Mojo Sauce
1/2 cup Olive Oil
3/4 cup Orange Juice
2 Habenero or Jalapeno Peppers, chopped (seeds removed!!)
Fresh Cilantro

Peel and de-vein shrimp. Place in a ziplock bag with 1 cup olive oil, chopped garlic, black pepper, lemon rind and cilantro. Ziplock bag and allow to chill in refrigerator for several hours. Once shrimp has marinaded for several hours, preheat grill. Place shrimp on skewers. Combine Mojo sauce ingredients in a small sauce pan and place on grill. Grill skewered shrimp until completely pink and firm. Place grilled shrimp skewers on a serving dish and drizzle with some of the Mojo sauce. Pour the remaining sauce in a small dish for dipping. Excellent served with rice or French bread for soppin’ up all that wonderful juice… Enjoy!

AHHHhhhh... The dog days of summer! Is there any better time of the year for good eatin'? Fresh local produce is at a premium and come suppertime, the aroma of backyard chefs whipping up their chosen specialties can be found in virtually every neighborhood. Be it beef, pork, chicken, fish, hamburgers, hot dogs or simply fresh vegetables, nothing tops the flavor of something prepared over an open flame. Oftentimes, these are recipes that have been handed down from generation to generation.
Personally, I was extremely lucky to have been raised in a family in which my father grilled outdoors ALL the time! Long after most neighbors had put their grills away for the winter, my family continued to enjoy the mouthwatering flavor of outdoor cooking; oftentimes necessitating the removal of snow from the grill! From a very early age, my father welcomed my help while preparing the bounty of our family's evening dinner table. I was enlightened on the difference between natural charcoal and manufactured briquettes. I was shown the proper amount of charcoal to use, how to arrange the charcoal and apply lighter fluid prior to lighting, as well as just how dangerous this substance can be if handled improperly. Gradually, I learned how to disperse the coals once lite for even cooking and how to control the temperature of the grill with controlled air flow. Once I mastered these basics, I was shown how to properly cook a number of different meats on the grill; how to season different types of meat prior to grilling and how to properly utilize marinades. I witnessed how to position different types of meats in relation to available heat and when flipping was appropriate, as well as how to tell when different meats have reached their intended temperature. In a nutshell, thanks to my father I was literally an accomplished griller by the ripe ol' age of 12 years old.
Which finally brings me to the point I'd like to make. The world is full of professionally trained chefs who learn their trade by going to any number of accredited culinary schools. The fact of the matter is, some of the greatest food you'll ever have the pleasure of tasting is nothing more than a recipe created by some one's long lost relative and handed down through the years. Unfortunately, we live in a world today where these, oftentimes undocumented treasures aren't being passed down like they use to be. The days of the family sit down meal have passed many by. Meals are frequently eaten in front of the television or behind the wheel of a car while going from one place to another. The convenience of fast food, pre-packaged meals and microwave ready eats has resulted in a generation of people who have a hard time preparing anything that requires much more than boiling water.
Throughout time, the dinner table has always been a place where family members could sit down and communicate with one another. A place where one was assured of a captive audience and could share the happenings of their day. While my family did make a habit of sitting down and eating dinner together, looking back I realize how great it was as a boy and now fully grown to share time around the grill with my father; swapping stories, tales of the day or just being overly opinionated about each other's particular grilling techniques. I've also noticed that people are somehow drawn to a smoking grill. Go to a picnic or cookout, and inevitably a group will form around the grill. Go to any college or professional football game and you will witness the same thing. Heck, if you're like me I bet you've even witnessed on more than a few occasions tailgaters sitting around an empty grill with but a few smoldering coals. Does this stem from our days as cavemen sitting around a campfire? Heck if I know. I'm just a guy that loves to grill!
But I do know this... Next time you pull out the grill and decide to fire it up, grab your kid and show 'em what you know. You might just learn something you didn't know about each other in the process. If nothing else, at least you'll know they won't have to depend solely on eating macaroni & cheese out of a box for the rest of their lives once they leave the house!!