When you want to grill, you want to grill. Come rain, shine, snow, wind, heat, cold, the grill must go on.
Even with all the rain lately I have slogged out to the grill with my raincoat slung haphazardly, hanging just by the hood, on my head. Flip flops to slippers to flip flops to slippers, depending obviously on going out or coming in.
I did it twice for food I thought would just not be right if not seared to perfection over the hot grates. Of course, I used a gas grill, much more convenient in inclement weather. Right, Lou?
I cooked some lamb shoulder chops marinated in Dijon mustard, rosemary, garlic and a good dose of olive oil. It was cold and wet outside at the grill, but the lamb was perfect.
Next was a beautiful piece of swordfish, that had that certain look swordfish has to have before I’ll buy it — pink, plump and moist. And again, despite the torrents, it came out perfect. It’s tricky to get swordfish done just right. But just right it must be, cooked on a hot grill about three minutes per side for an inch-thick piece. Under done it’s kind of chewy, overdone, dry.
A good piece of sword done right is one of my favorite grilled foods.
Alas, the weather report is good for the next week or so. The grilling should be easy.
But what’s the challenge in that?
— LUCY
Grilling outside?
You’re a braver person than I.
Even though I have a huge charcoal grill, a gas grill, an electric smoker and a newly gifted electric grill, I have yet to grill outside.
After reading all the dire warnings about tick season, I have been staying inside and am content using my carbon steel frying pan, my cast-iron skillet, my sous vide machine assisted by my serious blow torch and, of course, Chinese takeout just because.
I may venture out when the ticks are dead, which should be in 2024 now that our fake president has killed the climate change pact. The ticks like warmer weather.
Or, I might finally sweep off the deck and wake my grills up this weekend, since it’s going to be around 104 degrees on Sunday.
— LOU