One of the favorite pastimes of men across this country in the summer time is the ritual cooking of various food items on an outdoor grill. Various celebrity chefs (Bobby Flay comes to mind) have made their living in promoting different cooking techniques and recipes using an outdoor flame. Along with the different recipes, there are different cooking styles ranging from the porch-sitting hibachis to the truck drawn mammoth grills that can handle hundreds of pounds of various ingredients. Some of us (yours truly included) will defame the tradition of our fathers by using propane, and some remain true to the traditions of the past and use charcoal. The charcoal may be plain, or laced with such things as hickory, mesquite, or other mystery woods to add “flavor” to the prepared food.
Of all the differences, one thing has remained fairly constant – until now. Grilling is a “fair weather” activity. Watch the commercials (Hillshire Farms for instance) and you will see sunny skies and robust males shouting, “Go meat!” It probably would not sale many brats if you had those same gentlemen huddled outside in a blowing snow, dressed in parkas and mittens, and not saying anything to keep their hands from freezing. However, there are some of us who are classified as idio… uh… “enthusiasts”, yeah, I like that better – who brave the elements in no matter what weather to enjoy the taste of fresh grilled meat. That is what this new blog is all about – Arctic Grilling.
I had this idea when I was standing outside this last weekend grilling some steaks. Keep in mind that I reside approximately 400 miles south of the
So I will be sharing some tips and techniques about arctic grilling and I invite you to join in and share some of your stories and ideas. There is no charge here, just the idea of sharing grilling secrets for those of us who are “arctic enthusiasts”! Yeah, I do like that word better.
