Good stuff, Mike!
Still not clear on what you mean by "the back story". You mean embellishing the story by introducing Lake Michigan into the story, as if all the early grills were made from used buoys that floated on the lake? I'd never heard that part of the story, just the one on Weber.com:
But here's the deal. I have the real inside information...from George Stephen himself, reached by seance exclusively for TVWBB. The story goes like this:
It's January 1952. It's -5 degrees in Chicago and Lake Michigan is virtually frozen over. George is grilling in his suburban Mount Prospect, Illinois backyard wearing only a wifebeater t-shirt, a pair of boxer shorts, black wingtip shoes, and sucking down a scotch on the rocks. He can't control the fire on his open brazier grill. So George runs 24 miles to Lake Michigan and swims five miles offshore, where he tears loose a Weber Brothers Metal Works buoy from its mooring using only his bare hands and swims it back to shore. There he cuts the buoy in half using a dull butter knife and fashions a charcoal grill, right there on the shores of Lake Michigan. A passing meat purveyor provides 5 whole turkeys and 8 half hams and George cooks them to perfection his very first time out with this special grill. The clouds part, the sun shines...and a legend is born. The Weber kettle grill.
Still not clear on what you mean by "the back story". You mean embellishing the story by introducing Lake Michigan into the story, as if all the early grills were made from used buoys that floated on the lake? I'd never heard that part of the story, just the one on Weber.com:
But here's the deal. I have the real inside information...from George Stephen himself, reached by seance exclusively for TVWBB. The story goes like this:
It's January 1952. It's -5 degrees in Chicago and Lake Michigan is virtually frozen over. George is grilling in his suburban Mount Prospect, Illinois backyard wearing only a wifebeater t-shirt, a pair of boxer shorts, black wingtip shoes, and sucking down a scotch on the rocks. He can't control the fire on his open brazier grill. So George runs 24 miles to Lake Michigan and swims five miles offshore, where he tears loose a Weber Brothers Metal Works buoy from its mooring using only his bare hands and swims it back to shore. There he cuts the buoy in half using a dull butter knife and fashions a charcoal grill, right there on the shores of Lake Michigan. A passing meat purveyor provides 5 whole turkeys and 8 half hams and George cooks them to perfection his very first time out with this special grill. The clouds part, the sun shines...and a legend is born. The Weber kettle grill.
