Scott Thomas (GrillinFool)
Banned
So, I do this radio show in Houston about once a month where we talk about grilling. It's an outdoor living show sponsored by a landscape design company called Your Liveable Garden. Really good people.
They had a show centered around mistakes they have made over the years landscaping and how they learned from it. So we talked about what things we've screwed up over the years grilling and how we learned from it.
Three big things jumped to mind immediately.
The first was lighter fluid. We used that crap for years. Now when I go somewhere and someone uses it it's all I can taste.
The second was something my dad was really bad at for years. And that was when mom would ask how much time was left before dinner dad didn't open the grill and look at the meat. He looked at his beer. If it was a full beer we had 30 minutes left. If he had a partial beer it was 15 minutes. If he had an empty you could see him debating in his mind, "do I want another beer or should I pull the meat now?" Again, all independent of whether the meat was actually done.
And the final thing was resting. We didn't rest squat. We cooked it and ate it. Didn't matter if it was brisket or a steak.
So, what tricks, philosophies, idioms have you learned or unlearned over the years.
They had a show centered around mistakes they have made over the years landscaping and how they learned from it. So we talked about what things we've screwed up over the years grilling and how we learned from it.
Three big things jumped to mind immediately.
The first was lighter fluid. We used that crap for years. Now when I go somewhere and someone uses it it's all I can taste.
The second was something my dad was really bad at for years. And that was when mom would ask how much time was left before dinner dad didn't open the grill and look at the meat. He looked at his beer. If it was a full beer we had 30 minutes left. If he had a partial beer it was 15 minutes. If he had an empty you could see him debating in his mind, "do I want another beer or should I pull the meat now?" Again, all independent of whether the meat was actually done.
And the final thing was resting. We didn't rest squat. We cooked it and ate it. Didn't matter if it was brisket or a steak.
So, what tricks, philosophies, idioms have you learned or unlearned over the years.