Getting Rid of Gas....

Given the medical bent of the previous entry, you might be thinking “oh dear, what’s this about?”. But no, we’re veering back into the wonderful world of food.

And, more exactly, the art of preparing same. As long time readers will recall, I have become increasingly dissatisfied with the performance of my outdoor cooking equipment, namely the convenient, fast to light, no ashes to deal with propane gas grill. I suppose I am at some fault for not dismantling the thing and cleaning each and every little port, but the damn thing just doesn't get hot. Let it “pre-heat” for 20 minutes (or more, gobbling the propane), open the lid, throw on that steak/chop/burger, and all you hear is the meat hitting the grate. No satisfying hiss signifying the start of the caramelization process, no quick searing of fat, releasing of flames, nothing. This is great if you like baked steaks/chops/burgers, but not so much for what is commonly called “grilling”. So after a terrible grayscale steak the thing has been declared off limits:



And suitably shrouded in black..



And by the magic of Amazon (I had a gift card) making something appear on your doorstep moments after you click “buy”, the new kid on the block arrived:




Of course for shipping purposes, the 8 million pieces have been packed, and now all one has to do is merely (some assembly required) put them together



And they give you some helpful instructions, no writing – only multinational (confusing) pictures "how's that attach again?"



But with my lifelong store of engineering talent gained over the years, the old and the new stand together.



So I’ll enter a new (more like return to old) school of cooking where you can interact more with the fuel, heat, and actually have a hand in producing that nice juicy, steak. Picture forthcoming...

And in my own home, I may or may not

DFD

Editor’s note: finally buckling under peer pressure, the Feeder has begun using Lightroom as the image handler instead of the “clumsy” software that arrived with the camera. So you may see some variation in the presentations while the learning curve is climbed