Barbecue Time

The days are getting nice and warm and long and we’ve been doing a lot of barbecuing the last month or so. It had been a while, so last weekend I got out the grill cleaner, 409, rags, and shop vac and cleaned my barbecue.

Holy cow, what a difference! Steaks before were an adventure. When I had the fire all the way up, I couldn’t close the lid for more than a few seconds without getting flareups and charring things. On Sunday, I brushed them with some olive oil to avoid sticking and still left them long enough to get those pretty grill marks and some texture on the surface, while remaining nice and pink inside. (If you like your steak well done, you might as well start ordering hamburger and saving yourself some money. That’s like actually using steak sauce on steak, for Christ’s sake. What a horrible misallocation of resources.)

I give barbecuing with a clean grill Five Pochaccos.

(image from Evolution of BBQ shirt at shirt.woot. I’ve been buying a lot of woot shirts lately.)

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