In case you can't tell by my random musings above, on Saturday I went out and bought a grill.
First step - assembly!
The top of my 'altar' resting on its foam packing.
Various other parts strewn over both tables.
And after a couple of hours wrestling with screwdrivers and locking washers, behold!!! The only question was, would it fit through the door to the patio.
I connected up the Propane and we had heat. I was unable to test it yesterday as I had a surprise party to go to, so I rushed home after church and fired up the grill for the first time.
Now, regular readers of my blog know that I am almost fearless in the kitchen, elaborate cakes, 8 hour Cuban pork loin, complex pastry creations, fondant icing, you name it I've probably tried it. But there is something about grilling that is fearful for me - which is precisely why I bought the grill.
Men who would never darken the doors of the kitchen except to grab a beer from the fridge go almost Neanderthal at the grill. Women are banished as cooking over the fire is man's work. This is a stereotype of course, but the thing about stereotypes is that they do exist somewhere.
Anyway there is something in my internal thoughts that tells me I would not be good at grilling because I am not a 'Man's Man' - of course I have no idea what that term even means, but as I still can't even comprehend the rules of Football let alone understand its appeal, my internal thoughts have a foothold.
To conquer this I purchased this steel altar of masculinity.
And for its maiden voyage I made the following:
1 1/2 pounds ground beef (I used Angus 80/20 as you don't want the meat too lean)
2 Chipotle Chiles from a can of Chipotles in Adobo Sauce (Separate the rest into sandwich bags and freeze)
2 Tablespoons adobo sauce from the can.
3/4 teaspoon ground oregano
1/4 teaspoon ground cumin
3 minced green onions
1 1/2 teaspoon salt.
Mix all the ingredients together and form into 4 hamburger patties - chill for 30 minutes. If you make the patties slightly thinner in the middle than the edge then they won't balloon up during cooking.
They took about 7 minutes on the grill.
So how did it go? Well I was pleased that they weren't burnt and they weren't raw either. I cooked them over slightly too high a heat so I had a few more flare ups than expected, but I didn't lose any parts of them down into the heart of the grill and I was pleased that they were still moist when cooked.
My next attempt will be a Caribbean Pork Tenderloin, so if you hear a firetruck approaching the Heights, don't worry, I'm just conquering my fears and cooking dinner :)