Wednesday, August 19, 2009

A Black Kettle Affair


Several years ago our electric grill died, so we hauled out the old charcoal Weber. And we haven't regretted that day. Sure, it's more hassle. You have to actually plan ahead by an additional 30 minutes. But the taste is exquisite. There's something special about live fire, glowing embers, and the challenge of measuring the heat and determining when it's just right. Primal actions.

I couldn't live without my Weber's Charcoal Grilling cookbook by Jamie Purviance. Every single recipe is outstanding. (Don't you love those kind of cookbooks?) Recently, ten of us got together with three charcoal grills, and each of us made a dish from the cookbook. Here's the menu we came up with:

Brushetta with grill-roasted beets and goat cheese
Mussels with tomatoes, scallions, garlic, and butter
Chile-glazed chicken wings with toasted sesame seeds
Chicken and poblano quesadillas with Guacamole
Fennel, pepper, and mozzarella salad
Roasted eggplant and tomato salad
Curry-spiced tuna steaks with warm bean salad
Ember-roasted corn with Latino flavors
Caramelized peaches with lemon and blueberries
Roasted apple on the half shell

Let me tell you, every course was to-die-for.
So remember - It's Better on a Weber
and
Just Pass on the Gas

So when was the last time you savored live fire food?