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Make America Grate Again

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With political divide at a staggering high, and both sides of the isle claiming to have a strategy to unite the country, it is ever important that we as citizens do what we can at the local level to foster the unity that politicians can’t seem to create. I submit that grill is all we need.

For generations, friends and foes have gathered around the picnic table, setting differences aside, to enjoy food prepared on a Grate of metal over an open flame. Families at odds come together for a burger. Parents and teenagers  take a break from rolling eyes and statements of life experience to sit face to face over a platter of ribs. In times of celebration or mourning, the grill is glue. So what do we do with this not-so-secret information? We rebuild community at the neighborhood level and take our country back from those who speak for us.

Imagine the effects on our country if every-other month for a year, every neighborhood had a cookout. Grills smoking, kids playing, neighbors communicating. Tables with potato salad, baked beans, brownies and the such. People with differing beliefs assisting each other. Real community. Smiles.

We need champions. We need community revolutionaries to pull their grill out and serve up a healthy portion of inclusion. We need mouths full of garlic and pepper crusted ribeye rather than vitriol. We need unity. Grill is all we need.

Please share this with your friends if you want to make America Grate Again!   

 

 

 

#SauceySunday: Terminal Simple Vinegar Sauce

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We will start off our new weekly feature #SauceySunday with our take on a simple vinegar based sauce perfect for pulled pork or smoked chicken. This sauce has a simple profile that accompanies the smoked flavors of the meat and highlights the buttery notes of the fat, rather than mask these delicious flavors. 
For this sauce, you will need 2 cups Braggs Apple Cider Vinegar, 2 tablespoons sea salt, 1 teaspoon cayenne pepper, 2 teaspoons crushed red pepper, 1 tablespoon ground allspice, 2 ½ tablespoons brown sugar, and 2 tablespoons of instant coffee.
 
We said simple for a reason. Add all of the ingredients to a mason jar, put the lid on, and shake the hell out of it. The longer it sits, the more integrated the flavors will become. I recommend putting it in the refrigerator for at least four hours, ideally the day before you plan to serve it.
 
   
 
 
 

Fuel Freak

Technology is a great thing. Medicine, computers, research and education have advanced in ways greatly beneficial to this great expanse. Technology, however, has not been so favorable to  the Grill. Electric, gas, and infrared abominations have found their way into the culinary culture with promises of quicker prep time, juicer results, unsurpassed flavor, and head turning looks. To this I say horse poop. Terminally Grill© operates under the LAW that grilling is done with charcoal or hardwood, anything else is just heating the food to an edible temperature.images (1)

I feel certain that in a blind taste test, charcoal or hardwood grilled or smoked food would smash all others. There is a depth of flavor, color, and texture that can only be obtained by grilling the RIGHT way, with charcoal or hardwood. All of the chains
advertise accordingly. You never see a commercial bragging about “Gas Roasted Ribs”, “Infrared Baked Steak”, or “Electric Smoked Chicken.” It is always “Wood Smoked” or “Charcoal Kissed.”

Now they say “I use gas so I can really control the temperature. Charcoal grills are so uncontrollable.” Bull butter! It is ok to say you haven’t learned to control the temperature or conduct the flame masterfully, but it is untrue to say it is uncontrollable. Controlling the temperature is as simple as controlling the airflow.

So to all you gas loving, convenience seeking, flavor lacking media believers , GET BACK TO THE BASICS! Pick up the technologically advanced charcoal chimney, some hardwood chunks or briquettes, and an unattached grill and give your food, family and taste buds something to remember.