Now we’re cooking with fire…

A couple of weeks ago, we acquired a barbeque.  My husband bought it one afternoon while I was at work, and not a moment was wasted in making up for lost time.  He’d assembled it and eaten a couple of hamburgers before I even got home that night.  The burgers were apparently totally worth the 2 hours of assembly time spent following direction that were clearly written by a drunk monkey.

Almost ready to eat!

A simple beginning: centre cut pork chops with a little olive oil and spices. Pretty good.

It was an auspicious beginning.

We’ve never had a barbeque.  We have been planning to acquire a barbeque since our wedding a few years back, but somehow we had never gotten around to it.  Neither of us know much about barbeques. My in-laws are vegetarian so there wasn’t a lot of need for one in his house, and I’m more of a baker.  So while we’re both decent cooks and we both really love a good steak (or pork chop, or strip of bacon, or rack of lamb) we’d never really had occasion to pay attention to the minutiae of cooking with fire.

Despite this, we’ve used the barbeque almost every single day for the last two weeks.  This has been substantially encouraged by the current heat wave.  Because we don’t want to turn on any indoor appliances, we’ve tried beef burgers, chicken breasts, bison burgers, ballpark hot dogs, roasted veggies, and steak.  So far everything’s been pretty delicious but we spend an inordinate amount of time saying things like “Do you think it’s done?” and “Well, it looks done.  Let’s just eat it.”

Hence the blog.  Originally, I suggested we try cooking something on the barbeque every day for the next year.  (This is Ontario, so while there may be a heat wave now, there will also inevitably be a blizzard in about 6 months.)  We opted instead to spare ourselves the pressure and embrace the enthusiasm we both have for our new acquisition.  The blog is our way to chronicle some of our successes and inevitable failures as we learn more about how to make really excellent food on the grill.

If you’re already an expert, this may not be the blog for you.  If you’re a purist about the spelling of the word “barbecue”, you may be dismayed about my preference for the letter “Q”.  But if you love food (especially grilled food) then we hope you’ll enjoy it.  Over the next little while we’ll be improving the look of the blog, getting a better camera for photos, and setting up a Twitter feed, so bear with us and feel free to share any ideas you may have for improvements.  Thanks for reading!

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