DanCole42 Posted June 15, 2006 Share Posted June 15, 2006 So after several years of obeying the legal restraints on putting grills on balconies, I finally moved to a jurisdiction with lose enough fire prevention laws (Alexandria). I picked up a Weber 22.5" - the CLASSIC grill - and I've been using it almost every night since I moved in a month ago. I've made sausages, vegetable kabobs, marinated steaks both flank and flat iron, swordfish, burgers, dogs, buttermilk biscuits, etc. Veal, pork, chicken, bacon and lamb will soon follow. I use all natural lump charcoal (no briquets here), and lighter fluid never gets near my food. I start the fire with a chimney starter, although I use scrap paper from the office instead of newspaper (hopefully the toner vapor isn't giving me cancer). So like I said the first time I've ever grilled on my own was a month ago - I'm a grilling novice. Since this is such a savvy and sophisticated group, I was hoping I could solicit some tips, techniques, recipes, etc. from you all. Luckily, what I lack in experience I make up for in the apron my fiancee bought me after I got the grill - "Sophisticated, Seductive, and Full-Bodied (and the wine isn't bad either)." Link to comment Share on other sites More sharing options...
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