As weird as it is, Spring seems to be upon us in western NY. With temperatures in the 60’s and 70’s this past week and daylight savings time giving us an extra hour of light at the end of the day, I’ve spent most of my evenings outside with my grill.
My grill and I have a special relationship. Without it, I may never have begun cooking! It has inspired more creativity and healthy meals than any other cooking method combined, and there’s nothing better than throwing some food on the grill and hoping for the best. It is also a million years old, tiny, and rusting through. This amounts to the most uneven cooking surface I’ve ever worked with. Food must constantly be rotated from the middle (surface of the sun hot) to the outer edges (untouched by heat), to facilitate even cooking. It’s a dance of love, and if I neglect it and walk away for a few minutes, I’ve scorched another meal.
That first taste of grilled meat after a long winter cooped up indoors is like manna from heaven. It doesn’t matter what kind of meat it is, or even how well-cooked it is. As long as it has that delicious smoky flavor that only comes from being cooked over an open flame, nothing tastes better. I broke my winter fast with some pork chops last week, but if you haven’t uncovered your grill yet this season, might I recommend some delicious lamb chops?
Lambs represents springtime, and when perfectly seared on the grill and rubbed with a citrusy herb mixture, you feel like you’re biting into the end of winter. So hang up those heavy coats, put away your ugg boots, and dust off your grill! Let’s enjoy the weather while we can, before it snows again. Continue reading