the thread about nothing...

shoyru said:
gaddamnnn khloe looks amazing. :eek


LL
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underrated...
 
team Kylie.

good looking out though @Ballahb  forgot how sensitive mods are to words these days.
 
Just grilled in the rain.....

Would have took pics but didn't wanna have my phone out in this downpour 
[h1]  [/h1]
[h1]How to Grill 365 Days a Year, in Any Weather, According to Steven Raichlen[/h1]
WRITTEN BY SAM DEAN

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Steven Raichlen, doing what he does best (Credit: courtesy Steven Raichlen)

Steven Raichlen knows how to grill. He’s the author of eight best-selling barbecue and grilling books, host of the PBS series Primal Grill  and Barbecue University, and has written tons of grilling recipes and articles for Bon Appetit. He also travels the country to teach grilling and barbecue classes, and leads weekend-long Barbecue University sessions  in Colorado Springs each summer.

And so Raichlen grills all the time. Summer, winter, rain, snow–he’s picked up his tongs, fired up some coals, and hit the iron day in and day out for years. These days, he spends half the year in Miami and the other half in Martha’s Vineyard, chasing the eternal summer of prime grilling weather, but he’s lived year-round in less temperate climes, too, and never gave up on the grill. We thought we’d ask him, as a man with untold hours of hot-coal experience under his belt, how to keep things interesting, how cooking in bad weather changes the equation, and about the extremes people will go to to get a nicely charred piece of meat. Here’s how to grill 365 days a year:

Grilling as much as you do, how do you keep it interesting?

Steven Raichlen: First of all, I grill within season. Last month I was grilling ramps, I was grilling new asparagus, I was grilling fiddlehead ferns up in New England, and in the winter I smoke-roast pumpkins and cook squash. And we live in two different places, so the second piece of it is that I grill what’s local. In New England, it’s cold-water fish and lobster, and in Miami I’m grilling Gulf shrimp, snapper, mahi mahi, so that’s very much a piece of keeping things varied.

Is there anything you wouldn’t try to grill?

SR: I pretty much know what can be grilled and what can’t. But what I would say is that grilling always has to bring something special and delicious to the food. I wouldn’t bake a cake on a grill, because grilling doesn’t really bring anything extra to it, but I might take an angel food cake or pound cake, slice it, and grill the slice. There, grilling would give it the well-defined grill marks, and add a color and a smoky flavor from microburning the sugar that gives a very different taste and look from what you’d get by baking.

Do you ever go through grilling obsessions?

SR: Yeah, I mean you fall in love with foods. I’m in Colorado now for Barbecue University, but when we were in Martha’s Vineyard recently, we have these really great oysters. They’re grown in Katama Bay, which is what we look out at from our house, and it’s the simplest thing in the world–you indirect grill with a pat of butter in each oyster and a handful of apple or cherry wood chips on the coals, just long enough to poach the oysters in the liquid. The flavor is just smoke-butter-oysters, it’s amazing, and it’s utterly simple.

Now, wild salmon from the Pacific Northwest is about to come into season. And when a food’s in season, we tend to grill it weekly or biweekly and really have it right when it’s prime season, pretty frequently, and then say goodbye for the rest of the year when it’s not.

But just today, I love this thing we’re grilling at Barbecue University, it’s this thing I call a New Cheesesteak, and it’s basically a beef tenderloin split open, with fire-roasted poblano chiles and cheese and onions inside.

What’s the worst weather you’ve ever grilled in?

SR: Well, I used to live in Boston, so in February I’d chip the ice off my grill on the back deck of my triple decker, and grill on that. But the funniest situation came when I was scheduled to teach a class in Calgary, in Canada, and flew in from Florida in my loafers and button-down oxford shirt, and we got six inches of snow the night of my class.

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Steven at his snowy grill (Credit: courtesy Steven Raichlen)

How is grilling in less-than-ideal weather different?

SR: There are some kind of stupid challenges, and more substantial challenges. The stupid challenges are things like: if your grill is under a low-hanging branch that has six inches of snow on it, eventually you’ll melt the snow and it’ll come tumbling down on you. That didn’t happen to me that night in Calgary, but I’ve seen it happen.

More seriously, you need to use extra fuel. That time, I lit an extra kettle grill and filled it with coals, so we’d have a lot of extra coals going to bring the temperature back up. If you’re into indirect cooking, let’s say if you were grilling ribs or a pork shoulder or a whole chicken or a turkey–any of the big tough or fatty foods you’d typically grill–you’d need to add about 20 to 30 percent to the cooking time, since the cold air makes the outside of the grill harder to heat up.

Besides time, does your technique change depending on the season?

SR: Well, smoking is a whole other issue we need to talk about, because smoking is typically done at much lower temperatures, 225 to 240 degrees, and that is very difficult to maintain when it’s subzero weather. Some of the barbecue competitions around the country, like the Kansas City Broil or Jack Daniel’s, are in October, when there’s frost in the morning. So when guys go to bed and smoke overnight, they’ll wrap their smokers in blankets, or mylar sheets, to keep the temperature even.

This is back in the stupid-challenge category, but you also tend to forget that the grill and the coals are hot when you’re surrounded by snow and ice, so you’re more likely to burn yourself.

Do you use any different equipment in extreme weather?

SR: I like having an extra kettle grill going, serving no function other than keeping coals lit and burning. You can grab a shovelful of coals and bring the heat up or down faster than if you had to light a whole new chimney.

And one tool you use in the winter that you don’t in the summer is a shovel–to shovel a path to your grill, make sure it’s not under overhanging snow, and then for moving those coals around. I like a flat-bladed shovel, because it does double duty in my barbecue world. One of my favorite dishes from the Aussie outback is lamb on a shovel–it should be a steel shovel, not aluminum–you cook lamb chops on it right over a wood fire, and the smoke curls over the edge of the shovel and flavors the lamb. The cooking method is somewhere between a grill and a plancha.

Do you ever go grill out in the rain?

SR: Oh, all the time. That’s why God invented umbrellas. And I’ve done many a TV segment with an umbrella in one hand and tongs in another. If it’s a really driving, torrential downpour it would be harder to get the coals started, and in that case it might be an argument for a gas grill, whereas on a charcoal grill you need to leave it open while you light it. But I’m not sure, to be honest, that I would be grilling in a driving rainstorm. In that kind of weather, I think I could make a good argument for a nice pot of soup.

Why not just bring the grill indoors?

SR: That’s a really bad idea. You’ll see people bring charcoal grills into garages or under overhangs, or to my great horror, see people put charcoal grills in their fireplace indoors, but charcoal releases carbon monoxide. Every year, people die that way. Keep it outdoors.

As someone who’s built a career on grilling, have you heard any good crazy-weather grill stories?

SR: In the annals of extreme grilling, the most extreme I know of, and was sadly not able to participate in, was on the South Pole, at a Russian research site, some guys did shashlik, which is like Russian ***** kebab. It was double-digit subzero weather. I don’t know if that means 10 degrees below zero, but I suspect it means more like 40 or 50 degrees below. It’s interesting, because one superficial cultural observation has been made that the most sophisticated grilling methods are developed in regions where it’s more conducive to outdoor cooking–Southeast Asia, the Tropics, Central Africa–but there are great grilling traditions in Serbia, Russia, Argentina, South Africa, all of which get pretty cold.
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beh235 said:
 
you're overthinking the comment. It doesn't speak to your intelligence literally. You've managed to avoid heartache and frustration by a simple choice as a kid. NT sometimes man....
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dont be so vauge... and you wont get a response like that, all good tho, your response makes no sense to me...had plenty of heartache during the tj ford, dunlevey, troy murphy era ... also only been to one nba finals in the last 30 years not to mention the many years we havent even made the playoffs and the dagger of making it to ecf and getting rocked..........i dunno what heart ache i avoided 
 
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