On grilling

It might be our reptilian brains, our primal instincts, but few things taste as good as grilled foods. It does make sense: fire + food, no middleman, no fancy sauce, no nothing.

Now, I got the secret to buying great secondhand stuff from Spencer, a brilliant and wise old student of mine: You have to watch Craigslist like a hawk. And I did, patiently waiting and searching for the right barbeque. When it popped up, I snatched it up.

It is a baby gas Weber grill (Spirit II E-210), but it is all I need, and it fit my teacher’s budget. I know, of course the charcoal ones are far better, but to cook for one person, it is a bit of a production, so I confess to falling for the convenience of pressing a button and presto!

I invited my friend Manuel to dinner in order to properly inaugurate (for me) the grill. I rarely eat red meat, so when I do it is a treat. I went to the butcher in town, The Butcher and the Bar, and bought a pound of filet mignon from grass fed, Florida cows.

Of course, I washed and cleaned the grill as the obsessive-compulsive, anal-retentive Virgo that I am, and we were ready to fire her up!

It did not disappoint. The steaks (and the asparagus we threw with them) came out perfectly. My main concern was that being a small grill it was not going to have the heat to sear the meat, but I was wrong (as usual) (see the photos). Since then, I have also done swordfish, and it has also been delicioso!

So, if you are in SW Florida and want to put some shrimp on the barbie, hit me up!

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