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Gettin down with Weber Grills
I love cooking out. My all-time favorite grill is a Weber. I can totally control heat while cooking on my Weber by using the one-touch bar beneath the kettle and adjusting the slide plate holes on the top dome. I do not use charcoal fluid nor do I use charcoal when grilling. I have found that wood in any form, such as chips, chunks, or wood charcoal chunks, light quicker and burn hotter than charcoal. I use a chimney lighter (mine is a Weber.. cost me $12.99) to start my wood. Spray two full pages of newspaper (mine is the St Louis Post-Dispatch) with any oil, such as non-stick Pam, or just fill a squirt bottle with vegetable oil (my choice) and squirt it generously with the oil, then crumple and place under the chimney.. Use a lighter to ignite the paper through the holes at the lower part of the chimney and VOILA...in 15 minutes the wood is starting to show signs of grey and that means its time to grab the handle and turn the coals into the bottom of your Weber. Place the top grill onto the tabs above the glowing coals and you're all ready to get after whatever delightful meats (I am a Bratwurst fan)you might be drooling to eat! Best part is, no nasty charcoal lighter fluid taste, cooks way faster than charcoal, much less fuel to do the same job and very easy to clean up. Hey.. and you can do a Killer Pork Tenderloin by regulating your heat in about an hour and a half and folks would hold you up for the recipe. Oh...and there are very few carbohydrates. Just use tasty herbs and spices to flavor.
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Contributor's Note
Bob Kimball hosts a neat site with a ton of Healthy Eating Tips.
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
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May, 2012
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