If I had my way, I would grill each and every meal. Whether it were fish or flesh, tofu or vegetables. Nothing beats a nicely charred steak still raw in the middle while perfectly seasoned and caramelized on the outside. Yumm....
Not unlike many celebrating Father's Day weekend, we had a cook out trying out a new recipe found in this month's Bon Appetit magazine called the Caveman Porterhouse with Poblano Fry. We opted out of the "caveman" cooking style because we couldn't find the correct type of hardwood briquet's in little ole Coeur d'Alene, Idaho. However we would love to try out another time.
My guy, being the BBQ extraordinaire, (and he really is) suffered a casualty when he burned his eyelashes, eyebrows and the
front of his hair as he lifted the lid of the grill only to be greeted with a huge burst of flames.
It was funny only after it was clear that a little fringed hair was the only damage done.
