Grilled to perfection

0

Another family tradition just bit the dust. One thing I look forward to is the start of the grilling season. All winter, my grill sits by the deck covered with snow, sad and forlorn.

Sometime in February, I haul out the grilling tools and polish them. In March, I load up on charcoal. By April, I’m checking the weather five times a day, dreaming of that first round of steaks, chops, burgers and chicken, ready for the season kick-off in early May.

Last week it all changed. I spent the week at the Indiana Flower & Patio Show, signing copies of my book. Across the aisle, a company was selling stovetop smokeless grills. To spur sales, it grilled chicken breasts and vegetables all day long – all day, every day. Worse, the company constantly offered me tasty tidbits.

It would be an understatement to call them delicious. They were perfect: moist, juicy and seasoned to perfection. By the end of the week, I could stand it no longer. I bought one.

The thing has just two parts: a base that holds water or some flavoring like apple juice, and a cast-ceramic top that evenly distributes heat. Not only is there no smoke, it cuts cooking time in half, and because the liquid in the base infuses the meat, everything comes out perfectly cooked, flavored and juicy.

With this thing, I can grill all year long, night or day, rain, snow, sleet or shine. I can even start with stuff right out of the freezer. Just plop it on and it cooks as it defrosts. Perfect every time.

I hate it.

I think I’ll fix pork chops tonight. Maybe chicken tomorrow …

Share.

Leave A Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.