This is grillin', not BBQ, but I just had to pass it on anyway. A friend here in British California got himself a nice, new, giant Weber "Genesis" grill. Given the size, it ought to be called the "Missouri" or the "Invincible". It plugs right into an outside gas line, so no external tank needed.

One of his specialities is to put a bunch of sun dried tomatoes, parsley, garlic and herbs in a food processor, whip it into a pesto, and then spread it in a thick layer on the skinless side of a properly prepared (i.e., de-boned) slab of fresh-caught salmon. Then he puts the salmon skin-side down on that Weber and cooks it until it's just firming up but still juicy. Meanwhile, he's tossed big chunks of onion, mushrooms, peppers and squash in olive oil, added salt and pepper, and roasted them in a veggie tray, also in the Weber.

Throw in a bottle of Rigamorole (blended Riesling and Gewurtz) from the Okanagan, and fresh blueberries for dessert, and it's one of the best meals I've had in a long time.

Greg Calvin adds: 

I have put one of these Webers to good use after obtaining it through the certified pre-owned program. The Genesis is a well-constructed grill that provides for even distribution of heat throughout the chamber, making it ideal for when you don't want to flip the food. The design is flare-up resistant, and higher models generally have more stainless steel.

This grill is not perfect for BBQ as the burners run side-to-side, but this is a minor gripe. The Summit line provides front-to-back burners as well as other accessories at a substantial jump in price. Weber's customer service is even better than its grills.

Some simple equipment lessons learned:

If you're using propane, get a spare tank. It's a minor cost, and eliminates some 'uh oh' bbq moments. Keep the grate clean, keep it oiled, or seasoned. Finally, get a second opinion — Check the built-in thermometer with a good oven thermometer. This is especially important for BBQ and roasting.

John Bollinger writes:

Get some swordfish steaks, one per person. Wipe 'em and spread one side thickly with a mixture of Dijon mustard, a little good olive oil, a bit of sea salt and a few good cranks on the pepper mill with a mix of peppercorns. Let 'em sit while you fire up your grill. Grill 'em mustard side up, without turning. The heat cooks 'em from the bottom up and the acid cooks 'em from the top down. Five to seven minutes should be right depending on the thickness of the steaks and the temperature of the grill.

Webers: I have three, a little Smokey Joe, an 18" One Touch and an old 22", so I always have the right tool for the job. They sit in a line like the three bears. Use hardwood charcoal if you can get it. Mesquite charcoal is cheap and plentiful here. My local liquor emporium sells it in 50 pound sacks for the cost of a 20 pound sack of the standard toxic oil-refinery briquettes.





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