Grills
When the weather doesn't permit and will not co-operate with your desire to see those dark, indented lines on your steak, fish or vegetables, you can take it inside. Sure you won't get to experience the satisfying ritual of standing in the sun while holding a cold drink in one hand and turning your (insert your favorite meats, fish or vegetables to grill) with oversize tongs while the soundtrack of sizzling and splattering of hot juices plays in the background.
Stove top grills are really affordable and can get you those grill marks while also being a convenient tool for cooking. I think a well seared steak or chosen piece of meat can be just as delicious if it is pan seared to a golden brown crusty perfection. But how impressive is it to serve a steak with perfect sear marks that look like a well seasoned chef has had a waiter deliver to your table? Grilling also allows for your meat to cook in a way that seals in the juices and makes for tender eating. As a rule, do not poke or prod whatever type of meat you’re grilling. Leave it alone and let it get attached to the heat and then release when it’s ready to leave the pan. If you have to tug and fight it away from the pan then it’s not ready to leave. Give it it’s privacy and time to say goodbye. As tempting as it is, do not prick it or use a fork to lift it off the grill, you will simply allow juices to escape leaving you with the disappointment a dry piece of meat.
So while I am in my kitchen faking a summer day charred meal inside on the stove top; I'm also experimenting with a different look, a hip hop trend of wearing grills in my mouth because why not ? Super, duper fly, speaking of fly...at least I am not outside fighting flies off my food.
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