We’ve been living in our house for 3 years now (well, 2 years 11 months), and we finally decided it was time to get a grill. We purchased the bottom-of-the-line model from CharBroil. It was the smallest model we could find, aside from the portable table top variety. So we went el-cheapo not only to save money, but our deck just isn’t big enough for one of the beasts that crank out 200,000BTU over a 10 square foot surface.
For our inaugural run we had barbecue chicken, which quickly broke the grill in. What was once pristine cooking surface is now nicely coated in sticky, charred clumps of barbecue sauce. So as I attempt to become the ultimate grill master, I’ll be very interested in learning secrets of easy cleaning along with the secrets of proper cooking.
1 comment:
after you clean the grill, try slices of eggplant marinated in olive oil over high heat. put goat cheese between them and you have a sandwich.
Post a Comment