Wednesday, September 1, 2010

Meat, Grandiose.

I don't mean to belittle your barbecue set-up, but correct me if I'm wrong about the following:

Last August, during the height of cook-out season, you couldn't help but notice your bro-neighbor's Weber grill, and the obscenely huge slab of Tri-tip wallowing in redolent death. Skewered onions and peppers, adjacent to the meat on a separate bi-fold rack for purposes of temperature control, adorned the tri-tip as a savory obituary. And bro, with barbed-wire bicep tatoos, acted as pallbearer.

How decadent, how delicious, you thought.

I'll buy my own grill, you thought.

Later that night, crosslegged on your couch and tongue salivating with anticipation, you perused Craigslist with a vengeance. A week later, you fired up your little $25 hibachi and seared some carne. That grill is still sitting on your porch, perched like a defunct android from Star Wars, squat, rusting, and splattered with grease. It's a good grill. Really.

But this one is better.

Dan and I designed and built a barbecue grill that evokes the aesthetic of 1800's mining equipment. And, keeping with anachronism, we coated the whole thing with bacon fat to both season and protect the metal. No joke. I walked next door to the Paradise Cafe and asked the cook (he was a bit perplexed) if he had copious amounts of bacon fat. He did.

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