But to my dad, it wasn’t as much about the grill as it was about the technique.
My Dad was agrillmaster.
My dad wouldn’t start cooking until every briquet turned white.
Sometimes it was like,“Hurry the fuck up, Dad.
“But you couldn’t budge him or throw him off his grill game.
He was incredibly disciplined.
He always chose a good name brand charcoal briquet.
His preference wasKingsford, the one withmesquite.
The food my father grilled had a unique flavor my family grew accustomed to.
Every time he brought the food inside he’d say,“There’s nothing like that charcoal flavor!
“Who could argue with him?
The food was always delicious.
Gas barbecuing was a lot quicker.
I may have even repeated,“There’s nothing like that charcoal flavor!
“whenever I brought the food inside.
We bought a second tank.
Years later, we replaced that one with another Weber, and weve had it for 16 years.
I remember paying nearly $900 for it, including assembly, delivery, and a Weber grill cover.
The last couple of years have been difficult for us, and I havent had time to clean it.
It was loaded with close to three years worth of junk.
I knew I needed newflavorizerbars, so I ordered them and had them ready to go.
The more I got into it, the worse it started to look…
It has always been a dirty, two-hour job and it needed to be done.
Here’s the grease tray.
It was starting to look more inviting after some serious cleaning and newflavorizer barsinstalled…
I began at 3:30 and was cooking on a clean grill by 5:30!
I had successfullytamed the grill!
It’s just me and my wife now.
She likes chicken burgers, and I’m into smashing some Wahlburgers!
Its more time-consuming but a lot safer.
It works very well.
I got a good deal on eBaytwo for one.
I wasn’t sure if I would like the bristle-free steam cleaning, but I do.
But, if I’m being honest, I owe it all to my dad.
I hope he has been paying attention all these years and can become a third-generation grillmaster!
Grilling brings out the beast in me, and"I am the god of hellfire!”
