Sunday, July 25, 2010
Rake this meat over the Coals.....Please!
I recently had new neighbours move in next door. I have not met them yet and based on past experience, may never. The house is rented and the tenants seem to last a year at best. The last ones seemed to be the type that would stay forever considering the amount of crap they hauled into the place and deposited all over the back garden, but alas, they are gone, along with their white plastic planters and lone plastic pink flamingo and I never even got the chance to say "hey". The latest residents appear to be a bit more tasteful in terms of lawn furniture ( I can see their back yard from the second floor of my house), and they also seem to have twigged to the latest trend in outdoor cooking. A return to the charcoal BBQ. According to a recent issue of Toronto Life magazine, this is "hot" (pardon the pun). As I sat poolside with my glass of wine tonight, the smell of their dinner wafted over the fence into my nostrils and evoked memories of childhood BBQ's where my father would drown a steak in Heinz BBQ sauce and as it would drip onto the hot coals, the aroma was wonderful. It reminded me of the kind of hamburgers I ate as a kid - juicy, medium rare, fatty, dripping, greasy and bloody delicious burgers - the exact kind you can no longer order in restaurants for fear of the dreaded E-coli that may lurk within. A few years ago, we bought a big bag of charcoal to take to a rental cottage that only had an old fashioned BBQ, but when we got there, turns out there was a gas BBQ, so we never used the bag. We stowed it in the garage and it has sat there on a shelf for about 6 years. My husband said maybe we should give it to the neighbours since they seem to use it. That's when I thought - NO - let's keep it and go and buy an old fashioned BBQ and just once, maybe, I can experience a REAL hamburger - the one I remember from 1967. I'll go and buy some decent ground beef from a reputable butcher and hopefully eliminate the threat of e-coli and I will cook it so that it is still pink in the middle and I don't want low-fat, lean, extra lean or anything associated with lean - I want the real deal - the high fat - regular ground beef that will cause the flames to fly up and when I bite into the finished patty, the grease will drip out and it will be soooooo moist and I will put some of that bottled BBQ sauce on it and I will be transported back in time. So, sorry new neighbours - you'll have to keep yourself supplied with your own charcoal. I am going to use this bag - maybe even more than once and I may even break down and grill a hot dog too (poison as far as my daughter is concerned) and I will top it with chopped onions and gobs of mustard and relish and if I want to really go back in time, I'll buy a jar of Kraft Cheez Whiz for good measure and slop some of that "cheese product" on it. The whole thing could be like a giant flashback to the sixties for me. I just need to find my old "I Love the Monkees" pop top that I wore to Expo 67 in Montreal at a used clothing store and I'll be tripping down memory lane on a hot August night in style. Care to join me? Call me - we'll set a date.