The birds chirping in the mornings, the sun breaking through the gray clouds, and the smell of rain all call for grilling. For some it never ends, for others we wait until the temps reach 40 before we fire up the grill regularly. Especially us who live in the upper midwest. I’m happy to say that the time for grilling is finally upon us. We’ve had a handful of days now that stay well above 40 and the sun has teased many of us into thinking Spring is in full bloom.
I’ve already fired up my old gas grill a few times this early Spring and can’t wait to do it more. Mostly been grilling steaks and vegetables, but as Spring turns to Summer I plan on challenging my grilling skills. What I want to grill next is what I think about all the time. What meal can I prepare wholly on the grill, what desserts can I utilize the flames for, and what drinks can I make with ingredients that were grilled?
So now you know what I plan to do with this blog. Now you know my summer plans. And now I know what I need to do in order to keep this thing going and making writing about my food adventures a regular thing. I plan on getting the meat sweats this summer as I try different cuts of beef, pork, chicken, and lamb, and I plan on figuring out how to actually cook fish on the grill without ruining it. It’s going to be a summer of trial and error with what I’m hoping to be great tasting mistakes.