Last Monday the grill was delivered, and last Tuesday we got propane for it. I am not exaggerating when I say that we have grilled every day – sometimes twice a day! – since we have had fuel. The Weber is an absolute joy, and it makes everything I cook on it tremendous. Today I feel like I’m letting it down by not using it, but I think I, my cholesterol level, and the bovine population of Earth, need a break.
What’s interesting to me is that, in my obsessive Internet researching about grilling so I could get a good one, there are people who are not professional chefs, for whom grilling is a core part of their identities. They frequent discussion forums about grills and grilling and they will often get into fierce debates about charcoal vs. propane and who knows what else – they take grilling SERIOUSLY.
And that’s actually really cool – I mean, it isn’t for me (I would much rather argue about TV shows), but I can absolutely see the appeal. In just a week I’ve started to get a feel for how my grill works, what I can do to make what I’m cooking turn out great rather than just pretty good, and all that. There is inarguably something right about standing around with a beer in hand as I wait for it to heat up, and even a comforting feeling about doing basic cleaning after I cook and let my steaks set.
And BTW, propane over charcoal every day, no contest. Who wants to mess around with all that stuff when I can turn a knob and boom, instant, clean burning heat provided by propane. Hank Hill would be proud.