With grilling season solidly upon us, let’s all take a moment to reflect on the various ways we send our food to the fire.
There is, of course, Monday through Friday grilling. This is when the intense heat of the grill helps us along that painful march to what we call “weeknight dinner.” This is where we crank the grill — gas only, thank you very much — slap some chicken or salmon or veggies on the grates and call it good about 15 minutes later.
Then there is weekend grilling. Real grilling. This is when we have the luxury of getting our geek on. This is when we break out the charcoal and the wood chips and the water pans. This is when we marinate, baste, rub, soak and slather, then use a heat that is low and slow to nuance thick slabs of pork and beef.
And every year, book publishers unleash a deluge of grilling and barbecue books to help you navigate all of this. Selfless man that I am, I waded through them all so you don’t have to. The short take — this is going to be a great year to be a grill geek. There are some fine new books ready to walk you down that fiery road.