BBQ Is All Hooked UP
Wednesday, April 1st, 2009We had in a contractor to install the outdoor BBQ natural gas lines needed to fire up the new BBQ. I had assembled the BBQ two weeks ago — yes, I got excited. Lauren tells everyone I’ve been sneaking out of bed at night to give it hugs and kisses. I cannot confirm or deny that accusation.
When we first tried to start the new BBQ I had some problems getting the BBQ to ignite with the electric starter so I used a match and she gave a big poof and we were cooking in no time. A quick half hour on high to burn in the new burners and grill was all she got last night. It’s also a good idea to heat everything up to sterilize the firebox and to allow the oil I put on the cast iron grills and smoker box to impregnate the metals and burn off the excess.
Tonight after refereeing the first meat hits the grill. I’m thinking something with lots of grease like hot Italian sausages is a good “seasoning” meat to get the flavorizers and grills up to speed quickly. The smoker box needs another coating in oil as it is raw cast iron unlike the grills which are porcelain coated.
I’m excited. This weekend I’m going to try out the rotisserie.
