when i would come home from college (a distance of almost 900 miles), my parents knew that with my arrival would also come a special request for us to grill out (at least once) before i returned to my dorm-room and school cafeteria.
and we did. regardless of the weather.
i remember a time when my daddy hung a tarp up above the beautiful brick grill (that he built by himself) in order to avoid the heavy rains as he fired up the grill.
and boy can he grill!
and when he grills, there is no such thing as lighter fluid or quick burning briquettes. it's all about patience. he has a special technique to getting the fire to start and to remain. then, once the flame has died down and is not so hot, it's time to put the meat on.
....this past november i was able to attend a conference where i got to hear shannon hayes, a woman after my own heart, talk about all things beef and how to prepare and cook them. she grew up on a livestock farm and knows pretty much all there is to know about a good steak- from farm, to butcher, to grill. she actually shared with us, step by step, about the importance of each of the aforementioned stages in order to have the best possible piece of meat on your plate come dinnertime.
she shared a lot of interesting and helpful information, including recipes - two of which i want to share with you---
