(Below) Zero to Sixty (Degrees), Race To The Grill.
Zero to sixty has always been a popular measuring tool for auto enthusiasts. I don’t think, however, that anyone ever considered using it to measure temperature variances. Yet that’s exactly what we are doing here in St Louis. What started with a weekend that would not break the positive side of the zero degree mark, and in all actuality kept our city in a three-day deep freeze that was colder than many Canadian provinces, has now turned once again and shown us what it means to be sunny and mild. A seven-day, sixty degree temperature swing that has made a foot of snow disappear, has turned our thoughts back to the grill.
Indeed, Mother Nature is a fan of the pit, and after realizing that those frigid temps are a hindrance to many backyard grillers, has lightened up and smiled on us. Just stepping outside, the sound of kettle lids being removed and charcoal bags rustling are clear. Plumes of smoke are rolling towards the heavens like some sort of sacrificial symbol of thanks. This griller feels no different, always harboring an innate need to fire up the old kettle.
I’m not talking about doing anything special here, but good is good, and hey, grilled meat is good. And when someone decides to put tequila, red pepper, lime and chicken in a casing and call it a sausage, well, I’m all in. So today, we’re gonna give these Guy Fieri Tequila Lime Chicken sausages a try.
To keep it quick and easy, sides will be simple skewers, loaded with freshness, meaning baby portabellas, red bell peppers, sweet onions, and whole new potatoes.
Nothing special there, right? The point is to get out there, enjoy yourself, and do that primal thing that you do. I always advocate the practice of enjoying the entire process of grilling. The lighting of the coals, spreading them around to create your perfect cooking zone, and tossing those wood chips on the coals to get that mesmerizing smoke, in this case, just a bit of applewood.
Put all your delicacies on the grill, and do your thing, knowing that this is the way it’s supposed to be. Man, meat, and fire.
Because you can only eat so much soup.
Life Is Better Wood Fired