|The lovely and extremely|
talented Elizabeth Karmel
Regular readers of Chewing the Fat have heard that I do not run outdoors on the first decent day and fire up the grill. I have the grill pans to prove it. As a matter of fact, it sometimes takes me a little while to bring the grill up to the deck from its winter storage place in the garage. This is fundamentally because I do not feel in complete control of the Weber. And to me, gas is out of the question because if you’re going to use a grill, surely half of the desired result is some smoky flavor to announce where whatever you’ve cooked has come from. But not too long ago, we were having quite a big group for dinner and I wanted to serve Prime Rib.