We made an all-American BBQ today with hot dogs and coleslaw, which is what Jon and Matt were craving. We bought the good hot dogs — the ones with a natural casing that snap when you bite into them. Be sure to toast the buns on the grill for a minute or so, which really makes a difference. Serve heated sauerkraut and yellow mustard with the dogs and you’ll send yourself back in time — before BBQs served tri-tip or portabellos.
Some of the best times I had with my own parents in the 1960’s and 1970’s involved grilling inexpensive steaks and then drowning them in ketchup. It’s just what you did back then. You didn’t need to have ahi tuna on the grill to have a good time. Please don’t send me email to tell me that “grilling” and “BBQing” are different – I know, I know! I’m using a term in common usage, i.e., “We’re having a BBQ today!”
Jon is ready to have some grilled meat
This is what I have planned for V-day this year: surf & turf. I’m not sure how I’ll prepare the lobster tails — most likely some sauté pan action and then butter and lemon. The oh-so-flavorful ribeyes will be done in a grill pan. Salt and pepper. That’s it. I can’t haul out the Weber so the grill pan will have to do. Add twice-baked spuds and some spring mix and we’re there. Hope he likes the iPod. Hope he doesn’t look at the website today. Hope his coworkers do and laugh their asses off. Oh, one more thing: please don’t rag on me about the feedlot beef. My back is still bothering me and one-stop shopping at Costco was, to quote an excellent episode of The Twilight Zone, “what was needed.”