It's that time of year when haute cuisine comes full circle back to the days of dinosaurs and cave culture. It's that intriguing time when kitchens and cooking utensils costing thousands of dollars are spurned for the call of the open flame. Barbecuing was originally a black art, and for many people today; it remains so. Consider the burnt offerings consumed from many back-yard charcoal altars. Ignore the 2nd or 3rd degree burns many of us risk when slathering barbecue sauce on fare for the family. Our ancestors faced double the challenge. Not only in felling a savage beast for the barbie, but in having the poor critter expire close enough to where it could be roasted over a fire-pit. A poorly launched spear or ricocheting rock might result in the entire community having to move several miles to chow down.
Now-a-days. we have it easy. Portable grills using charcoal or propane don't necessitate the mastodon coming to Mohammed. Cookers of all shapes and sizes grace patios and decks. All of them just waiting for a massive slab of protein to slap on their smoking grills. Ooh, the very thought brings out the beast in me.
Concerns about cholesterol and carcinogens are cast to the wind with the striking of match to briquette or flint to propane, I don't wish to infer that the only time purists barbecue is in the summer. But on any bright sunny day, barbecuing is reason enough to warrant stepping outside and risking radiation from a high UV factor.
Barbecuing allows us males the opportunity to feel we can vanquish mighty foes and provide food for our families. Indeed, we have wrestled a beast to the ground. At least the traffic we had to fight to get to the supermarket sirloin is worthy of honorable mention. Then we spend countless hours perfecting the secret sauce or marinade that will bring honor to our household. Furthermore, we ve risked life and limb ministering to the prime piece of protein sizzling over a captive volcano on our deck.
This is indeed the stuff of which legends are made. But why is it then that so important a task is primarily the domain of males? History tells us that one woman of note was involved in an outdoor cookout. And no one would want to have the experience of Joan of Arc repeated.
Why is it that so important a skill as barbecuing could so easily be relinquished by our mates? The 'guts and glory' gatherings around the communal fire-pit are uplifting. Shopping tips and cooking techniques regaled for the joy and enlightenment of all are a delight. Something seems to have dissuaded women not to aspire to the heady heights of this culinary summit.
Surely it couldn't be the slight inconvenience of cleaning up the greasy, crematorium-like interior of the barbecue. I'm positive it wouldn't have anything to do with the occasional clothing stains acquired from splattering tomato or Soya sauce based marinades. No way could clouds of grimy smoke and the need to utter profanities at frequent burns and flare-ups be reason for women to reject their rightful place in this outdoor adventure.
Excuse me while I leave these steaks on the grill and ask my wife why this horrendous injustice has occurred. Let's see now... I think she's on the other side of the deck & out of the wind.. getting the sun...reclining on the chase lounge with an iced tea and a best seller!
Savoury Roasted Rainbow Vegetables
1 of each peppers, red, green, & yellow
1 large onion, red
1/4 cup olive oil
1 Tbsp. cider vinegar
1/2 tsp. dried thyme
salt and pepper
Quarter peppers, remove and discard seeds. Place peppers in large glass bowl. Peel red onion and carefully cut into 1/2 inch thick slices.
Place each slice flat on a cutting board and insert up to three tooth picks, one at a time, through the sides of the onion to hold the rings together.
Place these spiked wheels of onion into the bowl with the peppers. In a small bottle, shake olive oil and cider vinegar to mix and drizzle over vegetables in the bowl.
Sprinkle with thyme, seasoned salt and pepper.
Heat grill and place on vegetables. Close lid and cook about 7 or 8 minutes. Turn vegetables and cook a further 8 - 10 minutes until brown and sizzling. Serve hot.
Mustard and Maple Pork
pork steaks
2 Tbsp. canola oil
1/4 cup maple syrup
1 Tbsp. dry mustard
1 Tbsp. apple cider
vinegar
Trim steaks of perimeter fat and slash edges to curtail curling. Brush with half the oil and place steaks on hot grill, closing lid and reducing heat to medium to avoid flareups. Meanwhile, in a small bowl, mix balance of oil, maple syrup, dry mustard and cider vinegar. Turn steaks when well browned and brush cooked side with maple mustard sauce, continuing to cook for another 5 or 10 minutes. Turn steaks once
more and brush again. Check steaks for doneness by cutting. Meat should be juicy but not pink. Cook a minute or two longer, watching closely to avoid burning. Serve hot and sizzling.
Call of the open flame irresistible
By Ross Mavis
Now at Inn on the Cove & Spa
Waves Hair Studio
