An Interesting Take On Grilling

I certainly don’t agree with all of his conclusions

I read his article with interest. He has led a very interesting life that led him into grilling at a very young age. The title of his article grabbed my attention and his writing kept my attention even though, as I said, I don’t agree with all of his ideas. He has some recipes that look very interesting and quite different. Here is a sample of his writing, I’m trying to get you to read the article if you’re not ‘getting’ that.

. . .  My own initiation into the clan of fire worshippers started early on. I grew up in a world-traveling family and was 5 years old when I stood downwind from a hut in Afghanistan, where garlicky-mutton smoke from kebabs signaled something more exciting than the Salisbury steak back home in Canada. I was 10 when the sweet-soy-and-pork smoke and a flurry of embers from a satay stand in Java drew my attention. And so it went, from the tandoor ovens of India to the streetside squid broilers of Bangkok. The meal I’m most proud of cooking over fire: a locally acquired whole pig, started at dawn over maplewood in a pit, served to a crowd in a 150-year-old Vermont barn.

Now that you’ve had a taste of his writing, go to Rodales Organic Life and read the article by Scott Mowbray.