We decided last year that we were done with gas grills and going back to charcoal. We had several small gas grills over the years—in fact, I can’t remember the last time I used charcoal—but I was never impressed with the food grilled over that gas flame. During the last five years when I worked in another city and only came home on weekends, my husband would use it occasionally for himself, but last summer when I moved home for good, it was never even turned on. That’s when we decided to re-acquaint ourselves with charcoal.
It wasn’t too hard to decide to go with a Weber® kettle grill, specifically the Master-Touch® with its Gourmet BBQ System™ that allows you to add components like a wok, griddle, chicken cooker, pizza stone, or sear grate. We’re not starting with those add-ons yet, but it’s nice to have options. I’d like to have the wok. The Master-Touch® model has a lid holder that makes it easy to slide the lid off and on instead of putting it down somewhere, a great feature, and we decided to get the charcoal chimney for starting the charcoal without lighter fluid. No gas, no lighter fluid—I like not having those in the backyard.
We started out with a simple meal of rib eye steaks and veggies (onion, peppers, zucchini, eggplant, and potatoes).
Here’s a quick recipe: Skewer baby red potatoes on a metal skewer with no pre-cooking and the metal helps cook the inside. Done in about 20-30 minutes.