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Article: Take the Roast Outside
- Article from:
- The Washington Post
- Article date:
- June 17, 2009
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Picture friends sipping daiquiris and chatting as the final
flourishes are made on a June supper for eight, to be served in a
brightly appointed dining room or maybe al fresco. Conviviality is
just a pretext for this gathering; the ulterior motive is, in
actuality, to show off a newly acquired culinary skill.
The first time an outdoor cook produces a perfectly roasted hunk
of juicy, rub-crusted, smoke-kissed meat via indirect grilling, a
world of possibilities opens wide. The discovery might not be as
earth-shattering as, say, E=mc[sup2], but don't try telling that to
a grill enthusiast. Everything is relative.
The fact that the oven can be avoided is a boon in summertime,
as guests still ...