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Article: Take the roast outdoors
- Article from:
- Tribune-Review/Pittsburgh Tribune-Review
- Article date:
- June 30, 2009
- Author:
CopyrightCopyright 2009 Tribune-Review/Pittsburgh Tribune-Review. Provided by ProQuest LLC. (Hide copyright information)
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Picture friends sipping daiquiris and chatting as the final
flourishes are made on a summer supper for eight, to be served 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=mc2, 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 insist on hanging out in the kitchen despite every ...