I used to grill a lot. There was one summer not that long ago when I grilled salmon several times a week. Me, not John. I knew how to do this. But then I tried to grill chicken last week or so. (Time has no meaning.) It’s possible I’ve never grilled chicken before, but even so, how could it be this hard? It took FOREVER. Also, I set the chicken on fire. Frequently. It turned out fine, but I’m not eager to do that again. (See fire and also forever.)
Then last week I tried salmon again. Do you like your salmon blackened? Into a crisp? Mine was basically inedible because fire. What the hell, man? (I mean, I’m assuming I had the burners on too high.)
I’m just out of practice, right? So I should practice.
Tonight, steak. Me again – John has faith in me, and hey! No disasters this time. The asparagus came out fine (I didn’t lose any in the grill, either), and I basically did the whole five-minutes-per-side thing with the steaks over medium heat. Maybe 7 minutes on the second side. They were on the rare side of medium, which is how we like them – not charred, not blackened, good without having to drown them in anything (I am just now remembering that I forgot to use the horseradish I put on the table), so maybe I just have to practice with chicken and fish.