HAPPY FATHER'S DAY
Father Grilled Best (Steven L. Katz, June 11, 2003, The Washington Post)
America's tradition on Mother's Day is to give Mom a day off from the kitchen by dining out. Father's Day is a different story. It is the day to launch the summer barbecue season. It's Dad's day to cook, to stoke up the grill. [...]
In our house on Father's Day, what our father brought to the grill was truly a cut above the standard grilling fare. However, the real secrets were what he already knew before he even walked out the back door to light the grill.
These are not the usual "grilling secrets" that you relearn from the latest handbook to happy grilling.
* You already know to get the grill hot -- really hot. Right?
* You already know that you're not supposed to stick the barbecue fork or any other sharp instrument into the meat -- "just to test it." Right?
* You already know that continually pressing down on the meat to "cook it faster" is another bit of misplaced cobbler's work. Right?
* You already know to let the grilled meat rest for five minutes under foil so that the juices settle back into the steak, chop, hamburger, roast or whatever you have cooked. Don't rush caveman-style from the fire to the family with the meat smoking as you yell "Come and get it!" After all, the goal is not to look as if you risked your life to produce dinner. You're supposed to avoid overcooking yourself and the food and deliver a nice meal on a shiny platter.
No, our father's secrets came from knowing something about meat, which despite the tonnage that most American's grind, grill and garnish every year, heck, just on Father's Day alone, we don't know much about. What Dad knew was highly specialized knowledge. It wasn't just a secret of his success but the secret to the success of the customers who were consistently named "Best Burger" in Chicago or who won accolades for their thick juicy steaks.
But the real secret? Cooking on Father's Day was not just a ritual in our house. Dad was sharing something with us all that was wonderful and special: heart. That's what I hope to share with my family this Father's Day by making a nice dinner for everyone.
Posted by Orrin Judd at June 15, 2003 5:37 AM
