July 2018 Hounds & Hunting Sneak Peek

Grilling

By Rev. Bob Ford

Every November, the local and national news shows tell us how to cook a turkey, as if preparing a Thanksgiving turkey has never been done before, or that it is as complicated as preparing the pufferfish. The pufferfish can cause paralysis or death if cooked improperly. In my opinion, there is no phrase that is more overused “This begs the question.” That being said, this begs the question, who watched their friends and family eat pufferfish and die, then said, “Well, maybe we just have to cook it different,” and then caught another one? No, it is a turkey, and it isn’t the most complicated thing in the world to cook.

We are now in the throes of summer, and they are teaching us how to grill, like it is some mysterious art. People have been eating food cooked over an open fire since the stone age, and yet we act like it is some secret skill akin to alchemy. The experts on TV talk about “crosshatch grill marks, and resting the meat as if we have never cooked a burger before. Personally, I cook outside all the time, and there is always a cheap propane grill in my truck. In July, I have to run dogs early, due to the heat. I usually cut them loose around four o’clock in the morning, and run until six or seven. This means that I am getting up in the middle of the night, and by the time I pick up the dogs, I am ready for breakfast. What do I like to cook?

Well, I often bring a thermos of coffee with me, but I also keep instant coffee in the truck in case I do not wake up early enough to brew a pot. I know what you are thinking, instant coffee is kinda dreadful. It’s a lot better than it used to be, actually, and you don’t have to be bothered by the hassle of cleaning coffee grounds from a percolating pot or fancy French press.

If I can get to the local restaurant where I live, The Country Cafe, I like to buy their dinner rolls for breakfast sandwiches. They are homemade and they bake them with the same dough that they use to make pizzas. They are absolutely the best. Being fresh made and not having a bunch of preservatives, I have to eat them within a day or so. I am not sure what preservatives they put in modern sliced bread, but the stuff will go from fresh, to stale and then remain dormant for a month, before becoming croutons. It does not mold. It might mold if you put it in a damp cellar. If I cannot get those rolls, I will sometimes go to Texas Roadhouse and get Chili and salad. They bring a whole basket of rolls. They are almost as good as the local rolls at the cafe. Of course, there is also the English muffins from the grocery store.

Don’t miss the rest of this article starting on page 22 of our July issue of Hounds & Hunting!

Author: Lisa Diehl

Share This Post On