I love barbecue. I simply love the taste and smell of seared animal flesh. There just seems to be something primal about it. As a matter of fact, if I had my way, every evening for dinner, I’d cut a huge chunk of meat off a carcass and toss it directly into the fire. When I felt it was cooked to perfection, I would cradle the cooked meat in my bare hands. I’d take huge bites and vigorously chew with animal fat dripping off my chin. Surrounded by dogs, and dressed only in an animal skin, I would finish by gnawing on the bones while tossing scraps to my canine friends.
I, of course, don’t actually do this. First of all, our patio is too close to the street, and secondly, I can’t imagine Dorothy letting this happen – the neighbors, you know. But it always seemed like it would be such a macho thing to do.
It’s now November, and my grill along with my caveman dream is extinguished until warmer weather arrives. The cooking through the winter moves indoors and is of a more civilized nature. I think many men stop cooking during this polar interlude, but that doesn’t have to happen.
Manly cooking can still occur, but there are changes that need to be made. We need to refine our methods and techniques. Searing is still done, but the skillet replaces the grill as our culinary medium. Rubs and basting are replaced by pan sauces and rich gravies, but meat is still the main feature. And remember, cooking inside is cool also.
Bottom line – even in winter, you can still relieve your significant other of that daily traditional chore of preparing an evening meal. A good woman shouldn’t be the only one who can “fry it up in a pan.” Besides, April 1st will be here before you know it. And in the meantime, there’s always ice fishing.