Who’s in the kitchen

Summer. Backyards. Friends and BBQ’s. My favorite time of year.

Most will agree that barbecuing is the world’s oldest cooking method. Today we tend to follow in our ancestors footsteps. Our sense of smell leads us to freshly grilled meat, and we eat without utensils or linen. “Don’t play with your food” does not apply when you are in your backyard enjoying a BBQ.

Did you know that Lexington, N.C. is known as the barbecue capital of the world?

Other interesting barbecue facts; three out of four American households own a grill and use it an average of five times per month.

The most popular holiday weekend to barbecue is July 4th, with Labor Day and Memorial Day coming in close behind.

And lastly, the word barbecue may have come from the French phrase “bare a queue.” The term refers to a whole animal that was cooked on a spit over an open fire.

When I decided on a BBQ article, I asked my friend Jerry Richter for some insight into “smokers.” Jerry is the maven in his West Hempstead neighborhood. He said that smoking and barbecuing are interchangeable. While grilling is cooking food fast over direct heat, smoking/barbecuing is cooking for a longer period of time with indirect heat. He recommends the Weber Smokey Mountain Cooker. He prefers the ones that use charcoal as opposed to the electric and gas models. He said, “I like to add to the charcoal various combinations of pecan, hickory, apple and cherry woods”

What can be better than gathering friends and family and enjoying the sweet smell of smoke and meat? Of course, guys, let me include sipping an ice-cold beer as you gather around the grill. I like to call them the grill men. The grill provides entertainment for the men, who like to congregate around it, kind of like a flat screen TV during the super bowl.

They are poised and ready to spring into action just as the woman of the house brings out the items to be grilled. You know, the items we shopped for, dragged home, cleaned and marinated (along with all the salads and side dishes we prepare, as well as the desserts). But, hey, I understand guys--grilling is exciting. You get to use lighter fluid, a match, and a miniature pitchfork to stab things with. The potential for danger is there and thrilling.

Talk about potential for danger. My husband Jerry is a brilliant tax attorney. For enjoyment, he reads Nietzsche, Shakespeare and the Rambam. He has an amazing analytical mind, but not when dealing with charcoal briquettes. He tells the story of years past when he loaded the grill with briquettes, doused it with lighter fluid and as soon as the flames shot up, quickly put the steaks on the grill. When the flames died down and the coals turned white, he threw them then out thinking they were defective and added a new batch and more lighter fluid. He went back to the store and told the owner the briquettes were inferior. The next time he tried to grill, his friends Steve Kollander and Shimmy Stein were with him, the same fiasco ensued. The steaks were burnt on the outside and raw on the inside. I had serious doubts that Steve and Shimmy would have done that; Shimmy and Steve were excellent grill men as long as I know them. Jerry, knowing them forever, said it was true. While at the parade on Sunday, I saw both and asked if it were true...sheepishly they both nodded. They admitted to throwing out the charcoals each time, thinking they were defective. Sigh. Since then Shimmy and Steve have evolved into wonderful grill men and Jerry, well, he evolved into a wonderful husband. Every time we have friends or family over for a barbecue, there is always a master griller included. Whether my brother Jerry, my bro-in-law Jack, or a myriad of wonderful friends, thanks for your help, it is much appreciated!

Below find an easy and delicious recipe for brick roast. Leftovers taste great the next day as well.

Grilled Garlic Brick Roast

n 4-5 lb brick roast

n 1/3-1/2 jar Mikee Garlic Stir-fry and rib sauce

n 10 frozen crushed garlic cubes, defrosted

n Course black pepper

n Kosher salt

n Olive oil

Rub entire brick roast with olive oil

Pour Garlic sauce over roast and rub so entire roast is covered. Add crushed garlic, course black pepper and kosher salt to taste.

Marinate at least 4 hours, refrigerated.Remove roast an hour before placing on BBQ.

Heat the grill, place roast on low flame and grill for about an hour and 15 minutes turning over every 12 minutes. Use a meat thermometer and remove when meat is medium rare 130 F.

Let cool for 20 minutes, slice thinly. Meat will be pink in the middle, which tastes best. For those who like their meat more well done, you can place sliced roast in a piece of aluminum foil and return to the grill for a few minutes.

Whether the men or the women BBQ, hope you all enjoy.

For those who are invited over to my home this summer for a BBQ, seriously, it’s because we want you there...the fact that at least one of you guys are excellent grillers is just a coincidence, really!

Judy can be reached at Judy.soiree@gmail.com.