Tag: grill

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Super Bowl Food

Chili Con QuesoSince the Super Bowl is tomorrow it’s all about the food you serve along side the game that makes it a winner or not. I could tell that today when my wife and I went to the store and everyone was there stocking up on chicken, brats, steak you name it. The problem is that with all this protein people will be sucking down tomorrow they need a little something to balance it out it with and that’s where I come in.

My Mom discovered the recipe for Chili Con Queso a little late. Back then microwaves were for heating up food not really cooking it so she would prep this one on the stove. Microwaves are easier now and just about everybody has one so here’s the recipe:

1 lb.  (16 oz.) VELVEETA®, cut into 1/2-inch cubes
1 can  (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

Chop the velveeta® into chunks and toss everything into a large microwaveable bowl and nuke it on high for 2:30 stir and nuke it again for 2:30. Serve with tortilla chips, chunks of bread, pretty much whatever you have around the house. I have friends who say they can’t cook and the only way to prove that to me is if you can’t make this recipe.

Since this is the Super Bowl you’re not supposed to ask whether or not it’s low salt, vegetarian, organic, healthy. Most Super Bowl snack foods aren’t healthy for you and that’s why I think it only happens once a year. I’m on the verge of calling this vegan because there’s no way anything living [except the tomato and chilies] could have ever come from a living thing. If you don’t go over board and down a couple of cups of the dip your salt and saturated fat shouldn’t put you over the deep like a brat would.

Note to all: This is old school and there is no artisanal, gourmet or other brand marketing in it. Hipster’s need not make unless they’re hosting a retro party.

This is probably one of the simplest dishes to make to go along with all the other garbage you’ll be eating tomorrow and it’s not quite as deadly as some people would think. My friends who are vegetarians and not vegans love this, but they wouldn’t ever admit to eating Velveeta®. Just as a side note, the original recipe called for a can of chili without beans and that definitely had a meatier punch to it. If you go this route I’d start slowly with the chili until you get it at the right consistency for you. Leaner chili would be good since you don’t want grease from the chili having an orgy with the oil in the Velveeta®.

GOOOOOOO NINERS!

 

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How to BBQ in San Francisco

Someone once said you’re a real San Franciscan when you put on your winter coat to go out and BBQ in July. People who live here understand that because the weather throws a few monkey wrenches into being able to properly BBQ here depending on what part of the city you live in.

When I did my brief stint in the Mission we generally had good weather most of the year so BBQing wasn’t too difficult. When you live near the coast in the Sunset or Richmond districts things get a little more challenging. We get cold and wind here. I skipped the corned beef for St. Patrick’s day and decided to grill some steaks. It was a very windy day so I knew I had to start the grill early. We’ve got a propane grill so it needs some time to warm up. It took about a half hour before the grill got up to 400°. I figured I’d be going a little longer for the steaks and I opened the grill and dropped the steaks on it and the thermometer now said it was 300°. So much for the sear and grill lines.

In warmer weather like we get in our Indian summer later in the year I can usually get the grill up to over 500° in under 15 minutes. That’s when cooking outdoors is fun. Prior to the propane grill I remember that El Niño year late in the 90’s when I grilled on a hot New Year’s Eve when it hit 80°. My little Smokey Joe charcoal grill got so hot that I singed the hair on my arm. The steaks ended up cooking too hot and where blackened on the outside while raw on the inside.

These are things you need to understand when you grill in the outside lands. If it’s windy or cold your grill won’t get as hot and on a hot day it’s better to indirectly grill unless you have a propane grill that lets you control the heat. I’ve been grilling for years and have learned how to take the weather into effect even mildly enjoying grilling in a heavy fog where the water sizzles on the grill [which also cools the top area creating a circular effect which cools your grill.

So take these tips into account if you’re out in the windier areas. We unfortunately have a gorgeous view because we’re up on a hill, but that also puts us into a direct line of attack from the salt air off the beach so it can get very windy. I’ve even had my propane grill blown over with the wheels locked.