I am writing this from part two of my vacation, at my family's cottage on Lake Erie.2The mountain goat is from part 1 of my vacation, while visiting Glacier National Park. No, we don't get mountain goats in Ohio. It's probably good for me to disconnect for a while - no wi-fi, spotty cell phone coverage - but as a food blogger who loves grilling, I feel like I'm missing Prime Time.2I'm a blogger. Internet connectivity is like air - without it, I start gasping and my eyes bug out. Kind of like Arnold in the Martian atmosphere at the end of Total Recall. Here are some great posts from the last few months to keep you entertained while I sip a delicious beverage and watch the sun set over the lake.

1. ChefSteps: A Complete Guide to Sous Vide Packaging

Whenever I post a sous vide recipe, I get questions about the safety of cooking in plastic. Is it safe? With the plastics used for vacuum bags (and freezer zip-top bags), at sous vide temperatures, yes, it is safe.3At higher temperatures, like when my microwave melts one of my plastic storage containers while defrosting? That's where it gets iffy. For more details, see this fantastic guide from ChefSteps, answer questions about all sorts of sous vide packaging:

• A Complete Guide to Sous Vide Packaging [ChefSteps.com]

2. Weber Blog/Mike Lang - Rotisserie Grilling for Entertaining

Friend-of-the-blog Mike Lang of AnotherPintPlease.com is guest blogging at Weber. You know me and rotisserie - how could I resist his Rotisserie Grilling for Entertaining post?

• Rotisserie Grilling for Entertaining [Weber.com]

Bonus! My Weber Blog posts

Mike isn't the only Mike around here guest blogging on Weber.com:

• How to Set Up Your Rotisserie [Weber.com]
• How to Truss and Spit Poultry for the Rotisserie [Weber.com]
• How to Truss and Spit a Roast for the Rotisserie [Weber.com]

3. Grillocracy: 10 Simple Hacks to Help Step Up Your Grilling Game

I met Clint at Certified Angus Beef's #GrillTalk class; here he is with ten great grilling tips. My most used one is #2, create a grilling brush with herbs, and I plan on trying some of the others, especially #4, grilling fish on slices of citrus.

• 10 Simple Hacks to Help Step Up Your Grilling Game [Grillocracy.com]

4. MexicoInMyKitchen: You say Skewers… I say Alambres!

Mely is another friend-of-the-blog from Twitter; here are her gorgeous ribeye kebabs:

• You say Skewers… I say Alambres! [MexicoInMyKitchen.com]

5. Hell's Handle Perforated Spatula

Dad! That's a bad word!

My kids are scandalized by my new grill spatula - but I like it so much that I don't care. I prefer the 8" by 3" perforated turners for flipping my burgers, and the handle on this spatula feels right in my hand. (Plus, the handle is rated up to 450°F, no small thing when I'm working on a hot grill.)

• Hell's Handle Perforated Spatula

Bonus: Dad Spotlight podcast

Tooting my own horn again: When Chris Lewis and Don Jackson asked me to do a monthly "Cooking for Dads" segment on their Dad Spotlight podcast, I jumped at the chance. Check me out on Episode #2, talking about 4th of July grilling, and Episode #9 (I think - as I wrote this, it hasn't posted yet), talking about quick weeknight meals at the last minute.

• Dad Spotlight Podcast
• Dad Spotlight Episode 2: Nicole Smaglick of Cooper & Kid, Grilling, & More
• Dad Spotlight Episode 9: Brent Almond & Cooking Quick and Healthy Meals

What do you think?

Questions? Any fun food finds I missed? Leave them in the comments section below.

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I'm out West, visiting Yellowstone (and some of our other beautiful National Parks). See you soon!

My YouTube video for Rotisserie Prime Rib Roasts is getting a lot of play this summer. As a side effect, two people asked me essentially the same question last week. Here's a mashup of the two questions:

I was going to buy a Weber Summit until I saw the burn marks on your grill lid in the video. Is that permanent? Can it be cleaned? Is there another grill you'd recommend?

My poor, abused, workhorse grill. I've used it hard since 2007, and I've neglected it. Those aren't burn marks. Those are soot stains. I grill multiple times a week, year round - almost every day in the summer, and every chance I get during our cold Ohio winters.2In the summer, a lot of those grilling sessions are on my charcoal kettle, but I'd estimate half of them are on the gas grill - and most of the winter grilling sessions are on the gas grill.

I don't keep up with cleaning, especially on the outside.2I don't wash my car, either. I figure, if God wanted my car washed, he'd make it rain, and who am I to disagree? The grill works just fine - as long as I give the inside a good cleaning every year. When it's not in use, I keep the cover on, to protect it from the elements. So, I only really look at the stains when I'm about to grill. I think to myself "I really should clean my grill…some other time, when I don't have to get dinner on the table…" and promptly forget about it.

Those soot stains have zero effect on cooking - that's why I haven't worried about it. I feel like I let my grill down. It's being judged because of *my* lack of cleaning. I hope you're happy, you, you…grill shamers. I'm going to try to clean it - I'm worried I waited too long, and it is burned on - but I won't have time until I get back from a vacation, probably in August. And so the cycle continues. As usual, I'm overbooked, and cleaning the outside of the grill is the first thing to get skipped, because it doesn't affect the grill performance.

Update: As a test, I cleaned a small section with a magic eraser, just to make sure I could. It took a couple of minutes of scrubbing - like I said, it's long overdue - but the cleaned area looks brand new. 3Yes, I should try out Weber's grill cleaning products, but I had the magic eraser on hand.

Disclaimer, before I get to the next section: I am a huge Weber fan, and have been for years. Almost every grill I've purchased is a Weber, and the couple of times I didn't buy the Weber, I regretted it, and wound up switching. I am also writing guest posts for the Weber blog. I am not being paid for this post - they have no idea it's coming. Now that I'm done disclaiming…

Recommend the a grill other than a Summit? Never. It is solid as a rock, still going strong after eight years. 4Should you buy a different stainless steel grill to avoid this? No, this happens to all stainless steel - if you don't keep up with the cleaning, it's going to look like that, regardless of the brand. Would I like a new grill? Sure. 5Especially one with the searing station, which came out a few years after I bought mine. But I'm not going to buy one while this grill is doing so well. 6I think…this might be an excuse to buy a new grill. Oh, no, now I have grill lust. This could get expensive. I must resist. Knowing what I now know about my cleaning habits and the need to clean stainless steel 7I worked at McDonald's as a teenager, and we had to dutch cleanser the brushed stainless steel every night at closing. Ah, the good old days., when my Summit goes to that great grill graveyard in the sky, I'm buying the lower-maintenance porcelain enameled model. Same grill, different lid material that hides the soot better. But if that model wasn't available, I'd buy the stainless in a heartbeat.

In other words - stop being so mean to my baby!

(And, as a reminder - you DO need to clean the inside of your grill at least once a year. I should do it every six months, with how often I grill out - but that's another thing I keep putting off. Again, shame on me.)

What do you think?

Questions? Lectures about basic cleanliness? (Mom, is that you? Sorry, mom, I haven't changed…) Leave them in the comments section below.

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After my Rotisserie Tools page went up, a few readers asked about my grilling equipment. So, here is my  Grilling Tools and Accessories page. (If you're on DadCooksDinner.com when you read this, look at the menu bar at the top for the "Tools >>" dropdown.) This page is my one-stop shop for grilling equipment recommendations. Check it out, and let me know if there is anything else I should add.

1. Chef'n Fresh Force Citrus Juicer

I go through a lot of lemon squeezers. They last a few years before I wear them out. Then they chip, flake, or break at the hinge, and I'm on to the next one. (I buy a lemon squeezer and use it for lemons, limes, and smaller oranges - you don't need three different sizes.) The Chef'n Fresh Force Citrus Juicer is my new favorite. The geared hinge means my wife and kids can now juice lemons without straining. (This might be a bad thing - when my daughter figured out she could squeeze lemons, she went on a  lemonade jag, and juiced three bags of lemons in a week.) I'm a little worried about the plastic parts, but it's lasted six months. I assume it will break eventually - they all do - and when it does, I'm buying another one.

2. How to Grill a Whole Fish, Because It's Just the Best Thing to Do via Foodspin.Deadspin.com

You can also keep the skin from attaching to the hot grill by using a specialized fish basket for grilling your fish. That's really not necessary, though, and it's especially silly if you're short on money or space for buying and storing single-use tools you'll only haul out once or twice a year. Just clean and oil your grilling grate, okay? You can do it. If you don't have a sturdy brush, use a few big wads of crumpled aluminum foil. Rub it down with canola or peanut oil when you're done scrubbing.

Albert Burneko's recipes over at Foodspin are funny, profane, rambling, and written the way I wish I had the guts to write. His recipes are stories that wander through the kitchen on the way to the finished dish, and are a joy to read. I wish he didn't swear as much as he does - the paragraph above is the only one I could pull out [Sorry, Dad Moment], but I'm not sure his stories would work as well as they do without the profanity.

3. What's on the Grill #317: Mesquite Grilled Porterhouse via AnotherPintPlease.com

I can already hear it. "Wait, Mike grilled another steak?" Yeah. Shocking, I know.

Mike's gorgeous photography got to me…again. This post made me stop at the store on the way home and pick up some ribeyes.

4. Crosscut, Butter-Basted Hasselback Potatoes via The Culinary Fanatic YouTube.com channel

5. An Illustrated History of Barbecue in America via FirstWeFeast.com

A quick overview of southern barbecue history - from Clarissa Wei at FirstWeFeast.com

What do you think?

Anything I missed? What are your fun food finds? Leave them in the comments section below.

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To support my "How to Rotisserie Grill" series of books, I added a Rotisserie Tools and Accessories page to the blog. (If you're on DadCooksDinner.com when you read this, look at the menu bar at the top for the "Tools >>" dropdown.) This page is my one-stop shop for the equipment recommendations from my books. Check it out, and let me know if there is anything else I should add.

The Spring sports scramble is on.

Two out of three kids play baseball and softball, and I always wind up being the “parent volunteered to be assistant coach.” 4I’m actually getting better at coaching baseball and softball - mainly by watching the other coaches, and shamelessly stealing any good ideas I see. My youngest decided he doesn’t like baseball - no thank you, too much chance of getting beaned - so he took up Tae Kwon Do. 2No, I don’t understand it. You don’t want people throwing baseballs at you, but trying to kick you in the head is OK? For some reason, he’s fine with that - in fact, he loves it.

What does this have to do with Dad Cooks Dinner? When the kids were younger, I thought I had it rough. But…I had time to get dinner on the table most nights; I’d have to get creative three or four nights a week. Now? Between practices, games, and the usual school functions, we are busy almost every night of the week, plus weekends - sometimes with double or tripleheaders. 3Rainouts are a nightmare - especially when the game I’m at decides “I don’t think the heavy stuff’s gonna come down for quite awhile” while the other game cancels at the first drop of rain, leaving one kid stranded for a ride home. Thank goodness we have the group of parents we’ve been seeing every summer for years, who are willing to help out with a ride home.

Instead of living to eat, we're often eating to live. Dinner is forced nutrition - “Get something in your stomach with protein in it, or you’ll be starving at shortstop by the third inning!” The drive home is half going over the game, half begging for ice cream. 4I try not to give in more than once every couple of weeks on the ice cream. Complaining about the umpires? Well, I give in to that one more often..

On game nights, I cheat shamelessly. Here are our go to diners, from least to most amount of time to prepare:

• Super sandwiches: Cold cuts, cheese, a loaf of bread, pickles, mustard, and a bag of pre-washed shredded lettuce (for the kids) and baby spinach (for the parents) so we have something green.
• Taco night: Tortillas, leftover shredded roast beast (whatever I cooked Sunday), salsas, sour cream, shredded cheese, pickled jalapeños, and the ever present shredded lettuce and baby spinach
• Quesadilla night: Same as tortilla night, without the leftover meat - I make the quesadillas on our electric griddle - think grilled cheese for dinner, but the Mexican version.
• Breakfast for dinner: What's that? The refrigerator is bare? Time for scrambled eggs and toast.
• Lettuce wraps: If only one kid has a game, sometimes I can pull off a quick pan of ground turkey with Chinese flavors, then serve it with bibb lettuce or romaine hearts.

I used to be the kind of cook who spent Saturday mornings at the farmer’s market, carefully choosing local produce. 5Now my Saturday mornings are at a baseball field, and I’m lucky if I remember my CSA box on the way home on Friday. Maybe I’ll get to the Farmers Market in July, when the season is over? Nowadays, for vegetables, if it’s sold pre-cut at my local grocery store, I buy it. Bags of fresh broccoli, brussels sprouts, green beans, mixed vegetables, snap peas - microwave and go. Salad is quick - a bag of mixed green salads or shredded lettuce. The most common vegetables are ones we can eat without cooking - pre-cut carrots, grape tomatoes, and mini-sweet peppers. 6They’re lifesavers, those mini-sweets - a quick snack that even the kids will eat. And my “salad” is often a fistful of baby spinach. We also live on refrigerator friendly jarred vegetables - all sorts of different pickles and salsa.

I’m hanging on, trying to get us through to July, when baseball and softball seasons are over.7What’s that? We’re leaving for a vacation in Yellowstone Park on July 1st? Gulp. Why do we go through all this? Because, as Gretchen Rubin said: “The days are long, but the years are short.” There’s going to come a day when they’re “too old for sports.” They’re not there yet…but I can see it from here. For now, they enjoy playing and being part of the team with their friends. I want to keep that going as long as we can.

What do you think?

Questions? Other ideas for instant weeknight dinners that don’t involve a drive-through? Leave them in the comments section below.

Related Posts

Weekly Dinner Plans
Family Dinnner and Small Kids

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Thank you to Certified Angus Beef for the New York Strip steaks used in this week’s posts.

I want my steak grilled, and cut thick. I want pink meat surrounded by a browned crust, with a hint of char at the edges. Thick steaks need special handling - don’t cook them over direct heat. The outside will burn before the inside reaches even the bloodiest rare.

Years ago, I learned the Sear and Move technique:

• Set the grill up with a two zone fire, one zone of high heat, and another without any heat at all.
• Start the steak directly over high heat, and sear it until it is nicely browned on both sides.
• Move the steak to the indirect zone, away from the direct heat. Close the lid, and cook to ten degrees below your target temperature - 125°F gives me medium-rare with carry-over heat.

This is how I’ve cooked steaks for years, and it does give me that beautiful pink center, and a crackling brown crust. But…it also gives me a bulls-eye of doneness between the two. There is a band of gray surrounding the pink center. That didn’t bother me, until…sous vide came along.

I’m spoiled by sous vide steak, cooked to the exact temperature I want, edge to edge pink, with a sear on the outside.

Now I’m experimenting with the Reverse Sear method, simulating low and slow sous vide cooking on the grill by reversing the heat order of grilling:

• Set the grill up with the same two zone fire, high heat on one side, no heat on the other.
• Start the steak on the indirect heat side, away from the fire. Close the lid, and cook until the steak is twenty degrees below your target temperature - 115°F for medium rare.
• Move the steak over the fire on the direct heat side, and quickly sear the outside, about two minutes a side, flipping often. Carry over heat plus the searing will take you to the final temperature.

Note that both methods rely on a good probe thermometer - don’t trust a steak to a ticking clock, and the uncertainty of a grills’ internal temperature. A thermometer is the only way to be sure. That said, probes can burn out in the heat of a grill. Unless your probes are rated for high temperatures, keep them away from the fire on the indirect side of the grill.

I’ve enjoyed my Reverse Sear steaks - I loved the even pink in the middle - but I noticed that I wasn’t getting quite the same grilled crust. And, they certainly seemed to take longer - sometimes much longer - to finish cooking. Is the reverse sear really worth it? That’s when a care package arrived from Certified Angus Beef - a box of four gorgeous New York Strip steaks. 2Gift steaks? I love being a food blogger. Time for a head to head test - what method reigns supreme?

I fired up my trusty Weber kettle, baskets of charcoal pushed to one side. The steaks go on the grill grate - two over the coals, two over indirect heat.

Griller's log:

• Steaks on the grill: 5:42PM - Sear and move over direct heat, Reverse Sear over indirect heat. Lid closed except when flipping every two minutes
• Sear done - 5:48PM - 6 minutes elapsed. Move the Sear and Move steaks to the indirect heat side of the grill. 2I charred the edges of one of the Sear and Move steaks - it had a thick fat cap, and flared up while I had the lid closed.
• Sear and Move complete: 5:56PM - 14 minutes elapsed - 125°F internal, take the Sear and Move steaks off the grill. (Reverse Sear steaks at 95°F internal). 3I left the probe in the Sear and Move steak after I took it off the grill. The internal temperature temperature peaks four minutes later, just below 135°F, then slowly starts to drop.
• Reverse done: 6:02PM - 20 minutes elapsed - 115°F internal. Move over direct heat to sear, flipping every minute.
• Reverse Searing complete: 6:06PM - 24 minutes elapsed - Reverse Sear steaks are browned, take them off the grill. 4Reverse searing browns quicker, and has less flareups. My understanding is the surface of the meat dries out as it cooks, speeding up browning - water on the surface has to boil off before browning can occur. We also render some fat during the low and slow part of cooking, cutting down on flareups.

Looks aren't everything…

Here’s how they looked:

The Sear and Move steak was noticeably darker; its sear is a dark brown. The Reverse Sear was less seared - and the sear had a reddish-brown color. I let them rest for 15 minutes, then cut them open:

The Reverse Sear has more pink, but the Sear and Move steak was closer than I thought it would be - only a narrow band of gray around the outside, most noticeable on the top left.

…how do they taste?

Next comes the taste test - also known as Saturday night dinner. My wife, who loves the charred edges of steak, went directly for a Sear and Move piece. I tried them both. There was a distinct difference in flavor - the Reverse Sear steak was noticeably more tender, with a buttery flavor. 5Science aside: My understanding is the buttery flavor is because enzymes work on meat while it cooks, between 100°F and 120°F, tenderizing it as part of the cooking process. The longer you’re in that temperature range, the more tender the meat. Reverse Sear keeps it in that range for much longer, due to the slow rise to the finished temperature. Sear and Move, because it is already heated, moves through that range much faster. The Sear and Move steak had the charred crust, but the Reverse Sear crust isn’t bad. I was a fan of the Reverse Sear, and its combo of the buttery meat and browned crust . My wife, however, tried a piece of the Reverse Sear, said “mmm…that’s good”, and immediately went and demolished her Sear and Move steak. She wants an extra-charred crust more than the buttery interior.

How do you like your steak?

So, which is better? Um…it depends. Yes, I know, Mr. Wishy-Washy. But…it really does depend on what you’re looking for:

Sear and Move if you want…

• Quicker cooking - done in under 15 minutes
• Thick, dark crust on the outside
• Good pink center - but a little well done around the outside edges

Reverse Sear if you want…

• Beautiful pink edge to edge
• Tender, buttery meat
• Decent sear on the outside
• To take your time, relax, and enjoy a beverage while the steak slowly comes up to temperature

Recipes

Want to try both methods yourself? Stay tuned for later this week...

• Grilled Thick Cut New York Strip Steak, Sear and Move Style
• Grilled Thick Cut New York Strip Steak, Reverse Seared Style

What do you think?

Questions? Other ideas? Favorite way you cook your steak? Talk about it in the comments section below.

Related Posts

Grilled Tomahawk Steak - Long Bone Ribeye, Reverse Seared
Grilled Cowboy Chop - Double Cut Ribeye, Reverse Seared
Grilled T-Bone Steaks With Olive Oil, Lemon, Garlic, and Rosemary Marinade

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Now that grilling season is upon us, I’m relaunching Rotisserie Chicken Grilling. The iBooks, Nook and Kobo editions are now available, to go with the paperback and Kindle editions. To celebrate, I lowered the price of the e-book editions to $3.49. 3$3.99 for the iBooks edition - Apple won't let me set the price to end in .49

Check out my updated book pages for Rotisserie Grilling and Rotisserie Chicken Grilling - thanks to booklaunch.io, I have fancy pages dedicated to each of my cookbooks.

Inside Baseball

Here’s a little inside baseball about self publishing a cookbook. I love the e-books I get out of iBooks Author - Apple’s formatting is much nicer than the Kindle editions. If the only thing that mattered was appearance, I’d do exclusively iBooks editions.

But…from my perspective, the market for e-books is on Amazon. I sell four times as many Kindle copies as I do iBooks through Apple's iBookstore. (Nook and Kobo are barely a rounding error - I sell a copy a month I’m lucky in their stores). I wonder if the non-Amazon versions are worth the effort.

For Rotisserie Grilling, the paperback is still outselling the Kindle edition three to one. For Rotisserie Chicken Grilling, though, the kindle edition is slightly outselling the paperback edition. Overall, Rotisserie Chicken Grilling sells a lot less than Rotisserie Grilling - I’m hoping sales will pick up as Summer rolls around.

Kindle Updates

For my Kindle edition readers - if you bought an early copy of Rotisserie Chicken Grilling 2On the Copyright page, version 1.02 or earlier, check the book on Amazon’s “Manage Your Content and Devices” page under “Your Account” - Amazon.com/mn/dcw/myx.html/ - there should be an “update” button next to the book, so you can download the latest version. I fixed a couple of typos, added a better index.

Paperback Updates

For my paperback readers - if you bought the paperback edition of Rotisserie Chicken Grilling through Amazon, the Kindle Matchbook price is “Free” - tough to beat. (Especially since, if you’re reading this, Amazon has Kindle reader software that will work on your computer, tablet, or phone.) Go to Kindle Matchbook on Amazon.com - Amazon.com/gp/digital/ep-landing-page - and click on the Get Kindle Edition button. That will get you full color images and a searchable copy of the book.

Coming Soon

What’s next in my How To Rotisserie Grill series? It’s a no brainer - every year I get a surge of people looking for rotisserie turkey on Thanksgiving. I'm rolling my years of turkey day advice into Rotisserie Turkey Grilling, with a personal goal to have it ready by Thanksgiving 2015. To make that happen, Rotisserie Turkey Grilling will be a smaller book than the first two, with a lot of content from the blog, including answers to the questions I get every year. 3I’ve done a “how to rotisserie turkey” Thanksgiving post every year since 2009. 2008. Yikes. I’m getting old.

After that? Crazy Rotisserie Grilling is next up. I have a few…let’s just say interesting…ideas for that one. Let me know about the strangest rotisserie recipe you’ve heard of, and it may make it into that book.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Rotisserie Grilling book page
Rotisserie Chicken Grilling book page

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Easter is the one major holiday where I don’t do much cooking. Every year my Mom makes Eggs Benedict; later in the day we visit my in-laws. This year we’re at my brother-in-law’s new house, and my only cooking duty is to bring a green bean side. 2I also get to visit my old Weber Performer at my brother-in-law’s. When I won the new one in the Weber giveaway last year, I sent it to a good home. John’s been keeping it busy. He even fixed the gas igniter, which I had given up for dead.

If you’re responsible for Easter Dinner, here are a few Dad Cooks Dinner recipes to get you going. My big Easter question is always Ham or Lamb, so I'm giving you my favorite recipes for both.

• Grilled Ham with Honey Bourbon Glaze
• Rotisserie Ham, Barbecue Style
• Grilled Butterflied Leg of Lamb, Dry Brined
• Rotisserie Boneless Leg of Lamb with Greek Flavors
• Rotisserie Bone In Leg of Lamb Moroccan Style
• Sous Vide Rack of Lamb

(Coming Thursday is Reverse Seared Rack of Lamb - I'm making it for my Easter Eve dinner with my wife.)

Happy Easter, everyone!

I'm sorry for all the duplicate posts in my feed and emails this week. My blog move hit another pothole; on Monday something renamed hundreds of my posts. I didn't notice until last night, when I was asked about the  Not Found errors that were all over Dad Cooks Dinner.  

I had to restore from an early Monday morning backup; all the comments since then are gone, and I had to re-enter the Why Use Cast Iron post. (That's why, if you get my emails, you're getting the cast iron post again today.)

This is probably not related to a different problem - I had a RSS feed issue caused by a Pinterest plugin. When I fixed that ine the result was a bunch of duplicates from last week on Facebook and Twitter. 2It turns out that double posting on social media was an effective social media strategy. The duplicate posts got more Likes and Retweets than the originals.

Again, my apologies for all the duplicate posts. To make up for it: Here's a bonus PicOfTheWeek of our Sunday Dinner, simmering, boiling, steaming, and frying on the stove.