uncommonly feeble and random thoughts

My grill blog ( goo.gl/S14Q2 , or Google "heckergrill") has a lot of this type of stuff posted, but it seems right to bring a more recent grill experience to this blog. This is a pair of bison ribeyes from Whole Foods, but the method, that's what this entry is about. First, salt the beef at least a couple hours ahead of cook time, and chill. The meat. Don't bring to room temp. As to yourself, if you want to chill too, hey, that's up to you. Second, set up a two-stage fire (charcoal or gas - makes no difference): Third, bring beef to 110 or 115 max via indirect, turning several times, then place on Grill Grates for reverse searing, and bring to 125 or 130 max (for my taste, anyway): Voila! Oh, and, Mr. Buffett, there's the damn salt!!!! And, n.b., I have learned to serve the guests first, and take pictures second. Yes, the wine helps too.

One of the oft-cited banes of Facebook is a focus on food. It does get old when 31 of your friends post food pix, all on the same day. But in a way, it doesn't bother me. First, I only have two friends, so it's not exactly overload for me. But food is such an integral part of our lives, right? So, yes, when an especially lovely presentation causes us to go, wow, that looks fabulous, there is that urge to share. And, food is in fact a social occasion, right? Eating, I mean. So from time to time I will feature food here. I give myself permission to do so. And what better place to start than with dog food? Poor Puck. Allergies. Itching. Paw and butt licking. Chewing. A stop at the vet, a stop at MSU's vet clinic, and then a series of "takeaways" from his diet. We tried to eliminate common allergens... to dogs, that is. And we ended up... here. Chicken. Bulk, on sale, frozen breasts, thawed and cooked overnight in the slow cooker. Next day, shredded. Add swe...