FoxTrot Classics by Bill Amend for July 30, 2022

mmmm… carbon

Probably took out another satellite, too.

No, he made his own charcoal briquettes and served them.

As Jason would say, “Hello atomic element #6.”

That was my dad.

When he barbecued, he could take the most beautiful filet cut of prime steak and turn it into unchewable shoe leather in 45 minutes flat. Yup, 45 minutes.

Bloody horrible. I didn’t enjoy anything on the bbq until I was well grown and far away from them.

Medium rare for me now please! :-))

Break out the hockey sticks!

D@MN! He’s making the rest of us look bad.

I see that Roger is as competent on the Grill as Andy is in the kitchen.

vegan BBQ

Is there no one that can cook in that family. I’m not sure who came first the Fox’s or the Bundy’s but the have to be related.

Mom shouldn’t complain. At least carbon is organic, much like her tofu

Yep. That’s the way my dad did it. And “steak” meant a thin T-bone, done under the broiler until any and all flavor was a distant memory; “fried eggs” meant rock-solid, pale-yellow yolks.

Me? Rare & sunny side up, thank you very much!

Same difference…

It’s funny because he’s a bad cook!

So, if you go to the movies with a charcoal briquette in your pocket, would that be carbon dating?

And they wonder why their kids are so scrawny

So, how come Peter isn’t asking for more?

\\//_

Good thing he went for rare and not well done

My wife loves to cook and she is excellent at it.

I am “King of the Grill” – my specialty is smoked chicken but I do well with all other manner of meat, poultry and fish. If it isn’t raining, I have the barbecue going.

BTW: what most people call barbecuing is actually grilling: heating the meal directly over the fire. True barbecue heats the meat with the smoke. I have a smoker for this very purpose – build the fire on the side with the vent and put the meal on the side with the smoke stack. Control the rate of burning by opening and closing the vent and lid on the smoke stack.

It takes about twice as long to cook something than in an oven, but it comes out tender and juicy. Smoke flavor is optional. Most briquets are made from Hickory. But if you want real smoke flavor add wood. I use Hickory, Apple and Mesquite depending on what’s cooking.

Logical disconnect here. The briquets would be glowing hot, obviously too hot to handle or eat.