How to do things The Right Way™

Flint · 03-11-2009, 03:59 PM

Here's two I'm pretty sure about. Add your own.

Grill a Steak

Use a wood-handled 1” stiff wire brush to do a rough cleaning.
Thoroughly clean out the dust under the bottom grate to ensure maximum airflow.
Run out an extension cord, attached to an old hair dryer (will be retired/re-purposed).
Pile plenty of charcoal in a tight pyramid, with at least half a bottle of lighter fluid.
Fire it up and use the hair dryer to direct a cleaning cycle. Hit all corners of the grill.
Once the flames have died down a little, go over the grate thoroughly with the wire brush.
Manage the coal fire with the hair dryer. Keep the heat even. Get them WHITE HOT.
Have a perfectly-shaped stick to poke through the grate, spreading the coals evenly.
Dust off the grate with a whisk broom.
Wipe down the grate thoroughly with wet paper towels.
Coat the grate with as much olive oil as you can get to stick.
Throw the steaks on; ignore the flames.
Shut the lid; ignore the smoke pouring out.
Flip ONCE and ONLY ONCE with tongs (do NOT poke).
NEVER EVER cut the steaks to see if they are done.
The steaks should come out flame-seared on the outside, with a clearly delineated brown/pink/brown pattern revealed when cut.

Mix a Drink

Over-fill a short cocktail glass with ice cubes.
Fill the glass with tap water and shake until all the cubes just fit inside the glass.
This cleans the freezer burn off the cubes and ensures the glass is FULL of ice.
Drain the tap water, and add one half inch of clean filtered water.
This is known as “Wet Ice” and is the basis of a good drink.
Fill the glass with the straight, hard liquor of your choice.

03-11-2009, 03:59 PM	#1
Flint Snowflake Join Date: Mar 2006 Location: Dystopia Posts: 13,136	How to do things The Right Way™ Here's two I'm pretty sure about. Add your own. Grill a Steak Use a wood-handled 1” stiff wire brush to do a rough cleaning. Thoroughly clean out the dust under the bottom grate to ensure maximum airflow. Run out an extension cord, attached to an old hair dryer (will be retired/re-purposed). Pile plenty of charcoal in a tight pyramid, with at least half a bottle of lighter fluid. Fire it up and use the hair dryer to direct a cleaning cycle. Hit all corners of the grill. Once the flames have died down a little, go over the grate thoroughly with the wire brush. Manage the coal fire with the hair dryer. Keep the heat even. Get them WHITE HOT. Have a perfectly-shaped stick to poke through the grate, spreading the coals evenly. Dust off the grate with a whisk broom. Wipe down the grate thoroughly with wet paper towels. Coat the grate with as much olive oil as you can get to stick. Throw the steaks on; ignore the flames. Shut the lid; ignore the smoke pouring out. Flip ONCE and ONLY ONCE with tongs (do NOT poke). NEVER EVER cut the steaks to see if they are done. The steaks should come out flame-seared on the outside, with a clearly delineated brown/pink/brown pattern revealed when cut. Mix a Drink Over-fill a short cocktail glass with ice cubes. Fill the glass with tap water and shake until all the cubes just fit inside the glass. This cleans the freezer burn off the cubes and ensures the glass is FULL of ice. Drain the tap water, and add one half inch of clean filtered water. This is known as “Wet Ice” and is the basis of a good drink. Fill the glass with the straight, hard liquor of your choice. __________________ **************** There's a level of facility that everyone needs to accomplish, and from there it's a matter of deciding for yourself how important ultra-facility is to your expression. ... I found, like Joseph Campbell said, if you just follow whatever gives you a little joy or excitement or awe, then you're on the right track. . . . . . . . . . . . . . . . . . . . . . . . . . . Terry Bozzio**

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