My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.
I grill, therefore I am.
I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.
The grill is the summer equivalent of a fireplace; everyone gravitates to it.
I have a house, with two big plasma-screen TVs, two dogs, a grill, chessboard. I like to keep it low-key: invite friends over, order some Papa John's pizzas and Coors Light, play poker and ping-pong and chill. I'm pretty private.
I have a Kenwood charcoal grill. In our house, if anybody is cooking, it's me. I love making burgers. I love making pork tenderloin. Lamb chops I do on the grill a lot. But you just can't beat brats.
If I could grill for breakfast, I would.
I adore burgers. I know they are bad for me, and only technically a sandwich, but a well made burger, juicy and hot off the grill, is wonderful!
When I get a chance to play golf or go on a boat with good people, take the boat out and put some lobsters on the grill, get the ice-cold beer and the cigars - that's heaven here on earth.
People get a little bolder and more wild in summer. You've got things going on kabobs, things cooking on the bone. There's something about standing over a grill or outside with the family that inspires us.
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