My husband decided that the first day of summer was the perfect opportunity to teach to our teenage son the finer aspects of barbequing. I spied through the mini-blinds in amusement as they walked in unison to the silver behemoth in the backyard, the Grill Master 5000.
My man raised the lid with as much reverence as the scene from Indiana Jones when he uncovered the Ark of the Covenant. In a poof, brown, crushed leaves and nine month’s worth of dried bugs exploded out the top.
Step-by-Step BBQ Instructions
The Master and Teenage Apprentice spent the next thirty minutes with their heads deep within the confines of The Grill. Dad gestured with an 18-inch, professional-grade stainless steel spatula. Step-by-step he instructed our son on the proper way to cook meats like slabs of ribs, tri-tip, sausage and chicken. They smacked their lips as dreams of blackened beef, fowl and pork brought drool to their mouths.
The Master taught the teen the correct ways to flip the meat using chef’s tongs and a 2-pronged fork and proper basting techniques. “One and a Half Men” joked, shot basketball hoops, petted the dog, and lounged poolside with cool drinks. Together they waited. And stared. And waited. And waited.
Mom Prepares 29 Side Dishes
I, on the other hand, remained cloistered in the kitchen and prepared the rest of the meal. Side dishes spilled out of the scullery as fast as Chef Ramsay doled out insults. I stuffed 
deviled eggs, baked sweet potato fries, chopped, diced, and sliced vegetables, tossed a Caesar salad, buttered garlic bread, set the table, poured drinks and ran five loads of laundry.
Presentation of BBQ Meat
An hour later, like Simba’s presentation ceremony in the Lion King, my guys handed me a heaping platter of smoky, charred delights. “Here you go honey. Hope you enjoyed your night off from cooking,” he said, chest out and face beaming. “You’re welcome.”
Who does the grilling at your place? Share a funny story!
About staceygustafson
AVAILABLE NOW!
For many years a Thanksgiving tradition in our home was my barbequing of a turkey on the Weber. The process could be stretched out to a good eight hours if necessary.
I, like your husband and son, was too busy setting up, lighting, and making perfect the Weber to help in the kitchen. Once the turkey was on the grill I was set for the day. Every time my wife would ask me for help, my response was, “Sorry Babe, I have to baste the turkey,” and out the door I went.
Your son and husband have mastered the essence of BBQ. I salute them.
My husband doesn’t even make a pretense. We bought a huge Weber thinking we’d need it at our lake condo. We did, but only when our children came to do the BBQing. My spouse steadfastly refuses to learn a skill that would add to his domestic duties. I’ve managed to wrangle a deal, however. I cook, he cleans up. Reading your post and George’s comment, I think I’m ahead of the game.
Great story.
Best one ever!
Who is the short guy next to that tall kid?
The Big Green Egg that once stood so proudly beneath the towering oaks that encircle my patio now sits idle. The world’s finest barbecue was a Father’s Day gift to my husband a few years ago. He loved it. That gift resulted in the most incredible parties and culinary delights — smoked turkey, honey-basted ribs, green beans with melted blue cheese, juicy Allen Brothers steaks, wild salmon and more. You can even cook pizza in The Green Egg since the temperature reaches amazing heights. But all that ended when Jack lost his battle with prostate cancer three years ago. I keep staring at The Green Egg and it does beckon me. A friend has agreed to teach me how to use it. You have to understand the technique. I think this summer I will revive The Green Egg. It is time once again for a barbecue party.
You can do it! And invite me. Sounds delicious.
That is a lot of meat for one meal. When I bar b q I did not realize all theat activity was going on in the kitchen!
Loved it! Reminds me of the old Kung Fu series. You learn well, Grasshopper… 😉
Great article, Stacey! I always enjoy reading what you write!