Two Men, Two Pits and a Blog

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How To Tame Your Weber: Grilled Cheese Sandwiches

Amid the lingering piles of snow, I sat out by the pit, like men do,  enjoying the last sunbeams of the day. Nothing was on the grill tonight, as I didn’t have time really. We had to be somewhere in 45 minutes, and I had thus released the option of grilling tonight; something  just not in the roll of the BBQ dice.  But as the black-capped chickadee lit upon my bird feeder, I noted out of the corner of my eye, the little Weber standing stoically in place, childishly straddling its mountainous pan of ash. It was giving me the look again, the one it always gives me, every time I step out onto the patio. Like puppy dogs or cute babies, the grill knows how to work me, how to manipulate me, and eventually, how to get its way. I look at the clock. I look at the grill. Back to the clock. The grill. If the Weber had a bottom lip, it was jutted out pretty nice. Patron to pathetic indeed, and just a little bit inconsiderate.

“Fine then”, I muttered to the grill, as I grabbed the charcoal chimney in one easy motion, filling it three-quarters with coal, and plunking a couple chunks of apple wood on top. I crammed some papers up its bottom end, and put flame to it with a mechanical ease born of sheer muscle memory. Before I knew it, smoke was bellowing into the air, as I stood abreast of the little pit, mentally improvising a menu.

“I’ll give you what you want”, I said, “But it won’t be pretty”. The little Weber seemed delighted if but just for a moment, that it was going to get used. And a man’s pit should get used, just as often as it can be, for not only to season it, but to foster a degree of sanity upon one’s own meat lust, and the ever-abiding need to occasionally burn things. It is good for us.

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Quick and dirty like, with no motion for poetry, I slapped together some winglets, gently seasoned in Lawry’s, and set them to sear in an orange blaze of apple wood.  I had also been in the mood all day for a simple grilled cheese sandwich, so I tossed on one of them too, delicately toasting it over the bed of coals. Now some might hazard it plum foolery to cook his grilled cheese out on the grill, forsaking a nice kitchen range, but I contend that “on the grill”  is the way it was always meant to be,  and couldn’t be more fitting, nor more honorable to its namesake. The trick to really grilling your grilled cheese to watch it closely. Like a high maintenance relationship, keep checking in on it, and nurturing it as necessary. Yes, I suppose you could do it inside on the stove top like you’ve done all your life, and that is good too, but you would at once miss the tweety birds flirt amid the dogwoods, and the sun light slant through the fragrant spruce, and the wispy aroma of the grill, the fresh air, and the fellowship of the coals.

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Grilled Cheese and Chicken. In a few short minutes, the call of the Weber had been pacified, and supper thus procured. Victory snatched from the jaws of haste. The little grill looked a trifle more at ease now, resting contentedly, smoldering quietly the last of its hot coals.  Basking in the wake of deeds well done. Tomorrow, it will want to do it again. That’s the way man-pit relationships go. We just have to deal with it. True, good BBQ is all about taking our time, and that is always preferable than rushing head-long through it. But it is still better to have grilled and grilled fast, than not to have grilled at all. Because it is our stead-fast belief, or at least our sincere hope, that time spent grilling is not deducted from one’s life span. Which is handy, because it may take a life time even, to aptly tame your Weber.

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34 responses

  1. Liz

    I so enjoy reading your prose 🙂

    March 16, 2013 at 8:32 pm

  2. debbeedoodles

    Nothing like true Weber Love! We’ve been through one we had for 12 years. The lid got blown around in a few storms and it got warped, causing it not to seal good. Now we have the Performer.

    Happy Grilling!

    March 16, 2013 at 9:26 pm

    • Those Performers are mighty nice rigs. It’s like driving a Mercedes Benz. I wish you well as you forge your relationship with it, tight seals, and may your lid stay where it was intended to.

      Take care,
      POTP

      March 17, 2013 at 10:04 am

      • debbeedoodles

        Amen!

        March 17, 2013 at 4:38 pm

  3. Reblogged this on More is More.

    March 16, 2013 at 9:51 pm

  4. Good job fella, I love your writing and the photos make me want to go out and cook now.
    Cheers
    Marcus

    March 17, 2013 at 2:00 am

  5. Reblogged this on My Meals are on Wheels.

    March 17, 2013 at 7:30 am

  6. Good blog 🙂

    March 17, 2013 at 9:23 am

  7. karlcryer

    Reblogged this on Karl's Food Forum.

    March 17, 2013 at 1:13 pm

  8. Great work as always. I love reading your posts!

    March 17, 2013 at 8:31 pm

  9. This post made me realize I’ve never made a grilled cheese sandwich on a grill! It also made me realize what a sad thing that is!

    March 18, 2013 at 12:58 am

    • Most folk never think to do it there either, don’t feel too bad. Try it some day, it’s easy to do, and no fry pan to clean.

      March 18, 2013 at 9:41 am

  10. seminimalista

    I wish my husband knew how to grill stuff on the barbie……He can’t even fry bacon in a pan!

    March 18, 2013 at 7:09 am

  11. Oh my gosh… Grilled Cheese… on a GRILL. What will they think up next?! 😉
    Thank you for being our “Captain Obvious” – I needed that and my next Grilled Cheese will most definitely be made “the right way”! 🙂

    March 18, 2013 at 12:15 pm

    • I know, the thought eluding me for years too. Don’t feel too bad. Many of life’s greatest discoveries are right in front of us it seems. We just need to notice them.

      March 18, 2013 at 3:39 pm

  12. Wonderfully written – truly enjoyable to read! 🙂 And grilled cheese on an actual grill is all kinds of awesome… Thanks for the idea!

    March 18, 2013 at 8:22 pm

  13. Never thought of grilled cheese on my Weber but…think I’ll try it!!!

    March 19, 2013 at 11:02 am

  14. You sure do have a way with words. Makes me want to leave work early and go fire up my Egg.

    March 22, 2013 at 11:52 am

  15. grizyeti

    I’ve been toying with my grilled cheeses for a long time now, trying to find the perfect one. Melted all through the middle, it always frustrates me when I bite into one and the cheese isn’t melted all the way.
    I’ve even tried cooking it on the stove top, then for a quick hit in the oven, still unhappy.
    I think I’ll try the grill one of these afternoons.
    Melted cheese ahoy

    March 28, 2013 at 4:06 pm

    • It helps if you lower your cheesy standards and use velvetta. That stuff will melt next to a birthday candle seems like. It ain’t cheese tho.

      Good luck!

      March 28, 2013 at 4:14 pm

      • grizyeti

        No, it sure ain’t!

        I’ll find the right combo, but I…gasp…am not a fan of velveeta.
        I do like shells and cheese from time to time, but in the end I prefer good ole fashioned kraft

        March 28, 2013 at 4:35 pm

  16. Nice write up, you don’t find a lot of folks who grill year round like myself. Haven’t done a grilled cheese lately, but might just have to.

    April 12, 2013 at 11:25 pm

    • Sounds good Joe. Always good to find others who share the passion. Grill on!

      April 22, 2013 at 10:28 am

  17. Pingback: About | Patrons of the Pit | Hey Sweetheart, Get Me Rewrite!

  18. Thanks so much for stopping by House of Bedlam! Grilled cheese is a staple around here, but I never thought to do it on the grill – I am going to try this ASAP

    June 28, 2013 at 7:31 am

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