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101 Reasons To Light The Grill…Is 99 Too Many

“OMG.” That’s what was in the thought bubble above my head when I opened the Dining section of the NYTimes on Wednesday to find Mark Bittman’s article titled “101 Reasons For Lighting The Grill.” The very thought of all those reasons made me want to   sit down. As it happened, I was on an airplane, so sitting was pretty much my only option anyway.

But I was only on reason #26 when I had a breakdown. I felt like I did at the Bloomingdale’s shoe sale; I was overwhelmed by choices.  I stowed the NYTimes,  grabbed my iPod and summoned the flight attendant for an alcoholic beverage.

Anyway, I already had 1 good reason for lighting my grill (which was the expected arrival of 12 people on Sunday for lunch) and  that seemed like enough. But as I listened to my “mellow” playlist and sipped my wine, two words from Bittman’s piece kept bobbing to the surface of my mind: “Bacon dog.” Everyone is at least a closeted bacon dog lover, if not an overt one.

So now I have 2 Reasons For Lighting The Grill. That’s about all I can handle, Mr. Bittman, but thanks anyway.


5 Responses
  1. jessica-you can also light the grill just to sit in a comfortable lawn chair and watch the coals burn. i might also suggest accesorizing this peaceful experience with a ball jar filled with the clear liqour. so when you feel your jaw starting to go slack, there you are. you’ve arruved.

  2. now of course i meant arrived.

  3. Scot Colford says:

    Mmmmm… bacon. Bacon is a good reason to do many things. I propose we replace “carrot on a stick” with “bacon on a hot dog” as the go-to phrase when speaking of motivation.

    But then again, some people have a bacon threshold. Ever since he had a bacon-flavored cocktail at a fantastic restaurant in Cambridge, MA, my husband has insisted on poo-pooing bacon as a condiment, garnish, or flavoring. “Bacon is only for breakfast!” he insists. I disagree.

    BTW, the cocktail was *fantastic*. I forget what they called it and the exact ingredients, but I do know it had bacon-infused bourbon and pineapple juice and was served up. YUM! And the restaurant is called Harvest if you’re ever out this way. One of those places that serves as much local food as possible, but a little more fancy-schmancy than that might imply.

  4. suzanne says:

    I love when Bittman does these lists. I clipped one awhile back that was crostini toppings. Yikes, that’s a lot of topping combinations. However, the grilling one was a bit over the top. I did save a few (eg, fennel & oranges, artichokes, and pineapple), but really? Grilled guacamole? Why? I think the smoke is in his eyes…..

  5. bbQGrill says:

    I love to know about Barbecue!! Thanks for sharing!!

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