Tonight's Sumptuous Repast

It's Guy Night, and I wanted to fire up the grill, so we picked up some fresh fish at the co-op on the way home. When we got home, My Darling B rooted some potatoes out of her garden and I threw them in a foil packet with plenty of butter and dill, slapped it all over a hot fire and voila! Dinner.

That's a nice cut of fish

Farm-raised sockeye salmon, fresh from the Willy Street co-op. This is fish so good I don't mess with it much, just lay a couple pats of butter on the foil, lay the fish on top of it, and let it simmer for five or six minutes on a side.

I tried cooking it as slowly as I could tonight, just to see how it would turn out. After it cooked just about all the way through, I turned it, dropped a couple sprigs of dill over the top, closed the lid on the Weber and let it roast a little while longer.

When I could poke all the way through it with my fish turner I gave it just one more minute to finish up, then brought it still-sizzling to the table.

Don't be afraid to add too much butter. Yum!

... and the secret ingredient is:

The Weber kettle grill!

This is probably the best hundred-fifty bucks we've spent all summer. There's enough grill space to let me spread the food out and control the way it's cooked, and there's plenty of room underneath to let me build a roaring fire right in the middle of it, or bank the coals for slower, indirect cooking.

Plus, it's green.

Guy Food Night

Nothing like that smell, is there?

Thursday night is guy food night, an old O-Folk tradition that stretches back two, maybe three years. It's the night when the guys cook, so My Darling B doesn't have to.

The trouble with this great idea is, I can cook two things: breakfast, or a thick slab of meat on the grill. For tonight's meal, I chose to serve breakfast.