Grilling is a mindset — a way of thinking. It’s knowing who you are and what’s expected of you. It’s a reflection of your relationship with your surroundings — cycles of nature, sustenance, supports systems for existence, the vitality of mind and spirit — the life force.
Yet grilling styles are by no means universal. While pompous celebrity chefs will tell you to flip a burger after five minutes, turn a steak after six, you’re not producing your finest work unless you’re digging, reaching, striving for the harmonious existence of beef, flame and soul. If this sounds confusing, my best advice would be to just pretend you’re Matthew McConaughey and take to the grill.
You see, steak-making is not a process in the traditional sense of the word. It’s more of an affirmation of energy, a statement of being. You can have the best cut of steak in town, but if your personage isn’t primed in the essence of grilling (McConaughey’s clearly is), you’re wasting your time, your meat, and ultimately your life.
The Community encourages all of our grilling readers to take off your shirt and meditate before you fire up the coals. Make sure you’re grilling for the right reasons, because if you’re not, not only are you blatantly disregarding decency, you’re not going to fully enjoy stabbing your ivories into some truly delicious grizzle.
[...] Grilling and drinking my ass off. Burgers, Budweisers, steaks, ribs, hot dogs, fruity cocktails, lobsters, fish, mussels, little necks, linguica, Del’s lemonade, corn on the cob, chicken, sausage, Sam Summers, Miller Lites, and other shit that tastes decent. [...]