The 2007 Grill'N Guys Cover
For the last umpteen years, Bowlingwidow's family has hosted an annual gathering on beautiful Guemes Island, just north of Anacortes. It's become quite an event with anywhere between 30 and 50 people showing up on any given year. Horseshoes used to be the big activity at these things, but as a sign of these changing times impromptu soccer games are what can break out at any moment. The grandkids have now taken over making the call on recreation decisions. The laughs, insults and abundant amounts food have stayed the same though, I'm happy to report.
But for BowlingJoe, this isn't all about fun and games. There's not even enough time for me to run out and yellow card the little tykes after a cheap shot tackle. I'm the grill chef. And there's serious work to be done on the business end of the two grills that are enlisted into service. It all starts at 10:30 am when the two grills are set up, cleaned and checked. Inventory is accounted for. Ice is introduced to all of the required beverages in the coolers located in close proximity to the grill. It does get warm next to the grill and it's important that the chef's assistant runners have clear access to cold adult drinks that will provide enough nourishment to counteract the effects of the desert heat at all times. This is important in the blazing hot sun of the San Juan Islands on a June day.
During recent times, I've had the pleasure of working with Bowlingwidow's sister Tina's significant other, Earl (known to all as Graysqearl). Graysqearl, in addition to his ability to skillfully slow cook kosher wieners, is a fellow random Boeing employee, a fine drummer, handyman extraordinaire, and Photoshop artist. He is, in fact, responsible for a few Grill'N Guys magazine covers including last year's shown above (with special guest, apprentice Grill Boy). If you'd like a signed copy, please send us $200 in unmarked bills and we'll make your dream come true!
This year's extravaganza is now history but was a success. It didn't rain, nobody got food poisoning from undercooked meat, and we didn't lose any hamburgers or hot dogs to overly aggressive dogs. What's not to like about that?
9 comments:
Graysqearl is deeply moved by the words of his esteemed colleague…
To Grill beside Bowling Joe is always a memorable occasion!
Thanks for the kind words, Bowling Joe you’re the BEST
Awesome job with the pic graysqearl! Muy bueno!
Cute kid... i hear lots of stories about him, so it's cool to have a face to attach to Applefest and car fires.
Great picture! Just wondering... are you as handy in the kitchen as you are on the grill?
bowlingjoe, you've never looked better, proudly wearing your WWU t-shirt. Remember, WWU is the true Harvard of the West.
I might have considered WWU until I heard they had some stupid regulations like checking your guns at the door, and the final graduation requirement being a thesis on how to further tax and spend.
Alright! cvow is back from vacation. He's from North Dakota, where their Democrats are more conservative than our Republicans. But BowlingJoe is all about diversity so his comments are always welcomed on this blog.
And writing is good therapy for him, as well, as he hasn't been the same since Mike Huckabee dropped out of the race.
I always choose to remember the good things about cvow such as the fact that he introduced me to pho noodle soup a few years ago. Plus, he and Mrs. cvow came to my house concert so I know he has good taste in music.
did cvow move away, too? I am starting to notice a pattern here....
Oh no, I didn't move away. I am TRYING to move away but regardless of how much of a curmudgeon I am with my management they refuse to fire me. I strongly suspect that is due to the "sarchasm" -- the gap between my biting wit and those who do not understand it.
On the topic of grilling, we tried something new the other day that turned out great. We (actually my far better half) rolled up thin sockeye salmon filets (sans skin)with some minimal spices and breading, ending up with these "rollups" that were about 1.5 to 2 inches in diameter, and about six inches long. She then wrapped them in a couple layers of foil and chilled them for a good bit in the fridge. She then sliced the rollups into about 1.5 inch long sections, foil and all. I put them on the grill at 350ish, open end down, and gave them about four minutes, turned them to the other end, and gave them another four minutes. The foil surrounding the rollups kept them from falling apart.
Not only were they darned tasty, it virtually eliminated that fish mess that always sticks to the grill. Next time I will cut the time down to three minutes per side though.
Since it was salmon, I washed it down with a nice Barnard Griffin 2001 Cab that was nearing the end of its drinking window.
Thanks for the recipe, cvow. I'm always looking for new things to throw on the grill. Since I don't know much about wine, I'm thinking that a classic Pilsener such as Urquell would be a good choice.
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