What is it about men and fire? I asked this question two weeks ago, when the temperature hovered just above freezing and our Easter eggs nearly froze before they could be plunked into their baskets. Friends were coming for dinner, and it seemed like a good opportunity for one last fire in the fireplace. I pride myself on my Girl Scout-trained ability to stack the logs for proper oxygenation to get it started yet keep it burning long, with modest warmth and gently leaping flames.
FIRE-STARTERS
But no. When the Y chromosomes arrived, consisting of one tall 40-something and his 5-year-old chip off the old block, all hell broke loose. Let the conflagration begin! Seldom-touched fireplace tools were wielded, logs were rearranged and stacked with surgical precision, while both men danced about with a primeval, savage gleam in their eyes.
Soon we were sweating in the blast-furnace heat, inspiring young Tynan to fling off his clothes in some dimly remembered ancient pagan ritual. That, in turn, inspired his father, Steve, to join him as, shirts off, they expressed their most manly caveman solidarity, above (while the women howled with laughter). You could have roasted a whole pig in that fire.
MANNING THE GRILL
Which brings me to the opposite expression of April’s cruelty: the record-setting 92-degree heat just a few days later. And that could mean only one thing: grilling on the terrace. Dare I invite my fire-starters again, I wondered? I had just seen a study (OK, so it was funded by the beef people, but whatever). It asked participants to keep grilling diaries and asked them about their “sensory responses” to grilling food. Guess what they found? “Many people have such a strong response to both the smells and practice of barbecuing outdoors that it stirs actual emotions—especially feelings of connections to family, nature and joyous childhood memories.” Sure, but I think it goes even further back, into that ancient caveman part of our brains.
A bit of a grill novice, I had called my rocket-scientist brother for advice on my techniques. In typical fire-guy fashion, he gave me his full 30-minute lecture on the Zen of high-heat searing, crafting the perfect 90-degree angles on the grill marks and learning to “feel” when the ideal level of medium-rareness has been achieved. He waxed nearly poetic on the subject. His advice was good, as I found in my practice sessions. So I felt confident to “man” the grill, as it were, when Steve and Ty, et al arrived. But it was not to be. A fire dude cannot allow a female of the species to place the mastodon onto the bonfire. So I conceded the tongs.
While the steaks and shrimp were excellent, this time there was no naked dancing—probably due to the lack of actual flames. New York co-op buildings prohibit gas and charcoal. So while it sears like a sonofabitch, my Weber, alas, is electric. Also, the Yankees-Red Sox game was on.
Till next time...