Making Light Of The Lighter Fluid Flavor

, , , , , | Related | January 2, 2019

At a family gathering celebrating Independence Day, my uncles were tasked with the preparation of the hot dogs, burgers, and sausages. As the meats cooked, my uncles grew increasingly impatient and intoxicated and began attempting to speed up the cooking process.

Their solutions included adding more charcoal, more lighter fluid — while the food was cooking — moving the grill into more direct sunlight, and ultimately attaching a vacuum to the grill in an effort to increase the airflow.

Their efforts produced a lot of smoke that drifted through open windows into my grandparents’ house, where my ill grandmother was spending the party. Naturally, she came to the kitchen window to yell at my uncles and complain about the smoke. My dad found himself enlisted by his brothers to help cook the meats, a role he carried out with a constant bemused look and sarcastic commentary.

After the standard duration meats take to cook on a grill, the food was served. It was sufficiently burned with an adequate taste of lighter fluid. I had a salad that was prepared on the other side of the backyard, far away from the grill.

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