My New Grill and Murphy's Law

The old grill was ten years old and I had already replaced the guts once.

At this point, its performance was suspect at best and the results were nearly always disappointing.

I knew it was time to get a new grill.

The dear husband finally agreed.

Naturally I did some research and found the best grill I could

for the amount of money I had available to me.*

It uses "Tru infared(tm)" technology so that there are no hot or cold spots on the grill surface.

That sounded appealing as I was tired of having a warmish area and a cooler area on my old grill.  It had gotten to the point that I had to rely on flare-ups for the food to attain any grill marks.

*In the latest Consumer Reports ranking on grills, all of the top performers were $1,000 or more.  Definitely outside of my budget.  But my grill did get decent enough marks for me.

 I purchased the unassembled grill today and then the Foodie Boyfriend and I spent about an hour and a half putting this together.

And why can't they make assembly directions clearer?

We both grumbled and groused,

but it finally came together.

 

Then it was time to grill dinner.

And Murphy's Law kicked in:

we ran out of propane!

Yep.  Who'da guessed?

So I sent the Foodie Daughter and Foodie Boyfriend off

with the empty tank and some money, with directions to find someplace to exchange the empty tank for a full one.

I was not going to be denied my first meal!

 Finally, we were back in business.

The inaugural meal was boneless pork loin chops rubbed with brown sugar, kosher salt and cracked black pepper, skewers of fresh pineapple, and quartered new red potatoes that had been par-cooked in the microwave for 7 minutes before being tossed with olive oil, kosher salt and cracked black pepper.

I cooked the pork until it reached an internal temperature of 140 degrees.

The meat was moist and tender and we had grill marks!

The meal was worth the wait.

This grill is a keeper.