Ten minutes to write. Less time to read.

I was going to fire up the grill again last night, but in the end decided to broil inside.  The oven is something I’m familiar with, something I know.  The grill requires concentration and timing; and I just didn’t feel like tackling it even though my dinner would have been great that way.

At the end of the day, I learned something and it had to do with tomatoes. And what I learned is that grilling and broiling are not the same.

Grilling is more work , at least at this point in my Weber career.  But there is more flavor.  The tomatoes I grilled a couple nights ago were charry and crunchy on the outside, flavorful on the inside.  The ones I broiled tonight were merely soggy and burnt. The steak I grilled was also charry on the outside and medium-rare on the inside; the salmon I had tonight was primarily baked with a little crispiness on the top.

I’ve always thought one could grill in the oven, but last night I learned it isn’t the same.  The good news is that this lesson encourages me to practice grilling more often while summer is in season.