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By Bob Twiog
Rappahannock News Staff Writer
The barbecue is the domain of man. Or a woman.
It’s all about hot glowing coals. Or bottled gas.
It’s slabs of red meat. Or fish.
On any given day when it’s Hazy, Hot and Humid, we will pop the lid off the grill and set off into a cooking adventure.
The grill is liberation from kitchen walls, from the parameters of the vent fan, from the threat of flying grease.
The grill is where we can don an apron and be primal, modem man emulating the caveman.
And it’s where we can whip up food so tasty, so juicy, so gooo-ud that we will write a check for thousands and thousands of dollars to truly five out the fantasy and get the latest, greatest, biggest, hottest grill on the American marketplace.
Like the Grand Turbo model sitting just inside at Barbecues Galore in Sterling’s Potomac Plaza Shopping Center.
“It’s our Cadillac,” says Randy Jones, assistant manager of the store and a man who knows his way around the Turbo’s all-stainless-steel exterior with gas grill with two side burners and enough storage room for every supply and gadget you can carry home.
When Jones talks about grills, he’s drawing on a fascinating depth of knowledge. He has been at Barbecues Galore for three years and drips with intelligence.
He wasn’t always a grill guy. “It wasn’t till I started working here,” he says. “I get a lot of tips from customers.”
At home, he uses his brand- new portable grill with the infrared technology that cooks a goodsize steak in two minutes.
That’s the latest technology on the market, the result of a company letting a patent expire a couple years ago and the entire industry jumping in to add it to their grills.
You may not even know you have an infrared
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