I'm burnin' for you

It's alive.

HVAC guy came out today to install the gas line. It was not how I imagined it would look, considering what it looked like before. But it is certainly waayyyy better.I have a lot of respect for anyone who knows their trade well. To have it angled down so nothing can get it is probably code, but brilliant nonetheless.

We had some filets from the Amish farmers market ready to go, seasoned with olive oil, salt and pepper. A hamburger for my son, and a salmon strip with some seasoning and fruit on it, wrapped in some sort of leaf, were thrown into the mix. It was recommended to grill the fish for 18 minutes indirectly, so I had to start that off first.

Some leftover corn on the side to be heated as well. I love how easy the grill marks came with the SS grate - they're a perfect size, but I realise I do have to oil them up first.

I have to admit, it's going to take a while before I get used to having such a large cooking area, particularly when I grill for just the three of us most often. Kinda weird having all that space and using just a little area of it. I have to learn how to adjust the burners properly, and see if I can keep 2 or 3 heat zones active and cook on them properly. Recommendations are welcome!

Meanwhile though, it is just plain awesome to have this connected to the gas line. The igniters on the S620 work fantastically - one click and they're on. I'm actually looking forward to having the side burner too; at first I thought it was unnecessary, but I'm sure after a few uses I won't be able to live without it.

One shot of the grill as it was preheating - cleaner than it will ever be again. I could barely tell when the flames were on, having been so used to the Genesis burner tubes so filled with crud and muck that all flames burned nice pretty colors. (Note Jessee yawning in the background. Guess no one was as excited as me.)

Finally, the grill's trip across the patio and into the lawn, face-plantedly, caused only the dent to the left door. Everything worked great. It's a great testament to Weber's quality. It just better not happen again.

We have no plans for the weekend, so this is going to get a lot of use. FWIW, the burger came out great, but the filets needed more time searing and finishing, and they were more from the thicker end of the tenderloin then the a center cut, so they didn't cook as I had expected them too. Live and learn. Well, grill and learn. Eat anyway!

More grill porn this weekend...