Bike Trail & Nature WalkMy passions have congealed, or should we say, come together to inspire me to create The Grilling Spot. It is my wish that the pages of this Web site engage, educate and entertain. I solemnly hope to achieve that goal.
When I was younger, my parents impressed on my siblings and me the importance of cooking and house-keeping skills. On weekends my Dad would sometimes move the kitchen outdoors. We had fun learning to use firewood to cook.
As we got into our teens, we had a kitchen Duty Roaster for cooking and cleaning. I loved the idea of transforming foods by mixing different ingredients and adding spices.
While camping, we learned Minimum Impact Camping Techniques (MICT). It's a whole concept of leaving no human trace when out in the wild, avoiding unnecessary impact on the environment. Out there, we lived by the true outdoor creed of 'take nothing but a photo and leave nothing but a footprint'.
On these tours, outdoor cooking for me was the 'in thing'. The sound of crackling burning wood, the night sky, stars? I am home. Cooking in a camp setting, with tourists, for days, has its challenges. The best part is, drum roll please... grilling.
While at the Carnivore, I ate wild grilled meat like ostrich, crocodile, zebra, eland (in the antelope family). Before you fly out of Nairobi, Kenya, have at least one meal at the Carnivore Restaurant. By the way, there is a very popular Night Club, the Simba Saloon, adjacent, with themed night-out concepts for each day of the week like 'Rock Night', 'Soul Night', 'Lingala Night' and more. Really cool....
Ugali and 'Nyama-choma'I was given the privilege by a Web Publisher, Gerhild, to write a whole page on how to prepare ugali in the 'Foreign Foods' section of her Web site. You can see it in living color, step by step.
By the way, 'nyama-choma' simply means grilled meat. Crocodile meat, I wonder if we can even call it meat, is salty, grainy and fat. Ostrich meat is lean with very good texture, like turkey meat. I could go on and on with these wild, tasty delights.....
Safely tucked away in Jackson, Mississippi, we encountered either widespread power outages, fallen trees blocking major roadways or destroyed power lines up to 300-400 miles (480-650 kms) away from the eye of the storm. No power, no cooling. Even better, no fuel to cook food at the house of our kind hosts.
With outstretched resources, no electricity and very long fuel lines at gas stations, we had to be creative and conserve. Well, we still needed to eat and the sandwiches had become bland and monotone after a few days. We became creative.
There is always all this firewood and rocks and animals and fruits and vegetables just laying around all over the place, that we don't always pay attention to. All you need is a few tools and a fire.
We survived in a modern Metropolis for seven days in this way during that killer storm, until power and most of the infra-structure was restored. We grilled! The recipes were creative, the food, tasty, the fireside stories, endless. Friendships were started and many more personal bonds were strengthened. A win-win collaborative proposition.
Funny Kids + Cool Dad
Did you enjoy reading this page? Please let me know your comments, views, thoughts.
Please meet these funny little people, my girls. They tutoyer me and also inspire me to reach higher.
I hope this about page is informative and fun. I think the 'birth of the grilling spot' page will be equally as informative.
Enjoy your visit to the grilling spot. There are many great new things happening here. Take your time, browse and peruse. Nobody's watching. I am glad to have you here!
"All normal people love meat. If I went to a barbeque and there was no meat, "Yo Goober! Where's the meat? I'm trying to impress people here Lisa. You don't win friends with salad."
"Grilling, broiling, barbecuing - whatever you want to call it, is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach."
"It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick."