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Etiquette…
Ok, so I have been grilling since I was 14 years old. Back then it was hamburgers, hot dogs, and sausages. Things you can't really screw up.
Since then I've graduated up the rungs to grilling things like tilapia and halibut on tin foil or in grilling baskets, grilling up garlic potatoes, corn on the cob, asparagus, kabobs, onion & pepper rings, and famous beer can chickens among other things.
Since 2003, I have been known to have a beer on a hot summer day, and there aren’t too many occasions in my BBQ history when I remember not having a cold brew in my hand while I was cooking. It’s like it’s the rule. When someone else comes to my house, and they ask if I would like some help with the ‘cue, I hand them the brush, lighter, oil, and a beer. You can’t grill without one, after all.
Now, since starting Atkins, I have been doing more and more of the cooking around the house, and especially I have been cooking the fish outside on the grill because my wife can’t stand the house smelling like salmon for hours after cooking. So, I use the BBQ probably 1-2 times every week to cook food during the period from spring to fall, and I normally have one or two beers while I am cooking. Or at least I did in the past. I have pretty much given up alcohol in the form of ales and pilsners. I will have the occasional mixed drink, but since starting my diet in January, I only had two pints of beer on St. Patrick’s Day.
It is going to be very hard for me when the sun is blazing, and I am out grilling steaks, to not have a beer in my hand. I know I can have it in moderation, but it’s empty carbs. Maybe when I get to my goal weight, I will experiment with beer to see what it does to my weight if I have one occasionally.
Thinking about it is making me thirsty.
Ok, so I have been grilling since I was 14 years old. Back then it was hamburgers, hot dogs, and sausages. Things you can't really screw up.
Since then I've graduated up the rungs to grilling things like tilapia and halibut on tin foil or in grilling baskets, grilling up garlic potatoes, corn on the cob, asparagus, kabobs, onion & pepper rings, and famous beer can chickens among other things.
Since 2003, I have been known to have a beer on a hot summer day, and there aren’t too many occasions in my BBQ history when I remember not having a cold brew in my hand while I was cooking. It’s like it’s the rule. When someone else comes to my house, and they ask if I would like some help with the ‘cue, I hand them the brush, lighter, oil, and a beer. You can’t grill without one, after all.
Now, since starting Atkins, I have been doing more and more of the cooking around the house, and especially I have been cooking the fish outside on the grill because my wife can’t stand the house smelling like salmon for hours after cooking. So, I use the BBQ probably 1-2 times every week to cook food during the period from spring to fall, and I normally have one or two beers while I am cooking. Or at least I did in the past. I have pretty much given up alcohol in the form of ales and pilsners. I will have the occasional mixed drink, but since starting my diet in January, I only had two pints of beer on St. Patrick’s Day.
It is going to be very hard for me when the sun is blazing, and I am out grilling steaks, to not have a beer in my hand. I know I can have it in moderation, but it’s empty carbs. Maybe when I get to my goal weight, I will experiment with beer to see what it does to my weight if I have one occasionally.
Thinking about it is making me thirsty.
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