After my attempt to grill a 2.5 lb tri-tip on my tiny 14.5″ Weber grill on Monday, I finally had to admit that my beloved little green Smokey Joe was just not big enough for real grilling. The tri-tip turned out delicious, except for a small amount of charring on the exterior. As Kevin puts it: it’s meant to grill burgers on while camping. I have grilled kabobs, chicken, burgers, sausages, and asparagus (separately) on the little grill with success. But the instructions are always for a larger grill, where you have more space, and the meat can be further from the heat source. I’m also always worried that I’m not going to have to heat for long enough because of how few coals there are, and because I usually have to grill the meat, THEN the vegetable.
Well, we’ve fixed the grill problem, and I just made the best burgers I have ever made. Along with some asparagus, corn, and chicken (for later) all on ONE grill!
And it’s green! Here’s a link to it’s glamor shot. I have an obsession with green grills because my Grandparents had a green one when I was a little girl. You can see it in the background of the photo below, taken when I was 5 years old.
