SQJ Taipei

In June (for Father’s Day) the wife and kids bought me a grill.

As you can see it is a decent sized, kettle-style Kingsford brand grill. They got it as Costco.

When we lived in Yungho, we were able to mooch borrow our teammates’ grill on occasion… but it is a little far to borrow that grill now that we live in Ankeng.

I’m so glad to have this grill and we’ve used it several times already. I’ve always loved grilling and especially so when I worked in the meat department at HyVee in Kirksville. The meat is perfectly good when it starts to turn brown (it is from oxidation) but consumers want their cuts RED and so the store unloads meat for cheap to employees when it starts to turn brown. I’m talking PORTERHOUSE steaks for less that US$1 per pound, etc. Angie and I would often fire up the grill after I got home from work at about 9:30PM… even in the winter!

Anyway… we put some shrimp/pineapple/peppers kabobs on the grill last week and I decided to take a few pics. We had corn too, which you’ll see in the pictures.

The charcoal isn’t ready yet… some is… but not all of it. Just before this picture, there was a fairly big pyramid of charcoal, but I knocked it down and rearranged the coals to get everything lit.

This is also on our little porch… a basket for some of Angie’s flowers. She had just bought it that day.

I held the camera up over my head to get this one. You can see more of the porch (pretty small, eh?), the grill, the flowers… and the ground 18 floors down.

Mollie in the chair… you can see the porch here (lighting bad, sorry!) and the green in the back is Pagel Mountain. That’s what I call it anyway.

Cookin… If you leave the ends of the skewers out about this far, it is *possible* (but often still painful) to touch them and flip the food.

Basically done cooking. The corn isn’t quite ready, but you can see the shrimp are pink (meaning done) and there are some nice grill marks on the peppers. I love those. You’ll notice the corn still has some of the husk on it and I just threw them on the coals. I love corn like this. I usually dribble some water on the exposed side to keep the corn from getting too dry.