FIRE GENES
© Chef Michael Smith
In the last few years’ scientists have made tremendous progress unraveling the human genetic code. With this revolutionary information they have discovered the genes that govern a myriad of mankind’s strengths and frailties. Soon their attention will turn to more practical mysteries such as explaining why some guys still wear plaid pants to picnics or how girls tell directions. In addition I predict that before long we’ll have a deeper understanding of one of life’s strongest and tastiest hardwired relationships: man and fire.
Ever since man learned to control flame he’s been captivated by its power. Long before guys bragged to each other about the BTU’s their new stoves pumped through tuned injection-port burners there was only campfire. Who among has not sat at a perfectly built campfire and watched as all the guys present take their turn poking and prodding even more perfection out of the embers. Guys understand that a properly built – and tended – fire is a work of art. They also know that nothing tastes better than meat grilled over a live wood fire.
As a traveling chef I’m often asked to describe my favorite meal or food. I’m expected to hold forth with great tales of dining pleasure in chic surroundings with expensive wine and hovering waiters. My interviewer is not always pleased when I state simply: a perfectly marbled Alberta beef rib eye steak grilled over the hot coals of a dying wood fire, washed down with an ice cold hometown Keith’s!
It’s true. Nothing is more satisfying to me than building a fire and cooking over it. My academic side insists that I enjoy the connection to the many generations of cooks before me who didn’t have a knob or switch in their kitchen. My scientific side suggests that evolution would be kind to those who enjoyed wood smoke flavors. My chef side believes that it’s the incomparable flavor that results from meat meeting wood. As a guy though I know better. I just like controlling the fire!
As a chef I understand that the quality of my cooking is entirely dependent on the quality of the ingredients I cook with. Thus a good fire is key. Of course I don’t mean an entry level, turn on the gas, best-on-the-block BBQ! I mean fire - and while briquettes are better than gas they are pale imitations of the real thing, a real roaring wood fire.
Guys its time to really impress. Dust off your loin cloths, gather up some wood – its time for the Christmas tree to come down anyway – build a fire and get grilling. Let the ladies believe that you’re showing off your sensitive, nurturing side. We know better…it’s all about the fire!
