Cast-Iron Grilling

Grilling six greasy bratwursts for my biker brother-in-law I seared them first to get grill marks, then finished cooking in a disposable aluminum pan to contain the grease and flare-ups.

In 106-degree weather I also wanted to cook hunks of beef like this flat iron steak. I chose as my grill the indestructible, portable (35 pounds), very low-tech, like 19th century, Lodge cast-iron "sportsman" grill. Photo is by the artist/poet/my bff Mantrap Marcie. "Natural" charcoal is my fuel.

Grill Features: The grill rack can be flipped to add an extra inch between the heat and the food, very handy. There's room for 6 bratwursts for one brother-in-law still loyal to Rush Limbaugh. Cast iron must be seasoned to work well, but that doesn't mean leave it outside; I don't do that. When finished grilling I scrape the rack, let it cool and then clean the rack, empty the ashes, and rub every part with a little bit of cheap vegetable oil on a paper towel, and so far no complaints. Grill cost $100 delivered, and will outlive me and the person who will buy it at my estate sale.