brad, paul, bill and of course alain, the lucky owner of the the very broad sausages
like bill, i, too, am from the new york metro area (ok, i was raised in new jersey, but only 21 miles from the holland tunnel!). and as a member of the same age cohort as bill and paul (i'll be 51 on tuesday), i, too, remember a time when 'grilling' and 'barbequeing' meant the same thing. i seem to recall that 'barbeque' was the more common usage, way back when
but for some reason, up here in vermont over the past fifteen years or so, the cooking process in question has come to be known almost exclusively as 'grilling'. after a quick call to a local chef, i have learned that the word 'barbeque' is used among professionals nowadays mostly as an adjective for things that are grilled with a sauce (usually brown or reddish, and spicy and/or sweet and/or smoky in flavor) on them -- e.g., 'bbq spareribs' or 'bbq chicken'-- rather than as a verb or a noun. so in the language of vermont chefs, for what that's worth, brad's sausages would be 'grilled', not 'barbequed'
brad, i use almost the same exact grill prep as you do, with guinness extra stout, but with a finely julienned habanero pepper added to green, yellow, and orange sweet peppers, sweet onions, and sweet sausages. the bittersweet smoothness of the guinness seems to work well with the heat of the habanero
yeah, this is a pretty cool club. thank you all for making it that way
marc
