Barbeque 6, Josh 0

As of tonight’s dinner, I have officially turned 6 pieces of good, innocent steak into crispy charcoal briquettes on my landlord’s barbeque.

I don’t know what the hell I’m doing wrong. I never had this problem on my dad’s Weber, but now it seems like every time I put a piece of meat on the grill, in a few minutes it becomes a flaming nugget of carbon.

I’ve tried different temperatures. I’ve tried cleaning the grill. I’ve tried turning the meat at different times… none of it works.

Luckily I’m within shouting distance of the home of poutine. I will get my grease the way of the traditional Quebecois: fries dripping with cheese curd melted under hot beef gravy. I knew there was a reason I came to Ottawa.