I'll tell you what's wrong with the grilling industry.

Chili Chat Editorial:

We can clone sheep, circumnavigate the globe, digitally send information across the country in seconds, cure polio and walk on the Moon (allegedly)...Yet there is no easy way to grill chili?  It completely baffles my mind. How has something so fundamental and potentially delicious, been ignored by scientists, engineers and food innovators alike.

Spring weather is just around the corner and I know we are all itching to fire up those grills for the first time this season. There have been many fascinating articles recently about proper grilling techniques and procedures, as shown here by friend of Chili Chat, NIck Robagre. But today is opening day for Major League Baseball, one of my favorite days of the year and for the non-baseball-baseball fan, today can mean only one thing, tailgating.  So get ready crack open a cold one and throw your tube steaks, burgers and wings on the grill. I'm here to warn you though, if you throw your chili on the grill, you're going to be very disappointed.

I can't imagine a better way to spend a Thursday afternoon than watching America's past time, drinking America's past time and eating America's past time. The only problem is, when I throw my batch of America's past time on the grill, it just falls through the grate and all over the charcoal, ruining my carefully stoked coals and creating a mass of thick foul smelling smoke.
Is there no solution to this sloppy madness?  I am open to any and all suggestions that will allow me to properly grill ladlefulls chili on a Mini-Webber in the parking lot of a baseball game.

Happy Spring.
Cheers,