Did I mention I’m levelheaded?

Here’s a tip: Trying a new salmon recipe when you know you might have to stop for work in the middle of the prep isn’t the best idea. I’m mostly glad my sisters weren’t here because they’re not fans of raging infernos. Not that I am. Somehow, in retrospect, the olive oil based rub seems like overkill on the already oily fish. My normal Sunday night procedure “put the fish on the grill and prep the rest of the meal” was interrupted by good news about work (YAY!). 10 minutes later the work was finished. It was just a short distraction. And the grill was engulfed in flames. Completely. The temperature gauge on the grill cover was at the max. I don’t know what the number was. Hot. Really, really hot. I sort of calmly reached into the grill cabinet and turned off the gas valve. The flames continued to leap. I called into the house for help. A fire extinguisher. Moral support. Why not pull the black lumps of what had been 2 salmon filets and were now fireballs off the grill? OK…I can do that. The fire’s fuel sources were being eliminated one by one. There were still shooting flames. Like an ocean oil slick the drip pan continued to burn. The fire still raged. Until it died. Finally. Thankfully. I’m grateful to Mr. Weber for making a grill that didn’t explode or set the deck on fire. The avocado salsa was pretty good without any salmon to put under it, by the way.

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