I hope you and yours enjoyed a Father’s Day as beautiful as me was, but an unwell- advised Sen. Chuck Schumer ( D- N. Y. ) perhaps wishes he had stayed away from social media for a while.  ,
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The Senate Majority Leader posted to X on Sunday,” Our family has spent all of our times living in apartments,” but my daughter and her family recently purchased a home with a garden, and we’re having a picnic with hot dogs and sandwiches on the grill for the first time.”
The article included a beautiful image of Schumer… WHAT IS DOING TO PERFECTLY GOOD MEAT?
There’s a visceral charm to the classic mixture of fire, smoke, and meat — one that many city people, unfortunately, have n’t experienced. I spent the first half of Father’s Day tobacco beef jerky here in the suburbs, where I’ll post my meal at the end of this paragraph. Then we spent the evening grilling ribeyes because they were so heavy and sweet that four of us could n’t perhaps come near to eating two of them. And two of the four of us had a ferocious teenage boy trait. This is the way.
But I digress.
Witness, because I insist, Chuck Schumer manning ( for lack of a better word ) the family grill.
That certainly is n’t barbeque but I’m not sure it’s grilling, either.
I suppose the dogs look okay, but I prefer diagonal hash marks so they do n’t appear as though they’ve been rolled down the street or something. However, I’m not sure what’s wrong with those gray burgers or why they have a piece of cheese on them. Or maybe they are cooked — I wo n’t say “grilled”— but he used such low heat that there’s no sear?
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I dunno. But I’m glad I avoided making up my way to one of his burgers.
Schumer was so badly raked over the internet that this one was one of the more generous exchanges.
We do n’t call that” Barbecue” in North Carolina either. That’s an Ecoli bound cookout or grilling.
— Margo ( @MargoinWNC ) June 17, 2024
” Fuc$ &,? g communists”, indeed.
Schumer was accused of breaking a fundamental Torah law, which prohibits milk and meat, in a Jewish paper. It was described by VIN News as” the most recent of many displays by Schumer ( who does not claim to be religious ) that makes it clear that he has no knowledge of his Jewish heritage and is not embarrassed to publicly denounce his indifference to his religion (until he is called out by critics )”.
I’ve written before about the advantages of charcoal grills over gas grills, but I would n’t have expected a few women to be aware or interested in this in a gentrified area of New York City. They get a pass on that one, and they do at least have a grill and a backyard.
Here’s what my preferred search engine, Kagi, thought users might want to know about the 73-year-old senator, aside from how Schumer must be seen outside of his home state.
I do n’t know who has been asking that question so frequently that Kagi has chosen them as their top Quick Peek option, but I think we could share a cry over it.
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But back to the subject at hand, which is Schumer’s grilling skills — or lack thereof.  ,
You have two options if you decide to post yourself on social media doing something you’re not sure how to do. The first step is to have someone who is knowledgeable about what they are doing set the tone. To make up your ignorance for fun, is the second. I’ve done both over the years and they’re both fun.
Actually, there is a third option: do n’t post it all. That’s the superior option to posting, getting publicly roasted ( not grilled ), and then deleting the post—only to get one painful reminder after another that the internet is, indeed, forever.  ,
As promised, here’s my jerky recipe — inspired by The Smokehouse in Chesterfield, Missouri, where they make my favorite jerky in the world.
Start with a lean beef, sliced thin and evenly. Use flank steak or eye of round roast if you’re feeling over the moon about how much money you can spend on food ( it’s what I almost always use ).
Brine for 12 hours in:
- 1 tbsp Prague powder# 2
- 1 cup low- sodium soy sauce
- 3 tbsp brown sugar
Good for about 2.5 lbs of meat. If the brine does n’t cover the beef, add more soy sauce and brown sugar if necessary, or add more than a cup or two of water.
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Over hickory wood or pellets set at 180°, smoke for 3 to 4 hours. I do n’t recommend using liquid” smoke” and doing this in the oven. You can get a decent smoker for a reasonable price ( I adore the bottom-of-the-line pellet smoker from Traeger ), and the outcomes are far superior to those from an oven or even an electric smoker.
With this straightforward test, you’ll know when the jerky is over. Bend a piece the long way, and if it breaks but does n’t snap in half, then it’s done. If it does n’t break, smoke it some more. If it snaps… sorry, you should have taken it off the smoker 30 minutes ago.
The recipe calls for a delectably bacony beef jerky.  ,
Enjoy!
