Working your own food

I had a different, yet delightful, culinary experience the other day...Whilst suffering from the mother of all chesty colds.

Normally I cannot taste anything, other than the weird German sausage like taste of pungent bacteria and thick bloody mucus, when I have a chesty cold, so I wasn't especially looking forward to going out tbqfh. But I was promised something a little different.

The difference turned out to be food cooked using the black rock grill methodology. Large platters are brought to your table, with chips (or similar) on one side, veg (or similar) on the other, and in the middle is a piece of basalt, the aforementioned black rock,  carved into a perfect oblong. This basalt has been heated to some stupid temperature. Sizzling on top of this rock is the meat course of your choice. I opted for a weighty sirloin, and since I am always pissed off when the chef thinks he knows best how I want my steak cooked...I spit in your face if you expect me to eat near raw meat because I'm a civilised being, I do not 'do' flukes and worms thank you very much!...Anyway, where was I? Oh yes. I opted for the sirloin and am usually annoyed when the chef has underdone it because he/she cannot believe that I like medium or more when it comes to steak. Thus, the black rock grill, offering the customer the ability to choose how long to cook the meat for, is right up my alley.

There is something strangely satisfying about taking a seared piece of meat, and cooking it to perfection, whilst brushing on your own sauces and things in the mean time. I also got to grill my own tomatoes and mushrooms in the meat juice. Sublime.

I can see that the whole set-up is a win win since, the vendor spends less time cooking your food thus maximising efficiency, your dish is cooked as you want it...No more frowning when the medium is bleeding like a fresh kill, and it is great fun watching your companions each working their own personal griddles wearing masks of utter concentration.

Highly recommend a black rock grill