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Grilling hamburgers, 1 of my earliest backyard grilling memories. Our Family would get together, usually on the weekends, and have a hamburger and ice cream supper as we say here in Texas. I can fondly don’t forget sitting on leading of the old ice cream freezer even though my Dad, Uncles and Granddad took turns at spinning the old hand crank attached to the water soaked wooden ice bucket.

Nowadays, the hoodless grill would resemble a throw away selection you’d take to the beach, but then we were in tall cotton and in for some delicious eating. The ice cream could be flavored most of the time with a can of crushed pineapple. Or, just perhaps, somebody would have given us some fresh ripe peaches to mash and toss into the vanilla ice cream mixture.

Cooking out then was a actual huge treat for the whole family, always having a lot of laughter, running and playing.

Grilling the hamburgers soon became my responsibility, despite the fact that I was only about 10 years old at the time. Carefully developing the charcoal fire in that old grill we had was a test of my much better Boy Scout abilities. Once the charcoal was covered in a fine white ash the grilling could start.

The ice cream was being packed in far more ice mixed having a generous quantity of rock salt mixture to be allowed to season, while we all ate our terrific tasting hamburgers usually topped with lettuce, red ripe tomatoes and onions. The catsup bottle would be passed around as every person would take their turn, shaking or popping the bottom of the bottle to get the thick tomato sauce from the jar.

Ribs right now are one of my favorite backyard treats, but the hamburgers still to this day come sliding across the plate for a delicious grilling feast.

Ah the ribs, very good tender slab of ribs with the meat falling off the bone, slathered with a generous portion of smoky chipotle barbecue sauce. Just sufficient heat inside the sauce to add a nice warm blanket right on top of your tongue. Did you know the chipotle is nothing much more than the Jalapeno smoked and dried normally with mesquite wood? They are really delicious giving a nice smoky flavor to your food.

Guacamole is also a favorite topping with just about any grilled meat, specifically beef, pork or chicken. Creaming those fresh ripe avocados together with a nice garden ripe tomatoes, chopped green onions, try just a little chopped chipotle as well. Season your delicious concoction with a squeeze of fresh lime juice, toss in some cilantro, salt and pepper and call it a meal by it self.

Thick juicy T-Bone steaks are an excellent treat too as chicken fajitas. Fun to do because everyone gets to pile their own into a huge flour tortilla created just to suit them.

Yes grilling today is just as much enjoyable today as it was when I was growing up. The old 3 legged grill has long given that been tossed onto the trash heap. Replaced having a massive cast iron wood smoker and grill, positive I’ve a handy gas grill for virtually daily use but absolutely nothing is better than firing up the old trusty smoker.

My fantastic nieces and nephews are now the ones running and playing. They are constantly beaming with delight as the scoops of homemade fresh peach ice cream is served up with 1 of “”Nana’s”” homemade cookies.

Someday though I think I will pull out the old hand cranked ice cream freezer. Soon after all, they’re missing one of the most beneficial parts of the family members cookout. Sitting on the old freezer, holding it down whilst their Dad, Uncle and Granddad take turns cranking the old beast.

I wonder if they would sit still that long?