Our friends were getting married. I liked going to pubs and drinking beer(s). I excelled at embarrassing my wife by taking pictures of food in public. I enjoyed writing about things I found funny and others didn't. It was good times.
Unfortunately, the holiday soon came to an end and I found myself back stateside with a dormant blog and too much time on my hands. Then, in early 2007, two things happened: I blogged about the unboxing of my new Weber Summit 650 Grill and my good friend and fellow blogger, Eric, made a post entitled "What's on the Grill?".
These two events started me thinking. I love to grill. I also enjoy photography, but never really had an outlet for it. Why not photograph and blog about what I grill? With that splendid, if albeit rare moment of clarity in my life, my "What's on the Grill?" blog series was born and the direction of APP was changed.
With my new focus, I quickly discovered the world of food blogs. It was a good feeling to know I wasn't alone in my foodie worldview. Not only was I having fun creating my own work, I was learning much more from everyone else. The great blogs I link to on the main page are a testimony to just that. They are crafted by some very talented people who I have had the pleasure to meet both in and out of the real world.
Over the last four years, I have highlighted over 200 "What's on the Grill" posts and in so doing, honed my grilling skills (somewhat), learned to take better pictures (somewhat), landed in a thumbnail on the homepage of Weber Grills and tried to write so as it appears I did actually graduate from college. In the summer of 2009 I started writing and taking photographs for the nationally published magazine, Grilled. In 2011, I began working with a partner on some creative work for Saffire Grills, my first foray into Kamado cookers.
So to give you the Cliff Notes version, this is a food blog that originally started as a travel blog, written by a guy who used to have hair, likes to brew beer, has never taken a cooking class (& probably should) and holds up dinner by photographing food. Yup, that's it.
Another Pint Please will always be a work in progress, and that is fine by me, just as long as all of the work is served hot and the beer is cold.
