Woman Buys Charcoal Grill Because ‘Girls can do this too’. Hilarity Ensues.

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Grilling isn’t easy. While many just assume that the process requires meat and heat, getting the heat right requires some basic skills. And then there’s the preparation of the meat itself. Hamburgers, despite their humble reputation, are an art form, as this woman found out. It started out fine, but…

Even though she is playing the gender card, we won’t. There are plenty of women in this country that can grill burgers, and plenty of men who can’t. But there is a certain overconfidence here that’s amusing.

Spoiler alert: Jesus isn’t taking the wheel on this one. No one seems to be at the metaphorical wheel. Plus, the word “out” as it is used here might be deceptive.

If it was out, it isn’t now. Give it a good dose of the lighter fluid and see just how “out” those coals actually are.

The paper towel is not a cheat. Not at all. This is looking up.

You get what you pay for, and she didn’t pay much for this spatula. But what was she prying on? The burgers aren’t even on the grill yet.

Some folks like the smell pf burning petroleum products. Maybe they just like the idea of a woman confidently tending to the grill.

Burger aficionados know the center of the patty is supposed to be a bit thinner than the outside, otherwise you get crispy edges and under-cooked centers. Guess what?

Here’s the issue. The grill is a bit wonky. The burgers are underdone and burnt, at the same time, both of which are due to the fact that those coals are not anywhere near ready. Grilling requires patience.

Burgers need burger buns. This, though, is the least of her issues.

Anyone want a burned up little hockey puck of a burger that can still give you E. coli? Now’s your chance. And don’t feed this to a baby.

Seriously, though. This grill-master needs a few simple instructions. It isn’t hard. If you do it wrong, though, it can be deadly. Beef is exceptionally safe, when prepared right. If you have a steak, you can get away with a good sear on the outside. But ground beef has been exposed to air through-and-through, which adds to the risk of contamination. E. Coli dies at 155 degrees.