Category Archives: Grilling

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HSD- High Speed Dirt

John Palmieri – the man behind HSD.

You know, it takes a special kind of giving person to organize anything these days. People are so busy that they hardly have time for anything and to organize a weekly mountain bike ride schedule is almost unthinkable. Enter John Palmieri. The man behind what is probably the most organized mountain bike group in Western Pa, West Virginia and Eastern Ohio. High Speed Dirt or HSDMTB as it is known on Facebook, is an amazing juggernaut of cycling activity. With at least 4 organized rides per week advertised on FB, John has assembled an amazing group of kids, parents, women, and generally a diverse group of riders all displaying his reasons- to get people together by riding mountain bikes. It is not so much the organizing of rides that fuels John’s passions, but the mantra of seeing to it that people meet people and make friends for life.

Rides with 50 or more people are not uncommon for HSD.

By profession, John is a 33 year employee of Allegheny Technologies Incorporated serving as their Senior Director of Ethics and Compliance. He and his wife Dana, who shares his passion for people, are busy people. What started out as an email group of 20 people who wanted to get together to ride, HSD has grown to a Facebook Group of 3000 riders in the tri-state area. John is amazed at the growth and interest and it is all because of his infectious enthusiasm for people…….via mountain biking. He laughingly calls himself the ” deputy weather man” because he is always checking the weather before posting a ride which he usually always attends. That is commitment. From family rides, to women’s only rides, to beginner rides, the schedule usually allows for at least 3 groups to form based on ability and speed.

The next generation of riders.
The Women’s Ride

John claims that he is most proud of the women’s rides because the turnout has been great with at least 12-15 scheduled rides so far this year, all led by women of all abilities. Mountain biking tends to be more male involved and it is encouraging to see the participation of the ladies on the HSD schedule. The other popular rides are the family rides where parents bring their kids to enjoy the trails introducing the next generation of riders to the great sport of mountain biking.

John not only organizes rides but also the popular apre’ ride which includes the grill, beverages and the ever popular “Send It Sausage” an adaptation of the popular hot sausage sandwich which always brings out the crowds when advertised.

Send It Sausage
The ladies sending it in North Carolina

John says the ever popular Chili Ride is coming up soon with the coveted Chili Trophy presented to the winning entree. HSD now has apparel including jersies, socks, and now fleece hats for apre’ ride merriment. This guy thinks of everything. I wish I had half his energy!!

Riding recently with John down in West Virginia where we attended the UCI World Cup Final at Snowshoe, I found a very engaging and friendly captain of the HSD squad. John always says he likes to ride with the new people so that they feel welcome and not intimidated on any rides. He loves the family rides and has said that people have come up to him and stated that the ” the impact on their lives has been very personal.” This fuels John in his mission to get people to meet people as first and foremost. As he expands his “mission” he is now including some “road trips” to places like Sedona, Asheville, Jake’s Rocks and Raystown and coming up next spring or summer, he will include Bentonville, Arkansas to the mix. John says these trips are basically his vacation which he and Dana enjoy together. Not many people would dedicate their vacation to see that people meet people- John and Dana do. That is what I find most endearing about these two as they ride through life on their knobby tires. Through HSD and it’s now 3000 strong membership, the rides are scheduled all year to include the popular snow rides. HSD has fun all year long and it is all due to an enthusiastic normal guy and his wife who put others first instead of their own wants and needs. Isn’t that what we need today more than anything? Someone who is willing to give up their time so that other people can come together? Not many people like John Palmieri. HSD is a fortunate organization and growing. Go to Facebook Groups and look up HSDMTB and join up if you are interested. John is the moderator who approves applications and he will do it with a smile as he sees another person joining up to ride and eat some Send it Sausage and enjoy a post ride beer. . Thanks for reading.

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Grillin’

I’ve been warped by the rain
driven by the snow
I’m hot and dirty don’t you know
and I’m still…………….grillin’

My dad taught me the finer points of grilling when I was a young lad. He was a charcoal guy and showed me the lighter fluid/charcoal method and I had my initial ash tray face before I was 13.

Singed eyebrows and burnt hair smell were common in those days as I learned the basics of lighting a fire for the grill. Fast forward to later years when I inherited a grill from a friend. The electric igniter didn’t work and I turned the propane on and stuck a BIC lighting stick in the grill and PRESTO!!! Another blast to the face with a hairless expression.

,’So, Honey, I was thinking, instead of barbecued steaks why don’t we just order in a pizza?’

But I have come a long way since then and now I have a wonderful grill and a nice setting in which to contemplate life and burn some bovine flesh.

So you might ask, ” Well Pat- what have you learned over the years as you have transitioned to a Weber with continuous natural gas feed?” Well may I offer up the following?:

Meat- always cook on medium heat. Pittsburgh rare, which is basically like the charred exterior of a catcher’s mitt, coupled with bloody red and still “mooing” interior, is not optimal. Cooking low and slow is the way to go. It also gives you a chance to catch up on your Facebook and email and enjoy the obligatory grill side beer- like in my Adirondack chair. You can sear steaks, burgers on a higher setting initially to seal the juices in and get the grill marks, but you better put it quickly to medium or you will have a 3 alarm fire in your grill and won’t be able to tell the difference between the burger and the coals. They tell you to use a meat thermometer but I always gently cut into the middle of a test burger or steak and see how it looks. I try not to lose the juices with this inspection but it is the tried and true method.

Fish and shellfish- if the cut of fresh fish has skin, put it skin down right on the grill. Again, low and slow on low to medium heat. Don’t flip it and test as per the meat method. When it is finished, you can slide the filet right off the skin which is left on the grates. That way you don’t have to deal with the skin while eating. Clean the dead skin off the grill later so the varmints don’t get it.

Olive oil and dill is a great preparation for any filet of fish. For anything that does not have skin or shellfish, a piece of foil over the grill with a good marinade will work. Believe it or not, a real nice fresh filet of bluefish or other oily fish can be marinated in gin and cooked on the grill. Amazing how that tempers the strong flavor of oily fish and actually makes it more moist and flavorful. I learned that trick from a crazy man up in Martha’s Vineyard years ago. He was the same guy that almost ran us into a buoy while touting his navigational skills.

Always pay attention. You can get engrossed in a conversation, or Facebook, or email, and the next thing you know the flames are shooting out of the side of the grill and your potential meal has been temperature compromised. Like that proverbial catcher’s mitt. Always check by lifting the lid and testing with your knife. Sipping a cold IPA will always go well and even in the winter, a wool hat, a puffy, quilted jacket, and boots are key elements to year round grilling even in the worst weather. A head lamp in the winter is also key to see exactly what you are doing even when the time change has left your grilling area dark and cold.

Probably the most challenging thing about grilling is the fickle nature of your family or guests and how they like their meal prepared on the grill. ” I like mine pink, but not red. A little pink, you know, not bloody, but not too well done. Can you do it a little pink? I don’t like it rare, but I don’t want it done too well.” What the hell????? Some pieces have to be moved to the upper grill so as not to get too well done while you are waiting for the others to finish cooking. The juggling around the grill is a true art which is learned by trial and error and lots of previous criticism from family and friends.

Chicken- always pounded flat. Or as they say here, pahhhhhhnded flat. Marinated overnight in Good Seasons Italian dressing is preferred.

Pork- forget it. Too dry no matter what you do. Don’t let anyone tell you different. Cook pork inside in a roaster.

Buns- must always be toasted on the grill with the exception of really fresh ones. Inside of the bun down on the grill and not too long. Just enough to get the grill marks. Otherwise, you can remove them and throw them at the neighbor’s dog.

If all else fails, have the local pizza shop number handy. Grilling is an art that is acquired with a lot of trial and error.

Well I’ve been kicked by the wind,
robbed by the sleet
Had my head stoved in
But I’m still on my feet
And I’m still…………grillin’

Thanks for reading and don’t burn yourself.

Lyric butchering courtesy/apologies to Little Feat, Apple Music, and Emmy Lou.