Exploring Mediterranean Grilling with New Perspectives on BBQ and Life

Ryan returns with new interests including Mediterranean cooking and a plan to spend more time with family.

Back in August, I had to make the difficult decision to step away from BBQ and The Smoke Sheet once it became clear that my mother’s battle with Alzheimer’s was nearing its conclusion. My family was by her side while she was in hospice care, where she passed away peacefully.

In recent weeks, I have quietly returned to work on the newsletter, mostly behind the scenes. In spite of the difficult circumstances, I have loved having the opportunity to spend time focusing on my family and exploring new interests.

My son Henry has recently expanded his palate to include chicken shawarma and saffron rice. (Photo by Ryan Cooper)

My wife Lisa and 10-year-old son Henry, while supportive of my love of BBQ, are picky eaters. Both of them tend to favor chicken nuggets, fries without ketchup, and cheese pizza over the foods that I enjoy. However, Henry returned from summer camp with an expanded palate and a newfound love of chicken shawarma, a popular dish in cuisines throughout the Middle East.

Chicken shawarma is seasoned with a variety of spices and perfect for the grill. (Photo by Ryan Cooper)

I wanted to encourage Henry’s newly discovered culinary interest, so I decided to learn how to grill chicken shawarma at home. To my delight, the family raved about the dish and asked what other similar dishes I might be able to make on the grill. That was all the inspiration I needed to dive into the world of Middle Eastern and Mediterranean cooking, and I have been hooked ever since.

Ful medames is a dish made with fava beans and spices that is often served at breakfast in many Middle Eastern countries and beyond. (Photo by Ryan Cooper)

Thankfully, Omaha has a nice selection of Greek, Lebanese, and Turkish restaurants and a few markets that specialize in Mediterranean and Middle Eastern products. Over the past few months, I have also taken the time to learn how to make many new dishes at home.

So far, my favorite dishes tend to include fresh ingredients and bold flavors. These dishes often include aromatic and flavorful blends of herbs and spices, including harissa, cumin, coriander, cardamom, sumac, and Za’atar. Fresh garlic, lemon, and parsley are ingredients in many popular dishes. I have also invested in several different bottles of high-quality olive oils.

Kebabs are a great introduction to Middle Eastern cuisine on the grill and can be made with a variety of meats and veggies. (Photo by Ryan Cooper)

Rather than focusing on low and slow BBQ and smoked meats, my new interest in Middle Eastern and Mediterranean food translates well to direct heat grilling. I have made great use of the Weber kettle grill and have enjoyed being able to quickly cook a variety of different entrees in a short period of time. I’ve also had the chance to grill different proteins, cuts of meat, and even vegetables that I have been less familiar with until recently. I have a new appreciation for lamb, eggplant, sesame, chickpeas, and pomegranate.

Kofta meatballs made with Lebanese 5-spice, fresh parsley, and onions are quick and easy to make on the grill. (Photo by Ryan Cooper)

It is an interesting time in history to suddenly develop an interest in Middle Eastern food as the region has been engulfed in conflict over the past year. Unfortunately, the tensions that have been present for many years show no sign of lessening any time soon.

Inevitably, the economic, political, and cultural struggles faced by the region often play out in the world of food as well. This has allowed me to deepen my understanding of the historical complexities of the Middle East and challenge my preconceived notions about the region.

Greek Souvlaki is delicious with pita, Greek potatoes, veggies, feta cheese, and olives. (Photo by Ryan Cooper)

On a personal level, I feel the last few months have changed my perspective in many ways. I have a greater appreciation for spending quality time with family, learning new things, and developing different hobbies and interests.

While I intend to keep one foot in the BBQ world and will continue to be involved in producing The Smoke Sheet, I plan to focus most of my time and attention on family. I plan on pausing BBQ-related travels for the foreseeable future and in fact, I am unsure whether I will ever return to taking BBQ road trips or attending festivals, events, and competitions. I’ll also likely be less active on The Smoke Sheet and BBQ Tourist social media channels.

I am grateful to Sean for continuing to produce the newsletter in my absence each week, along with the many amazing guest contributors who stepped up to lend their voices to The Smoke Sheet. We certainly hope to continue to feature contributors who share their unique insights into the world of BBQ going forward. Please let us know if you would like to contribute to an upcoming issue of the newsletter!

Ryan Cooper
Co-Founder, The Smoke Sheet