Submitted by Angela F

Perspective: Person with a disability

A. Why I Love Tri-Tip

People say I make the best tri-tip on God’s planet, and they just might be right. I marinate it well, then cook it low and slow over charcoal until it is tender, juicy, and practically melts in your mouth. And yes, I said charcoal. Propane is the ruination of a good barbecue.

B. The Challenges People Expect

The first question is usually, “How does a blind person manage a fire?” People assume I must use propane or have someone sighted operate the barbecue. Then they wonder how I can tell when the meat is done if I cannot see its color.

C. How I Overcome Those Challenges

Safe fire management is largely about environmental awareness and consistency. I know exactly where the barbecue is, what surrounds it, and where I will light the charcoal. If I use a charcoal chimney, I place it on a stable surface and move carefully around it when lit. Most importantly, nobody gets to rearrange anything. Knowing where everything is forms part of my safety plan.

Determining whether the meat is done involves smell, touch, time, and temperature. An experienced cook recognizes how food smells as it reaches the done stage. The texture also changes from soft and spongy to firmer. I can gently press the meat to check that change, taking appropriate precautions around the heat.

Mostly, however, it comes down to time and temperature. Once you know how a tri-tip of a particular size cooks at a particular temperature, you can estimate its progress with almost scientific precision. Blind people may use different techniques, but the fundamental skill is the same: pay attention, learn from experience, and know your equipment.