3 minute read
The Grill Sergeant
Director of College Counseling Dan Monahan has a passion for working with students and helping them get into their dream colleges and universities. What many people don’t know is that Monahan has another passion in life: grilling and barbecuing.
With more than 15 years of experience in admissions and college counseling, Monahan joined Cheshire Academy in 2014 as the Associate Director of College Counseling. As a member of the college counseling staff, he is building on his extensive experiences in college admissions, having served two different colleges as their dean of admission.
When Monahan isn’t in the college counseling office, teaching history, or being a House Head at Markin Hall, you’ll most likely find him behind his grill. His expertise in grilling and barbecuing comes from being from a large family. “When you have three brothers and a sister, you learn how to cook. I found that if you can cook anything, it’s better on the grill.” Monahan has two different grills he rolls out into the dorm’s outdoor common area depending on the type of food he’s cooking and for how many people.
The first, a Weber Summit S670, has nine burners and runs on propane gas. “It’s the Cadillac of grills,” said Monahan. This particular model is meant for cooking a lot in a short period of time, which is good for Monahan as he usually invites students from his dorm to join him. Often times, he sets up several picnic benches outside and even has a tent if there’s inclement weather. “Grilling is a great way to get together with friends and family. For the students, it’s a way for us to bond within our dorm and hang out. You really get to learn a lot about them,” Monahan smiled.
The second is a Weber Ranch Kettle, a charcoal grill with a whopping 1,100 square inches of cooking space. To put that into perspective, it can cook about 48 steaks at one time. “Originally, it was only sold to caterers,” said Monahan. “Customers began to notice the grill and wanted it for their own. That’s what makes Weber so great, they really listen to us.”
-DAN MONAHAN
When it comes to picking which model to use, Monahan says it depends on whether he’s grilling or barbecuing, something that in his eyes are two very different things. “There’s a big difference between grilling and BBQ,” he said. “Grilling is hot dogs and hamburgers, but real BBQ is cooking for hours. Sometimes you spend 12 plus hours to make shoulder or brisket. It really depends on the cooking style, which could include traditional Southern, Carolina, Texas, or Kansas City BBQ.”
Monahan’s passion for using the grill isn’t just for the warmer months either. Even a snowstorm on campus can't stop him. While the plows were busy making the rounds clearing the streets and sidewalks, Monahan could still be found outside cooking up something great. “A little snow shouldn’t stop you from grilling,” Monahan declared. “It’s a common misconception that you need to put away your grill in the winter. It’s really just about protecting it and using it in the right way.”
Monahan’s die-hard grilling tactics haven’t gone unnoticed. Grill manufacturer Weber frequently comments on Monahan’s Twitter photos of his cooking habits. During the snowstorm, Monahan posted a tweet reading, “Taking advantage of the first big snowstorm of the year! @WeberGrills #GrillingSeasonNeverEnds.” Weber promptly replied with, “Thanks for being a loyal Weber Fan! We appreciate our #365Grillers! #GrillOn.” Monahan appreciates the back and forth banter with Weber, but he’s got an eye on a bigger prize. “Weber does a ‘Griller of the Week’ and I’m just waiting for that to happen. To be honest, if I won I’d probably print the tweet, frame it, and put it on the wall next to my diploma.”
If you happen to be on campus, take a pass by Markin Hall. Most likely, you’ll see Monahan; his wife Christine, who also teaches at the Academy; and his two sons, Patrick and James, outside enjoying some grilling or barbecuing.. He may even cook up one of his favorites for you. “I love a good rack of ribs,” he smirked. “You’ll need to have some time though, it takes a good four to six hours to make it right.” We promise it’s worth it.
