we interrupt our regularly scheduled program to bring you the latest from the grill:
if you follow me on social media, you know that I am a grillin’ newbie
when i was a kid, my dad always man’ed the grill
as an adult, i’ve always found an excuse to have someone else do it. it’s just not something that i’ve wanted to do
this summer i finally decided to get out there and try it for myself.
what unadulterated fun:
i have started to wo-man the grill, if you will.
locally sourced veggies are my main jam
- corn on the cob is scrumptious
- bell pepper is awesome
- carrots (steamed in tinfoil then marked on the grill) are fun
- zucchini is done to perfection
the whole thing isn’t as scary as it looks
there are endless possibilities of flavors which are magnified on the grill
i highly recommend
- chipotle/adobo compound butter served with the grilled corn
- soy sauce quick-marinade while the grill heats up
- grillin’ extra veg because they are amazing chopped into chilled thai noodles for work day lunches.
i have only worked on a gas grill so far. charcoal or wood seem like they would take more time and skill than i have at this point.
i’ll keep social media updated on my BBQ journey this summer. i feel like a kid in a (rather sauna-like) candy store.
one year ago: Peanut Ginger Chicken Wraps
- corn on the cob
- carrots, cleaned and/or peeled
- bell peppers, deseeded and quartered
- zucchini, sliced
- heat grill to about 400 degrees F
- quick marinate veggies in soy sauce or other desired flavor
- add veggies directly to grill over heat source.
- don't flip too often and be sure to get a good char on each side.
- turn corn regularly.
- depending on your grill and how hot it is, the times will vary and your desired doneness will vary as well.
- serve with grilled meat if desired
- and with salt and pepper and butter- highly recommended.