Last week The Bay Area was experiencing a “Heat Wave”. This was nice considering all the damned rain we’ve slogged through over the last few months. We’re talking direct Spring weather. Bright intense sunshine with crisp air hovering around 75 degrees. Brilliant green grasses, blossoming fruit trees & wild flowers filled the air. SNEEEZE CHOOOO.
GRILB TIMEB !!!
I stopped by today to share this meal with you, maybe for inspiration to get outside if you can. There isn’t anything new here, but it was so good, so Springee. I thought you’d appreciate the smell of real mesquite wafting through the air. Onward.
The kids were to have burgers, easy. I found some fishy fish for mama and I figured I’d mooch whatever burger the boys didn’t eat. Being only 4, Tiny E usually eats about half, I’m set.
After looking at the two burgers and portion of fish, the grill needed more. I was out of fresh meat (hard to believe, I know). After all, it was Friday and Fatted Calf wouldn’t be in town until the following day. Eeek, I could grill “vegetables’. Yeah I know, ya’ll love yer veggies. I try, but they don’t make me grin. I got damned close this time though.
I found some nice mushrooms and a few over-ripe ‘maters. In retrospect I should have sliced some onions up too, silly me. Gotta marinate the suckers, can’t have dry mushrooms.
Figured I could make my own, 1/2 cup of Extra Virgin Olive Oil, juice from one citrussy lemon, 1 tablespoon of fancy Dijon mustard, salt & pepper with some fresh thyme! YEAH !!! The little buggers lolled around in that for a half hour at room temp. This was fine cause that’s about how long the mesquite took to get ready.
Mushrooms are a bit more durable than the ‘maters, be kind to both while flipping. Cook over a hot direct fire for maybe to 8 minutes or until they look happy to you.
Dumb fish picture. Don’t look too close, all you’ll see is fish.
All I know about this fish is that mama bought it at Trader Joes and said it tasted real fine-like. I cooked it over a hot direct fire with the lid of the grill closed, full exhaust and full instake. This way it cooked the entire fish without flipping. Sure I know all you fancy chefs are going for your grill marks, but sometimes food is so pretty by itself. Don’t you think?
Here are the marinated lovelies. They came out fine, hey.
I would mention though, that before grilling fish or veggies, take the time to wipe the grill as best you can. Nothing ruins those boys worse than old meat grease. Use inexpensive vegetable oil and paper towels, scrubscrubscrub.
What you may want to consider doing, is setting up a grill that only does vegetables. I think I may do that this coming year, if I can find a used grill fer nothin’. Used grills & weight sets are always free.
And there you go. Meathenge produced it’s first vegetable.
Xo Xo
vegetables? biggles, do we need to take up a meat collection for you?
HAHAHAHHAHAHHAHAA, ouch.
I believe the scary thing is that I enjoyed eating them. That was Friday. Then on Sunday my wife and I spent the afternoon with Shuna learning the fine points of baking cookies. First vegetables and now baking cookies.
I’m a multi-faceted hillbilly.
Suprisingly (or not), there was quite a bit of fresh meat flavor in those grilled vegetables. That’s what made them extra special. …and as much as I like vegetables, I don’t think I’d truly enjoy eating them from a grill that never had meat on it. That’s like eating crisp toast without any butter. It’s just WRONG and hurtful to my being.
I, like many, have a theory…
I guess you could scrub the grill (that which the meat or veggies sit on) but I wouldn’t move your grillin’ ops to another strictly veggie rig.
Oh Lordy my! The benefits you’ll lose in doing so!
I think like this, inside that inferno of carnageous immolation is a seasoned surface of meaty essence. As the smokey plumes rise up from the embers they caress the stucco of meaticular resin and carry the spirit of the meat to the juicy golden medallions of vegetal love.
A beautifimous marriage of smokey, carnivorous, flame licked veggimundo delight!
Sorry about that last one Jen.
Cheater, mushrooms are SO not vegetables, but I’ll give you the tomatoes.
Next thing you know, you’re gonna be all “asparagus this and fennel that”.
What’s this world coming to???
Yeah, ya know I was thinking about that while I was posting. And ‘maters ain’t veggies either, they fruit (got seeds). But it’s as close as you’re going to get me to a vegetable.
Biggles
Beautifimous!?