Tuesday, April 30, 2013

Cooking with Fire!

Our new BBQ arrived today! 

The delivery guys showed up right as I was getting home.  They made nice with the baby, brought the BBQ into the backyard for me, got it all set-up and gave a quick demo.

We got a Broil King Crown 20.  It is purty - see?

Bonus: Broil King is a Canadian company, which still manufactures in Canada!  Hooray for supporting the local economy, and for buying a product where I should fairly easily be able to get replacement parts!

After the new grill was all set up, it was time to make dinner!  Partner went on a quick trip to the Portuguese butcher shop around the corner from our home and got himself some steak.  While he was out, I soaked some skewers and chopped & marinated some veggies and then made a salad to accompany our dinner.  We also made roasted red peppers and grilled pineapple rings.

Everything was super-tasty and my belly is very, very full.

Here's the breakdown on the non-steak items:

Roasted Red Peppers:
Wash peppers and leave whole.
Brush with oil and grill until the skins have got blackened grill marks (or longer, depending on how tender you want it).
Put the cooked peppers in a paper bag and fold down (this will allow the peppers to steam themselves, thus loosening the skins for easy removal).  Alternately, you can throw them in a bowl of ice water.
Once cool enough to handle, remove the core, peel and eat!

Veggie Skewers:
The first thing you need to do is soak your wooden skewers in water so that they don't catch fire on the grill.
For today's skewers we used mushrooms, zucchini, eggplant, onion and cherry tomatoes since that was what we had on hand.
I chopped them so they were all a similar size, and then put them in a bowl.
I made a quick marinade out of olive oil, red wine vinegar, rosemary, thyme, dill and garlic powder and poured it over the veggies.
We let them soak up the marinade for a bit and then put them on the sticks (much like deep-frying, putting food on sticks somehow makes it tastier). 
Cook until you get grill marks (10 minutes or so).

Grilled Pineapple:
We used a pre-cored pineapple from the grocery store.
Cut into rings, sprinkle with cinnamon, grill (turning once) until it has grill-marks on both sides (5-10 minutes).

The pineapple is my favourite.  We used to do it in the oven occasionally, under the broiler, but doing it over an open flame is tastier.

I'm thinking that next time, we should do portebello mushroom burgers. 

Do you have any favourite BBQ recipes for me to test out on our new grill?

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