This is the time of year that the BBQ/Grill in your backyard has gone from the fun, new, party friend, to boring, predictable, hanger-on.
You’ve done it all together. Again, and again and again. Steak, potatoes, hamburgers, sausage. Steak, potatoes, hamburgers, sausage. Chicken. Steak, potatoes, hamburgers, sausage … you get the idea. I hope. If you don’t it’s a miracle that you’re standing upright without the help of a cattle prod and an orderly.
Don’t get me wrong … for all of you who only do those things on the BBQ and only WANT to do those things, that’s O.K. by me. You motivate me on my evening runs to run faster so I can get home and make something on my own BBQ. By kilometre 4 or so I’ve usually encountered the smell of approximately 4 chicken breasts, a few steaks, 14 links of sausage and an incomprehensible amount of BBQ sauce.
It makes the run most enjoyable. The scent of airborne fabric softener in the middle of winter has the same effect. Only I never run home and do laundry.
This summer I took to throwing everything on the BBQ. For a while there it was things like work boots, exercise equipment and other personal effects. Once I’d burned through all that, I moved onto more palatable things.
Like shrimp. And beef skewers, and sweet potatoes and leafy greens. Yes. You can grill a green.
I’ve developed 5 favourites over the summer. And I would like for you to try them too. At least one of them. And I don’t want any excuses. No BBQ? Not good enough. Light a fire on the road and throw a hub cap over it. I don’t CARE. Just do what you have to do to try something new.
I’ve been doing potatoes and corn on the BBQ for years, but I’ve changed my method. Sliced, the potatoes get crispier and cook faster. Yay. I used to cook corn on the grill by soaking it (unhusked) and then grilling it. Cooking it right out of the husk is infinitely better. You get a nice bit of smokey taste from the grill and some nice charring too.
Tune in next week when I show you how to successfully grill a motorcycle.