Since my sausage-making has been at an ebb tide lately, I thought I would post my weekend grill report. We have had an unseasonably cold and rainy winter in here in New Orleans, which has inhibited my usual 12-month grilling season. This past weekend was a return to normal, so I jumped at the chance to fire up the Weber. (Someday I will replace the the old logburner that Katrina stole from me...but that's a whole other story.)
I decided that Sunday was mixed grill night. This is usually an effort to see just how many different things I can cook at once. As you can see here, that can be quite a bit.
Pictured are:
- Chicken and Pork in a Dill-Mustard Marinade
- Green Onion Pork Sausage
- Red and Green Bell Peppers
- Portabella Mushrooms
- Zucchini
- Squash
- Corn
- Roma Tomatoes
- Bananas
All this served with a side of chicken-infused rice. There is just something special about food cooked over an open fire. Especially if the grill tender has a clue what he (or she) is doing. My fire was hot enough to put a good crust on the meats without overcooking them. I am also a fan of grilled veggies and fruits, especially bananas. Yes, I said bananas. My wife thought it was weird too until she tried them. I sprinkle them with a little cinnamon and brown sugar, then rub with a small amount of melted butter. I grill them for a few minutes to caramelize the sugar and warm them through. Then I serve them on the "half-shell". They are surprisingly good. Give them a try next time you fire up the grill.
Overall, I'd call Sunday's dinner resounding a success.
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