Tonight I fired up the grill again. Last night, we had burgers and tonight I grilled smoked sausage. There was just half a pound of sausage in the freezer so that’s what we had. Hubby’s stomach isn’t happy lately, so he had applesauce and pudding.
1/2 pound of Eckrich Smoked Sausage
1/2 pound of Melissa’s Baby Dutch Yellow Potatoes
water, enough to cover potatoes
1 tsp. salt
1/4 cup of Bird’s Eye Steamfresh Pure & Simple Whole Green BeansCarefully light the grill. I ran out of lighter fluid tonight, so am going to have to get more! I’ve got plenty of charcoal to last the remainder of the season but need to either get lighter fluid or one of those chimney charcoal starters.
Okay, back to the cooking. Once the fire is light and safe to walk away from – or if you have a teen who is willing to sit and stare at it – go into the house and put the potatoes into a pan. Fill the pan with enough water to just barely cover the potatoes; add salt. Place on stove and turn on medium-high and let them cook for about 15 minutes. They need to be pretty much done so that they can go onto the grill.Drain potatoes and place on disposable grill pan; spray with olive oil and put frozen beans on top. Don’t worry about thawing the beans; trust me, it’s hot enough that they’ll thaw and cook quickly.Take everything outdoors; place the sausage on direct heat (right over the coals) and let the veggies cook on indirect heat (not directly on top of the coals).My veggies were kind of over the coals more than I had wanted; but I didn’t put the top on the Weber, so that I could stir the veggies around and avoid burning them. Keep turning the meat so that it doesn’t burn. I didn’t time how long mine cooked; maybe 15 minutes?
Remove the meat to a serving dish and then move the veggies over the coals and let them finish browning; remove them to the same dish as the meat.Looks pretty good, doesn’t it?It was good! Now, off to see if I can find a charcoal starter……
Last night I grilled a ham steak. I’ve really been having fun with the Weber.
1 pound ham steak
2 sweet potatoes
1 regular baking potato for the teen who doesn’t like sweet potatoes
grill – charcoal – lighter fluid – match
Prepare the grill. Be careful!
The next thing I did was toss on the ham steak and pineapple slices. Sorry there are no pics, but I was in a hurry because the fire was really HOT and the ham and pineapple didn’t take long to heat up.
Here’s how it all turned out:Yum! The only thing I’ll change next time is to check the potatoes before 40 minutes is up and to cook the pineapple on a disposable grill pan. Two of them fell through the grates and I couldn’t rescue them.
Talk about a lazy Sunday….Shadow was caught snoozing in her crate, on her back, without a care in the world.Ooops, I think she woke up when she heard the camera click.Yep, she’s awake. She’s thinking, “If I lay very still, maybe the camera will go away!” And, it did. Thankfully, our Shadow is doing so much better. She really had us scared with her anemia and hospitalization. We’re still paying on the hospital bill and next week, will need to take her back to the vet’s office for blood work. So far, she’s been 100% off of the prednisone for a week. Hubby and I don’t care about the vet bill….we’re just so grateful that she’s healthy and alive. The last time I spoke to her vet, Dr.Callie, she was just astonished to hear how playful Shadow is again. Dr. Callie admitted that she wasn’t sure Shadow would survive her illness. Ron and I were amazed, too, that Dr. Callie brought in her own dog to donate blood for Shadow. That’s definitely above and beyond what we hoped for.
I love this grill!
Tonight we grilled hotdogs and hamburgers. Yum! Charcoal grilling tastes so much better than gas grilling.
Charcoal and lighter fluid
Hamburger – 80/20 for burgers
Condiments – ketchup, mustard, cheese for the burgers
Sides – potato salad, cole slaw, pickles, baked beans
I made the fire pretty big and it was perfect. The dogs went on for about 10 minutes and the burgers took about the same time. I flipped them a couple of times and they were nice and medium rare. Of course the hotdogs were toasted black, which is the only way to eat them.Delish! I could grill everyday
The recipe for the Grilled Lemon Herb Pork Chops is from AllRecipes, courtesy of Doreenbuch. They were so simple! What I loved best about the recipe is that I had everything already in the pantry, including fresh lemons for the marinade.
1/4 cup lemon juice – I used fresh lemons
2 tbsp. canola oil
4 garlic cloves, minced
1 tsp. salt
1/4 tsp. oregano
1/4 tsp. pepper
4 chopsCombine lemon juice, oil, garlic, oregano and salt and pepper in a large resealable bag. Add the chops. Seal and refrigerate overnight or at least two hours. I let my chops marinate for around six hours. Turn bag occasionally so that the marinade flavors all of the chops.Preheat the grill outside. The original recipe said to keep the marinade and boil it, so that you can baste the chops as they grill. I didn’t do this.I wanted potatoes to go along with the chops, and wasn’t sure how long it would take them to get finished, so I cheated and used my microwave. I scrubbed a couple of potatoes and poked them and then microwaved them for about five minutes. Then, I sliced them, spritzed them with canola oil and tossed them onto the grill with the chops. It took about 10 minutes per side to cook the chops. The taters were pretty well cooked but I wanted them to get the charcoal flavor and grill marks. One potato tried to commit suicide by diving into the charcoal but I rescued it and ate it.Yum – I served the chops and taters with applesauce. Next time, we need more taters. You can never have too many taters.Deliciously smoky-flavored chops and potatoes. I am really loving this grilling. What I want is to find a really, really good cook book on grilling. Any ideas? Please let me know in the COMMENTS below if you’ve got a fave!
Yum! We’ve been having so much fun cooking on our new Weber grill. Tonight we had brats and grilled corn. I’ve been making corn on the cob a lot so far this spring but have never, ever fixed it on the grill. Well, what better time to learn than now? I hopped over to AllRecipes and found a simple way to do it. Thanks, SUETEITSMA, for sharing your recipe.
1 ear of corn for each person
butter, salt and pepper
brats – I purchased Johnsonville Smoked Brats
buns for the brats
condiments – ketchup, mustard, etc.
All you do is take your corn, peel back the husks (not all the way off, though!) and remove the silks. Rub the corn down with butter, salt and pepper, then pull the husks back up and wrap the corn in foil.As soon as the charcoal is white-hot, lay the foil-wrapped corn on the grate and let them cook for about 30 minutes; I turned mine at around 15 minutes or so, and they cooked for a bit longer than 30 minutes total.When it was time to eat, they were nice and HOT and the husks peeled off easily. Yum!
When my husband and I owned our sailboat, Rozinante, we grilled out year-round. One of our fave things to grill was kabobs. You can make kabobs out of anything – as long as it slides onto the skewer! Today at the grocery store, I grabbed a package of Polska Kielbasa plus some veggies and we created our own Kabobs.
Our grill is charcoal; hubby is in charge of starting the fire. It takes about 45-60 minutes from the beginning of lighting the fire until the charcoal is white and hot and ready for the food.
1 pound Eckrich Polska Kielbasa
baby red potatoes
canned pineapple chunks
The kabob on top is mine, the lower one was Daniel’s. He doesn’t like peppers, onions or mushrooms. That’s why this was a “do it yourself” kabob bar. You can see below how nice and white the charcoal was when we set the kabobs on the grill:
I have to admit: there are no more pictures to share because by the time we three walked inside with the kabobs, sat down, served ourselves and prayed, I had forgotten all about the camera LOL
Trust me, they were AWESOME! Oh and on the side, I fixed a cup of white rice. It was a nice accompaniment.
Today we purchased a charcoal Weber grill and it took hubby and son about five minutes to put it together.
After hubby got the charcoal started, I stayed indoors and prepared some burgers and made a Ranch Pasta Salad and heated up some beans. Oh, and we had the rest of the grape and apple salad from Wednesday, too.