http://tinyurl.com/6k56sr
Before I start, let me say that I got excited about grilling after
watching Mario tout his grilling book on Borders website. It is an
interview along with Andrea Robinson (the U.S. wine critic/expert) and
in between small interviews, the grills various recipes.
Since this, I've been recording Bobby Flay's food network shows ;-)))
Soooooooo, we got a charcoal grill and so far have made (IMO) the best
pork chops I've ever had (not a lover of pork, either) and the best
chicken breasts (with bone in - purchased at Costco) I've ever had.
Yesterday when grilling the chicken I added asparagus and those
smallish red/yellow/orange elongated bell peppers to this vegetable
basket and put the basket on the grill. Before putting them in the
basket, I sloshed them around in grapeseed oil (or was it EVOO?).
Needless to say, they also were the best asparagus spears I've ever
had in my life - I've broiled asparagus too, but no comparison.
Next time when they are done, I will take more care with this basket
so as not to necessitate such a huge baked-on clean-up; i.e., taking
it off the low-heat faster than I did. I've used barkeep, soda and
soaking, and lots of DH's elbow grease.
