This was a straightforward, simple concoction. A little protein and a little after sweet. We didn’t even use a full chimney. However, a hotter grill would have been quicker and slightly tastier.
Salt and Pepper
Mini Pita, Whole Wheat
Champagne, please don’t go cheap (or something non-alc, fizzy and fancy)
Girl On Grill:
A quick scrub of the grill. It was a happy August barbecue when last this beast was used, so it needed a little clean. This girl hadn’t scrubbed before, but with a little pep talk, manage to persevere.
We had this puppy prepped, hot and cooking within an hour. Chop some parsley, light the chimney, have some champagne, make some burgers and it’s grill time. Once the little burgers achieve shrinkage and get all brown and firm, you can eat them many ways.
Tamra popped them in a warmed mini pita with some red leaf lettuce and chevre. Or some prefer to say it with ketchup. The parsley, onion, egg thing unites the ground lamb to take on any vehicle.
The pears were even easier. Of the three we tried, the whole pear was by far the best. Sweet, juicy with texture like buttah. Nothing says fall like snuggling in to a warm pear after your friend made you barbeque in sub fifty Fahrenheit.