Simple Pots

Fingerling Potatoes

Maggie Used:
Fingerling Potatoes
Salt
Pepper
Extra Virgin Olive Oil

With a pile of fingerlings, who needs fancy? Step aside and enjoy their true flavor. After the pots were scrubbed, cleaned and halved, Maggie popped them in a large piece of foil that would act as a snuggy bed for them to do their magic. Before she closed and crimped the edges, she whipped out the extra virgin olive oil to slather up the potatoes. Adding the two secret herbs and spices, salt and pepper, chopped garlic was added. Crimp the foil into a pouch and it’s grill time. Depending on the heat of the coals, by the time it takes to polish off two glasses of champagne and catch up with the latest American Idol scandal (that guy had gay stripper written all over him. Hot, baby, hot!), check the fingerlings as they are most likely close to done. These simply prepared pots with the smoke of the grill were a total hit. Heated up the next day in Mrs. Microwave Yo, they still had that amazing flavor. I’ve also prepared the pots with an oil mister, which lightly kissed the fingerlings with oil, still resulting in divine potatage yet forgiving to the waistline. I’ve tried two oil misters. The first was the Misto Gourmet. This is a fancy, sleek little number that got me all hot and bothered with its fancy spray. The romance ended a few weeks later when the light spray quickly turned to a steady piss of olive oil. The new mister, the RSVP Endurance (condom or oil mister?), seems to be consistent and reliable, but we’re still in the honeymoon phase.

Garlic Prep
Pot Washing Pot Slicing
Foil Package
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Maggie Mags, A Chook and PBR Up the Wazoo

Maggie

Maggie, fierce business woman and chef extraordinaire, up in the Seattle area on a business trip carved out some time to pop over and whip up some grub on the grill. Lucky for us, she brought the house down with her chicken and potatoes. Rounded out with some Romanesque Broccoli to tick off the “yes I ate my greens today” box.

She used:
Two Chickens, Organic
Beer or Pabst Blue Ribbon
Onion
Lemon
Beer Probes, Anal
Fingerling Potatoes
Romanesque Broccoli
Tim Tams!! … while you wait
Extra Virgin Olive Oil
Garlic
Wine with a cockerel on it for fun factor

pb arrrr! chooks in the grill
whaaaah tim tams Romanesque Broccoli
Maggie and PBR

Maggie slickered the chickens up with some extra virgin olive oil, salt and pepper. She also used some lemon to squidge on both outside and inside the chook. The chicken was fluffed and ready for what rectal pleasures lie ahead. The beer probe was quite simple to prep. Find the right PBR to pop in the beer hole. Sample a few to make sure you have the right flavor and bubblage. Maggie brought over a case of PBR to broaden her selection. Once the beer was opened, sipped and in, she popped on the chicken … and giggled profusely. Stick an onion down the neck and it’s ready for the grill. Maggie lifted off the top grill of the barbeque and got right in there with the charcoal. She made a ring of charcoal so the chicken could sit comfortably in the middle then put the lid on. Off she went to prep the fingerlings.Again, the fingerlings were left to do their thing with the help of salt, pepper, garlic and some extra virgin olive oil. Mags popped those in a snuggy, foil wrap and placed them next to the chicken. Which left time for a little Tim Tam break. Nothing wets the appetite like the sweet, chocolaty forplay of a Tim Tam. Cuz enough is just never enough. Okay, Romanesque Broccoli time. A bit tricky and Maggie would say that she’d like to give it another try. The end result was a bit dry and came out with brown tips. No matter, the broccoli was but a mere bit part to the spectacular that was chook and pots. Maggie did a quick meat temp check on the two beauties (chicken is 165˚F internal) and the dinner was done. Girrrl / Boyee / what have you, let me tell you me, that chicken was moist, hot and deeelicious. Maggie was so convincing with her tale of how good chicken made this way was, but for us skeptics, you have to taste it to believe it. I’m not into novelty, deep fried poultry type cooking, but seriously, the chicken was amazing and that’s not the PBR talking. The chicken was perfect. The potatoes … don’t get me started on the potatoes. They were also amazing with their barbeque, smoky flavor, fluffy on the inside, firm on the outside texture. Yum yum. Maggie did it all. From charcoal to mouthful she put out a meal simple to construct and powerful in flavor and HOT oh so hot.

 

two chooks, side by side, but they are one
no pbr?  champers!
chook ahoy oy popping the chook on the probe grilling maggie
chook and chick tongs
chook and pots

Lynda and The Herd

Lynda

Lynda whipped up a feast to satisfy all types of gastronomique pleasures. Pork, lamb, beef, chook and goodness even crab! This grilling extravaganza is affectionately referred to as The Herd Platter. Basically take your meaty goodness and marinate it in whatever strikes your fancy boat floating and you’re half way there.

Shopping List:

Beef
Pork chops
Lamb cutlets
Weiners
Chicken pieces
Crab … real crab not K-rab
Potatoes, cute and little
Spring mix lettuce
Avocado
Red and Yellow Bell Peppers
Eggplant
Carrots
Onions
Fresh Herbs (pronounced Her – bs in Aussie)

herd on the grill

And with every herd you need some veg and dessert to round out the fun. Lynda created the most amazing grilled veggie salad. Grilled peaches for dessert and even Zoe the dog was snuggling in for a little ciesta post feast.

All this made on a grill that fell off the back of a truck to travel 110 km down a major Australian freeway. Definitely our fastest grill by far on our Girl On Grill Action adventure.

All the meat was cooked in stages with the beef arriving last to the party. Lay out everything on the table with some fresh, whole wheat pita and your Herd Platter will not disappoint.

Zoe and the fastest bbq in australia quick drink break girl preps veg
mmm peaches

The Australian bush view from this site was astounding. The weather hot, the cicadas loud and the smell of the herd mingling and sizzling was mouth watering. A great lazy day to yap, giggle and chow down on amazing food. The hot grilled vegetables on the cold salad was an amazing experience of sensory explosion only to collapse into a sweet pool of hot peaches and cool cream. The Herd platter is definitely worth repeating. When you do, plan a day of it, there’s plenty to prepare, plenty to eat and a whole lot of loving conversation to have while you work your way through.


australian bush

grilled peaches and blurry cream

Tracy, BBQT

Tracy

Classy lady Tracy has stepped up from down under to be our second BBQT of the month. Sure she’s from America, but she holds strong by putting her own prawn on the bahbee in the beautiful city of Sydney. Tongs in hand (okay ice cube tongs thanks Opera Bar!), Tracy can lay on her Girl On Grill Aciton ™ like nobody’s bidness. Tracy uses simple, high quality ingredients, hot heat of the grill, two secret herbs and spices then lets the natural flavors shine. One of her favorite recipes is a prawn and calamari salad with lemon and orange dressing from one of her well used grilling cookbooks. A quick little diddy that takes oil and citrus with a little zest, dash of sugar and a wee bit of garlic to smother on some yummy, grilled seafood. Add a little fresh herbs for a cunning entrée.

Nice Tongs!! le opera casa

Sweet, Yummy Duck Breast

Breast de la Donald

A united blend of spice, sweet and moist with fun texture that leaves boredom to no tongue.

You Need:
Duck Breast
Sweety, goopy stuff (Emily used a jammy marmelaide)
A little salt and pepper

skin side down

Rub some of that sweet goodness on the duck breasts. Place them skin side to the grill and cover. When they shrink up and brown and are firm to touch, pull them off.

goopy sweet and raw

oooOooooooo nice duck

Dessert Tamales

dessert tamales with date surprise

Delicate, sweet goodness all snug in its own little wrapper.

You Need:
Masa … the ol’ “golden cornflour”
Dates
Azuki Beans (sweetened red beans)
Banana Leaves
Buttah

masa masa mixture

The masa part:
Quite simple really. Pop some masa in a bowl, like a cup or so. It’s like making pancakes with Bisquick, you add melted butter until the consistency is compactable were you to make a tamale. Add the azuki beans.

sweet beans! long, long leaves

The wrapper part:
The banana leaves are long, long LONG. Carefully tear them into squares, they’re just wrappers so no need to be particular.

banana leaf and emily

The tamale part:
Grab a hand full of masa mix, stick a date surprise in the center. Grab some more masa mix to form a cute, little, rectanglish thingo. Pop that down in the center of the banana leaf square and wrap ‘er up. Usually pull one side over, tuck in the bums and roll to the other side. A tamale is born. So cute and impressive.

middle wrap. huh-huh huh huh it's like a jungle tuck in the bums

 

 

Pop that on the grill for a bit and flip once. You want it to be steamy warm. Good job. Grab some champagne, girlfriend.

grillin' uh

Emily, Duck!

This is Emily

Sure it’s a tit freezing day in Seattle. Sure finding charcoal amongst candy canes, fruitcake and brass plated golf tees can be trying. But leave it to Emily, our master chef of the day, to wrangle the crowds scouting out banana leaves, choice duck breast and put out a 3-D cookie with style.

Girl On Grill Action done in cookie medium

Shopping List:
Duck Breasts
Marmalade for a some slimy, sticky sweet breast rub action
Banana Leaves
Masa
Azuki Beans (sweetened red beans)
Carrots with their tops on, modest
Green Onions (Scallion, Spring Onions, same shit)
Butter
Dates
Something fizzy and fabulous to drink

aaah. perty

The fancy beans and banana leaves were picked up at our local Asian grocer de especial Uwajimaya. A place so fine you can pick up what’s for dinner and still leave with some Cream Collon and Totoro books.

emily

To warm things up a bit, Emily lit the coals and cracked open Kirkland’s finest champagne.

mmmm. bubbles

Rachel popped by as well and a champagne taste off commenced. Veuve Clicquot vs Costco’s Kirkland Signature Champagne. Kirkland was up first.

kirkland's finest vs fancy label

Shockingly nice. Good bubble. Another sip is well deserved. Both Rachel and Emily sported the frown nod for Kirkland’s finest. Veuve Clicquot next, huh, a bit bitter. Nice, but how much nicer than Kirkland? Worth extra change for the privilege of advertisement? Both seemed to be solid bottles of mass produced, non-vintage champagne. One bottle starts at forty bucks while the other a mere twenty.

a sip of Kirkland a sip of voov rachel sips

Then the duck was on. Duck fat doing it’s duck fat thing agitated the coals and we had ourselves an impressive flame.

flamey

rachel paints her nails

Carrot girl handed our master chef the carrots and the grill was lidded. After a rest and a failed attempt at a foil bird, the green onions were on. The flames are hot, so don’t go for a refill. Minus a few casualties, the onions were perfect. The sweet tango of duck, caramelized carrot and grilled green onions danced in the mouths of these girls as the morsels were eaten –no- devoured and washed down with a fine bottle of generic champagne.

Go go carrot girl

 

foiled duck

mmmm duck plate combo

Quick shoe break as the Endless shipment arrived (free overnight shipping oh maw gaw!! If loving Endless is wrong GIRL, I don’ wanna be rightah) and it’s on to dessert.

SHOES!!! Pink cowgirl boots!! GET OUT!!!

Emily quickly whipped up some dessert tamales with sweet red beans and a surprise date all snuggled with masa then bundled and tucked in a banana leaf. After a little sit on the grill, these little babies came out steamy hot and melted in the mouth. Another impressive concoction to dazzle and amaze your friends. And easy to boot!

girl on grill chat

Rachel’s inner chocolate daemon scouted out some frozen brownie bites. This led to grilled brownie done two ways. Version one, straight up brownie on grill action. Version two, hey! banana leaves! … let’s stick some in here!

mmmmm. brownie

The straight up brownie was warm and tasty, but quite dry. The banana leaf version was warm, moist yet had this banana leaf overtone that impersonated green tea. Not this girl’s style.

more grill chat

Okay, so the duck breast, carrot, green onion combo plate converged on a Grand Canyon at sunset color, the taste was FABULOUS. Emily closed down the fall barbeque season with sass. And in true Girl On Grill Action™ form, she walked in the door and it was on.

grillin' and chattin let's go eat

grilin' more grillin'

this way to more photeez –>

White Hot Charcoal

chimney. get one. love one

This charcoal chimney thing is really simple and nothing to fear. I’ve photographed two gals who have never done the chimney before. On their first try, the charcoal came out perfect. It’s really the only way to light charcoal. The chimney works without fail.

Quick steps:
1. Remove the top grill of the barbeque
2. Put the charcoal in the top bin in the chimney
3. Put some wadded up newspaper in the bottom part of the chimney

bottom bit
4. Stick the thing in the grill
5. Light the paper and wait
6. When it starts flaming and the charcoal appears white, it’s ready
7. Grab some tongs and a pot holder to avoid burning your hands
8. Grab the handle with the pot holder and the little metal flippy bit with the tongs and carefully pour into the grill
9. You now have white, hot charcoal for you to play with

remove grill need newspaper

light the bottom bit nice and hot

careful with that hot stuff  pouring

White Hot Charcoal

white charcoal is good charcoal

Jennifer

This is Jennifer

Meet Jennifer our very first Girl On Grill Action™ grill girl of the month. Jennifer is not much of a beach fan, but acquiesced to aesthetic pressure. Jennifer doesn’t enjoy long walks on the beach or hot, sandy burgers with beans.

Boots yah hot boots only

She is fairly straightforward with her grilling. Full on meat with bun as garnish is her style. Pop it on the grill and grill the beejeezus out of it. With enough sauce and a nice pair of shoes, everything tastes fantastic. Wash it down with some Sprited vodka and you’ve got yourself a good time. Even better, a great meal.

Hot Coals Only

show us your tats

Here’s a little concoction she whips up. Take it away Jennifer …

I do actually have a fave BBQ thingie. I call it Ghetto Grillas! Sometimes all you can afford and/or find in a pinch is the prepackaged beef patties, the carni-quivalent of Government Cheese. No need to despair because you can do like I do! Let those bad boys defrost in a bowl, break em up, and squash them with a package of Lipton Onion Soup. Even the lowliest of supermarkets have these freeze-dried powder packets, or some generic facsimile.
Grill to your lil heart’s desire, and prepare to fall over from the deliciousness you’ve created with such humble ingredients!

smile perty

follow me to more pics –>

Three Pizzas On The Grill

Pizza on grill

Grilling pizza seems an odd concept to grasp at first, but once you do it, there’s no going back. Rachel whipped up some lovely pizza. Here are the bits and pieces she laid down.

Figgy one

Pizza One:
Figgy, Cheesy, Hamness
This was the best pizza of the three. Maybe even the best pizza I’ve ever had. I don’t even like figs unless they’ve been Newtoned and still it was yummy. It was more complicated than the other two only in that you had to mix stuff into the Ricotta, no biggie.

bring me some figgy

You need:
Some ripe figs
Blue Cheese
Ricotta
Fresh basil
One little bit of a Garlic bulb
Prosciutto

Fold and pile leaves chop girl

Cut the figs in half. Done with figs.
Chiffinade the basil ( or “Bah-zil” for the commonwealth ). Itsy bitsy the Garlic. Then, smoosh the Garlic with the basil with a bit of salt. Mix the pasty stuff in with the Ricotta. That’s your sauce. Put that on first and pile the rest on top.

premelty pizza

Pizza Two:
Simple, basic pizza with a little punch.

You need:
Fresh mozzerella
Basil
Tomato Sauce
Cappicola (this is the punch)

Nothing fancy here. Lay down the sauced. Invite the ham to join in. Pop on the mozz and basil, presto.

simple pizza

 

yummmmmmm

Pizza Three:

A little something for the veg heads. Rachel took advantage of the heat and grilled up the veggies first, then readied the dough.

grilled veg

You need:
Eggplant
Some pretty looking pepper (or capsicum. We’re here for you Australia)
Pesto
Balsamic vinegar
Fresh mozzerella

soft and grill like

Debitter the eggplant with a little salt, pepper (or “salper” as an old friend used to say) and vinegar. Rachel got a little carried away with the quick pour vinegar and still it was lovely. Grill ‘em up and set aside. When you’re ready to top, pesto first, veg then cheese. The grilled veggies were AMAZING. I thought it would take awhile to get soft and flavored, but oh no, it was quick. I love heat.

Salper the eggplant hot hot hot eating pizza