I know I don’t need to tell you that it’s Burger time. I’m very pleased that, at last, I dusted off my grill and got back to what this blog was about. We sold beef burgers to our customers and I thought I should try out our burgers on the BBQ. I’ve only ever tasted them in a hot pan. So we got the grill going to see how our burgers held up. Someone gave us a classic Weber Grill without legs. The grill is in great condition. I’m not sure what happened to the legs. Sometimes what happened in ‘Nam, stays in ‘Nam. Brent found some bricks with rounded tops that held it steady. I think I shall call our new BBQ “Timmy.”
I’m used to lighting the charcoal with a chimney deal. A bit of paper in the bottom and charcoal on the top. Things get hot and then action pours onto the scene. Instead, we lit it with a fire starter and made a little pile.
That seemed to do the trick.
After the burgers were about ready, we popped the cheese on. Yes, yes, “American Cheese.” We like the irony of living in the land of cheese and using milk product spread in plastic. We also enjoy Comte, so don’t you worry.
And an experimental pepper with Cantal Jeune and duck fat melted inside.
Peppers were okay. Still need a bit of work.
The burgers were great. I loved the charcoal touch to the flavor. Below is Kevin’s burger. Plenty of sun and bun. Not a fan of the bun, he did the best he could with the French “Maxi Bun ” by filling in with lettuce and condiments.
This sausage is strangely suspicious. And behold, the blood sausage. Also known as Black Pudding or Blood Pudding by the Brits. It’s referred to as Blutwurst by the Germans. And in France, a lovely Boudin Noir which sounds less like a sausage and more like a hot night in the red-light district of Paris. Just about every country has their take on blood sausage. Except, of course, America where we Americans find sausage made with blood a thing of the past. Something Grandma used to eat. But let me tell you right here right now, this sausage is GOOD! When done on the grill, I’d say it’s even better. Seriously, it’s only a matter of time before these babies pop up in the wanky yup-restaurants around town (with hip names of children they never had) and make their way down to a quick morning Blood McMuffin grab. For now, finding one of these sausages will be tricky if you’re in America. I know Seattle has a wonderful German shop in Pike Street Market and that’s all I got.
This particular sausage was homemade with pig blood and bits (by a man Scott with pretty hands). It’s often served with apples of some description, but we had it with warmed avocado and a salad which worked well.
A blood sausage, good luck finding one for the Americans in the house!
Stick it on the grill and take it off when you’re ready. I’d say after a couple of glasses of champagne ought to do it. Often times blood sausage is served cold with other cold meat friends so really you need to warm it to your liking as it’s already cooked.
Allo, allo, allo! At last, a fine day for the first grill of the season. Katty (also pronounced kah-ee with a Scottish flair), our resident vegetarian, has whipped up some grub so fine you wouldn’t believe it don’t have any meat! Being vegetarian provides a unique opportunity when partaking in some grilling. As a vegetarian guest at bbqs, Katty would often get halloumi which is a greek cheese that is good for grilling. I’ve not had it personally, but if at every bbq I was served grilled cheese, it would get a bit old. In America as one of those crazy veg-heads that would arrive hungry at a bbq, I would get portabello mushroom burger. These giant mushrooms on a grill have always been dry and flavorless soaking up every bit of moisture in my mouth no matter how marinated they were. I’d usually end up with a bit too much beer and not enough food, but made for a fun evening…weeeee! Katty’s husbo claims he can do a portabello mushroom right. I suppose we’ll have to see about that and get Katty to work his fancy pants Scottish secrets.
For this grill, Katty made Spicy Goat Cheese Parcels. Or my nickname, Cabbage Sacks because “wrap” is so last decade. With that, she pulled together the most delicious salad from her garden. It’s March, people! She’s picking lettuce! As a spur of the moment she added to that grilled avocado halves …. Um yum. I so love the spur of the moment creations at grilling time. And for the meatwads in the audience, a homemade Boudin Noir which is Black Pudding or Blood Sausage (muah ha ha!). Despite the bipolar intentions, the whole meal for this omnivore was scrumptious. Each devine piece will get it’s own write up following shortly.
Don’t forget the strawberries! A little melted chocolate with a touch of cream takes a innocent fruit and transcends it to a swirly chocolaty fun-fest.
Doing a little research on the things that one can grill over in these Euro-peean parts I came across a British advertisement for a GREAT deal (30p off!) on six pork brain faggots! There are many reasons why Americans find this product funny. Two of which are
1) no one eats brains in America
2) no one calls little falafel looking fritters “faggots”
but I won’t kick a brain outta bed for being called a faggot, there might be some delicious unknown ready to be discovered with the right dippin’ sauce and if homegirl is grilling it, I’ll be first in line to give it a try.
But more importantly …
There’s a new grill in town and she’s feel-ing good! After many a good memory on the ol’ Weber, this grill girl has hit the road leaving Mr. Faithful behind. She likes the guys in the “R-rated” movies … especially those with subtitles. And so we will be taking our grill and making it all grillades French style – yo. Yes, the French grill too! The charcoal is a bit different and the grills are more oveny open fiery like. Should be good. The cuts of meat are different, but with enough marinade and Belgian beer I’m sure it’ll all even out to recipes anyone can use in any country.
Fish is such a tricky little bugger to grill. Sure you can pouch it or wrap it in banana leaves or parchment or bacon, but how is that different from cooking on the stove? So we here at Girl On Grill Action decided to stick the whole damn trout on the grill and see what happened. Grillmaster Adie, a recovering vegetarian, stepped right up to handle the slithery, slimy beast. Sure she was apprehensive. Sure she was wondering if this was such a good idea. After she shoved lemon, fresh herbs and a wee bit of salt and pepper (pah push it) in its belly, her concerns were off having a drink at the pub. As she walked the little monster to the hot grill, she was reminded of the crush she had on the drummer of Lake Trout. So many drummers, so little time. The trout (fish) was popped on the grill and grilled for awhile and then simply flipped for symmetry. The fish came out perfect with all the juicy oils still intact. This trout business will not dry out on the grill. She flaked some big chunks on the plate over a little puddle of pesto. A few cucumber spears and some overcooked broccoli and you’ve got yourself some gourmay-I-have-some-more-please shit. Also noted was the wow factor bringing trout on the road. Bring an entire fish, eyeballs and all to a labor day barbeque and looky whose going to be Ms. Popular. We loved the trout, much better than Cats, we’d do it again and again.
Grilling broccoli is not easy. Broccoli doesn’t jump to your mind when you’re thinking veggies on a stick. Sticks are usually adorned with peppers, onions, zucchini and things that get all juicy when the heat is on. Broccoli carries fears of catching fire. So, Adie decided to pouch it. She did two pouches. One was dressed with extra virgin olive oil, crushed garlic, salt and pepper over the broccoli. The other had the same but with a little water added. Both were pouched into a beautiful swan to impress the guests. The swan had a little head big body thing going on, but no shame for trying. When making broccoli pouch swans remember to be liberal with the tin foil. As a result, the pouches did their thing and the one with water added came out superior. Also, it doesn’t take long to grill, so don’t put it on first or it’ll get a muted green trending brown color ( thus no photo of finished result ). You want to go for a perky green when cooking broccoli, which doesn’t take long to achieve.
For the broccoli:
Salt n Pepper (pah push it real good)
Extra Virgin Olive Oil
Foil for pouching into decorative Swan or Pterodactyl
Hillary from Arkansas popped over to take over the grill. She mustered up some hot dogs quick as – how do they say – fly on dung … needless to say ( another popular southern phrase ) the wieners were tasty! Hillary used wieners from Bavarian Meats available at the Pike Street Market in downtown Seattle. These wieners are the best. And if your German is up to snuff, you can practice with the ladies of the Bavarian Meat Shop while you pick up some wieners and other lovely meat products. They even have Kinder Eggs! This was the perfect meal with the right sort of effort for a hungry geologist who’s been out in the field all day playing, ahem, analyzing mud and rock. Geology, it rocks. The only thing missing is some home brewed Sweet Ice Tea and a little watermelon to round things off.
Ms. Hillary from Arkansass says, “heck ya and I’m fixin’ to have some more.” Quite simple really, cut the watermelon, pop some salt on top and chomp away. So busy taking photos, I didn’t even try it! I need to do another round to add my two cents. I’m going into to it with a Yuk verdict, but I’ll keep an open mind. Perhaps giving the watermelon a little tequila bath before the salt might sway me to the other side.
Another GORGEOUS day in Seattle. The clouds were out, the temperature at a comfortable high fifties, yes, Spring was in the air somewhere (Siberia maybe?). Mighty Pamela whipped up a pile of food for some hungry dudes who popped over for a lunch break. Pups at her side she made Rubbed Chicken On A Stick, Naked Veggies and Potatoes. Pamela has lived in the South which started her taste for great Southern barbeque. As she says, “I don’t like sweet shit,” this girl sticks to grill flavor while playing with the aromatics. For the chicken on sticks, Pamela marinated the night before in Stubb’s Rub. This is really good shit and made the chicken taste divine. The veggies on sticks, were left to fend for themselves on the grill naked. Their inner juices came out and made friends with the aromatic bling. A little tin can suspiciously similar in shape to a sterilized cat food tin filled half full with a semi-tasty Northwest beer and rosemary was nestled in with the grillings. That little can did amazing things to the food. The chicken and veggies had something clever to bring to the table. The potatoes were on a grill of their own. They took longer to cook, so Pamela popped them on early to let them get soft and yummy potato like.
All grilling was carefully supervised by a company of animals frolicking about the yard. Pamela runs a cat rescue primarily helping feral cats. She’ll catch them in a friendly, safe way to have them spayed or neutered. The cats will also get an extended stay if they are expecting babies. There were two litters of sweet, little kittens chillaxin’ in their quarters while the grill was going on. After the feral cats are looked after, they are returned near the caretaker’s house where they were found. Pamela can be contacted if you want a fluffy kitten sitting on your lap.