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
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
Lemon Beer Probes, Anal
Tim Tams!! … while you wait
Extra Virgin Olive Oil
Wine with a cockerel on it for fun factor
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.