A Man and His Grill

I don’t know what it is about men and their grills, but there is this inseparable bond between them.  I like to grill, but it has never really been my thing.  I much prefer to bake or cook over the stove.  But men.  No, no, no.  They love their grills.  Larry is no different.  He loves to grill too.  So with yesterday being Father’s Day, he grilled up his own Father’s Day meal.  I made all the preparations, and he did the rest.  The whole meal was grilled.  There was actually very little that was cooked on the stove.  Larry wanted steak, again, so steak it was.  After all, it was his day.  I did some simple steaks with grilled onions and marinated mushrooms, grilled potato salad, and grilled Brussels sprouts.  It was a grilled feast.

At first, we weren’t so sure if we would be able to enjoy this grilled feast out on the deck, due to inclement weather.  But at the last minute, the sun came out, and once again, we were able to dine on our beloved deck.

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Everything is ready to go on the grill.  The mushrooms went into the basket along with the potatoes, the steaks and onions went directly onto the grill, and the Brussels sprouts were skewered.  I par-boiled both the potatoes and the Brussels sprouts before putting them on the grill.  (Stay tuned for these recipes).

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The grill master hard at work.  The Brussels sprouts need to cook about 5 minutes per side, the onions need about 15 minutes, and the potatoes take about 20 minutes.  The steaks vary depending on the cut and thickness of the steaks, and how you like them prepared.  We love a nice medium rare steak, which takes about 5 minutes per side.

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After a hard day of playing golf, relaxing in front of the TV, to watch even more golf and grilling, Larry finally gets to enjoy his Father’s Day feast.  He added a hard cider to accompany his meal.

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I hope all the dads out there were able to enjoy their special day.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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