Anniversary Dinner!

First of all, thanks to Mark for inviting us to contribute to this blog! We are so excited to be a part of what I imagine is the only blog that chronicles the grilling of both small and large animals (and vegetables if we must) around the world!

It was Steph and my first anniversary yesterday and we had a backyard charcoal grill on the Hawaiian coast all to ourselves. We could hear the waves of the Pacific Ocean right outside our house as we lit the grill. Having our hearts set on trying the coffee/pepper encrusted steaks, we went back to The Art of Grilling for this recipe. It is simple, with New York Strip steaks, covered in coarsely ground black pepper and coffee, grilled medium rare. We thought the added touch of using Kona coffee, hand processed from right around the corner was pretty awesome. Unfortunately, I'll have to add the pictures later, but suffice it to say, it was the perfect anniversary dinner.

We know we set the bar high for Kona coffee-encrusted steaks on the waterfront in Hawaii, but when you set the bar high, interesting things happen... Can't wait to see what else the family comes up with!

Here we go!

Christmas Day 2010

This picture is actually from earlier in the year when Ellie and family were visiting us in Shorewood and we were roasting marshmallows in the backyard.  It seemed fitting as a symbol for our Global Grilling project because it involves a lot of fire and family and fun! 

In any event, today we launch our Global Grill'n web site.  We will all cook our way through Steven Raichlen's Planet Barbecue.  So far, we have tried Spit-roasted Pineapple from Brazil which was fantastic and very easy.  Highly recommended for dessert with any Grill'n meal.

We also did a variation on the Pork Tenderloin with Bacon and Prunes with Farofa that is also from Brazil.  I did not even attempt the Farofa and we substituted Sendik's Mango Chutney for the prunes.  So, slit the tenderloin length wise and sprinkle with salt and pepper to taste.  Then put a layer of chutney in the slit, close it up and wrap a piece of bacon around each end and the middle of the tenderloin.  Grill first over direct and then move to indirect until done.  It took a little longer to cook than I thought but it was really juicy and totally yum.  Serve it with more of the chutney.

So, let the games begin but remember NO GAS!

Merry Christmas