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
Right, No gas! Or as Jess would say "Flaht"
ReplyDeleteI can't wait to get started!
ReplyDeleteIs there a particular size charcoal grill required to be able to cook with indirect heat? I am looking at Weber's Silver and Gold lines, and see that the size ranges from 18.5 inches to 26.5 inches. I am also picking up that grill dimension is measure by depth.
ReplyDeletehttp://weber.com/explore/?glid=4
Leaving aside the 45 inch depth of the Phoenix, which one should I look at?