http://tinyurl.com/6k56sr
Before I start, let me say that I got excited about grilling after
watching Mario tout his grilling book on Borders website. It is an
interview along with Andrea Robinson (the U.S. wine critic/expert) and
in between small interviews, the grills various recipes.
Since this, I've been recording Bobby Flay's food network shows ;-)))
Soooooooo, we got a charcoal grill and so far have made (IMO) the best
****k chops I've ever had (not a lover of ****k, either) and the best
chicken breasts (with bone in - purchased at Costco) I've ever had.
Yesterday when grilling the chicken I added asparagus and those
smallish red/yellow/orange elongated bell peppers to this vegetable
basket and put the basket on the grill. Before putting them in the
basket, I sloshed them around in grapeseed oil (or was it EVOO?).
Needless to say, they also were the best asparagus spears I've ever
had in my life - I've broiled asparagus too, but no comparison.
Next time when they are done, I will take more care with this basket
so as not to necessitate such a huge baked-on clean-up; i.e., taking
it off the low-heat faster than I did. I've used barkeep, soda and
soaking, and lots of DH's elbow grease.
I'm not going to use an oven cleaner, even though DH is at that point
regarding the cleanup. Let's see, do I want to work 2 hours to save
$15? That is the question :-))
But -- whatta basket. I've used it before in the oven with results
that were no comparison.
Dee Dee
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