We lost a lot of good men out there today… at least they pummeled to their fateful end, inhaling the delicate perfection that is charcoal.
As with many a subtle seductress, I disregarded the need for proper precautions, those that might have prevented the affects of a potential sting, and I went for it. They lured me in – sitting in the comfort of their fuzzy green box, with their shiny green exterior and their plump, local, freshness. I took the bait.
Grill them, I thought. Stuff them to the brim with goat cheese and pineapples, I thought. Drizzle lime juice over them, I thought.
So I chopped. I de-seeded. I de-ribbed. And then I cried.
Do you ever feel alive? Like truly alive? I’m not talking about jumping out of a plane, or your wedding day, or watching the World Series from the dugout… I’m talking about those little moments.
For me it’s hiking with the boy and his dog, hearing a melody that gives me shivers, giving someone a hug and meaning it, seeing a sunrise like it’s for the first time, drinking a beer that makes my taste buds dance, smiling at someone that you can tell needed it. I bring this up, because in making this dish, I was standing over a pan of peppers and onions, and another with beer and brats, and taking in the smells, I thought, “Man, this is living.” I love those little moments, the ones that they don’t make cards about, that can’t be truly captured, those tiny, fleeting, beautiful moments. That’s why I love cooking. And that’s why I do this blog.
Sorry for waxing poetic… it’s just one of those days 🙂
Now give me the meat and beer!
The embers are glowing. The meat has been cooked. The corn charred. And you’re not going to invite your dessert to the charcoal party? Shame on you!
You might have thrown a pineapple or two on the grates, but a cobbler probably never crossed your mind. Well step into the light my friends, grilling is the way to go.
Like a blueberry cobbler on campfire crack, this dessert will change the way you look at that last cookout course.
You sit up. You’re sweating. Your heart’s pounding. You’re salivating. Were you dreaming about Ryan Gosling shirtless? Were you running from a herd of zombies? Nope, you were dreaming about the best pizza you ever ate!
Man, I should get my food related lusts analyzed – constant dreams of my favorite pizza in the world, Planks in Columbus, can’t be healthy. I had the
misfortune fortune of living a few houses down from this pizza wonder during undergrad, and no matter where I go, I’ve been looking for a pie that rivals this guy. Sweet sauce, tons of cornmeal, thin crust – perfection.
Coming across this recipe last summer and knew I had to tackle it because it fulfilled these two requirements, and then some.
Let’s see how many of my favorite things we can fit into one recipe, shall we – grilling, mangoes, cilantro, and booze in food?! What do you get, the most delicious salsa to ride the chip express.
It’s sweet, it’s smoky, it’s awesome! Grilling the mangoes, pineapple and red pepper take their already perfect flavor and bump them up a notch. Sweetness hooks up with char and smoke and does a little happy dance. This salsa was fantastic with chips (I’m obsessed with Terra), but would also be delicious over white fish, chicken or pork.
By now I’m hoping you’ve dusted off those greasy grates and thrown down some serious meat and veggies, getting your grilling hearts aflutter. While you might only be concerned about the best way to get some char on massive steaks, thick burgers, or ribs, let’s not forget that those nice healthy vegetables get the same awesome boost from some grill time.
So here we go- I’m about to write a check that I’m positive my butt can cash… this is best and only way to eat grilled corn on the cob. Seriously folks, I’ve made this dozens of times and it’s come out perfectly every single time. This is different, easy, and delicious. Do yourself and your fellow diners a favor and add this to your grilling lineup.
Writing this post, I starting thinking that I only bring the polarizing food… pork, sweets, chocolate, comfort food, dairy, beer, fish and the like. Which brought me to another realization, there’s no such thing as polarizing food, yes, we all have opinions, likes and dislikes, but no matter what, there’s something out there, and on here, for everyone. Never let anyone tell you that mayonnaise sucks, or that tofu is nasty, if you like it, eat it, and if you don’t – let the others eat their cake!
I am now climbing off my soapbox to bring you super tasty burgers that are great for a quick lunch, or easy dinner. I couldn’t possibly pack these burgers with any more of my favorite flavors – goat cheese, sun dried tomatoes, basil, cilantro, lime… ahhh!
Pulled pork is one of those nostalgic dishes that reminds me of the house I grew up in. Giant batches of my mother’s pulled pork would sit in the freezer until we couldn’t take it anymore, and would devour the lot.
This pulled pork sandwich features… you guessed it, BEER!
Nothing about this recipe is particularly difficult but it is a long process. Don’t let that dissuade you from tackling this yummy little sandwich. The processes can actually help you, come game days. Make the pulled pork a day ahead, along with the sauce, which will keep up to a week in the fridge. The cornbread could also be made ahead and grilled prior to serving.
Warning – this sandwich is not for the faint of heart. It’s hot, it’s spicy, it’s delicious, it’s bold, and it’s beautiful!
This scorcher comes from the fabulous new book by Guy Fieri – Cookin’ It, Livin’ It, Lovin’ It. If you’re a cookbook lover, food lover, tattoo art lover, this is for you. Tons of grilling, tailgating, comfort food, stories, photos and amazing food.