Nice weather has finally arrived in Missoula. That means more Barbeque in a big way. Don't get me wrong, I don't put away the grill in the winter, but when the weather gets nice I tend to grill way more, pretty much everyday.
This weekend was a great kickoff. On Saturday night we grilled up some kebobs to repay our friends for an awesome campfire the night before. We had red peppers, red onion, mushroom, potatoes and both sirloin AND buffalo kebobs. It was delicious. I also prepared one of my new grill favorites, spicy green beans. I take green beans and add lemon juice, red pepper flakes and garlic, wrap them in aluminum foil and let them steam up on the grill. You can't see them in the picture, because they're kinda boring to look at on the grill, so just enjoy the vibrant colors of all the veggies.
Then on Sunday night, Pat came over and we made sliders. We decided to each season half. I went with an Asian flair and used garlic, ginger, soy sauce, cayanne pepper and my secret ingredient seasame seeds. Pat went with chopped onion, salt, pepper, and a generous amount of Sriracha. We seasoned the buns, toasted them up and topped the burgers with Provalone and lettuce. They were sensational.
All said we had nine burgers to eat, but we finished them all. It took a while, but we got there.
Next weekend is Memorial Day, so the grilling isn't going to stop anytime soon.
1 comment:
Your mad grill skills are really putting me to shame, which is embarrassing since I was a cook off and on (mostly on) from Summer 1989 until Summer 2004.
It was awesome, and thanks for the shout outs.
Alright,
Mitch.
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