I got my husband a grill for Christmas. Put that down in the “smartest wife ever” category. Not only was my husband thrilled over this gift, but I reap the benefits by getting to eat all the yummy food he cooks on the grill!
My husband says that the possibilities are endless when it comes to what you can cook on a grill. This spring we have already enjoyed lots of grilled foods from kabobs to bratwurst, and of course, you can’t go wrong with plain ol’ cheeseburgers and hot dogs.
Steak on the grill is one of my favorite things. That’s what I asked Morgan to fix me for my birthday a few weeks ago. He seasoned two beautiful ribeyes with just salt and pepper and grilled them. We served them with salad and baked potato. In my opinion, that meal was better than just about anything you can get in a restaurant.
Grilled veggies are another thing I really love. Morgan will take some yellow squash and zucchini and slice them into about an inch-thick round pieces. He brushes on a little bit of vegetable oil and seasons the slices with salt and pepper then grills them. They are delicious and pretty healthy.
Another healthy option my friend Gray suggested is to grill mushrooms as a meat alternative.
“Grilled portobello mushrooms make a great vegan burger,” Gray said. He said he and his wife grill at least two or three times a month during the spring and summer.
Grilled corn on the cob is the “absolute favorite” of my friend Beth. She said she and her family grills out every week or so during the summer months.
Burgers and chicken wings are the preferred grilled foods for my friend Lauren and her fiance.
Another dish I like prepared on the grill is a London broil. Morgan typically makes a dry rub using salt, pepper, garlic powder, paprika and a little cayenne pepper and then cooks it on the grill to about medium temperature. He slices it into thin slices and it is delicious.
What is your favorite thing to grill? If you have a great idea for grilled foods or other fun food story, email me at firstname.lastname@example.org.
Kitsey Burns Harrison is a reporter for The Yadkin Ripple and The Elkin Tribune, here she shares her musings on food, life and love. She can be reached at 336-518-3049 or on Twitter @RippleReporterK.