Hi
Did a quick grilled dinner today after a nice family trip around a lake
Used an old recipe but made some changes. It is a 50/50 mix of minced pork an beef (about 28 oz), one egg, one red bell pepper, garlic, one onion, flavored with paprika powder, hot sauce, and S&P. I've normally put the bell pepper and onion in a blender, but did them choped today. Not a lot of pics, had a little toddler with no risk perception that wanted to manage the grill today.
Did a direct medium/high heat charcoal setup using firebricks
Skewers done. Even without any wood I got a nice red color and smokey flavor from the fat and meat juices as the lid was on and I kept them warm on the cold side of the kettle.
Served with grilled corn, salat, couscous, and a dressing made of Greek yogurt, EVOO, and mint.
On another note, Saturday 17th Mai was Norway's constitution day (this year it was 200 year since we got rid of Denmark). I made a very traditional dish, sour cream porridge and served with parmaham.
Take care
Did a quick grilled dinner today after a nice family trip around a lake
Used an old recipe but made some changes. It is a 50/50 mix of minced pork an beef (about 28 oz), one egg, one red bell pepper, garlic, one onion, flavored with paprika powder, hot sauce, and S&P. I've normally put the bell pepper and onion in a blender, but did them choped today. Not a lot of pics, had a little toddler with no risk perception that wanted to manage the grill today.
Did a direct medium/high heat charcoal setup using firebricks
Skewers done. Even without any wood I got a nice red color and smokey flavor from the fat and meat juices as the lid was on and I kept them warm on the cold side of the kettle.
Served with grilled corn, salat, couscous, and a dressing made of Greek yogurt, EVOO, and mint.
On another note, Saturday 17th Mai was Norway's constitution day (this year it was 200 year since we got rid of Denmark). I made a very traditional dish, sour cream porridge and served with parmaham.
Take care
