I appreciate the four seasons. The difference each one brings is exciting from the cold brisk snow of winter, to the budding green fresh spring, to the warm long summer days, and the cool color changes of autumn. Of course, along with the perks of each season are the downfalls and, let's face it, who really wants to grill in a white winter wonderland?
Being the grill-master in the family, I must get as much grill action out of my system before the winter season hits. Tonight, my lovely wife prepped the food for our autumn grilling deliciousness. She sliced sweet potatoes, then seasoned them with olive oil, a "teensy, teensy bit of salt," pepper, and cinnamon. She cut broccoli, sprinkling it with olive oil, garlic powder, and pepper. Both the sweet potatoes and broccoli were wrapped in foil. She buttered some fresh bread from Hy-Vee and sprinkled it with garlic powder. I threw this all on the grill with some pre-seasoned swordfish steaks.
After a short-time and little effort, the food was ready (the only secret to being a grill-master is not flipping the food too much, each side should be facing down only once). Most of my time was spent watching Chalie in order to keep him from eating acorns off of the driveway. He likes them. They make him sick. He still eats them.
This dinner was a different take on the traditional grilling of burgers, steaks, or brats.
The best part of any grilled meal is minimal cleanup with few leftovers.
Charlie tried to sip some Shock Top because he loves beer. Honestly, he loves anything we do. If we drink it, he wants it. He always is sly as can be, thinking he also might be able to get a little people food but that never really happens. Instead he settles in next to us and pouts until we are finished eating.