Adventures of
the 100 Year old grill
The grill was active last night. The kids joined us for a wonderful time around the grill! They live in town, but we never seem to spend enough time with them.. We started with crab cakes with a homemade sauce. Then moved to grilled cabbage, veggies and avocados. Wrapped it up with grilled chicken on a salt stone. Oh and few bottled of wine! Our kids bought us a Himalayan Salt Stone. Pulled it out to cook up the chicken. Cooking on the salt stone gives great flavor to whatever you are cooking. Make sure to warm the stone up slowly so it doesn't crack. When it was zero degrees out this winter, we warmed it up for 45+ minutes to get it to temperature. Last night, I let it warm up for about 15 minutes before I flipped it over and tossed on the chicken. You want it about 500 degrees. A good way to tell is sprinkle a few drops of water on it to see if it immediately vaporizes. If you don't have water handy, a few drops of wine from you grilling glass works great too. The entire stove gets nice and warm, so I put the veggies I just cooked off to the unused burners next to the grill to keep them nice and warm while I cooked the chicken.
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The 100 Year old GRillThe adventures of living on an island, grilling over fire on a repurposed kitchen stove from the 1800s and enjoying our journey here on this planet! Archives
March 2018
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