What's on the Grill #215: Friday Meat & Beer Edition
With each passing day, the wooden structure in the backyard I affectionately call a deck is getting closer to becoming a dock. Over the last several weeks, the midwest has been hammered by torrential storms and never ending rain. Although much of the more severe weather has struck south and west of us, the rain, here, just refuses to leave.
So, imagine my incredible surprise on Friday when the clouds parted and the sun decided to finally cast its warm glow. Knowing this brief glimpse of blue sky would most certainly be fleeting, I moved to maximize the event with meat and beer.
I picked up a new bottle of the collaborative brew between Sierra Nevada and the Abbey of New Clairvaux, the Ovila Dubbel.
I love belgium beers. There is just something cool about brewing monks. I also figure in a pinch, it could be a post retirement gig for me.
Ovila was lightly carbonated with a really sweet, malty nose. A dark fruit taste hit the back of my palate and then finished with a peppery spiciness on my lips, which seemed to just linger. Unlike this rain, the lingering spice was nice. Add in the taste of brown sugar, which followed through from beginning to end, I had a really enjoyable brew.
Now if not for my next two guests, I would not have had a way to dry my hands at the grill.
Yes, as half the world went crazy over the royal nuptials, I opted to celebrate in my own way with a Wills & Kate tea towel. Zoe was simply thrilled...I think. Also, out of respect to the future Queen of England, I only dried my hands on the Prince.
Beer, sun, the royals...what more could I ask for besides a big steak? Hello, Ribeye Friday.
A requirement of grilling steak is to grill vegetables. I cannot have one without the other and this night zucchini and carrots fit the bill.
Both are incredibly easy to prepare and grill. Add in a little bit of olive oil, salt, pepper and cinnamon and you have an easy side dish which minimizes on the post dinner kitchen clean up. They also taste better coming from the great outdoors.
On the steak side, I went with a simple rub of salt, pepper and garlic in order to maximize flavor with some post cook blue cheese. At a restaurant, you may have to pop an extra 3 bucks on the bill for such a treat. Instead, enjoy the same experience at home for a fraction of the cost.
After the final flip, top the steak with a handful of crumbled blue cheese. Drop the lid and allow to cook for an additional minute. Remove the steak from the grill and rest (the meat, not you).
After a long week and always-on rain, there was really no better way to spend a Friday evening and begin the weekend. Sadly, the rain returned Sunday and looks to hang around again through most of the week. Until then, I will daydream back to that wonderfully warm, sunny and dry Friday night and my utter relief the steak juices didn't stain the Duchess of Cambridge's forehead.
