Girl Meets Grille

As a girl who knows way too much about sports and is a master organizer of tailgate feasts, I have recently toyed with the idea of writing a recipe book of sorts that doubles as an instruction manual for understanding the gridiron. For example, explaining to the ladies, and IT male professionals, what a Pick Six is; or the difference between a linebacker and a running back. All the while teaching one how to throw the ultimate tailgate party. In doing this project I would need to be a grille master. But it occurred to me that in my experience, I always prepare the meat and there is a man at the grille to actually cook it ~ at our tailgates it is always my brother. So I am not sure if I even know how to grille. I mean I am allowed to turn the chicken or check the dogs from time to time throughout the tailgate day but I am not the start to finisher. I have certainly observed enough over the years so lets see what I can put into practice.

I have a very large grille in proportion to being a party of one.

I bought it a couple of years ago for Tailgate. We had gotten to where we were bringing two and three grilles and I thought this would cover all of our needs. It did not. So alas I have it to grille my tiny single person burgers on and the occasional chicken wing indulgence. On a side note I put this grille together with the help of my nieces Katie and Jessica...Girl Power!

For today's endeavor, I gather my supplies. I have some charcoal left over from last year; and by leftover I just mean the bag was opened then we never used the rest of it...not leftover in the grille. I have some lighter fluid and matches. I think I am ready.

I put in a layer of coals.

Pour on my lighter fluid then light'er up!

 After the flames die down...the coals don't seem to be catching so I douse them again...

Yea, I get the appeal!

Meanwhile I will get my meal together. Today we are having Rosemary and Garlic Red Potatoes; Prosciutto Wrapped Asparagus and Rib-eye Steaks...

Clean your red potatoes; then gather your rosemary and garlic. I get mine from my porch!

Then coat your potatoes in olive oil and toss with the rosemary, garlic and salt and pepper.

I wrap them in foil and then put them on the top rung of the grille. Is it called a rung? Let them get a 20-30 minute start on everything else. It really depends on the size of your potatoes.

I rinse the asparagus, lightly sprinkle it with olive oil as well, salt and pepper and then wrap the servings in the prosciutto.

So they are all hanging out on the top rung. We are going with rung.

After about 15-20 more minutes I get the steaks.

I am just going to brush them with olive oil and coat is salt and pepper.

The coals look perfect...I think!

I do two-three minutes on each side and get a medium rare – to medium end product.

It looks and smells so good I suddenly think, wait ~ maybe there is a recipe book called “Don't You Wish You Were My Boyfriend” in my future!!  

Please tell me what you think!