The Amazingness That Is The Grill

I never really had a reason to grill in the past, but I feel like it’s worth knowing and that I should at least learn…espeically if it means I can be more helpful every so often.  (That said, I’m always admittedly a little nervous about ruining the food – if it’s for anyone other than myself, I feel petrified of messing it up!) My husband is incredibly good at it.  I don’t think there’s anything he can’t make because everything he’s ever cooked, I’ve enjoyed immensely. (And if I like it, you know it’s good.)  

One of the key reasons I am so finicky, though, is that my system is ultra sensitive – I have to stick to basics, and keep my food free of the “extras.” In that case, I feel like cooking a good meal is even more of a task (no sauces to come to the cover-up rescue!)

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Truth be told, though, I think food tastes better without the extra jazz.  I definitely love various sauces but I remember when I had them more frequently that those were all I tasted – I missed out on the flavors of the foods themselves.  Shrimp for one thing are delicate – I love how mild and sweet they are (scallops are another favorite!) bust as such, they are easily overpowered.  My hubby grilled some the other day with nothing more than Old Bay and salt and pepper – amazing.  

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He grilled fresh bell peppers too (the red, orange and yellow are the sweetest varieties) which were incredible. 

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I feel like you don’t really need much – beyond knowing how to grill properly of course (and he definitely has that down!) It’s always a nice treat because I’ll generally stick to a skillet, an oven or broiler, or the microwave if left to my devices. The grill gives a tiny bit of blackened char, which you just can’t get any other way, and a little bit of crisp that makes the softer insides even more delicious.

 

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