So instead of being responsible and doing errands this past Saturday, I grilled outside on a beautiful Spring day. This is what I did…
BTW, I believe a grill should be a staple for all poor people. You can put just about anything on the grill with no added fat or sauces and it tastes amazing.
So, before you start you preparing your food, start your charcoal grill (if you have a gas grill, skip this, obviously). I use a chimney thingy. These are cheap, and they’re a must-have for charcoal grilling.
If you need help starting this, I won’t waste space here. Watch this guy…
This is what my meat marinade looked like. It had extra virgin olive oil, balsamic vinegar, red wine vinegar, and tons of spices like basil, oregano, rosemary, sage, bay leaves, crushed red pepper, and lots of onion powder and garlic powder. Use your intuition and your own preferences here. Ask me if you’ve got questions.
Okay, let’s get cuttin’ the veggies. These are two tiny mini onions. Peel ’em.
Grilled asparagus is literally one of the best things… ever. My favorite way of grilling these is simply letting them rest in salt, pepper and olive oil before cooking.
Then some mushrooms.
So the deer steaks were marinating in here for a few days. Feel free to skip the meat or use a different meat. Honestly, I didn’t really need this meat but I had already defrosted it! Right before grilling, I wanted a tiny bit of the flavor on my veggies. So I moved the steaks over to give the veggies room.
Pop ’em in there for just a minute.
By this time, your chimney charcoals should be looking awesome.
When the coals turn gray, pour em’ in the grill bottom. Side note: Don’t pour the coals in the grill until they’re flippin’ hot. I basically had to re-do the coals because I poured them prematurely.
Anyway, here’s the magic. Once the hot coals have heated the grill rack thoroughly, you’re good to go (you should hear a sizzle before you put the meat on it).
Come on. Seriously. Look at that thing. Farmer’s market tomato, baby!
No color correction. It was really that red. YUM.
Everything on here didn’t need very long to cook. Use your intuition about temperature and placement on the grill. I cut bok choy right down the middle. This doesn’t need long at all.
For example, I wanted my onions to be a little soft as well as a little brown on the outside. So I put the onions on before anything else on the sides so they would start cooking through before they got brown.
This isn’t the fanciest plate, but plates don’t need to be fancy when you’re eating with your hands anyway (and alone… and outside!)
Oh, and I wanted to show you a perfect bite… steak, asparagus, onion. Yum.
My brother shot that deer, so I didn’t pay for it. However, most people do pay. So I’m going to say it was about $1.00 per serving since I can get plenty of nice, real meat servings for $1.00 (message me if you don’t believe me).
Venison Steaks (1 serving) – ~$1.00
2 Tiny Onions ($1.00 per bag/10 onions per bag) – $.20
Asparagus ($2.75 for big bunch/5 servings per bunch) – $.55
Mushrooms ($2.00 per bag/10 servings) – ~$.20
Bok Choy ($1.00 per bag/6 servings) – ~$.16
Tomato ($1.10 for tomato/4 servings) – ~$.28
Total for one big, huge serving: $2.39
Thank you local meat and farmer’s markets!