I was going to call this Grilling 101 however I am such a novice on the grill, I demoted myself to 099 status. I pretty much limit my grilling to the summer and to hamburgers a few times a year. I like real charcoal and real mesquite chips, but other than that I’m not much of an authority.
I had put the grill away for the year because I have always grilled in the summer but I decided to freezer dive and I came up with some sirloin steaks. Broiling them inside didn’t seem like a tasty option, so I got the grill back out and loaded it up with charcoal. I have to admit I don’t think I’ve ever cooked a steak on the grill but I figured meat was meat so I’d give it my best shot.
I was completely enjoying the cool, overcast day. Why I limit myself to summer grilling, I don’t know. In fact, I may never grill again in the summer when it is 100 degrees outside and I end up a smoky, sweaty mess.
I coated the steak with olive oil but didn’t go crazy with the seasonings. Baby steps. I mostly wanted to see if I could grill a palatable hunk of meat!
Yes, I could.
Soooo good. I also served green beans, salad, and sweet potatoes from our garden. For dessert, I dove into the freezer again to get some blackberries we picked at Whitley Farms this summer. I make “pie-ready” bags of fruit. For blackberries, I use about 4 cups of blackberries, ½ cup sugar, a few pats of butter and several tablespoons of all-purpose flour. I gently shake these together in a gallon ziploc bag and freeze them. Sometimes I put them in the bag and then in a pie pan in the bag so they will freeze in the shape of the pie pan. Later I remove the pan and just keep the frozen fruit bags stacked in the freezer. I do that with blackberries, apples, and peaches.
To make the pie, pull out the frozen berries mixture and place in a pie pan. Preheat the oven to 375. For the crust I use:
2 cups all-purpose flour (White Lily)
1 teaspoon salt
2/3 cup solid vegetable shortening (Crisco)
6-7 tablespoons ice water
Mix together the flour and salt. Add shortening and cut the shortening into the flour with two knives or a pastry cutter until pieces are about pea sized. Add the water a few tablespoons at a time, mixing with a fork now. Roll dough in one piece or several pieces as shown in the photo and place over berries. Sprinkle finished pie with water and then sprinkle liberally with sugar. Bake at 375 degrees for about 30-40 minutes or until crust is slightly browned at the edges and cooked through.
So, I think I’m ready to graduate to the next grilling course. As Napoleon Dynamite would say…ya gotta have skills!