When Aimee mentioned that my next post would coincide with “grilling week”, I have to say that I was pretty darn excited.
After all, I’m a man, and men are supposed to be “King of the grill” – if you buy in to all of that jazz. And so to be quirky and different, my initial thought was to go off on a tangent and write about how to make a grill over a real fire or grilling something in a really hot backyard pizza oven (two more of my projects now that the chicken coop is made).
But sometimes, meat on any kind of grill, whether it be steaks or sausages or chicken, fish, etc…. is just, well, meh. Especially later in the grilling season. Most of the BBQ or grilling events we go to all summer long are remembered for the people, not the meat. I can probably remember only a handful of grilled steaks that were memorable for their flavor.
However, the first time I had grilled peach and haloumi salad will be memorable for a long, long time. I can’t even remember if we had guests or not that night, but I can remember almost every single bite that I had.
Yes, it was that good.