Our weather at the turn of the seasons tends to go from fairly cold to steaming hot. So when the weekend turned into the 80s, I had to scramble to put together a grilled meal.  A whole chicken did the trick as I grilled my inaugural beer can chicken.

I’ve got a handy little chicken holder I got from Weber just for this purpose. 

Then I saw a posting on New York Times food writer Mark Bittman’s site about grilled vegetables and I cut them up, tossed them with oil, put them on the heat and voila; dinner was served.  That’s baby bok choy on the plate; I had never tried grilling that before.

This is a great season for cooking.  Grilling keeps the heat out of the house on those warm summer-like nights.  I look forward to more as we head into June.

Advertisements