Anytime
is a great time to grill food on the barbeque. We try
to eat light most of the time but our Barbera calls
for grilled London Broil. Gary does the honors by getting
the grill hot, lightly covering the meat with olive
oil and sprinkling it with salt, course ground pepper,
garlic, rosemary and sage. We cook it to between rare
and medium rare. We like to add mixed vegetables (sliced
eggplant, tomatoes, squash, mushrooms, etc) to the grill
right after the meat and cook until hot. We serve the
meat and vegetables with a mixed green salad (it comes
already washed in a package). With very little effort
on a hot day we can sit on our patio, watch the grapes
grow, and enjoy a wonderful meal with our full-bodied,
flavorful, spicy Barbera.
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