It's Grill Time

I'm not very good at grilling.  I've had my grill for a year and a half and it seems I burn most everything I put on it.  It's partly walking away and not checking on it enough and partly because I can never seem to remember to turn the dial down from "high," where it has to be to ignite, to "low."   But grilled foods are some of my favorites, so this weekend I was determined to try again. 

I was making not one, but two recipes that called for grilling from my friend Dre's recipe blog.  Number One is Spinach and Feta Pork Tenderloin and Number Two is Barbeque Chicken Salad.

First, does anyone know why grill tools are so big?  I mean, I understand you don't want to get near the flames, but what size grill and how big are the flames these tool makers are cooking on that they need tools the length of your arm?

Anyway, it turns out when you cook on low heat, it takes longer but it works a LOT better.  My chicken breasts came out juicy instead of charred and, goodness, you should taste the spinach and feta pork tenderloin (it probably helped that it was pre-seasoned in the package.)

Chicken on the barbie.

Completed Pork Tenderloin

After the weekend, I feel a lot more confident about grilling and I'm glad I don't need to give up on grilling forever.

This also make Bonnie happy.  Because grilling not only means I'm chopping veggies in the kitchen (her favorite, because occasionally one gets dropped off the counter), but I'm also opening the door to the outside a lot and bringing in delicious smelling meats. It's a win-win-win in her book.

How do you feel about grilling?