Tonight Shelly & I grilled out on our back deck. Ive had this grill for almost 2 years & this is only the 2nd time I've used the rotisserie.
|Nexgrill 4-Burner Propane Gas Grill with Searing Side Burner, Rear Burner and Rotisserie Kit|
I've been kicking around the idea of doing a "Mixto Grill" for awhile now. Honestly, I'm not sure why we have never done this before!
We loaded up on mostly proteins: sirloin tip roast, sausage, chicken & Argentine red shrimp. I used different seasonings for each meat. The sirloin in an onion & garlic, chicken in Baja chipotle, and I was really excited to try out our St. Martin Fish Seasoning on the shrimp. On a recent cruise we visited St. Martin and went to a local market and picked up some season packets and sauces. One of my favorite aspects of traveling is finding locally made sauces. I try to support local everywhere I travel.
We went simple with the sides: red onions, mushrooms, sweet peppers, & tomato skewers lightly drizzled with olive oil, salt & pepper; bacon cheddar mashed tators, plus mozzarella stuffed bread sticks. We had planned on having a side salad but after filling our plates with all the other goodies, we decided we had enough food!
Now back to that rotisserie ..... you thought I forgot LOL..... The star of the show was the rotisserie pineapple, dusted heavily in cinnamon & sugar. My wife loves the charred bits of anything grilled. She says it isn't burnt, it's kissed by the fire.
Please enjoy these photos of our feast:
|mise en place - 1|
|mise en place -2|
|soaking the wooden skewers|
|sirloin tip roast, marinade, and seasoning|| || |
|The rest of the roast will be used for another meal|
|boneless skinless chicken breasts|
|into the fridge for 4 hours|
|sirloin tip roast, sausage, Argentine red shrimp, & veggie skewers|
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