#cantstopwontstopgrilling
Started the charcoal in the STOK Drum charcoal grill and would let it get up to 500 degrees with top and bottom vents wide open while we worked to get the food ready.
My two zoochies Madeline and Eloise helped prep the chicken by skewering them and applying canola oil and salt and pepper. We put the skewered chicken aside.
Peeled the carrots and snipped the ends off. Then boiled them for about 7 minutes to soften them up just a little and then ran them under cool water to stop them from cooking any further. (Kate tells me they call this blanching). Then Eloise tosses the carrots to coat in a soy, ginger garlic marinade and we let that sit on the counter to marinate.
Then Madeline cut up the pineapple into half inch slices. We made a glaze of honey, canola oil, nutmeg and cinnamon for the pineapple.
Now that the grill hit 500 degrees I took the charcoal and dispersed it evenly along the bottom of the grill and arrange the carrots in a perpendicular pattern in relation to the cast iron grill grates on the STOK Drum Grill so we can create some pretty hash marks.
Hit the top of the pineapple with the honey/canola oil/nutmeg/cinnamon glaze and cover for about 5 minutes. Then make your first flip-
Now hit the other side of the pineapple with your glaze and mop the carrots with the soy ginger mixture. After another five minutes flip and rotate a quarter of a turn to make em look pretty. They should be softened up by now.
Toss the chicken skewers on the grill now. About three minutes a side. After the first turn, mop em with the Thai peanut sauce.
On the second turn mop everything with their respective glazes.
Plate and serve. #Boom!
Good Morning Gloucester 