What does barbecuing have to do with bicycles? Well, this Saturday there's going to be a Ride/Rooftop BBQ/Midnight Movie
hosted by Miss Amanda Olbrys
and I wanted to A) remind people of it because it has been a while since the original discussion
and B) help bring all of our barbecue game up to the next level.
Basically, if you're not riding your bike to barbecues, you're going to get a F in summer. So let's have a discussion about the glory of grilling.
My contribution is my recipe for Grilled Pineapple with Macerated Strawberries that I will be bringing to the aforementioned bike bash. I would warn people not to bring this dish but I am pretty sure it's completely impossible to have too much grilled pineapple.
1 pint strawberries (mad props if you buy them at a farmer's market and all but this is a good way to bump up the flavor of lame supermarket berries)
1/4 cup brown sugar
1/2 cup decent-to-good balsamic vinegar
freshly ground black pepper
Dice your strawberries. Add the brown sugar and balsamic; they don't have to be drowning in vinegar but they should be soaking. Add salt and pepper to taste.
If you taste them two hours later, they'll be tasty. If you taste them a day later, they'll be delicious. If you wait two or three days, the strawberries really break down and the balsamic fuses with the juices and mellows and it turns into a rich syrupy sauce that I could seriously just drink straight.
Try it over whipped cream, angel food cake, or...
Chop up some pineapple. Roll it in a neutral-flavored oil, like canola. Slide those slippery chunks onto some bamboo skewers or popsicle sticks, preferably ones that have been soaking in water so they don't burn to a crisp. Grill it up.