This Christmas my family received a pair of hot stone grills as a gift. They’re for tabletop cooking, and each grill consists of a flat piece of actual stone, a stainless steel stand, and two refillable burners, like the ones you’d use under a fondue pot. Last weekend was our first foray into hot stone grilling, and everyone declared it a success!
The stones and stands go into a 450-degree oven for fifteen or twenty minutes, then they need to be transferred to the table. The grills are quite heavy and at this point they’re very hot, so have to be handled with care.
We grilled strips of rib eye steak in a balsamic-rosemary marinade, garlic lime prawns, veggie kabobs and asparagus spears.
We steamed the asparagus for a couple of minutes, then lightly brushed it with olive oil and lemon juice before grilling. How’s this for mouth-watering yumminess?
Hot stone grilling is fun and social, and it’s an economical alternative to going to a restaurant for a special occasion. We’ll definitely get more use out of our grills. I’m on the lookout for new ideas and recipes so if you have any, please share!
Until next time,
Lee
PS: As today’s title implies, there’ll be more cooking with fire this month. Keep checking back!
