Mmm, grillings.

At a yard sale this summer I found a $3 mini Weber and it figured it was meant to be. I realize there are people in the world who insist cooking on a gas grill or under a broiler is the same thing as grilling over charcoal.

They are wrong. So far some of my favorites include:

A Cornish hen split down the center, backbone cut out for broth and flattened. Then done up with a glaze of olive oil, herbs, dijon and black buckwheat honey. The project also taught me my new favorite word "spitchcocked" which means to grill\broil\fry after being split down the middle. It apparently used to refer primarily to the cooking of eels but I would really like to see it enter wider usage.



Salmon marinated Japanese style (soy, marin, sesame oil) and then wrapped in a banana leaf package and thrown on until the leaf dried out.