I’m just going to say it: what a summer we’re having! We’ve had so many warm and sunny days this summer, I’m starting to think I’m living in Florida. Even the few days of rain here and there seem like tropical storms compared to the rainforest weather we typically experience.
All this warmth and sun has made guiding my tours a lot of fun. I have also been able to get out on the trails more, and I’m even spending more time grilling. Last year I bought a small “boutique” sized charcoal grill for a party and used it one or two times. This year, I’ve used it a lot more and I’m having a blast with it. There’s nothing like grilling burgers, hot dogs, fish, and of course ribs. However, one of my all-time favorite things to grill is fruit.
Fruit is so easy to grill, and it makes for an unusual and tasty dessert. I’ve grilled stone fruits (peaches, plums, etc.) bananas, strawberries, pineapples, even watermelon. When you grill fruit, there’s a delightful char and caramelization that adds an additional level of flavor to the fruit.
Along with grilling fruits, one of my much loved meals to cook on the grill is breakfast. I can remember my daddy busting out the cast iron skillets to fry up a “mess of eggs and taters” on the grill. He’d put the pans right on the grill and get to cooking. He always made bacon and eggs and then would fry potatoes in some bacon fat. I didn’t say this was a healthy breakfast, just that it was a good one and a favorite. I’m from Georgia, where I’m sure the state motto is, “You catch it, we’ll fry it.” (Okay… if it isn’t, it ought to be.)
Those days as a kid watching my daddy cook up breakfast are some of my fondest childhood memories. Our family surname is Gunter, and we always called those breakfasts the official Gunter Breakfast. The idea of cooking breakfast on the grill has been passed down to later generations. I think it started with my grandfather, who shared it with my daddy, who passed it on to my brother, Todd and to me, and of course we have passed it on to our kids, or as we say in the south, our young’uns.
I can still smell the aroma of bacon sizzling in the skillet over an open frame. It was like camping without the tents. Best breakfasts ever.
It’s been a while since I’ve had one of those greasy, fattening, artery-clogging meals, but I will always remember them. Food is memory. Sometimes when we eat something particular, or from a certain restaurant or location we are transported back to a great memory of a special time. Grilling breakfast does that for me.
Although I don’t cook those types of meals as often these days, I do love try to grill a few things to keep those memories alive. This week I decided to pair my two favorite grilled items into one dish. Bear with me, it sounds weird, but here goes: fruit and bacon kebabs.
I’ll let you scratch your head for a second. Just think about the juxtaposition of the sweet and salty, topped with a peppery barbecue sauce. It’s madness, yet perfection on so many levels!
Pre-cook the bacon to nearly done, not too crisp. Cut into 1 inch strips. Skewer the bacon between the fruit, place on grill and baste with sauce. In about one or two minutes you’ll have a zesty, fruity, crazy good dish.
Sometimes we just have to put our taste buds out there and try something new. Even if it harkens from childhood memories.
This week I present a dish that reminds me of my daddy, yet has the contemporary taste of modern cuisine: Grilled Bacon, Pineapple, and Watermelon Kebabs.
I hope you too are enjoying this spectacular summer and get out there and grill up some goodness.
Until next time…
Eat and enjoy,
Midgi
Grilled Bacon, Pineapple, and Watermelon Kebabs
5 strips bacon, cut into 1 inch pieces
½ cup fresh pineapple cubes
½ cup fresh watermelon cubes
½ cup zesty barbecue sauce (whatever is your favorite)
1 tablespoon honey
½ teaspoon coarse black pepper
Wooden kebab skewers
Soak the skewers in water for about an hour.
Combine barbecue sauce, honey and pepper into bowl and mix well.
Cook bacon to almost done and set aside to cool a bit.
Skewer fruit and bacon alternately. Base with barbecue sauce mixture and place on grill. Cook about 1 minute each side, until a nice char appears. Remove from grill and served warm. Cold bacon is simply unappetizing.
Note: You will probably have some extra bacon. That’s ok. Everyone knows the cook steals a couple of pieces while he/she is cooking.
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More recipes from Midgi:
Meals with Midgi: Alaskan Moon Pies
Meals with Midgi: Local scallops inspired by a local chef
Meals with Midgi: Making fondue
