Brielle's Avalon

Yes, it’s a reproduction. I found this in a reference. I need to go look it up again, but for now I’ll just mention that I’m a potter so I got bored and made one. I’ll tweak the dimensions a bit next time I make one so it’ll work better for the kabobs it was made for, but this one works fine this way.

Put it in a spot where it won’t catch your house or garden on fire. An old stone patio works. Get small dry twigs and fill it to heaping. Have a stick ready to poke any sticks that misbehave. Also have a hose ready for any stray flare-ups. The hose is off-screen.

Put a lit match in one end.

Let it burn to the other side.

This doesn’t take long, but you don’t want to put the meat on while it’s still flaming.

Come to think of it, it would probably burn down more evenly if you put a match under the sticks at the other end, too. Put the grill on so any old gunk can burn off. OK, I forgot to take a picture of the empty grille on, but this is when you’d do that. Of course you’ve already scrubbed everything off with a brush.

Put on the sirloin fillets.

At this point the chickens might be a little concerned. Don’t hesitate to reassure them that they’re not next. Unless they’ve been evil, but Guinea Hens are more likely to need threats.

They cook fast, so don’t wander off. Be ready to turn them after a couple minutes.

The chickens might want to help. Don’t let them. Never trust a chicken, they’ll eat anything they can catch.

You can turn them again a time or two to get the  nice crosshatch grill marks, but don’t overcook them.

Serve with a salad, fresh bread, spinach dip, potato salad and maybe a nice red wine.

If you have filet Mignon, the kind in the single packets with bacon wrapped around them, you can grill those, too. Start them on their sides so the bacon gets cooked. You’ll have to turn them 3 or 4 times. Yes, I didn’t think to take the picture until all but one were done with this step.

Then turn them on one side and cook about 5 minutes or so.

Turn them and keep an eye on them. You don’t want anything to burn.

Again, don’t let the chickens help. They can watch, since they’re easily bored and need a source of amusement, but don’t let them help.

Turn them again just to (at least try to) get nice grill marks on them. No, the chickens still can’t help, even if her name is Elizabeth Swan.

When you take them off, while they’re resting, take a shovel full of dirt (try not to have flammable dry garden stuff in it!) and smother the coals. Then it’ll be safe to go inside and eat.

Serve them with biscuits, a nice tossed salad, broccoli salad, a nice red wine or beer…

You can do this with any small cuts like pork chops, too. Hotdogs and sausages could do well if the coals last long enough. Burgers might work as well, or even portobello mushrooms. I guess you could make a picnic of it and toast marshmallows.

If you have a fire-pit or grill and want to do something on the side you can move coals from those into this little grill to cook on.

The first time I used this grill, with the steaks, I doused the coals with water before bringing the steaks inside. The grill survived but I was worried that using it again before it dried fully could break it. Fortunately it’s been over 100 degrees out for some time, so setting it out in the sun took care of that.