I learned this trick on The Next Food Network Star last week, courtesy of contestant Martie Duncan. Although I did put a slightly different spin on her method.
And yes, I have a grill but this is handy for those that don’t, or for those rainy days when you don’t want to be manning the grill outside, or like in my case this week, you’re just feeling lazy and don’t want to have to fire up the grill and take those few extra steps to go outside. 🙂
This is one of our quick and easy meals when we don’t have the time or the energy to be fancy – BBQ sausage and spicy sautéed onions and bell pepper. We grill the sausage to crisp the outside a little, slice it into pieces, and throw it on the stove with some BBQ sauce in a pot to warm. In the wok at the same time we throw some roughly chopped sweet onion and bell pepper, with a tbsp of the chili garlic paste we love so much, a few shakes of crushed red pepper flakes, and a little olive oil (or grass-fed butter depending on the mood) and sauté for about 10 minutes or until the onions are done to our liking.
To grill the sausage, I used our cast iron grill. [Update 6/6/2012 – I stand corrected. Don tells me it’s a cast iron fajita pan (or grill.) Goodness. My mistake. LOL] My trick, which also helped speed up the cooking, was to place my one other cast iron item (a cast iron skillet) on top of the sausages to press them to the grill.
It worked wonders! It only took a couple of minutes on each side to crisp up and get some good grill marks.
I did have to pick up the skillet and flip the sausages but that was not a problem for me. In Martie’s video she suggests using two cast iron skillets, both heated so you’re cooking from both sides; another good trick if you have those tools. If not, improvise. 🙂
It might look innocent, but between the spicy BBQ sauce and the chili flavors in the veggies, my face was sweating when I finished. It was awesome. 🙂
It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.
~ Bobby Flay