Two Men, Two Pits and a Blog

Long Summer Days: Roasted Red Potatoes and Grilled Green Beans

What can be said, really, if for the shafts of warm light that which still fell from above. We’ll take it. And the quietude only pierced by thegreenbean 4 sound of my paddle blades dipping rhythmically into the still, glassy waters, stained amber from a waning sun. We’ll take that too. And I suppose also, the charming banter of barn owls, perched up their oaken stays; glory be but what a hoot-fest at hand, echoing through the musty, forest glade, and the tender places deep in my soul. Indeed, what can be said, but thank you, and we’ll take it. For it was one of those vintage, long summer days you see, that which the likes of you wish would never cease. With memories of winters past, so cold and so stiff, I guess a bloke knows when he’s onto something good. Something exquisite, with a gently arcing sun. And long may it tarry there, we pray, hovering over the western shore, sizzling, the illumination of a daily bookend, for those of us lucky enough to linger in but one of its golden rays. Indeed, we’ll take it if you please.

We’ll take it because we keepers of the pit notice these things. We spy yonder the tweety birds acting differently. Formations of geese overhead, as if in a dress rehearsal for the banquet that is fall. The subtle turn of a Cottonwood leaf. The tell-tale nip in the morning air. And of course, the swifter days, ebbing into longer nights. And whilst it still feels like summer, and looks like summer, we know in the back of our minds that these days are numbered. Thus, the DNA reflex to seize them now, vigorously whilst we can, in this, life’s heady game of memories, and the acquisitions there of.

On the pit tonight, a little a salute then, to summer’s good tidings – roasted red potatoes, and green beans harvested from the pit-side garden. And yes a little steak tossed in there too for to please the men folk. Cause steak is good and we mustn’t fight these things!

green bean

 Red potatoes over direct heat

First on the pit, the red potatoes. We love roasting these little starchy spheres on the kettle grill. It works so good, every time. No foil needed. They were sufficiently cleaned I should wager, leastwise good enough for this pit boy, and then pointedly rolled about in a smattering of olive oil. This to act as an adhering agent if you will, for the seasoning. We used some more of that Grill Happy Seasoning we’ve been using lately. You can read more about that in our previous post if you wish, or just click here. Anyhow, the spuds were placed over direct heat the entire cook. Flipping once or twice at your discretion. About twenty minutes, or until soft. They’re real easy to do too. The end product of yum should be crispy on the outside, and fluffy on the inside. Like many of us.

green bean 5

 Foiled green beans on the grill

Next we tossed on some green beans plucked fresh from the garden’s green bosom, which were wrapped up in some foil along with a dollop or two of butter, and a splash of olive oil, and some home-grown scallions, just because we can. Salt and pepper to taste. These can be placed over medium or indirect heat for 15 minutes or so. Flipping once at your pit master instinct. Of which we did not soon after plopping on a hunk of cow, the cut of which I couldn’t rightly tell you. It was one of those pleasant finds I had discovered rummaging through the freezer, a left over that I had tucked away there from a previous cook out. I believe it was some form of sirloin or the like. But the truth is it doesn’t even matter, I guess. We are men you see. And we eat meat. It doesn’t matter if it has a proper name or not for to make the acquaintanceship of our bellies!

green bean 2

A rather swift cooking meal, this shouldn’t take more than a half hour if your fire is good and hot. Long about the half hour mark, the steak was done, nay, everything was done, and we pulled the beans off and took a peak inside. Steam bellowed from the sparkling folds of foil to the green harvest residing within. Very nice. Nothing is quite so delightful to the soul, it seems, than feasting on what you have grown. I suspect it is how we were always designed to live. Closer to the garden than a card board box. So plant what is wise, logic suggests. Not just in the garden, but in the very soils of our life. Plant what is good and right and decent in this world, the things worth growing, and watch then how the sunbeams fall over the fields of green, shadows cast, and rainbows stick to the sky, in these, the long days of summer, by and by. Amen.

green bean 3Grilled steak, roasted red potatoes lightly seasoned, and hot, buttery green beans, fresh from garden to grill, and all patron to the pit. So next time you’re looking for something tasty on the BBQ, swing by the garden first and see what’s growing there.

 

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32 responses

  1. String beans on the grill? I thank you oh Patrons of the Pit for freeing me from thy box.

    September 4, 2014 at 9:42 am

  2. On the tranquil waters is where I long to be! Your description of being on the water is spot on. The photo is gorgeous!!
    And there you go again with that awesome grate!

    September 4, 2014 at 10:11 am

    • Thanks! Can’t beat a day on the water. You could try, but it would not be possible.

      September 4, 2014 at 10:18 am

  3. Date: Thu, 4 Sep 2014 14:16:22 +0000 To: merlinjr01@msn.com

    September 4, 2014 at 10:36 am

  4. I just had lunch and am hungry again. Love the prose.

    September 4, 2014 at 11:26 am

    • Haha, yeah that happens with food blogs. What can you do…Many thanks!

      September 4, 2014 at 1:47 pm

  5. I wanna come to your house to eat! 🙂 I love the way you talk about food and nature. Great post.

    September 4, 2014 at 12:06 pm

    • Yes, my house has good food! Thanks for the kind comment, daniheart21. Many thanks indeed.

      September 4, 2014 at 1:41 pm

  6. I do love foil wrapped veggies and potatoes on the grill … takes me back to Boy Scouts and camping/canoe trips with my Dear ol’ Dad. He’s gone now these past 13 years but I think of those trips every time I foil up … well done again my Smokie Brutha. We’ll be putting the motorcycle away soon enough, and tucking in for another long cold Winter … I just pray it’s not as long and cold as the last one … Brrrrrrrrrrrrr.

    September 4, 2014 at 4:12 pm

    • A quaint recollection my friend, of good times with dear people. It’s always amazing what can jog a memory.

      I wish you well this winter, but we ain’t there yet man. There is still some sun to relish in!

      Cheers
      -PotP

      September 4, 2014 at 4:25 pm

  7. Yes, indeed we’ll take it. Everything tastes best right out of the sea, the fields and forests, the orchards and ponds, the garden or your very own kitchen. There’s a certain pride that comes with “doing it yourself” as it were. Although one can always pick up something quickly at the store; a home grown, home cooked meal serves as a more soul satisfying thing that is greater than the sum of its parts. This is why I hunt and fish and pay homage to all that is part of the natural world. Another brilliant piece of blogery by all accounts. Thanks POTP, we’ll take it.

    September 4, 2014 at 5:32 pm

    • Thank you much, good sir. Your comments, as usual, boil it down and nail it right on the head. I’ve just come to accept that you and I think a lot alike some days. I’ll take that too!

      Live long and prosper!

      September 4, 2014 at 5:39 pm

  8. Garden to grill … that’s cooking at its best. And I love me a good hootfest, too.

    September 5, 2014 at 7:50 am

    • Haha, yeah hoot fests are fun!

      Thanks for stopping by, Marlene!

      September 5, 2014 at 10:02 am

  9. Just when I was encountering something of a veggie slump… you came to the rescue. Many thanks …. from the Deerslayer family and from the Deerslayer’s wife.

    September 5, 2014 at 8:31 pm

    • Cool! Yes gotta get your veggies in every day, Mrs Deerslayer!

      Best to you and your family of deerslaying kin folk.

      September 5, 2014 at 10:17 pm

  10. What a glorious tribute to summer. Here of late my son and I’ve been spending some of our time pit side discussing sowing and reaping. Or more to the point, making sure the time you invest in things is worth the return.

    September 5, 2014 at 9:56 pm

    • Very nice, Mr Dodd. Sounds like some quality pit time to be sure. Sage ponderings where the woodsmoke rises. I like it!

      Carry on my friend. Carry on.

      POTP

      September 5, 2014 at 10:15 pm

      • LoL, sage ponderings and we’ll spent thyme.

        September 5, 2014 at 10:17 pm

      • That was witty, Mr Dodd. Very witty.

        September 5, 2014 at 10:19 pm

  11. Ahh, roast potatoes, you won me there, then the pork, Bliss.
    Cheers
    Laurie.

    September 6, 2014 at 3:18 am

    • Indeed. Good eating, Laurie. Thanks mate!

      September 6, 2014 at 11:08 am

      • Good on you PotP, I look forward to your culinary offerings.

        September 6, 2014 at 5:30 pm

  12. I roast green beans in the oven, great that you do them on the grill. As always your meals are inspiring.

    September 6, 2014 at 10:06 am

    • Yeah, the more we grill, the more we grill. There doesn’t seem to be anything you can’t cook on the grill, so, why not!

      Thanks as always for showing up like you do , and commenting. You are ever stalwart!

      September 6, 2014 at 11:14 am

      • Hard to believe before too long we will be covered in snow. Seems like summer flew by.

        September 6, 2014 at 2:11 pm

  13. Liz

    lovely! So glad you’ve made the most of summer. Though hopefully we’ll eke out more nice days for grilling!

    September 6, 2014 at 10:51 pm

    • Thanks Liz. I gotta think the nicest days are upon us as we speak. I am fairly enjoying this low humidity stuff. Oh yes, I like this quite a bit.

      Cheers!
      PotP

      September 8, 2014 at 9:23 am

  14. “Plant what is good and right and decent in this world, the things worth growing…” Well said my friend. That is exactly what we try to do each day here in Ecuador – not only in the garden, but in all of our interactions with our fellow men. The harvest has been good and well worth the effort in returned friendship and peace.

    God bless you and yours as you move beyond the harvest into the dormant period you Minnesotans call, “winter.” I will be thinking of you as I sit poolside.

    September 7, 2014 at 7:22 pm

    • Thanks John and Mary! From what we read on your blog, you certainly do a good job of it too. I enjoy reading of all the many characters that make up your fellowship down there. Very cool.

      Oh, and thanks for thinking of us whilst you tarry poolside this winter. As always, you sure know how to gently rub it in! Haha.

      -PotP

      September 8, 2014 at 9:21 am

      • The only thing I am rubbing in is SPF-30 lotion…

        To be fair, I loved the winters back when I lived in Burnsville, MN. But now that I am an, “anciano”, the cold is a bit too much for me.

        September 8, 2014 at 2:48 pm

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