Peak grilling season is here in Minnesota! Our beloved Puerto Rico Char Broil grill would have never survived the move from San Diego to Minneapolis. We complained about that grill for years, but it was pretty reliable. You couldn’t touch it, as it’d fall over into a heap of rusty metal, but hey, it worked! We bought it in 2006, and it lasted 9 years of almost year-around grilling in Puerto Rico, Virginia and San Diego, so not bad for $300 🙂 So long Char Broil, hello Weber! Seth just purchased the corvette of grills a couple weeks ago now that we’re getting settled in MN, so we’ve been grilling every chance we get.

Last night we grilled surf-n-turf and celery (a random experiment). I had the biggest, fattest, most awesome hunk of sea bass with the skin on, Seth had an enormous T-bone, and grilled celery! We wrapped the sea bass in a foil boat with a little olive oil, salt, pepper and tons of fresh citrus slices-I used 1 grapefruit, 1 orange and 1 lemon – all fruit that needed to be used. Tip: fish with skin on is far more juicy and flavorful, and it falls right off after cooking, so don’t be scared of fish skin! Seth seasoned his steak with garlic, Lawry’s, salt and pepper. The flavor of the fish was extremely buttery.

I’ve never grilled celery, but I think you can grill just about anything, so, since it’d been in the fridge for a while we gave it go – man was it tasty and super easy! Wash the celery and trim the ends, toss in a bowl with olive oil, sea salt, pepper and garlic salt, then lay directly on the grill for approximately 12-15 minutes. When it came off the grill I sprinkled with just a little fresh sea salt before eating. It had great celery flavor, still crispy, less stringy, and a charred salty flavor. So good!