Not really much to talk about here as far as a recipe or any kind of real cooking technique, but this does give me an opportunity to talk about one of my favorite simple combinations of ingredients: the holy trinity.
For those not familiar with the term used in this manner, the "holy trinity" as it applies to food can mean a number of different things depending on the regional cuisine... in this case (and pretty much any time i refer to the holy trinity) i'm talking about the very basic cajun/creole holy trinity... celery, bell pepper, onion.
Many cultures have a similar thing.... the french have their mirepoix of celery, onion and carrots; the chinese have scallions, ginger, and garlic; the italians have tomato, garlic, and basil.... the list goes on. For me, the cajun holy trinity and straight up american grilling go hand in hand.
Anyway, here's the trinity in action:
Pretty simple really.... chopped up some onions, peppers and celery, added some butter, salt, and pepper, wrapped it in foil and threw it on the grill. Also did the same with some crimini mushrooms (chopped and added butter, salt, pepper, thyme and a bit of cinnamon)
also there was meat (mike handled this so i'm not sure about the marinade/rub) pretty sure it was mostly salt, pepper and worchestershire.
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