Last night, I decided to try something different.... BBQ spaghetti. Well, not entirely... I took a pound of extra lean hamburger, seasoned it up with lots of garlic salt, and put the whole slab on the BBQ. I turned the slab about every 2 minutes until it was cooked almost all the way through.... then I took it from the grill and moved it into a frying pan, chopped up the slab, and added some sliced spicy Italian sausage. I continued grilling the sausage and chopped beef and, as the sausage became dark around the edges, I added basil tomato sauce and some chopped onion. Then, I let the whole thing just simmer for about 20 minutes while I boiled the spaghetti noodles, heated up some bread, and tossed a baby green salad.
While I cooked, I enjoyed a nice cold bottle of Bear Republic Racer 5 IPA. Delicious beer.
With dinner, we opened a bottle of 2005 Columbia Crest Two Vines Vineyard 10 Red... a deliciously mid-fruity and mildly spicy red blend that worked very nicely with the spicy spaghetti.
Final thought - doing the BBQ added nice flavor, but it also dried the meat out a bit. Oh well.... didn't matter. We enjoyed the dinner complete with the wine, and I crashed around 9:30 last night... game over.
Cheers!
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