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@DBPardes | For some, a good barbecue can be a religion experience. Discuss…
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"Just cut them and grill them, and they'll start to caramelize and you'll see when the grill marks happen and the heat is on and it's gotten kind of soft, then you pull them off. You could drizzle some reduced balsamic on top of it, a little sprig of thyme to bring out that kind of like, sweet sour thing that. That savory thing. Also rosemary works as well. And then you dollop a little bit of ice cream on it. Oh, my God."
"Just cut them and grill them, and they'll start to caramelize and you'll see when the grill marks happen and the heat is on and it's gotten kind of soft, then you pull them off. You could drizzle some reduced balsamic on top of it, a little sprig of thyme to bring out that kind of like, sweet sour thing that. That savory thing. Also rosemary works as well. And then you dollop a little bit of ice cream on it. Oh, my God."
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By swellcast.com/ComfortFoodClick here to reply to @DBPardes
"Just cut them and grill them, and they'll start to caramelize and you'll see when the grill marks happen and the heat is on and it's gotten kind of soft, then you pull them off. You could drizzle some reduced balsamic on top of it, a little sprig of thyme to bring out that kind of like, sweet sour thing that. That savory thing. Also rosemary works as well. And then you dollop a little bit of ice cream on it. Oh, my God."
"Just cut them and grill them, and they'll start to caramelize and you'll see when the grill marks happen and the heat is on and it's gotten kind of soft, then you pull them off. You could drizzle some reduced balsamic on top of it, a little sprig of thyme to bring out that kind of like, sweet sour thing that. That savory thing. Also rosemary works as well. And then you dollop a little bit of ice cream on it. Oh, my God."