During the month of April, I participate in the Blogging from A to Z Challenge. That is 26 posts in one month, for each letter of the alphabet, time off for good behavior on Sundays. Over 1800 bloggers are participating this year. Last I checked, I was #864. This year, Millie and Willie Cottonpoly, my sock puppet creations, are here to tell you their story and share reviews, ideas, and inspiration with you. They’re also helping to teach theatre classes for kids in the Brainerd area, and continue to view and review theatre productions and some books. This retired couple doesn’t just sit around watching reruns on MeTv. (Although, Willie does like to put up his feet whenever Petticoat Junction comes on. It’s that sound of the train whistle. Millie makes no apologies for watching the Lassie marathon while holding her dog Tillie on her lap.)
O is for Open Pit sauce or style of cooking, either way, both have to do with steaks, and good eatin’. Here’s how it works at The Fort Bar & Grill. You get a seat in the dining area, choose your meat (they keep it simple, three different cuts of steak, a pork chop, or chicken breast), go through the salad bar. Then, they bring out your raw meat, which you take over to the Open Pit and grill it yourself. I find it works out the best if I bring my own chef! (This is where the Biker Chef cooked me our first steaks together.) We went out the other night because we needed live action shots for the A to Z Challenge!
Willie: Millie, the Biker Chef is grilling steaks tonight at The Fort. Let’s ride along.
Millie: That’s always a fun night out. Dinner and a show!
Willie: Do we need steak sauce?
Millie: What’s the matter with you, Willie, you know you don’t need steak sauce when the Chef is grilling. And, with a good cut of meat like that, he uses just salt, pepper, and a touch of garlic.
Willie: My mouth is watering already.
Millie: Don’t get too close to the open pit, Willie. You might get burned!
Willie: I like watching the Chef in action. Mmm. I can smell the spices, and hear the meat sizzling.
Millie: He puts the garlic bread on there, too, and warms up the baked potato.
Willie: The Chef can tell if the steak is medium, medium rare, or rare by pressing the center of the steak. He calls it “the touch.”
Millie, Willie, Mary, and Zach: Thanks, Chef. You sure grill a great steak!
Go. Create. Inspire!
Journaling Prompt: Do you have any Open Pit restaurants in your area? Are you good at grilling? What’s your favorite food for outdoor cooking?
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It’s 10.30 ish here in S.A. and this reminds me to have breakfast. Am positively salivating! Yes we do a fair amount of barbecuing, although we call it braaivleis. We’re famous for our braais and beer! We do the touch too!
Mmm. Sounds delicious, Susan!
YUM! I feel like maybe the steak and bread is lost on Millie and Willie who really don’t have a mouth that can chew food. I do…have a mouth that can chew food, however, you’re too far away.
They would be happy to share.
That looks yummy! We haven’t grilled in a long time. Guess it’s time to fire it up!
That would be really fun to grill my own!
It is fun, and you get it just the way you like it!
We do a cookout over an open pit every year. 🙂
Mmm. That must be fun and delicious!
That is my favorite meal! I never thought to put the bread on the grill, what a great idea. I need to go get propane for my grill right now. Those steaks look amazing.
Hope you have great grillin’ weather and food this weekend, Doreen!
I will have to hid this post from my hubby. You’ll make him hungry. 😉
~Patricia Lynne aka Patricia Josephine~
Member of C. Lee’s Muffin Commando Squad
Patricia Lynne, Indie Author
I know. You want to keep it all for yourself. It’s that delicious!
I’m thinking of all that yumminess… spices and meat sizzling… and the garlic bread & baked potato.
I’m feeling hungry now.
(I struggled to access your blog earlier on, but decided to try again and… VOILA! Here I am!)
Thanks for continuing to try. Sorry about the glitches.