I’ve recently found an incredibly acute articulation of the face our society is shaping. Sir Martin Sorrell, CEO of WPP notes…
“We’re all, by nature, self-centred. Our research shows that people are more motivated by ‘my world’ than ‘the world’…We’re entering a new era: resource-constrained and inflationary. The ‘super-consumption’ of the 1990s and 2000s will be replaced by the desire for more efficient and longer-lasting products. Quality will surpass quantity. This will be the spur for a wave of technical invention and product innovation providing consumers with all the satisfaction they’ve come to expect, but with a fraction of the drain on the earth’s resources. And, crucially, at lower running costs to the user. You could call it ‘The self-preservation society’.”
This is fascinating! Reliable, innovative products that utilize renewable energy and have a focus on social, environmental and economic responsibility, such as the CharSOL Grill. If you’d like to learn more or have an interest in getting involved, post a comment or visit our website.
There’s no shame or fear in being an active participant in “the self-preservation society”. It is the time in which we live, but let us not forget that in the pursuit of survival, what makes us human…is our sacrifice.
There is a wide variety of solar cooker designs, many of them very simple to build from inexpensive, easy-to-obtain materials. Some can be built in as little as an hour for less than US$5. Start by choosing a cooker design type based on your requirements. The table below lists strengths and weaknesses of the most common types, and shows some popular cookers of each type. Below each table are all cooker plans of that cooker type. You can also buy a solar cooker from a variety of companies.
I’m very excited about this recipe today, folks! My mother still makes fillets wrapped in bacon to this very day. It is truly a great, tasty meal.
Does anyone else remember being able to eat massive amounts of food as a kid? I recall eating about 3 of these when I was round about 14 years old, but my mother served em with baked potatoes and squash bake not asparagus….goodness, how did I consume so much?!? Here it is, folks, courtesy of Grilling.com.
SOUTHERN GROUND SMOTHERED FILET WITH ASPARAGUS
6 ounces Boursin cheese
1/2 cup panko breadcrumbs (substitute traditional breadcrumbs if panko is unavailable)
3 pounds filet mignon, cut into 6 even slices, each about 2-inches thick
6 slices thickly cut peppered bacon
6 small bamboo skewers
BOURSIN BORDELAISE INGREDIENTS:
2 tablespoons unsalted butter
4 shallots, peeled and thinly sliced
1/2 cup red wine
1/2 cup demi-glace
1 ounce Boursin cheese
Preheat the grill using Kingsford® charcoal. (Or slide open shield on CharSOL Solar Grill exposing solar pipes to the sun and wait about 10-12 minutes for grill surface to heat).
In a small bowl, add the cheese and panko breadcrumbs and stir until well blended. With a sharp knife, cut a pocket about an inch deep into each slice of beef and stuff each pocket with the cheese mixture.
Wrap each slice of filet mignon with a strip of bacon and fasten with a skewer. Grill each steak over medium heat for 4 or 6 minutes on each side or until an internal temperature of 155 degrees Fahrenheit is reached. Then, remove the steaks from the grill and let stand covered for 5 minutes before serving.
While the filets are cooking on the grill, prepare the Boursin Bordelaise by melting the butter in saucepan over medium heat. Then, add the shallots to the pan and continue to cook for 5 to 7 minutes or until the shallots have wilted. Pour the wine in the pan, and stir for 1 or 2 minutes or until well blended. Add the demi-glace and Boursin and stir.
Let the mixture reduce for 1-2 minutes before serving.
Recipe created by Southern Ground Executive Chef Rusty Hamlin on behalf of Kingsford® Charcoal and inspired by the Zac Brown Band 2011 concert tour.
Yall better try this recipe out, no joke. It’s wonderful.
Not exactly 14, but eating food in yet another photo. Enjoy!
A new recipe for the week (courtesy of Grilling.com). How often do you grill dessert? Check out this simple idea that brings out the sweet subtle flavors of fruit just by throwin’ them on the grill. Quick, simple, and a unique experience to eat.
GRILLED PEACHES WITH BUTTER RUM SAUCE AND VANILLA ICE CREAM
6 large peaches, halved with skins on
2 sticks butter
2 cups brown sugar
1 teaspoon vanilla
¼ cup rum
Vanilla ice cream
Place peaches on grill grate over indirect heat, cut side down, for about 10 minutes.
While peaches are grilling, melt butter, brown sugar and vanilla in a sauce pan on stove top. Add rum and simmer for 2 minutes. Flip peaches over so middle is exposed. Drizzle mixture into center of peaches and grill 5 minutes, or until peaches are tender and browned.
Remove from grill and serve warm with a scoop of vanilla ice cream.
Recipe created by chef Kernis Louviere of Super Smokers
This is a wonderfully sophisticated dessert that would be perfect to try out on the CharSol Solar Grill. That’s right….solar.
I have to share with you this fantastic recipe that is aesthetically pleasing, creative, healthy, fun to make as well as delicious (courtesy of Chris Lilly and Grilling.com). My kind of food and it’s sure to make an impression. Just take a look!
Corn Husk Skewers
CORN HUSK SKEWERS
4 ears corn, in husks
4 metal skewers, 12
½ cup butter, salted
3 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon dry thyme
1 teaspoon minced onion
½ teaspoon garlic salt
Without removing the corn husks from the corn cob, peel husks down uncovering the ears of corn. Remove the silk from the corn ears. Cut the ear of corn from the stalk (a small piece of corn can be left on the stalk). Place the corn husks, still attached to the stalk, into a bowl of water.
Cut each ear of corn, the zucchini and eggplant into ¾-inch medallions. Place medallions into a medium mixing bowl.
In a small bowl add softened butter, Dijon mustard, lemon juice, thyme, minced onion and garlic salt. Blend well and add mixture to the bowl of vegetable medallions. Make sure all vegetables are coated well.
Pierce each corn stalk with a metal skewer. Add vegetable medallions one at a time to the skewer alternating variety. The last vegetable on each skewer should be a corn cob tip. Fold the corn husks back over the vegetable medley forming what looks like the original ear of corn.
Preheat charcoal grill to 400°F. Wrap vegetable medley corn husks in aluminum foil and place on hot grate over direct heat for 20 minutes, turning once (cooking 10 minutes on each side). Carefully remove foil and vegetable medley corn husks on hot grate over direct heat for 10 minutes, turning several times to prevent burning. Remove corn from grill and peel down husks for a great presentation.
Folks, this is going to be on the barbie at my next get together. I’m excited just thinking about it. (Also, one of my personal favorites is to add a little chili powder at the end. Gives it a nice kick). We’re taking huge steps toward refining the CharSol grill, we’ll invite ya all out for the first BBQ when the time comes!!!