I was on the phone the other day with one of the “Gurus of the Grill” to whom I turn when I need inspiration and even a good swift kick in the keaster to get my grilling imagination going. He had prepared a full on feast on the Char-Broil RED and The Big Easy in a parking lot for a radio station morning show.  And my mouth was watering as he described in detail each recipe, the technique he used to prepare and grill to perfection the entire meal. OH MAN! When we ended our phone call I was ready to get my grill on.

Unfortunately my larder was empty. I looked in vain for the pork chops, the chicken thighs, and the ribs & sausages he had described. “Did I eat those already?” I’m certain it was a pitiful sight, there I was standing in front of the open doors examining every empty drawer in the fridge until, in desperation, I opened the freezer and saw them: A frozen cake from that angel of mercy, Sarah Lee. And a small pint of my favorite Lemon Custard from Snoqualmie Gourmet. And on the counter a pint of freshly picked blueberries a neighbor had dropped off that morning.

I rushed outside, turned on the RED (fast heating infrared don’t-cha-know) and returned to slice the frozen cake into long strips. A quick & light spray on both sides of the cake slices with canola oil and back outside to the heated grill. Just a few minutes on both sides – never mind the grill marks and making them pretty! Back to the kitchen – slices of grilled pound cake, scoop (or two) of lemon custard, a hand full of fresh blueberries on top. Took a total of 10 minutes so stick a fork in me cause I’m done!

Happy Grilling!