When the summer began, it really rushed in. On the First of May we were still forced to change our plans to make food outdoors because of steady rain and cold weather. Since that the weather has been shiny and hot every single day. Our garden has to be watered all the time because it hasn’t rained a drop and I very much want to keep my lawn green and all the flower seedlings alive.
There certainly has been years when May has been really cold, but this year brought a May with sultry days. Evenings and nights have been warm and gentle and we have been able to eat the occasional meal outdoors. Our 20 years old Muurikka griddle pan has done its job and is now hanging on the wall of our shed enjoying a well-deserved retirement. And now the new griddle pan has “officially” opened the barbecue season of this year.
The Muurikka griddle pan is a legend in Finland and we really love to roast our food in it. Muurikka’s basic idea is in the background: people gathering together to have a good time and good food.
We generally use potatoes or rice as a basic ingredients when making “casseroles” in the griddle pan, but this time we made a bit lighter version and left out both potatoes and rice. And it was really good!
If your pan is new and you haven’t used it yet, clean it first by washing it with hot water and dry it. Wipe the pan with oil all over the top surface, but do not let the centre of the pan get covered by a thicker layer of fat or grease. Heat up the pan on your grill or open fire until the grease darkens and dries. If needed, repeat the treatment until the pan turns black.
Tags: bargecue barbeque BBQ grillfood grilling grilled pork and vegetable muurikka griddle pan