Sept 17 2013
I wanted something quick and fast for supper tonight. I bought some thick sliced old fashioned bung bologna at my butcher Kah’s for a sandwich. I had one red tomato and several yellow ones from my garden so I would have a marinated tomato salad. I wanted to grill the bologna on my Weber Q100 using grill grates so thought I would also grill a half of Romaine lettuce heart and have the tomatoes over it.
I followed a recipe from Bon Appetit called Creole Marinated Tomatoes; it was for 3 lbs. of tomatoes. I just had 4 small tomatoes and not all the ingredients. I cut the tomatoes in wedges, added about 2 TBS. rice wine vinegar, a drizzle of olive oil, some dried parsley, a little sugar, oregano, dried garlic flakes, salt and fresh ground pepper and a squirt of real lemon. They marinated about 4 hours.
I have not used my gasser much all summer. I heated it on high for 15 minutes and then turned down some. I grilled the bologna 3 minutes per side and the Romaine lettuce drizzled with a little olive oil for 2 minutes cut side down then tuned for another minute.
I had nice grill marks on the bologna from the grill grates. I made my sandwich on whole wheat Boullio with just some Lowensenf German mustard and had the tomatoes over the grilled lettuce. It tasted great to me and wish I had the tomato recipe and the onion stack recipe at the start of my garden tomatoes instead of at the end of them!
Smokin Don
