December 12, 2012 by chicagogrilling365
What a combo.
No matter how you jam it, the results are probably going to be awesome.
They were today.
Broccoli just needs a quick steam. I removed the stalks from a head, dropped them into a stock pot, added a cup of water, and put them on the grill with a lid on the pot.
While the broccoli cooked I made a simple cheese sauce on the range.
I melted butter, added flour in three stages until incorporated, then cooked the roux for about three minutes on low heat.
I added milk until I had a nice consistency and let that get thick.
Then I shredded some good cheddar and folded it in with some salt until it tasted like deliciousness.
It was good.
I knew it would be.
Love you guys.