What? Dinner-then as it is necessary. Here was born the idea to quickly make a roasted meats accompanied by an ensemble of grilled vegetables. I took the advised method. In the sense - ignite the coals. Advised by whom? And do not say.... From harm. So rolled up the bag of toilet paper (expensive nonche she was, rosy), splashed in there vegetable oil – "Milori" olive (the other was not in field and field conditions), sprinkled-overlaid this piece glamorous coals and singed.

And what do you think? Advised not deceived. Pretty fast and Negroponte embers burn, embers. However, I will not lie, I the butter for a while and the embers splashed. BUT!!! The result exceeded my expectations. In addition to the already mentioned factors there was a smell of kerosene, and want to laugh, I want - no, but economically this method is more profitable. And, thirdly, razzhivina not always at hand is, and the paper (sheet) and oil is necessary.

And while he kindled the embers (by the way, razgovarati almost not needed), I went into the garden. Eggplants and peppers. The harvest this year just the same ... well, let it be – "hearty".

The potatoes did a little digging.

And loaded the grill for the first time. Potatoes in the coals, vegetables on the grill.

Aubergines and peppers are very convenient for tails to twist. Seriously, don't lie!

The first, and, no doubt, was well stewed tomatoes.

And the eggplants and peppers once the steel is easy to protectice, too I took. Especially to raw just was. In my opinion, so delicious, juiciness is natural. Try it, maybe you'll like it.

And a little later took out the potatoes. Stop! It is not necessary to say that charred, burned.... Who "hails from from Babushkinskiy summer", he will understand me. Remember the baked potato, which was broken and I almost prisoliv (the Solec matchbox...), was consumed from within. And mordechi was a coal-grimy. Remember? That's where the buzz was.... And if also with onion green..., then finally – a holiday belly. So – that is the potatoes, I peck. And while the grilled meat, half chromal. However, without salt and onions, but with beer!

Meat, pork, marinated the traditional. With onion and spices. Without any vinegars, wines and other sauces. Spread on bars.

And on the grill. And poured the coals (by the way, the coal was categories to fame, perhaps, oil was good... but maybe... maybe it was that advised a person from the heart and with feeling? Thank you, comrade!) meat stale light "krushovitse".

"Staropramen" was used exclusively for irrigation of the viscera in the personal body. While the meat takes the first heat, I'll tell you one ... Well, let it be bike. In light of the Soviet years I spent quite some time in Czechoslovakia. And there was once, my colleagues and I at the brewery in Plzen. On the old tunnel. Visiting chief technologist. Ended the tour of the factory, you know ... well, let it be – the tasting room. It was the second half of the seventies. And the beer that was put up, even for the CSSR was exotic. The majority of the samples were packaged in bottles. And here I noticed that the plant Manager and chief technologist do not touch it to bottled beer. Although happy to have used the draft and in cans. Of course, but what to do – purely professional the hell, I asked the question: - "why?" The answer surprised me a little, almost shocked. I emphasize, it has been said by professionals in the beer business. And experts not weak. - "You know," said I, filling mugs – "the cork in the bottle nagabuchi and compresses machine. And the glass is very fragile and almost always glass particles separating from the neck of the bottle, because, like it or not, even microscopic, but the impact takes place. And particles these beer fall into the kidneys, where they remain. They can not, roughly trimmed, i.e. to injure the tissue. BUT!!! These particles serve as a kind of ground for stones, which happens to kidneys occur. That's why we don't drink beer from bottles." So. No more and no less. Therefore, I try to drink beer or in cans or draught. And advise you. Meanwhile, it's time for the first perevertos. That's what happens.

And fry further. From time to time turning the bars...

... and pouring the resulting lights on the coals (and they will definitely pork) and the meat thus beer "Krusovice". Incidentally, the aroma in the area of the grill stood a magnificent bread–and-meat.

Well, actually, here.... Vegetables, while roasted meat was cleaned, sliced and petrushechka a bit....

And as a bonus – boiled kukuruzka allow me to offer you. Also, incidentally, from his garden! Angel you for a meal!