Jane Turner makes chicken chimichurri with vegetables (watch)

Jane Turner makes chicken chimichurri with vegetables (watch)

According to popular market research firm NPD Group, only 19 percent of American women in heterosexual relationships shoulder grilling duties during a barbecue. These statistics have remained unchanged for at least 30 years.

The grill has been called “the only male-dominated appliance in America,” and many cisgender men consider it a socially acceptable place to wear an apron.

But despite this disproportionate percentage, women grillers are some of the most passionate and talented when it comes to holding tongs over an open flame.

OnMilwaukee and On The Rocks teamed up ready-to-pour cocktails and tracked down six local barbecue experts. Each woman chose to share what she wants to grill, where she wants to buy grilled foods, how she wants to grill and the perfect OTR cocktail to accompany the process.

This is the third episode of the series, and Town of Lake’s Jane Turner – with the help of her son Soren – shows us how it’s done. And scroll to the end of this article for the chimichurri recipe.

Girls who grillX

Girls who grillX

Number of years of grilling: 15-16 years

Gas or coal: coal

Chimney or lighter fluid: chimney

Grocery store of choice: Outpost Natural Foods – Gulf view

What did you do for this series: Chimichurri chicken with vegetables

One tip for grilling: It doesn’t matter what type of grill you have, whether it’s an in-ground pit grill, a small smoker grill, or a large, fancy gas grill – cooking meat over a fire is an ancient craft. If a caveman can do it, so can you! Just get out there and slap some food on the grate. You will never be sorry.

OTR Cocktail paired with the meal: Jalapeno Pineapple Margarita

Girls who roast OTR

Girls who grillX

Chimichurri sauce

Chimichurri is a pungent sauce made from fresh herbs, vinegar and olive oil from Argentina. Parsley makes up the bulk of the herbs, with some recipes excluding coriander, basil or mint in favor of just parsley. Herbs, lemon juice, vinegar, olive oil, and aromatics such as Grind garlic and onions using a mortar and pestle to make a thick, silky paste.


  • 3 garlic cloves, chopped
  • 1 medium onion chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup packed fresh parsley leaves
  • 1/2 cup packed fresh basil leaves
  • A quarter cup of fresh packed coriander leaves
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt

1. Soak the garlic and shallots. Combine garlic, shallots, vinegar, and lemon juice in a small bowl and set aside for 10 minutes.

2. Herbal treatment. Transfer garlic mixture (including liquid) to a food processor fitted with the blade attachment or blender. Add parsley, basil and coriander and stir until finely chopped.

3. Add oil. With the engine running, spray oil in a thin stream. This should take about one minute.

4. Season. Stop the machine and scrape the sides. Add coriander, cumin and salt. Pulse once or twice to combine.

5. Use or provide. Use the sauce as a marinade, or serve it over grilled or grilled meat.

Girls who grill

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