Watcha cookin'?

Nice. I've done longish (5+ hours) cooks and a couple of times had the charcoal not burn evenly.

I'm going to have to try a brisket.

Make sure when lighting you only light the middle. And your coal should be stacked not packed. The vent holes on the side are critical for good cooking.
 
Well kitty's training for her new gig in Oakland for a few weeks, not home till 7, so I guess it's time for me to step up and cook that gal some din :yup: slow grilling some chicken, hope this works ImageUploadedByWAYALIFE1438304578.087404.jpg
 
Belated birthday dinner.

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8 pound tenderloin encrusted in butter, sage and rosemary, grilled home grown zucchini and asparagus, olive oil and rosemary baked red potatoes, mushrooms and onions sautéed in olive oil and butter, spinach salad with white balsamic vinaigrette, and a horseradish sauce. All paired with a nice Cabernet.
 
Whole meal on the grill. Chicken, salmon, corn, mini bella shrooms and red potatoes. Paired with an excellent Four Lanterns - Picpoul Blanc. Delicious all the way around.

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