Rich Dahl
TVWBB 1-Star Olympian
We have been mostly using our inside Weber (slow cooker) as I hate cooking in the cold. Well I finally had to take a grill out of hibernation, couldn’t stand not grilling something.
Did a couple loafs of bread and made a recipe for Chicago style beef sammies.
The best was last night when we did a two bone rib roast on the performer with hickory for smoke, mashed tators and Barb made some outstanding Brussels sprouts with red grapes, butter, milk, s & p, Swiss cheese and grated parmesan.
Of course it was the night that the winds were blowing about 20-25 mph and the temps hovered at 30. About froze to death, but I got it out of my system for a while.
[/url]100_4382 by Richard Dahl, on Flickr[/IMG]
[/url]100_4416 by Richard Dahl, on Flickr[/IMG]
[/url]100_4420 (3) by Richard Dahl, on Flickr[/IMG]
[/url]100_4426 by Richard Dahl, on Flickr[/IMG]
[/url]100_4429 by Richard Dahl, on Flickr[/IMG]
[/url]100_4433 by Richard Dahl, on Flickr[/IMG]
[/url]100_4435 by Richard Dahl, on Flickr[/IMG]
Have a great week
Did a couple loafs of bread and made a recipe for Chicago style beef sammies.
The best was last night when we did a two bone rib roast on the performer with hickory for smoke, mashed tators and Barb made some outstanding Brussels sprouts with red grapes, butter, milk, s & p, Swiss cheese and grated parmesan.
Of course it was the night that the winds were blowing about 20-25 mph and the temps hovered at 30. About froze to death, but I got it out of my system for a while.
Have a great week