As much as we like to think about outdoor cooking on this weekend, let’s not forget about the meaning of Memorial Day and give thanks to the soldiers that gave their all for our country.
I’m retired and my GF still works. She works at home and was done before noon this past Friday. The weather forecast was good for several days. We had a plan to cook the next four dinners outside on different outdoor cooking equipment starting Friday night.
Friday night dinner: Hot wings and brussel sprouts on the BS griddle. Frank’s Original Hot Sauce and butter for the kick!
Friday night: Had a fire in the fire pit, hung out until after 11pm. Might have had a couple of drinks.
Saturday morning breakfast: There was enough embers in the fire pit to get the fire going again. GF got it fired up and cooked breakfast on a griddle on top of a grate. Scrambled eggs, scrapple and bacon. Bonus cook as we decided the night before while chilling by the fire.
Saturday Dinner, WSM Smoke Day: St. Louis style ribs on the 18” WSM with broccoli salad on the side. Ribs sauced and caramelized on the Weber gas grill. Also posted in the Smoke Day post.
Sunday night dinner: Steak on the 23 year old Weber Genesis Silver Series B grill. Had mushrooms and fried cabbage/bacon that were cooked inside but kept warm on the grill until the steak was done. Bacon was from Saturday morning cook. Only one steak as we usually split one.
Monday night dinner: Venison/pork burgers on the Weber Smokey Joe. Had left over broccoli salad. Burgers are a mix of 1 pound of ground venison and 1/4 pound of ground pork. A little bit of salt/pepper/Worcestershire sauce for good measure.
I’m retired and my GF still works. She works at home and was done before noon this past Friday. The weather forecast was good for several days. We had a plan to cook the next four dinners outside on different outdoor cooking equipment starting Friday night.
Friday night dinner: Hot wings and brussel sprouts on the BS griddle. Frank’s Original Hot Sauce and butter for the kick!
Friday night: Had a fire in the fire pit, hung out until after 11pm. Might have had a couple of drinks.
Saturday morning breakfast: There was enough embers in the fire pit to get the fire going again. GF got it fired up and cooked breakfast on a griddle on top of a grate. Scrambled eggs, scrapple and bacon. Bonus cook as we decided the night before while chilling by the fire.
Saturday Dinner, WSM Smoke Day: St. Louis style ribs on the 18” WSM with broccoli salad on the side. Ribs sauced and caramelized on the Weber gas grill. Also posted in the Smoke Day post.
Sunday night dinner: Steak on the 23 year old Weber Genesis Silver Series B grill. Had mushrooms and fried cabbage/bacon that were cooked inside but kept warm on the grill until the steak was done. Bacon was from Saturday morning cook. Only one steak as we usually split one.
Monday night dinner: Venison/pork burgers on the Weber Smokey Joe. Had left over broccoli salad. Burgers are a mix of 1 pound of ground venison and 1/4 pound of ground pork. A little bit of salt/pepper/Worcestershire sauce for good measure.