Rich G
TVWBB Honor Circle
I felt like I needed to post something up here, as I have been cruising by (albeit not as frequently), but not sharing or commenting. Thanks to those of you who are still posting your cooks, even though this summer/Fall seem to have been a bit less populated around here (it will pick up again, I'm sure of it!) Anyway, I haven't been grilling much, but did light some charcoal tonight, so figured I should snap a few pics.
First, still baking....:
Got a bird ready to spin:
Neighbor dropped by some tomatoes:
Out of the heat:
On the plate (wow, really went for the orange theme tonight!):
Flavors were good, but I'll be darned if this wasn't the toughest bird I've ever cooked! I took the breast to 160, and the texture was like rubber, even though it was juicy. Weird. Oh well, was good to play with some fire, and bust out the rotisserie for a change.
Keep cookin', y'all!
R
First, still baking....:
Got a bird ready to spin:
Neighbor dropped by some tomatoes:
Out of the heat:
On the plate (wow, really went for the orange theme tonight!):
Flavors were good, but I'll be darned if this wasn't the toughest bird I've ever cooked! I took the breast to 160, and the texture was like rubber, even though it was juicy. Weird. Oh well, was good to play with some fire, and bust out the rotisserie for a change.
Keep cookin', y'all!
R