Geir Widar
TVWBB Wizard
I'm not sure this cook deserves a thread, but I liked the title. 
It has been colder here where I live than normal for this time of the year, and there is still minus Fahrenheit temps during the night, and just a tad over freezing temps during daytime. I'm a sissy, and the thought if grilling in the dark in in minus temps have made me use my kitchen instead.
The light is very bright with all this snow, the ground has been covered since early November. I look forward to the day it is has melted away. So, last sunday I dusted of the faithful Weber, and here is the result:
My view for the day:
I got this fantastic deal on T- bones, half price, a measly 20 USD per pound, so I bought a few. Here is one of them on the grill, dusted with pepper mix and some dried union powder:
And plated, with a plate that looks way too small, with the obligatory asparagus and potatoes with melted butter. It tasted good.
To quit stealing ideas, and to repeat myself instead, this was the desert, fried Snickers.
Thank you for your time.
Geir Widar
It has been colder here where I live than normal for this time of the year, and there is still minus Fahrenheit temps during the night, and just a tad over freezing temps during daytime. I'm a sissy, and the thought if grilling in the dark in in minus temps have made me use my kitchen instead.
The light is very bright with all this snow, the ground has been covered since early November. I look forward to the day it is has melted away. So, last sunday I dusted of the faithful Weber, and here is the result:
My view for the day:
I got this fantastic deal on T- bones, half price, a measly 20 USD per pound, so I bought a few. Here is one of them on the grill, dusted with pepper mix and some dried union powder:
And plated, with a plate that looks way too small, with the obligatory asparagus and potatoes with melted butter. It tasted good.
To quit stealing ideas, and to repeat myself instead, this was the desert, fried Snickers.
Thank you for your time.
Geir Widar
