Pasta (part 1)

[Jim Lampe]

Using a 15" cast iron skillet on a 26" OTG Weber Kettle, i started with one pound of Italian sausage

a short time later, onions were added

I raised the skillet off the cookin grate using two Weber warming racks (the fire was HOT!)
Mushrooms were added shortly after the onions were translucent

then garden fresh toma~toes

and garden fresh green peppers

finely minced gaaaaaalic

then fresh frozen basil circles

lettin' it all mingle a while

then the rain moved in
thank The Lord above for the cover

After it was groovy on the kettle,
the big skillet of goodness was taken indoors and introduced to a hot pot of mezzi rigatoni

well.... seems i've ran my pool of pictures....
have you ever felt like you've faded away....?
let's try to continue this in the NEXT frame.....

 

[K McCarthy]

looks fantastic! nice job

 

[Morgan C.]

Looks like the start of something good! Can't wait to see the other ten pics!

 

[Wolgast]

Off to a great start...That Ragu looks delish and a ½!

 

[Mike Coffman]

Looks delicious Jim!

 

[JimK]

I'm getting hungry.

 

[Bob Correll]

Yawn, I'll wait for the sequel
Lookin' great so far!

 

[Kim Drana]

Yeah..i was camping this weekend and it did rain all nite on saturday....looks like your meal hit the spot on that cool rainy nite.

 

[Ron Frost]

Looks great so far! More details on the "fresh frozen basil circles" please.

 

[Jim Lampe]

Thanks for all the kind comments
Ron, the finished cook can be seen here.
and the fresh frozen basil circles is simply pesto made fresh then placed in round ice trays made from silicone.