~Mark~
TVWBB Pro
This morning I decided to make a breakfast hash on the Spirit.
I started out by cooking some bacon.
I figured I'd use the bacon renderings
to cooke up some garlic, onions, mushrooms and peppers in one CIS, and some baked potatoes in the other CIS.
Then I moved all the peppers onions and mushrooms to an aluminum bread pan.
I cooked up about 6 eggs and added the mushrooms onions peppers and potatoes. To this I melted in some white American cheese and crumbled in the bacon.
Missed my opportunity for a photo of it, but it rocked.
Then for dinner I made some more of my rub.
I rubbed down a couple of yard birds and set them up for beer can chickens in the Performer.
I like using my extension ring for beer can chickens because it gives some room between the bird and the lid.
Before I started my vegetables I made a loaf of cheddar beer bread on the Spirit.
I figured while I was cooking I'd clean out the garage where I keep all my grills. I pulled all of them out and decided to get them all in a picture.
By the time I got the garage swept out it was time to start the vegetables.
I sauteed garlic onions and peppers. When the onions started to turn translucent I added squash and zucchini and mushrooms to the mix.
I liberally seasoned this with Old Bay.
The timing was perfect, and the vegetables and chickens came off the grills at the same time.
And after all this I forgot to take a picture of my plate.
It was perfect. The Old Bay in the vegetables worked perfectly with the rub I put on the chickens. I pulled one of the chickens for sandwiches, and the other one I saved for tomorrows soup.
Today was so nice to be able to cook like this with leaves on the trees instead of 8 freezing degrees like I cooked in so often this winter.
I started out by cooking some bacon.
I figured I'd use the bacon renderings
to cooke up some garlic, onions, mushrooms and peppers in one CIS, and some baked potatoes in the other CIS.
Then I moved all the peppers onions and mushrooms to an aluminum bread pan.
I cooked up about 6 eggs and added the mushrooms onions peppers and potatoes. To this I melted in some white American cheese and crumbled in the bacon.
Missed my opportunity for a photo of it, but it rocked.
Then for dinner I made some more of my rub.
I rubbed down a couple of yard birds and set them up for beer can chickens in the Performer.
I like using my extension ring for beer can chickens because it gives some room between the bird and the lid.
Before I started my vegetables I made a loaf of cheddar beer bread on the Spirit.
I figured while I was cooking I'd clean out the garage where I keep all my grills. I pulled all of them out and decided to get them all in a picture.
By the time I got the garage swept out it was time to start the vegetables.
I sauteed garlic onions and peppers. When the onions started to turn translucent I added squash and zucchini and mushrooms to the mix.
I liberally seasoned this with Old Bay.
The timing was perfect, and the vegetables and chickens came off the grills at the same time.
And after all this I forgot to take a picture of my plate.
It was perfect. The Old Bay in the vegetables worked perfectly with the rub I put on the chickens. I pulled one of the chickens for sandwiches, and the other one I saved for tomorrows soup.
Today was so nice to be able to cook like this with leaves on the trees instead of 8 freezing degrees like I cooked in so often this winter.
