Quick carne asada dinner and a couple beers.

[Bruno]

My favorite thing about the SmokeFire is being able to fire it up to 550-600 and grill some meat and then just shut her down. Perfect for weeknights. Picked this up at a place called Mexicana Produce up the street, we’ve been buying produce there for years, first time buying meat, it was $9.09 and fantastic, seasoned with Oakridge Santa Maria.

 

[Matt Q]

Looks amazing, Bruno

 

[Dave - Unixadm]

Looks awesome as usual. I see you didn't just want to get the regular old Corona, but the new "strain" of Corona Premier. We're just too classy in Cali.

 

[Lew Newby]

Bruno, you're making me realize what a boring cook I am. That looks great.

 

[Bruno]

Bruno, you're making me realize what a boring cook I am. That looks great.

Trust me Lew I’m boring! The way some of these guys cook is amazing, the extra mile they go makes all the difference.
I actually felt I could have done a lot better and did in fact make another run this week, hotter grill and hotter seasoning!! AMAZING!!

 

[Bruno]

Let the grill get all the way to 600 this time and used Oakridge chili lime and Habenero death Dust!! Wow!!

 

[DrewM]

Looks awesome!

 

[Cliff Bartlett]

Looks delicious and refreshing. I'll take six of each.

 

[Kevin L (NKY)]

Boreing or not,that plate shot got my mouth watering.