James Lake
TVWBB Emerald Member
Nothing too exciting here, just got some Cajun sausage from the butcher and spiraled them:
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Close up on the grill:
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Dressed the dawgs with garlic aioli, yellow mustard and onions on a sourdough bun. Served with Cajun kettle chips and a red ale:
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Now for the fun part, I hate putting my lids or my middle section of the WSM directly on the patio, not sure why but I don't want to get dirt or rocks on the grill and I don't want to have a grease stain on the patio. I think I saw this idea on here last spring but I don't recall who posted it but thank you.
I basically took one 2x4 and cut it into thirds, I purchased two hinges and now I have a place to set my stuff down:
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It folds up and fits under my performer table.
Simple, cheap and works for me.
Close up on the grill:
Dressed the dawgs with garlic aioli, yellow mustard and onions on a sourdough bun. Served with Cajun kettle chips and a red ale:
Now for the fun part, I hate putting my lids or my middle section of the WSM directly on the patio, not sure why but I don't want to get dirt or rocks on the grill and I don't want to have a grease stain on the patio. I think I saw this idea on here last spring but I don't recall who posted it but thank you.
I basically took one 2x4 and cut it into thirds, I purchased two hinges and now I have a place to set my stuff down:
It folds up and fits under my performer table.
Simple, cheap and works for me.
