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Its that time of year.
Spring is here - day light savings gives me more daylight to start fires and cook dead animal flesh over the open flames of a wood fire...
...or gas fire
...or combination of electric and wood pellet fire
...either way - this past week end I had a trifecta of outdoor cooking
Friday night I had a few sips of distilled spirits while standing over a Weber grill full of lump charcoal.
Saturday, I had a glass or so of fermented grapes while cooking pork tenderloin medallions along with squash, zucchini, vidalia onion, and portabello mushrooms on the Blackstone.
Sunday I put a rack of Baby Back Ribs, and a rack of St Louis style ribs on the pellet grill over some Pit Boss Competition Blend Pellets and a few bottles of Modelo Negra Beer.
Now I have a couple of days worth of leftover BBQ for lunch at work this week.
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Opinions stated in this post are solely those of the author, and in no way reflect the opinions or policies of The Department of Defense, The United States Army, The Royal Canadian Mounted Police, The Screen Actors Guild, The Boy Scouts, The Good, The Bad, or The Ugly. These opinions are provided purely as overly sarcastic social commentary and are not meant to be used for mission planning or navigation.
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