Had a hankering, :yahoo: so I thawed one out in the fridge for the past few days and seasoned it up with sea salt, cbp, and a rub combo that I mix up. Here it is after it was chilled for a few hours.
Got my Wide body GOSM stoked and fired up.
Pulled it out of the wrap and gave it just a bit of freshing up.
Humm looks rather tasty good right there!
Ok, hold on knife and fork, lets get it going now! :grilling_smilie:
And all the while this inch of rain is going on!
Excuse the yard, we are getting ready to strip the old sod, regrade it after the new garden wall we installed last summer and then lay new sod. 240 some railroad ties were replaced by this. There is a total of about 500 lin/ft of wall.
Then comes rebuilding the deck (the second time around after 33 years) and reside the garage. Life of a homeowner. :biggrin:
Got my Wide body GOSM stoked and fired up.
Pulled it out of the wrap and gave it just a bit of freshing up.
Humm looks rather tasty good right there!
Ok, hold on knife and fork, lets get it going now! :grilling_smilie:
And all the while this inch of rain is going on!
Excuse the yard, we are getting ready to strip the old sod, regrade it after the new garden wall we installed last summer and then lay new sod. 240 some railroad ties were replaced by this. There is a total of about 500 lin/ft of wall.
Then comes rebuilding the deck (the second time around after 33 years) and reside the garage. Life of a homeowner. :biggrin:
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