I dislike this time change. But gotta grill, even in the dark.
Ribeye steaks from homegrown Dexter, sprinkled with salt 1 hr before cooking.
Peppers and onions with OO and salt, then skewered.
Spinach coated with EVOO and some garlic (spinach really absorbs the smoke).
All cooked over red oak fire on Santa Maria grill (Sunterra).
Now all gone.
Thanks for looking.
Ribeye steaks from homegrown Dexter, sprinkled with salt 1 hr before cooking.
Peppers and onions with OO and salt, then skewered.
Spinach coated with EVOO and some garlic (spinach really absorbs the smoke).
All cooked over red oak fire on Santa Maria grill (Sunterra).
Now all gone.
Thanks for looking.