Always loved the colors, and flavors, of the charcoal. Up there with cream drizzled into iced coffee for favorite food shots.
And a huge shout out to the Weber Smokey Joe. Great grill.
Very nice meal. Been drinking Victory Golden Monkey lately. At 9.5% ABV, I only need a couple of them at a time. What type of lump charcoal are you using? I’ve been using Cowboy lately, but always open to other brands.
Mrs. P made andouille sausage pizza and guacamole which we enjoyed alfresco on the deck on a beautiful evening. Pictures are in the main WFD link below.
Sometimes life throws you curveballs. In this instance it is meat curveballs. My new position requires me to try out different cuts and types of meat.
I was given some Iberico pork cuts, Albanico Fan which was steak-like, and Secreto cut from the belly which was more fatty. Also some wild boar and Wagyu jalapeno cheddar sausages. Added in some gochujang marinade chicken thighs, salsa accompaniments and a few Sapphire and tonics which all made me very satisfied.
Cannot get enough of simply sliced jalapenos and garlic with SP, oregano, oil and bit of red wine vinegar. Addicting stuff I first had at a now defunct mission-style burrito place in Denver. Try it.
This was a good weekend to try out some steak for my continued work training. Grass-fed 10 oz NY Strip and 20 oz Cowboy. I am not the best griller of steak but I am learning. Scored a $25 used Weber on craigslist to upgrade from the Smokey Joe. Put too much garlic on and rushed the garlic bread, still delicious.