We had about 14 peeps over (some of whom we spontaneously invited Friday night) for a Q @Casa Lingua. Really, the only reason we threw the shindig was to finally try out our Primo XL that’s been sitting on our porch since last fall!
My PIC marinated a bunch of shoulder & loin chops & riblets from our lamb share that turned out really well, especially for our first time with that grill. As others have mentioned on HO, it’s a bit of a steep learning curve, and the meat was briefly on fire 
But the char & flavors were reminiscent of one of our favorite Turkish places in Berlin, which had inspired me to pursue a charcoal grill in the first place 
Our HK buddy brought jerk chicken,
shrimp & pineapple, our pescatarian friend a Dr. Praeger veg burger. Another couple brought burgers, another bud who came with his daughter brought salmon, but srsly — we had so much meat for everyone they took their stuff home.
Shareables brought were smashed cukes,
Chinese pickled cukes 
and a lovely Indian corn dish
that could’ve used more heat TBH, but my friend was nervous about adding too much (know your audience, woman! 
). I wasn’t sure initially what I was going to contribute, but thankfully had a ‘duh’ moment out shopping Saturday & picked up fixins for melitsanosalata
and tzatziki: lamb’s favorite 1st cousins. The only dessert we had was our friend’s famous key lime pie,
and I saved us a couple of slices to have today bc we were stuffed from all the goodness. Peeps left around 11pm — twas a school night, after all, and festivities had started early. We watched a few old Curb epis and called it a night soon thereafter.
We have TPSTOL leftover, a tiny bit of the melitsanosalata & tzatziki. Reheating meat w/out it tasting off is always tricky, especially the ribs that have a significant amount of fat on them. They were fantastic last night, but won’t be today. We’ll figure something out 
I did manage to score some dinner ingredients. I started off with egg rolls then i made 
