Time to barbeque. I have been cooking up a storm since Memorial Day.
Tonight I made sausage and peppers on the grill. I grilled a couple of sausage ring and I have a flame on the side of the grill to cook up a mess of peppers and onions in the wok. After grilling the sausages I add them to the peppers and onions to adsorb the flavor.
Serve with a side salad and some crusty Italian bread.
And vino of course.
1 comment:
Looks good - but like my barbecued Pork shoulder better.
Pure 100% Cholesterol, and absolutely delicious.
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