Tuesday, June 4, 2013

So we opened up the grill




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.
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1 comment:

  1. rcoceanJune 5, 2013 at 10:10 PM

    Looks good - but like my barbecued Pork shoulder better.

    Pure 100% Cholesterol, and absolutely delicious.

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