Yes, it’s still winter for a couple weeks yet, but we figured if we could open the bees, and do a little pruning in the garden, we could also grill. After all, we can finally walk out there, so what’s stopping us? For our inaugural grill of 2011, we went with rib eye.
The hunna, cleaning off the dirty grate:
Hot coals. Cold night.
[Insert searing noise here.]
Le dorkage:
Back inside where it’s warm, we rest the steaks:
And then we slice:
A meat and potatoes supper:
With roasted Brussels sprouts, too.
Let the grilling season begin!
