Green Hornet
Head Chef
Got started around 4am. Got it chugging along with a full load of Kingsford and some Hickory chunks. It held steady at 231*. I felt lost, not having to fiddle and poke at things. I went back to bed for a couple hours...outrageous! Still at 234* at 3pm. Pretty impressive. Why did I wait so long?
Last night my neighbor brought over about 2lbs of Chilean Sea Bass and for lunch I grilled it up with simple mix of Paprika Onion and Garlic powder and some lemon pepper mix and topped it off with some parsley and butter. Some grilled guss and a Lager. Love a day off.
Last night my neighbor brought over about 2lbs of Chilean Sea Bass and for lunch I grilled it up with simple mix of Paprika Onion and Garlic powder and some lemon pepper mix and topped it off with some parsley and butter. Some grilled guss and a Lager. Love a day off.