My wife’s due home this evening so a final solo cook is in order. Wings on the CGA with a peri-peri rub courtesy of our daughter via Father’s Day.
No plated pics as I munched straight from the grill with a few napkins to take care of fingers. I’m pretty sure my self-imposed lack of vegetables is about to end.
Thanks for looking.
P.S. If I’m going overboard with the photos, please let me know.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
From the blurb on the pack: Medium Peri Peri Rub is a delicious seasoning of garlic, herbs and spices with Peri Peri to flavour your meat. Peri Peri is an especially fiery little African Bird's Eye Chilli that evokes a level of passion that is inversely proportionate to its size.
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