"Bob" > wrote in message
...
> Now that I'm back from Virginia and summer is coming on strong, it's time
to
> get to grilling! I went grocery shopping last night and came home with
> chicken thighs, chicken breasts, lamb chops, a selection of sausages
> (bratwurst, Polish sausage, knockwurst, Hebrew National Dinner Franks, and
> Nathan's franks), and pork chops. The chicken thighs were on the top of
the
> heap, so they're the first chosen for dinner.
>
> Here's what I'm making tonight:
>
> Grilled Jerk Chicken
> Pineapple-Jicama Relish
> Black Beans with Sofrito
> Yellow Rice
> Tossed Salad with Ginger-Lemon Vinaigrette
> Mango-Lime-Rum Cooler
>
> (The beans and rice were cooked on my patio. Why heat up the house
> unnecessarily?)
>
> What are the rest of us having for dinner tonight?
>
> Bob

That sounds tasty! But one thing kind of bothers me. You actually stop
grilling during the winter? I've been known to be seen standing at the
grill when there was 3-4 inches of snow on the ground. About the only
things that will make me not grill is if the temperature drops below 20
degrees or high winds, which tend to get quite a bit of around the panhandle
of Nebraska.

Still, I managed to go through 80lbs of propane in about a year so I bought
another 20lb'er. I've got my 3-burner propane stove setup in the garage on
my camp kitchen so I don't just grill. My neighbors think I'm nuts though.
Last August when the temps here were hitting 100 degrees, I made homemade
spaghetti in the garage. At least my house didn't get all heated up from
it, which is what I was after. All it takes is proper prep work in the
house and a somewhat willing son to help out.

Bret




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