Thursday on the BGE

Now that storms are over for now, it was time to fire up the XL BGE. I love caprese salad, so I figured on trying grilled caprese salad, with nice, thick pork chops and grilled ciabatta bread...

I didn't have time to bake the bread, so I bought it from Todd at a local market.


Then I seasoned the pork chops with olive oil, garlic, onion, grey salt, black pepper and dried oregano.



Then I added thick sliced tomatoes (about 3 slices per tomato) to the grill.


After they heated a bit, I turned them over and added a slice of fresh mozzarella, then also put the sliced ciabatta, drizzled with olive oil, on the grill.


Then I added chiffanade cut fresh basil drizzled balsamic vinegar glaze on the caprese salad, along with some wine called Le Snoot (not bad red table wine), dinner was served.


Oh, and in Brethren fashion, dessert was the following:

Don't be a hata!

Bubba, are you going to be able to come down on the 28th to build smokers??

the big chile grill works just fine with just a few, too.

Norcoredneck said:

What no shot of the Butcher?

Click to expand...

The shot of the kid in the bakery was for a photography project to take shots of 100 strangers.. he was the second, so I have a long way to go still.