22.5" Weber is at full readiness now that wheel attach defect has been remedied. This past weekend the following were cooked on the grill with soaked mesquite chunks added for smoky flavoring:
Two sirloin steaks (cooked to medium)
12 hamburgers with secret seasonings only known to certain rotary lupines
4 chicken breasts, they were MOIST after being cooked on the grill! (Seasonings are simple: salt, pepper, garlic, paprika. It's the mesquite smokiness that gives the signature flavor here)
zucchini
mushrooms
fresh jalapenos
fresh red bell peppers
The missus was most pleased, and the local food critic, my son, gave all served a thumbs up. Evolution was conducted under South Texan Weber Standard 3.20, which requires at least two pints of Boddington's (the ones in the magic can with the cartridge in the bottom) and a cigar.
My hopes to you all thawing out soon and enjoying your Webermania!
