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I've always wanted to start one of these posts, because so many things I've cooked in the past 15 years has been influenced by what I've read here. In that spirit, let me describe our Christmas Eve supper and Christmas dinner.
Tonight I'm fixing Cardogs salmon on the WSM, and a pot of chile goop (an old family recipe, made with green chile, tomatoes, onions, and garlic, with a handful of grated cheese)to be served with warm, buttered tortillas. Tomorrow we're having an herb crusted rib roast, again cooked on the WSM, roasted potatoes, and asparagus with prosciutto.
I'm happy I've learned so much here and I'm thankful I have family and friends to share with. Merry Christmas.
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