Grilled on my kettle, using an inverted vortex and a cast iron grate with B&B lumo charcoal. Grilled tomato halves, served with a drizzle of olive oil and basil; zucchini halves that I chopped up and tossed with a mustard vinagrette; and salmon with shallot cream reduction sauce. The beer was Great Lakes' Elliot Ness, an amber Dortmunder-style lager. A relaxing, enjoyable evening.
by singingboysbrewing
4 Comments
Sounds like the good life 🙌🏾
It was a really pleasant way to spend some time last evening.
Great view, fantastic city, awesome color kettle, and delicious brew! Not a bad way to spend a Monday night.
What’s the cook method of the Salmon? Just direct sear and flip to temp??