I’m hooked.  Even after my impatience with the chimney caused the fire to take even longer than it should have, I’m hooked.  (I just have to learn a bit of patience, that’s all!)

I seasoned the steaks with a multi-purpose meat seasoning I’m working on for Christmas presents.  It’s a combination of sage, rosemary, marjoram, oregano, thyme, black pepper, lemon peel…  It worked pretty well! It was fun, because I tend to go spicy/chipotle/southwestern-ish  with beef on the grill.  This was a nice change and it definitely added a new dimension to the grill.  I need to play with the spice mixture just a bit more, but it’s definitely working!

Steak also means Baked Beans and the best ones around are the ones my sister Phoebe found a couple of years back…  They are seriously the only baked beans I ever make anymore.  I love ’em.

And then we had to have potato salad, because – we did.

I make a pretty close approximation to my mom’s potato salad.  Here are the basics… Amounts vary constantly, but you’ll get the idea:

Mom’s Potato Salad

  • potatoes (russets, yukon gold, red bliss – I used a couple of red bliss and a couple of russets, today))
  • onions (red, green, yellow, white – I used yellow, today)
  • pickles
  • hard-cookled eggs
  • celery
  • shredded carrots
  • mayonnaise
  • catsup
  • mustard
  • salt
  • pepper

Mix and chill.

I think my mom probably used some Lawry’s seasoned salt in hers, but it’s not something I generally have in the house…..

All in all, the inaugural grilling went quite well.  A little lesson in timing and patience will make next time (tomorrow, I’m sure) work just a little better.  And then I need to work on the briquette placement to get my hot spots and cooler spots… and I have some wood chips for flavoring…

I see some fun dinners in our future!