It's still too cold to really have fun outside, but being from hardy Irish stock, I managed to hang out down by the shop for a couple of hours on Saturday.Braving temperatures in the low 40's, I prepared the BBQ Patio for the spring season.
That's the Camp Chef range on the left.
In the middle, the dutch oven table.
The Weber Performer (blue blob) is on the right.
I made country style ribs yesterday. Not bad, a little tough. I'm working on the menu for next weekend.
It should warm up and be considerably greener by the weekend. It was actually in the twenties the past two nights, which isn't fair.
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