It was a beautiful day today, for only being the 7th of March. I got on my bike for the first time in 2009 and rode 19 miles and didn’t feel like a total waste of space.

Tonight we had the neighbors come over for dinner. A few brats on the grill, with some delicious pasta salad and potato mix that Amanda made. Then we sat down with the kids and watched Meet The Robinsons.

TG for streaming Netflix. Our house is not kid friendly except the two dogs that roam around cleaning the floor, the kids, and swiping licks from the kids’ suckers.

All and all, a pretty good day.

Last night we had over Mrs. Shoo’s parents for dinner. Someone had a hankerin’ for red meat, so I got permission to go all out. Above, 3 ribeyes (left), 3 porter house steaks (right). When it comes to seasoning I like just the basics of salt and pepper.

I’ve found from experience that you really don’t anything more than the basics if the meat is just right. I wish I could eat these all over again. Hello heart attack!

I don’t care if Hank Hill cooks with propane, I cook with charcoal. Oh yeah! Tips on positioning charcoal: Create a mound to promote a quicker fire, once the briquettes are all white push them to sides of the basin leaving an empty space in the center. This way the meat cooks with indirect heat. Say no to burnt exteriors!

These are thicker steaks, so they took about 15~20 mins. to cook. I know it’s tempting, but don’t spastically keep opening the lid to check on them. Trust me, I know it’s tempting.

Looking good. I put the ribeyes in the middle because they have more marbling (fat) and cook quicker. Hurry, put the lid back down.

That’s a good looking steak. Delish!

Today was a beautiful day. Mrs. Shoo and I went on a 2 mile walk with the dogs, stopped by Ace for cheap hot dogs, and I cleaned out the garage, pumped up the tires on the bike and went for a ride. But, the best part of the day had to be dinner. I grilled some mean ribeyes. Ohh man they were good. It’s a good thing we didn’t have company because we wouldn’t have had enough and the moans and groans that were being uttered because how delicious everything was… well they would have scared anyone.

What a beautiful March 1st.

It’s not a grill, unless it’s a Weber

Delish…