Meat!

Yep. Back to my roots. On FB I said, you can take the boy out of Kentucky, but you can't take the 'billy out of the boy.

First, behold, flank steak strips marinated in Kentuckyaki, paired (god how I hate that term!!) with pineapple (yes, but for the alliteration it never would have crossed my keyboard!!).

This is the commonly-used two-stage fire, with no coals on the left, and a heap on the right, under the Grill Grates. You want gentle and rip-roarin'.

Next, last night in celebration of National Hamburger Day, we got a bit fancy with straight burgers. Wrapped sweet onion rings in bacon, smoked those for a couple hours at 225 degrees.

Then I got out the BBQ Dragon and pumped up the fire to maybe 400 degrees, banking the coals again for a two-stage heat source.

In the cast iron, garlic, shallots, and mushrooms, a little butter: the bacon and onions staying warm, both on the left. on the right, go burgers go!!! The nearest one is lagging so it stayed on a bit longer than the other two. All of them need more bark!!!

To serve, I toasted a Meijer brioche bun, topped the burger with provolone and the ring, and filled the ring with the cast-iron shallots-garlic-mushrooms.

Linda skipped the bun...