Wings 2 ways - custom dry rub and Herdez Pasilla Chile sauce. Both sat for 9 hours in the fridge. The dry rub was great. The wet ones were bland; the marinade never reached the meat. Both were cooked indirect on the EGG then finished over hot coals on the Smokey Jr. I don't go for nuclear/atomic/face melting wings, but when I do need some major heat there's a great bottle of ghost pepper sauce I got in Turks and Caicos. IRIEOB1's Irie sauce does great for lesser heat (thanks J).
The winner, though, was the chuck eye steak I cubed and marinated in my super special Asian sauce (your only hint is fish sauce), then skewered and grilled quickly over coals. Holy s***. Ribeye was too damn $$$ yesterday so I took the "close enough" option. I've missed this sauce for way too long. Welcome back, old friend.
I served it all with an avocado/tomato salsa. Simple, tasty and complementary, but I should have done veggies that didn't need a fork.
iPhone quite working with wifi so I've stopped posting pics until I can be bothered to hook it up to the laptop or buy a new phone.
)
found a few properties in Ocean Park, WA.. one has a 2400 sq ft shop with single and 3 phase power.. She is looking into plane tickets, etc.. now..
