We were doing yard work today, 54F and lots of Sun.
I had earlier taken some Italian sausages, lathered them up with mustard, and then they got a good coating of Fine Swine & Bovine. We had 1/2 pkg of cooked spaghetti, put that on some foil, doused it in homemade Italian gravy, a healthy throw of parmesan, and a few tsp of hot garden giardinarra. Sealed it up tight.
Then tossed the pasta packet on the indirect side and sausages over the hot coals, until the sausages got some nice color. At this point moved everything to the indirect side and cooked until sausages registered 165F. Plated with Slawsa on the side and a short glass of red wine. A nice Fall lunch...
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