This past weekend at my part time job, there was a member-guest golf tournament. The club restaurant and golf course is closed at anyone no in the tournament, and the guys have food and drink ready to go all day. Friday from 10am-5pm I manned the grill so they could quickly grab a bite to eat between rounds during the staggered start. Past years they use it Friday night too for Durok Pork Chops, Veal Chops, an assortment of steaks (Ribeye and Sirloin), and of course grilled halved Lobster Tails, however this year they did family style sit down dinner, which was fine with me because it was mid 90s all day with the dew point in the 70s. Saturday is a shotgun so they all hit the grill at the same time for an hour or so. The grill is a beast, I think it is a victory grill (I know it starts with a V) made in Canada. Takes a little to get hot, but is a good gasser. Menu was simple because they didn't have much time, burgers, dogs, Jerk chicken, brats, spicy Italian sausage, Ahi tuna tacos, and house smoked brisket. I was busting Chef's stones about it needing more time to render fat and become a little more tender, but the flavor was all there.
The Grill
Some Food
Brisket
