I was liking TS's chili idea this morning and was going to do the same but the sun broke through and the temp went up so I sauteed mushrooms with basalmic vinagar, olive oil and garlic and slow BBQ'd a 1 pound porterhouse with Montreal seasoning.
Cooked the garlic slow to carmelize without burning them in the olive oil on the BBQ side burner.
Dinner was not just a meal tonight, it was an amazing experience where I couldn't decide whether I wanted the last bite to be the steak or the mushrooms. It was like getting a massage and wondering where the time went.
It helped I was watching the Stanley Cup Playoffs at the time....
