And dig it out, we did. (Well, Jeff did). Notice the giant block of ice thrown off the porch to make room for our Weber. We knew the hard work would be worth it, in the end.
To get back into the groove of barbecuing after a long winter, we decided to start off the new season with a simple menu: burgers, sausages, and hotdogs. Classic, simple, and satisfying.
However, it still wasn’t just any other barbecue; Jeff seasoned, mixed up, and formed the hamburger patties out of fresh ground beef from the local Stephen Taylor farm, while the local Degenhardt Sausage Farm supplied the chorizo sausage and German vieners (which are very similar to what we know as hot dogs, only without any unrecognizable ingredients). What better way is there to show someone that you appreciate their visit, than by cooking them such quality products?
Add in some fixings, crispy potatoes, and creamy coleslaw, and you have some extremely happy (not to mention stuffed) diners. It was a fantastic spring weekend meal, and an exciting preview of summer.