Had a nice Sunday evening to fire up the new grill. Set up medium high and enough fuel to cover 1/2 the grate. Final cooking temp around 450 or so.
Shrooms and peppers over hot coals.
Shrooms were roasted direct on both sides (5-7 min a side) and then they were placed indirect. Seasoned with Montreal steak and added a little Parmesan.
Added tray of cauliflower - just a tad of water, olive oil, and seasoning.
Chili rub on the bone pork chops
Shrooms and peppers done
Threw in a couple small chunks of Apple before chops went on
Chops after turning
Cauliflower done
Shrimp getting their turn
Chops were moved over indirect once they had seared on both sides for 5-7 minutes. Looking for temp of 140 in the thickest part.
Smaller chop and shrimp done
Larger chop done