Burgers and Chicken Thighs Cordon Bleu on the LE

[bamakettles]

We enjoyed some nice temps this weekend, mostly 70s here and got out the red LE for the first time in quite a while.  I didn't take a lot of pictures, but had fun cooking on a 22" kettle for the first time in quite some time.  Saturday night we did old school burgers and yesterday chicken cordon bleu.  Unlike me - yesterday I used a stock Weber charcoal basket and a shaped piece of foil for the drip pan.... no slow n sear, no fancy SS pan and you know what?  The kettle performed perfectly, achieving high heat for crispy skin on the thighs and some really tasty food.  Only got pictures of the cheese melting.... sauce was a mix of mayo and mustard.  Burgers were good as well, original on Saturday night and Big Mac style for yesterday's lunch.

Cheers!