Cauliflower is great. It has a very mild flavor which compliments cheeses wonderfully.

Thank you! It’s a mixture of salt, white pepper, black pepper, garlic, and some parsley / oregano.

Being able to raise and lower is great. The grill is one at one of the local parks. Most of the perks around here have at least one which you can reserve.

As for what I’m cooking on, it’s actually both! I used about 2 bundles of red oak, then a bunch of a good natural oak charcoal that I really like to help fill it out. I had more of both in reserve, but it ended up being just the right amount for what I needed.

And I’m sure it misses you as well.

I live about 20 minutes north of Santa Maria, it’s practically part of my religion.

Crazy, I just finished serving up a big Santa Maria style BBQ and was just coming to post some pictures from it.