First grilling opportunity of Spring!
- grilled striped bass with crême fraiche, mustard, and dill sauce
- smoked brisket of beef
- corn on the cob (surprisingly good corn, too)
- raspberry/blackberry slump
I can't quite get the knack of fileting the bass for service, and this time I wound up with several unsightly piles of meat, skin, and bones. It's tasty fish, and a nice sauce, and I did get most of the bones. But plenty got through.
The fire, slow to get started, ran away with me; I wanted to take the brisket off at 190° and it got to 210°. But all was not entirely lost; the crust was black but still tasty, and the meat remained quite pleasant.
I need to remember how easy it is to make Megnut's slump. It is, literally, about five minutes prep for the crust. Much easier than pie.