Yotatech Photo Thread
#499
Busted out the BBQ for the first time this year. Temps climbed into the high 50's, the warmest day of the year so far.
A 5 lb. Draper Valley Farms (local, fresh, quality) chicken that marinated overnight with Soy-Vay Veri Veri Teriyaki (the best store bought IMO) under the skin, cooked over mesquite wood with a little mesquite wood chips soaked in chardonnay. It's my basic chicken recipe that keeps 'em coming back.
Side dishes were shiitake mushroom risotto, broccoli crowns poached in chicken stock, garden salad, peppercorn garlic bread and rasperberry cheescake for dessert. Served with 2003 Meadowood Cabernet Sauvignon.
A 5 lb. Draper Valley Farms (local, fresh, quality) chicken that marinated overnight with Soy-Vay Veri Veri Teriyaki (the best store bought IMO) under the skin, cooked over mesquite wood with a little mesquite wood chips soaked in chardonnay. It's my basic chicken recipe that keeps 'em coming back.
Side dishes were shiitake mushroom risotto, broccoli crowns poached in chicken stock, garden salad, peppercorn garlic bread and rasperberry cheescake for dessert. Served with 2003 Meadowood Cabernet Sauvignon.
#500
Busted out the BBQ for the first time this year. Temps climbed into the high 50's, the warmest day of the year so far.
A 5 lb. Draper Valley Farms (local, fresh, quality) chicken that marinated overnight with Soy-Vay Veri Veri Teriyaki (the best store bought IMO) under the skin, cooked over mesquite wood with a little mesquite wood chips soaked in chardonnay. It's my basic chicken recipe that keeps 'em coming back.
Side dishes were shiitake mushroom risotto, broccoli crowns poached in chicken stock, garden salad, peppercorn garlic bread and rasperberry cheescake for dessert. Served with 2003 Meadowood Cabernet Sauvignon.

A 5 lb. Draper Valley Farms (local, fresh, quality) chicken that marinated overnight with Soy-Vay Veri Veri Teriyaki (the best store bought IMO) under the skin, cooked over mesquite wood with a little mesquite wood chips soaked in chardonnay. It's my basic chicken recipe that keeps 'em coming back.
Side dishes were shiitake mushroom risotto, broccoli crowns poached in chicken stock, garden salad, peppercorn garlic bread and rasperberry cheescake for dessert. Served with 2003 Meadowood Cabernet Sauvignon.

And i had fish from a box for dinner and now i am hungry all over again!






















