Toby Keil
Executive Chef
Friday night we wanted bacon burgers so my wife bought a nice chuck roast that I trimmed and ground up. Cooked them over coals until they were medium rare, added swiss cheese, tomatoes, lettuce and for sides we had potatoes mixed with onion, red and green peppers. I sprinkled them with salt & pepper and used a big hunk of butter and cooked them in foil on the grill. On Saturday I did a rotisserie chicken on the gasser, sorry no finished pics but it came out really good with crispy skin and very tender meat. The recipe called it “take out style rotisserie chicken”.