Toby Keil
Executive Chef
Friday night I grilled up two London broils with some small lobster tails and a few crab legs. Then on Saturday I smoked two eye of the rounds that I sliced up last night and froze for later, some spares, spicy sausage and a cabbage. Unfortunately family and friends dug into the spares before I could get a good picture. The cabbage turned out fairly good but I think it needed to stay on a little longer. I also grilled up a batch of chicken wings for the game but I accidentally deleted the photo. The last picture is of me in my new BBQ/Grilling apron I got for Christmas.