Before the snows come, I have to share a photo of our “in the process” grill. I have always wanted a grill large enough to roast a side of beef—why, I don’t know, but I just have. With ingenuity and skill, our friend (and, by the way, our doctor), Doug, has begun to build my dream grill on the very top of his farm property. Another friend, Aris, contributed a railroad cattle crossing—a 12 foot long and 12 inch wide woven iron plank. Steve and Doug cut it in half so we would have two 6 feet long pieces. Doug scooped out some earth, laid rocks across the bottom, cinder blocks around the sides, and began building the grill onward and upward. To give it a test, we grilled a small pork shoulder which Doug marinated and mopped with white vinegar and a lot of salt and pepper. In our excitement, we didn’t allow time to brine the meat or to give it enough slow cooking time on the grill but, the end result was pretty tasty. Here’s a couple of photos. It quickly gets pretty cold up top so I don’t know if we will finish the project this year but I can guarantee we will be back at it as soon as the spring thaw comes. And, I will certainly keep you posted on our progress. Half a cow, maybe. A lamb or a piggy, for sure.