Now that the weather has cooled down and proteins are more easily digestible, what are we doing with that grill/BBQ???
I find an onion and tomato sauce goes nicely with grilled beef.
A mustard sauce tops long and slow grilled chicken nicely.
And wilted greens on the plate for a nicely grilled piece of rosemary marinated lamb.
Any Fall/Autumnal BBQ / grill variations?