My camera fogged up so bad I could barely make out the chicken. It was some time till the camera warmed up and was able to not fog back up every time I wiped the lens, and by that time the chicken was half done and my beer was hot, but as yet unopened so I traded it for another from the ice chest and settled down again to commence my relaxing Saturday.
After a couple beers, (they make great timers), I went back into the kitchen for a smooch and to season the Redfish.
When we filet fish for the grill we leave the skin and scales on the filet and this makes it much easier to grill, because the support of the skin and scales keeps the fish from falling apart. In this case, the seasoned Redfish were placed skin and scales side down on the pit and basted with a spicy butter lemon basting sauce.
The only problem was, it was too early and I was looking forwards to an afternoon of bbq, beer drinking and da Blues. So we sauced the chicken with Peggy's home made BBQ sauce, and put it in a dishpan with a little water to keep it moist, parked the fish on top and sat around enjoying the afternoon for an hour.Peggy added her bbq'd beans and bread-and-butter pickles and "Wha-Lah-Lah-Dee-Dah!Well worth the wait and none too shabby for a sudden urge to fire up the old pit.