I will have to add that to the menu here. I grilled the meat separately from the veggies so I could develop a nice crust and malliard reaction. Cooking the veggies separately meant that I could cook them perfectly (low and slow to caramelize the onions and peppers) and the combination was yummy. The original recipe only uses one frying pan so is simple to cook over a campfire - this way helps to develop the flavors a lot more.
Surf for a little bit - getting up early tomorrow as Thunderbunny (my truck) has a 10:00AM appointment at the car dealership for periodic maintenance.
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