The old BBQ finally gave up the ghost a couple of weekends ago. Yesterday, we went to Lowe’s and purchased this replacement. I am in the process of assembling it now. I will be posting about the inaugural cookout sometime soon.

Here’s the specs:

BBQ Grillware model GGPL-2100DW

Grill Width (Inches) - 52.4
Grill Depth (Inches) - 23.0
Grill Height (Inches) - 46.0
Porcelain coated cast iron grate
141 sq. in. warming rack
28 1/2 Lb. burger capacity
Porcelain coated lid
624 sq. in. cooking surface
Electronic ignition
Liquid propane fuel system
5-gallon tank capacity standard
3 stainless burners plus side burner

Beef Loin prepared with mushrooms served over a bed of noodles. Low fat and low cholesterol version. This was REAL good . . .

Verna and I prepared our Superbowl Sunday meal yesterday - we decided on pulled pork sandwiches served with blue cheese broccoli slaw and a dill pickle, a traditional Memphis pit BBQ meal.

I started the picnic roast (pork shoulder) in the crockpot early yesterday morning, throwing in some pepper, fruit juices, chopped onion and garlic cloves. We let it cook all day. When I pulled the pork it was literally falling off of the bone. I used a couple of forks to shred the meat and separate the lean stuff away from the fat.

Verna came up with a wonderful home made barbecue sauce with that tart southern cooked taste. She placed a scoop of the shredded pork on a bun and topped it with the sauce. It was the best.

We chowed down during the pregame show and took our after dinner walk at halftime. It was a great meal, a good football game and an all around great day - really a Super Sunday.

This is the special meal we enjoyed just before sitting down to watch the NFL Pro Bowl football game: corned beef, cabbage, boiled red potatoes and carrots. Tasty and nutritious. Click image for a close up.

Verna planted several varieties of tomatoes in the patio and garden last year. A couple of the vines produced normal-sized tomatoes and there was another vine that grew cherry tomatoes - you know - the little bite-sized ones for salads or just for popping into your mouth.

I was in the patio yesterday and noticed a ripe cherry tomato on the vine - one of the last ones for the season. I picked it and brought it in to show Verna. She took this picture that shows the size of the tomato relative to a U.S. quarter dollar. She remarked that it was like “airline-sized food.” We had a good laugh over that.