Weeknight grilled pork steak went pretty well with some leftover gigante beans I decided to bake with some crushed tomatoes and a pinch of brown sugar. The grilled radicchio salad with blue cheese and parsley is going to be a staple salad this summer.
I love those little, thick (TWSS!) lamb chops. I sous vide those to 125, pat dry, then brush with melted butter and season, toss on the IR burner. Why I brush with butter is they're so lean they need a little help to get that quick crust.
The sous vide has me spoiled and I've gotten to the point where if I can just spend 3-4 minutes in front of the grill I'll always go that route. That said, nothing beats fresh ground burgers done out there on the griddle or a rotisserie meal (chicken, pork belly, etc.)
Nothing on the grill this weekend as it's too fucking hot. Butter chicken tonight and pan seared salmon tomorrow.