A slow all-day drizzle didn’t stop the smoke from gently caressing English chicken thighs. Coated with layer upon layer of a SPASHUL hot sauce & rice wine vinegar marinade.
Charred.
Beautiful.
Followed Chef John’s recipe for the chicken:
Now, on to the burgers:
Hand-formed lamb and beef patties, flipped oh so delicately.
Placed far, far away from the contaminated veggie “burger”/cardboard.
Cake shop buns, slightly grilled on the heat of the Big Green EGG.
Thick sliced Bermuda onion and tomato, fresh out of the garden. Couldn’t figure out how to put kale on there too. Have to keep thinking.
Served with Grannie’s macaroni salad enhanced with sliced water chestnuts and Bermuda carrots.
Look at that physique. 
Happy Sunday.
I almost forgot. For dessert: CRONUTS. Glazed with chocolate and vanilla.
Wanted to take more photos, but they didn’t last long enough.
This is the only one left.