April BBQ

Hello, blurt! After almost 10 days in quarantine because of the covid, we finally got out of town with friends for a bbq.

As always, I was the cook and did the meat :)

I cooked one part as usual - with salt and pepper, but with the second half I decided to experiment and added sauce from my Moscow friends from Underdog Bar.

Sweet vanilla, cherries and almonds went perfectly with the fatty meat and made the taste really unusual.

To the cooked meat, I added a Carolina Ripper pepper congee sauce, and a very tasty creamy baked pumpkin sauce from the RTHDX blend Krafters.

Friends were more than pleased :)

We drove home satiated and happy along the wind farm, which looked very futuristic, and I must say - the day was a 10 out of 10!