A gorgeous afternoon!

[hotwine]

Temp is about 80 degrees. Couldn't stay away from the barbecue pit, so fired 'er up and put on a 14 lb brisket at noon, and will let 'er go until 7; to be carved and banked for later in the week. Then will use the hot oak coals to grill some Charolais T-bones, portobellos and yellow squash to accompany baked spuds. Cook's lube is Wolf Blass '00 Cab, and will try our first '99 Pine Ridge Cab with dinner. Hotdiggitydamn!