Giving the new grill its first go-round was interesting and tasty. Here’s what it looks like in the showroom. It’s a fantastic grill.

Forget the propane, though. We kept to burning paper in the chimney.

The thermometer read at 450 for a full 40 minutes, which was part of the test. This is pretty typical though.

Anyway, here’s what we did with it.

Tenderloin cut into 1 and 1/2 inch steaks, rubbed with lots of kosher salt and pepper and gooed with olive oil. I seared the steaks over high heat coals in bins on the side then baked the filets in the center of the grill for about 8 minutes. Perfect. Red and firm.

Rosedale corn.

Grilled garlic Naan.

And a bottle of Juan Gil thanks to C.