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Florida is pretty warm all year round, so it's no surprise that folks know how to barbecue down there. Beside the vert ramp, as the sun faded from the sky, Greg Hiler whipped a tailslide revert and Turner threw himself up in to an eggplant while Chris Collette stood by the grill. He was tending Drew's breakthrough idea of shrimp and chicken breasts, cooking them to perfection. Once they were ready he placed a few shrimp on each breast and draped some pepper jack cheese across the top to seal the two together. The cheese melted, we placed each package on a toasted bun, and let our taste buds have a party. That, to me, is the best word to describe eating with the IRS: party.
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