Not much to this here post. Chef Butts brought over some sea bass filets last week. They were cooked simple enough, oil salt & pepper. The bed of edible matter underneath is sliced small red 'taters, savoy cabbage, onion, garlic, and baby portabellas.
Yep, kinda boring. It's OK though. Tonight I'm probably smoking ribs and a brisket with some kind of weird side and fixing the SJB&BSL. Be prepared...
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