First Grill

First grilling opportunity of Spring!

• grilled striped bass with crême fraiche, mustard, and dill sauce
• smoked brisket of beef
• corn on the cob (surprisingly good corn, too)
• raspberry/blackberry slump

I can't quite get the knack of fileting the bass for service, and this time I wound up with several unsightly piles of meat, skin, and bones. It's tasty fish, and a nice sauce, and I did get most of the bones. But plenty got through.

The fire, slow to get started, ran away with me; I wanted to take the brisket off at 190° and it got to 210°. But all was not entirely lost; the crust was black but still tasty, and the meat remained quite pleasant.

I need to remember how easy it is to make Megnut's slump. It is, literally, about five minutes prep for the crust. Much easier than pie.