ROTISSERIE INAUGURATION

This is the "night before Labor Day" pork roast.  Dinner for two.  One whole garlic head stuffed in piercings and the roast was rubbed all over with prime-rib seasoning.  Grilled russet potatoes, mushrooms, broccoli, peppers, onions and what-not in the drip pan for self-made gravy.  There was some left over for tonight.  :-)  :-)  :-)  I felt compelled to give the rotisserie a try on the fairly new Weber BBQ replacing one that finally gave up after the burners were refurbished three times.  The box on the top is a smoke-chip gadget.  Throw in some wood chips and sit it on the "flavorizers" and copious quantities of smoke is emitted.  Actually works quite well.  I "cold smoke" (warm) something on the left grill area with the box on the far right with that burner on as low as it will go.  An hour later you have smoked "whatever" and everything smell delicious.