Ok tonight was steak with onion bombs, and corn.
Vidalia onions, were peeled, quartered, put into the middle of a piece of foil, seasoned with salt and a couple dashes of Maggi seasoning. Then sealed up, and cooked at about 400 dome until soft, and slightly browned. We made extra to use on foccia tomorrow.
The corn was cleaned, and foiled and roasted with the onions.
Once they were done, got the dome up to 600, and the steaks went on.
The last pic is my son "steaking" his roast corn.
Btw, in between the onions and steak, I noticed how soft the gasket adhesive had become, and i just started pulling it. It pretty much came off in a giant strip except where it was burned through.
Bx - > NJ ->TX!!!
All to get cheaper brisket!