Broke out the Weber yesterday for the first time in a couple of years. I wasn't using it because it was so difficult to get out to the patio because of the door problem. Now that that is fixed, though, and I have my back yard/patio back, it was time!
I was going to do a small leg of lamb, but I couldn't find one small enough. Most were whole legs, and I didn't feel like trying to deal with that much lamb.
So, I bought a pork loin roast. Brined it for about 6 hours, and then roasted it via indirect heat. Took about 2 hours to cook it nicely. I also baked a potato and had that with dinner.
The only thing I should have done that I didn't was throw some hickory or apple wood on the coals to provide a little more smoke flavor. It had some, but it was VERY subtle.
I'm going to do some chicken breasts tonight. Same deal, brine, and then roast.
A couple of those I'll turn into chicken salad.