Started today off with grabbing a pack of garlic and herb chicken sausages and spicy italian sausages from the Portland farmer’s market. The plan for tonights dinner was to cook up a couple of sausages, a few handmade hamburgers, a couple of chicken breasts and a few roasted red potatoes.

For the chicken we decided to make a raspberry chipotle barbecue sauce that we had used before and really liked. The recipe for the barbecue sauce comes from the Budget Bytes blog (which has a lot of great recipes). I followed the recipe without any real modification although I might try using two peppers next time instead of just one to give it a bit more kick. As it is the sauce tastes great with the raspberry jam really adding to the flavor and sets it apart from other barbecue sauces we have used.

The sauce simmering on the stove

Along with all of this we cut up a few red potatoes and placed each potato in a tinfoil pouch with a bit of butter and Borsari seasoning salt.

While grilling tonight I opted for a bottle of Anarchy wine from Four Vines winery. I haven’t been drinking much wine lately and was glad I could have something this good to start things off again.

As far as grilling goes, I only use charcoal and no lighter fluid. Just a charcoal chimney is all you need.

I think I managed to time everything fairly well tonight, although the chicken was a tad bit overcooked but not too noticeable. The sausages came out great as did the burgers. The potatoes were just right, not too crispy but also fully cooked. I was a bit worried that they wouldn’t be done when the rest of the food was even though I put them on ten minutes before everything else.

VOILA!

\m/