re: Any tips for making a jello salad?

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OT-Gaston, what did you end up cooking for your friends?

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We did fillets on the Weber with natural charcoal and added some smoked paprika to our normal dry rub. 3.5 minutes per side - pulled to set. I ate the thickest one and it was rare-medium rare at best, I love raw steak. My wife made a chimichurri sauce that we lightly drizzled it on the fillets and I wasn't the only one who added more at the table - stuff was fire.

My wife tried to pull off a creamed spinach stuffed tomato as a side. I threw them on the grill before hand, but they acted really strange and started boiling or something - I took them off. Ended up with OK creamed spinach inside a mushyish tomato. The other side was some broiled asparagus with a bit of olive oil and S&P. All served with a Ken's blue cheese dressing wedge with crumbled pecans.

ETA: Served on the new-to-us Annie Glass charger and salad plates.



I made a boss steak and egg sandwich with some Stilton, the chimichurri steak and some fried eggs the next morning. Yum.