I really didn’t want to make a trip out to the grocer for any additional stuff so I made do with what was in the pantry and got my creative juices flowing.

So keeping with the theme of using the grill for as much of the meal as possible, the ham was placed lovingly in my cast iron plan and atop of sliced red onion. Water was filled in the bottom and scented with tarragon, oregano, garlic and covered to keep it moist. I heated the gas grill to 375 with the burned directly below the pan turned off. Offset heating all around for and hour and 20 minutes.

After that time I prepped the pasta and just before I took it off I added frozen spinach to the boiling water. Drained I added roasted garlic, cheddar, cream and seasoning to the batch.  Tossed the whole thing with the diced ham.

So only using what I had on hand scored 100. Overall it was a 60. Couch coma food rating…..let’s say I woke up about 2am on my couch.

Tonight? Sirloin roast on the BGE!

Be well.

Scott

When in doubt, add pasta!