Winter’s onset traditionally signifies the end of my barbecue season until spring. But, I must say there was a time when that wasn’t the case and I used to grill all year round. Now, I clean my Weber, and store it, protecting it from unnecessary exposure to Canada’s harsh winter. And frankly, I’m not keen on indoor grilling either, as the results aren’t remotely close to the authentic method … not to mention the smokiness, and greasiness that invariably fills the air. This year, I thought I would remedy that by constructing a hibachi made with an old roasting pan, and the cast iron grate from my electric indoor DeLonghi grill. To my amazement the fit was perfect, well almost. These are hot Italian sausages that I grilled in the morning for dinner’s preparation of my baked sausage, spigazzouli, onions, yellow peppers, cremini mushrooms, jumbo pitted olives, sliver sliced garlic, and my homemade fresh oregano, fresh rosemary tomato sauce, topped with freshly grated Romano Lupa. Of course, this is my recipe … what else would you expect? Anyways, here’s a few pics, along with a pic of the pasta I used … the exact brand and packaging too!!