My mom gave us a small pork loin. Friday night it goes in a apple juice based brine. Today I run to a local produce stand. Come home and put the loin in the middle of the grill.

Outside burners on low and the inside burners off. Brush on some local BBQ sauce.

Trying out a less expensive stick (Casa de Garcia) while I wait, with a Little Sumptin' Sumptin'.

No, that is not the ashtray that came with that stand.

Almost ready. Pulled it at 145 degrees, put on plate, and wrapped with aluminum foil.
Turn all the burners back on and

A couple of ears of corn, onion wedges, sliced bell pepper and two fresh jalapenos.

Sliced yellow squash and zucchini, with a touch of olive oil, salt and pepper. This was the second batch. First one filled the grill. All the vegetables get a little char, a little soft and a little crisp when you bite them, except the jalapenos. A well roasted jalapeno can be eaten like candy. We always cook more vegetables than we will eat in one meal. They are great used in a rice pilaf sometime later.
The Little Sumptin' Sumptin' couldn't go the distance. I pulled a Coors out of the bull pen.