Warm again with clouds and a really good grill recipe

Good Morning Augusta

Today it’s going to be Mostly sunny with a high near 63ºF with Northwest winds from 5 to 15 MPH.

Tonight we have Partly Cloudy with a low near 35ºF with Northwest winds from 5 to 10 MPH.

The readings from my weather instruments are:

Humidity is 90%, the dew point is 47ºF and outside it’s 51.5ºF.

The wind direction is North Northeast between 2.7 MPH and 2.2 MPH, generating a wind chill of 51.5ºF.

The Barometric pressure is 29.8282 / HPA 1009.8 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is at 5:51 a.m. Sunset is 7:26 P.M. Moon rise is at 12:27 a.m., Moon set is at 10:06 a.m. and the moon phase is waning gibbous.

The Raw METAR reading from the airport in Augusta is:

METAR KAUG 171053Z AUTO 00000KT 10SM FEW008 09/07 A2976 RMK AO2 SLP077 T00940067

Visibility is 10.0 miles / 16.1 Kilometers with clouds to 800 ft / 243 m.

We didn’t receive any rain here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 83, the solar wind speed is 311  Kilometers per second and the chance of a solar storm is 1%.

Yesterday ended “Fish food week.” This weekk will feature other types of meat recipes.  Since the grillers out there need something different to put on the grill – why not try this one:

Jeff’s world class renouned Beer Brats from an ancient family recipe, reluctantly divulged by one of the most secretive family cooks down in N.C.  Our thanks to him – but hey, didn’t you withhold some top secret ingredient?

First, choose the type of Brats you like, be they cooked or uncooked.

Soak them in your beer of choice, use just enough beer to completely cover them in the pot.  I've used ale's, lagers, miller

lite, etc., whatever I have on hand.  They all have worked well.  It's

really a matter of preference. 

Add some garlic, thyme and basil to this as they soak. 

Let them soak for a couple of hours. 

Add a little water, bring to a boil, let them boil 3-4

minutes or so.

This process makes it easier to finish them off on the

grill without completely drying them out.

Next, put them on the grill and cook to preference.

Important note: you will want to pierce them with a knife or fork when they are on the grill just to prevent that burst of really hot moisture shooting out of it when you take that first bite. No kidding, you can get burned from that.