What's On The Grill Tonight?

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Ribeye and filets at J's WOOHOO..

J

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spressomon said:
split...that looks good enough to eat :flipoff2:

So...how long?
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7 1/2, think I could have pulled it at 7 and it would have been fine. Probably because it was a flat. Here's a pic @ 165 (4 hour mark) just before it was foil wrapped.
Oh, and I had a talk with the dummy who cut it in half.:lol:

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oooooo...that looks so delicioso! Ok...good to know on the time for this size brisket as its on my list.

Marinated some wild speckle belly goose breasts last night...going in the smoker this morning. First time for me on these too.
 
splitshot said:
Might have to do this tonight (ribeye exclusive), and btw, those fish tacos.....:hhmm:

spresso, let us know when your goose is cooked.:D
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I love a ribeye! Split, the fish tacos have become a family favorite. I make a simple sauce from tartar sauce and Sriracha.. You have to try it with Orange Roughy though!

J
 
All I have is Sheep Head, Red Snapper, and Sturgeon. Which one?

Do I need to google Sriracha w/tartar?;)
 
splitshot said:
All I have is Sheep Head, Red Snapper, and Sturgeon. Which one?

Split, I don't know Sheephead so I say the snapper.

Do I need to google Sriracha w/tartar?;)
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:hhmm: could be? But.. I buy the Louisiana brand tartar sauce and add Sriracha and cracked black pepper to taste.. add coleslaw and tortilla of choice... done.

ojaij40 said:
SHEEPHEAD !! Where did you get that? If you grill it in steak form it can taste very close to lobster,..
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R, I will have to try this if I ever run across Sheephead.

J
 
Made my first mesquite smoked poppers today,..and 2 chicken halves OMG,...made some of the little orange and red sweet peppers too, they were :meh: The jalapeños were HUGE !! some took 2 strips of bacon. Tries that butterfly method that was in the video, I need some practice, cutting the backbone out with shears was easy, but the keel was welded in ...

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I'm sure he did, look at the 2nd pic. The bird has "Rasin" skin on it's belly. Like when you were a kid, and stayed it the tub too long.
 
splitshot said:
Ojai's bird, not MY bird....:rolleyes:
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Ha,..thanks split,..no it was a spur of the moment thing, but it tasted awesome anyway, after it was done,I did put it on a hot grill for about 10 minutes to crisp the skin. I plan to brine one in the near future.
 
ojaij40 said:
Ha,..thanks split,..no it was a spur of the moment thing, but it tasted awesome anyway, after it was done,I did put it on a hot grill for about 10 minutes to crisp the skin. I plan to brine one in the near future.
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Takes a 24 hour plan, but after the first, you will never go back.

Just sayin';)

And bacon wrapped chilis, next on my list.
 
Cooked up some chicken legs and pork butt steak. Making chicken stock tonight so I'll use these chicken bones and some uncooked chicken, too. Had a beautiful day that was supposed to be rainy so the wife and I smoked cigars on the deck and cooked food. And drank beer. Why can't they make a cigar that tastes like smoking or cooking food?

I've never made butt steaks before but they were practically free and cooked up quickly. Marinated/brined in beer and salt for just an hour before cooking. Not bad at all for an unexpected quick pork meal. The texture is like a steak, not like a butt should be, but good.

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