What's On The Grill Tonight?

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splitshot said:
Takes a 24 hour plan, but after the first, you will never go back.

Just sayin';)

And bacon wrapped chilis, next on my list.
Click to expand...

Most jalapeño poppers I've seen were the ones cut in half, scraped out, packed with cream cheese and whatever, then stood in a holder on end. I saw a guy that slit the pepper half way through endways, squeeze it like an old rubber coin purse, scrape it all out with a small spoon, and put your filling inside and wrap with bacon, don't even need a toothpick. My son just came by and asked when I was going to make some more, said to make a 5 gallon bucket full LOL...:cheers:
 
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2 lb porterhouse from this weekend. Excellent!!!

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USDA Prime Top Sirloin from Costco again yesterday. Old mainstay. Not bad for $9/lb or so.

I haven't tried many of their other cuts yet. They have a couple more Primes, tenderloin and NY strip maybe, forgot. I think they go up to $16/lb or so.

And their lambchops (NZ I imagine) were quite nice when I tried a while back. Also had leg o' lamb back then. The latter are kind of fun to experiment with on the rotisserie.


Strangely, for somebody who used to wolf down enormous slabs of red meat (somewhat undiscriminately admittedly), I find myself enjoying more and more the smaller pieces. Seems like the first few bites are the best ones always. After that your taste buds must become saturated. And gives me more opportunities to fine-tune the grilling and experiment. Plus probably healthier too. Must be growing up or somethin'... sheesh.... :)
 
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Shrimp and bacon poppers with 3 different pork loins

Cooked up 9 pounds of pork loin and some shrimp and bacon poppers. Ended up going through the entire 3 lb bag of shrimp before the night was over.

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Porterhouse, top sirloin, and pork loins, Wow! (We had hot dogs)..:D

climber, what are those poppers soaking in?
 
They were A-Mazing! I stole the BBQ sauce recipe that John Eckels posted. https://forum.ih8mud.com/campfire-cuisine/157236-ultimate-bbq-thread-23.html Post #446. My group likes spicier stuff so I used Bourbon/ Scotch as my wife misled me by saying we had some JD honey at home and we didnt (I'm a scotch/irish whiskey guy). I also used 1/2 cup Sweet Baby Rays and 1/2 cup Stubb's Spicy since again we like it a little spicier. I also used peppered bacon, can't remember what he called for besides thick cut, and honestly anything bacon is yummy. I smoked the first pound to pound and a half for about an hour before letting them finish up in the sauce. The others were just cooked on high and then thrown into the sauce once the bacon looked cooked enough.

Honestly I drink scotch while BBQ and grilling and just go off what seems good at the time. So far I haven't let anyone down.

B
 
PS I'm making them this weekend for a buddy's family reunion with chicken, sausage, chicken, and steak... Can't wait to dig in, though I do have to tame them down some.

B
 
My folks are in town...Dad loves pork...brined a boneless center loin roast in salt, fennel seed and juniper berry brine for about 3-hours and then put it on the rotisserie until it hit 160 (4# roast, about 50-minutes on the spit using some pecan wood for another flavor layer). 10-minute rest and it was juicy, tender and full of flavor.

I crushed the juniper berries...which lent an incredible flavor to, especially, the exterior of the cooked roast.

Rusty_tlc: Your homebrew suds were super with the roast! :cheers:
 
Glad you liked the beer. Almost time to cook another batch, I'll set some more aside for you.
That roast sounds incredible it's tricky getting the center cut done but not dry, we'll have to try brining.

Sent via the ether from my candy bar running ginger bread
 
Climber, that scotch is called creative juices.
I cook that way all the time.
And when I'm out and about it's called social lubrication.
-Jim
 
Back ribs falling off the bone... mmm...
 
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