What's On The Grill Tonight? (1 Viewer)

[JohnVee]

Lemon Chicken over leeks, fennel, onion, red and sweet potatoes.

 

[alk747triodad]

That chicken looks great John! I see you are finally putting that green egg to use....about time.

 

[TRAIL TAILOR]

No pics.. I was in a hurry and hungry.. Ball tip steaks grilled over charcoal with sauteed spinach, oven roasted fingerling potatoes, mushrooms and a glass of shiraz.

J

 

[spressomon]

Boneless pork loin roast. Coated with Santa Cruz mild chile powder (thanks again Split for your tip-o-the hand on this super wonderful chile powder!)...let it sit all day and then put it on the roti.

Damn good off the rotisserie and for the Cuban sandwiches the next day.

 

[FLATU8ER]

Bacon wrapped Pork Tenderloin

 

[roddyordiales]

corned beef yo

 

[TRAIL TAILOR]

Can't find the *#%@ camera anywhere... To many project pics going on. Anyhow.. Bacon wrapped jumbo shrimp and frog legs with garlic butter and home cut fries with onions.

* not my pic but similar*

J

 

[JohnVee]

frog legs
J

Oh, hell yeah.

--john

 

[TRAIL TAILOR]

Oh, **** yeah.

--john

They were very tasty. Been awhile since I had them. The local grocer had some and they jumped right in my buggy..

J

 

[spressomon]

Froglets look great R! I haven't had them in years...it seems, in the west anyway, we don't see them outside of more classic French restaurants...

"Buggy"...reminds me of WV

 

[TRAIL TAILOR]

Has a little grilled fish, shrimp and crawfish creole tonight.. I sorta miss be so close to Louisiana...

J

 

[TRAIL TAILOR]

Apple cider, garlic and ginger thick cut chops with the 's homemade Vermont sharp cheddar and havarti mac n cheese..

And a few beers and I'm in heaven..

OH! and I just love baked Roma tomatoes on my mac n cheese.. That tart acidity of the tomato does the trick for me.



J

 

[TRAIL TAILOR]

Tenderloins, sauteed spinach, potatoes and shrooms.

likes a steak seasoned with salt, pepper and garlic powder.

Me.. Kona coffee spiced rubbed is one of my favorites.. sweet potato for me as well.. GOTTA KEEP THAT FIGURE!

J

 

[spressomon]

^ working on the spressowagon...thought about skipping lunch today...then I made the mistake of checking your posts J.

Guess I can resume work on the LC tomorrow

 

[TRAIL TAILOR]

^ working on the spressowagon...thought about skipping lunch today...then I made the mistake of checking your posts J. ************

Guess I can resume work on the LC tomorrow

D, I'm a big boy... need lots of sustenance to keep me working on the rig, house, shop and putting up with the BS from a micromanaging Sh%t FOR BRAINS boss..

Cooking soothes the savage beast in me.

PS-- GLAD TO HELP!

J

 

[TRAIL TAILOR]

^ working on the spressowagon...thought about skipping lunch today...then I made the mistake of checking your posts J. ************

Guess I can resume work on the LC tomorrow

Oh and for dessert, chocolate chip walnut bars...

J

 

[hkeller]

Did a pork shoulder, brisket and a turkey breast this weekend. Also, smoked the baked beans and mac-cheese with peppers. Weber has a cookbook for smokers. It has some great recipes in it.

I need a new instant read thermometer. I overcooked everything. I think my electronic flip thermometer is reading 10 to 15 degrees low.

 

[spressomon]

hkeller...FWIW...I've cussed every instant read thermometer I've owned...until I quit cringing about the price of the Thermapen and bought one. Normally I subscribe to the 'cry once' especially for items I will use heavily and/or rely upon unconditionally.

To be fair there have been a few reports of inaccurate Thermapens...and although mine tests out 99.9% accurate the company is top shelf with their customer service...a great failsafe for if/when.

J: Those walnuts are flat out the best I've ever eaten: Blond, buttery and devoid of any tannins that sometimes come with walnuts in the shell. Last night I made a salad for dinner using local young lacinato kale and toasted walnut 1/2s...along with a few other ingredients and they're just super. If you like pesto try using those walnuts, toasted of course, instead of pine nuts...mmm...mmm.


Just took a 3+lb prime chuck roast out of the freezer...seeing hkeller's smoked session did it

 

[TRAIL TAILOR]

hkeller...FWIW...I've cussed every instant read thermometer I've owned...until I quit cringing about the price of the Thermapen and bought one. Normally I subscribe to the 'cry once' especially for items I will use heavily and/or rely upon unconditionally.

To be fair there have been a few reports of inaccurate Thermapens...and although mine tests out 99.9% accurate the company is top shelf with their customer service...a great failsafe for if/when.

J: Those walnuts are flat out the best I've ever eaten: Blond, buttery and devoid of any tannins that sometimes come with walnuts in the shell. Last night I made a salad for dinner using local young lacinato kale and toasted walnut 1/2s...along with a few other ingredients and they're just super. If you like pesto try using those walnuts, toasted of course, instead of pine nuts...mmm...mmm.


Just took a 3+lb prime chuck roast out of the freezer...seeing hkeller's smoked session did it

D, I actually thought about the pesto. We have 2 very bushy basil plants in the inside greenhouse currently. Will give it a go.

On my way to TX for part 1 of 2 for training and BS meetings.

J

 

[splitshot]

Boneless pork loin roast. Coated with Santa Cruz mild chile powder (thanks again Split for your tip-o-the hand on this super wonderful chile powder!)...let it sit all day and then put it on the roti.

Damn good off the rotisserie and for the Cuban sandwiches the next day.

Good stuff huh

That looks like something I need to do.




reveesci, excellent presentation! lol.


I have a source, but have steered clear due to the herbicide and fertilizer runoff that feed their ponds. They do get big.