What's On The Grill Tonight?

This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.

Spresso,
So sorry to hear about the hound. A buddy just had his hell day today. I had one almost a year ago that still bothers me almost daily. His girlfriend (my avatar) is still hanging on, though. My best wishes to you both.
--john
 
^ Thanks John...I appreciate your sentiment! Yeah...that's the bitter-sweet of having pets. Old age isn't any easier but when the big "C" gets a grip on them prematurely it smacks a little more.

But in the end the joy they bring us is worth the terminal discomfort.
 
Last night: Pronghorn burgers over wild sage coals. No pics but the burgers came after some grilled California Bighorn for appetizer. Priceless.
Pronghorn Burgers over Sage Coals.webp
 
Tonight a 3.81 lb Tri-tip. Olive oil, coarse sea salt and fresh cracked black pepper over a mesquite enhanced hardwood charcoal fire. Wish I could have gotten a cooked pic, but the family was starving. This is the best I could do....
ForumRunner_20121222_201936.webp
ForumRunner_20121222_202002.webp
ForumRunner_20121222_202022.webp
 
very nice looking tri-tip Chad...or what's left of it :D
 
e9999 said:
as an aside, I've been reading a bit about what oil to use for grilling.

Consensus among "experts" seem to be that EVOO is not the best to use. Doesn't handle heat well and the great taste -and cost- is mostly wasted anyway. Of course, what I had been using on the assumption that it'd taste better... Not the case apparently.

Per recommendations, I'll be trying Canola -very little taste- for grilling and then afterwards adding fresh EVOO if wanted for the taste.

(And if you have not used it yet, the PAM spray cans seem to be mostly canola and are sooo convenient for grate treatment and maintenance. It now takes me literally 5 secs with that to prep and finish off the grate, vs 5 or 10 mins with towels or brushes before. My grates are now always beautiful.)


And FWIW, I did a taste test of italian EVOO from TJ vs the "California Estate" EVOO also from TJ and the latter was much better IMO. Had a nice peppery flavor to it. Very interesting.
Click to expand...

FWIW, all the "italian" olive oil is produced and CONSUMED by italians.
Anything we get here, in the US is not produced from italian olives nor is it necessarily always bottled in italy.

California olive oil, on the other hand is almost always produced from olives grown in california is is usually of much higher quality that "italian" olive oil.



just passing along a bit of information I learned from a friend who used to process olives for olive oil.
:)
 
Thanks, Doug! FWIW, yes I use California EVOO. They may have gun related issues, but they do make a nice EVOO! !!

Also, I wouldn't typically carve off the ends like that, but my wife likes hers med-well, and he kids like theirs medium. The rest is mine for tomorrow!!! :D

EDIT: there was a lot of juice, and it got sopped up with bread for my desert. Anyone else do that?
 
you bet i do, and the kids are all over that also
here is my list of spices
season salt, or hickory smoked salt-light
garlic powder
beef bouillon powdered type-prob has salt so i back off on the other
and a pinch of chipotle powder on the fat side
rub on the dry seasonings and let set
light shot of olive oil after about a hour.
-Jim
 
FLATU8ER said:
you bet i do, and the kids are all over that also
-Jim
Click to expand...

I used to have to race my father to the plate to get the juice, but with my family everyone just thinks I am weird. More for me!!!!

Your seasoning sounds really good, I'll try it out!
 
Mojito Lime marinated chicken. DELICIOUS!!!!!!
ForumRunner_20121223_191849.webp
 
CHICKEN?
I start by injecting the bird with "Tony Chacheres" Cajun/Creole style butter,
the dry spices are pepper, garlic, small amount of season salt, chicken bouillon,
and Herbs De Provence, and maybe some (small amount) of rosemary
oh yea, if the frost hasn't killed it off, alittle lavender flowers.
grill with light oak wood smoke
TaDa
-Jim

PS, i'll serve this with bacon wrapped assper grass
 
^^^^
That sound amazing. Maybe I'll have time to do stuff like that when my kids are a bit older!
 
reevesci said:
I'm with Jim.. Great idea for a good cause...

Oh and Split.. I had to make some salmon cakes... Here's a pic..

J
Click to expand...

Looks great! Can you share the recipe? :cheers:
 
splitshot said:
Yes please do.

Chad, you'd be pleased to know I finally ordered a smoker today.:doh:
Click to expand...

LOL, It's about time!!!!! Congrats, can't wait to see what comes out of it!
 
Hey Split,
What kind of smoker didya get? I bought a small electric last summer, and have only done trout (with help on the brine from Suprreso), and did a Tri Tip.
Thinking on doing a Turdkey Breast next month.
 
You must log in or register to reply here.

Share this page

Back
Top Bottom