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Discussion in 'Campfire Cuisine' started by Trollhole, Apr 20, 2012.
Maple syrup brined chuletas.
I got tired of swapping out my plate griddle on the grill so I made a combo griddle/grill plate.
Made from 1/4" AR400 (custom sizes available... PM me if interested)
This one is 17.25" x 27.75"
Swimmin and grillin
Just a little cook for a couple of guys that came up to turn wrenches with me today.
Cooked some sweet sriracha glazed jumbo shrimp, garlic bread, squash and carrots on Saturday. And some yogurt marinated lamb kabobs and bread on Sunday. No grill shots. But got some plated shots.
Brats and peppers and onions. Having to cook in the garage because it’s been raining for two weeks.
Bacon and provolone grilled cheese tonight.
Slow cooker ribs and wings, grilled corn later.
Ribeye, bacon wrapped scallops and Ahi tuna tonight.
A little buffalo burger..... with egg, bacon and shrooms......
Yeah, I overcooked the egg.... but it ate just fine!
My old, meat-loving partner was in town and staying with us this weekend. So we ended up grilling Friday and Sunday, and went to the local BBQ place on Saturday.
Friday night I grilled some sweet sriracha marinated jumbo shrimp, garlic bread, peaches and burrata, and summer squash skewers.
Saturday we had brisket, candied bacon, smoked chicken wings, mac n cheese, greens, buttermilk biscuits, etc.
Sunday night, we had friends over to see my old partner. And I loaded up the grill more than ever before (corn on the deflector plates, lamb and ribs on the main grate and chicken up top). We grilled 18 lamb shanks; a rosemary/garlic rubbed, spatchcocked, heirloom chicken; corn for a miso roasted corn salad; half a rack of ribs; watermelon, mint and feta salad, and fresh artisan bread with some 2010 Coquelicot estate sauvignon blanc. I really recommend that winery if you're every in the Santa Ynez area. I swear this was a candid photo. And of course @oemoilleaks has to flick off the camera.
And last weekend, I grilled a rack of ribs, peaches with burrata and mint, garlic bread, and yellow beets.
Just some good ol chicken thighs...so tasty
Beef kabobs, couscous and a side salad
Last weekend, steak, carrots and brussel sprouts.
Golden Trout from the high Sequoia National Park
Venison back strap on the Himalayan salt block
Ribeye, marinated chicken thighs and mixed veggies.