Just put 'em on. Wish me luck.
What's On The Grill Tonight?
- Thread starter Trollhole
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Hands down the best thing I've cooked on the porch so far.. This was to die for tender and juicy, and those left over branches from the peach tree provided a smoke that is better than apple imo.
Good looking birds splitshot!
You guys inspired me to fire up the rotisserie today. Whole Paycheck had fresh turkey breasts on sale for $4.99/lb yesterday so it just seemed to talk to me as I perused the butcher cases
.
You guys inspired me to fire up the rotisserie today. Whole Paycheck had fresh turkey breasts on sale for $4.99/lb yesterday so it just seemed to talk to me as I perused the butcher cases
.
Have 2 Pork Tenderloins, one is going on the grill, and the other on the smoker.
Just finished the marinade (for both loins);
half a package of "Ranch dressing/Dip", liberal granulated garlic, liberal Herbs De Provence, light shot of season salt, small apperance of Smoked Paprika, fresh chopped Rosemary, and Thyme. A splash of Balsamic Vinegar, and a local Pinot Noir, all sealed up with EVOO.
Hope to serve with some kind'a rice, French Green Beans, Grilled Artichokes (in a jar), ad Kalamata Olives.
Additionally, I put on a
heart shaped pin on my shirt, and told my wife that, "I have a Heart On For You".
She said, "Your so Valentiny".
Can't win for lose'in.
-Jim
Just finished the marinade (for both loins);
half a package of "Ranch dressing/Dip", liberal granulated garlic, liberal Herbs De Provence, light shot of season salt, small apperance of Smoked Paprika, fresh chopped Rosemary, and Thyme. A splash of Balsamic Vinegar, and a local Pinot Noir, all sealed up with EVOO.
Hope to serve with some kind'a rice, French Green Beans, Grilled Artichokes (in a jar), ad Kalamata Olives.
Additionally, I put on a
heart shaped pin on my shirt, and told my wife that, "I have a Heart On For You".
She said, "Your so Valentiny".
Can't win for lose'in.
-Jim
Good looking birds splitshot!
You guys inspired me to fire up the rotisserie today. Whole Paycheck had fresh turkey breasts on sale for $4.99/lb yesterday so it just seemed to talk to me as I perused the butcher cases
I need to buy a rotisserie set up for the grill, that looks like you did a fine job of holding the moisture in, any tips?..
Have 2 Pork Tenderloins, one is going on the grill, and the other on the smoker.
Just finished the marinade (for both loins);
half a package of "Ranch dressing/Dip", liberal granulated garlic, liberal Herbs De Provence, light shot of season salt, small apperance of Smoked Paprika, fresh chopped Rosemary, and Thyme. A splash of Balsamic Vinegar, and a local Pinot Noir, all sealed up with EVOO.
Hope to serve with some kind'a rice, French Green Beans, Grilled Artichokes (in a jar), ad Kalamata Olives.
Additionally, I put on a
heart shaped pin on my shirt, and told my wife that, "I have a Heart On For You".
She said, "Your so Valentiny".
Can't win for lose'in.
-Jim
Sounds nom...
So,
Grilled or smoked? What got the best "Oh My."By request, I did the bacon, O'brian potatoes, and egg thing on the disk harrow (they wanted breakfast burritos)
Brined it...pulled it off at 165 and then foil tent rested for about 20 minutes. I need to use the rotisserie more often.
Split, it was grilled that hit the mark.
I like my new toy, just pulled off some ribs.
Apple and peach smoke, 3 hours.
Apple and peach smoke, 3 hours.
Mmmmm...I can smell um from here
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Man, I gotta get off the bench and get a smoker... As soon as the H55F goes in next week, I'm going on the prowl for some SMOKALICIOUS SPLENDOR!
Those birds/breast and ribs look awesome guys.
J
Those birds/breast and ribs look awesome guys.
J
About 6 years ago the wife got me an electric smoker (Lowe's $ special Char Master or something) that her coworkers recommended. It only really worked well when the outside temp was between 60-80 degrees. We can go years largely skipping that range here in NC. Did great when I could use it then one day the lid never fit right - got out of round and stayed stuck to the body. Its multi piece design meant that the whole damn thing would lift up off the base when you tried to remove the lid and no amount of tweaking made it right again. I learned a good bit while using it for those 6 months but soon tossed it in the parts pile and went back to "smoking" on the old, square Aussie grill. I know it pretty well now but it's an all day battle to regulate the temp. I need a real smoker but I also need a range for the kitchen. Just had to buy a fridge, so the smoker is probably still on the figurative back burner. I hate you all. Rant over. Yes, I feel better now.
--john
Hey reevesci, thanks so much for the cake recipe. I found an on line scallop with linguini that was equally good to go with.
Best of all was prepping and cooking the whole mess with my daughter, doesn't get any better than this..
Best of all was prepping and cooking the whole mess with my daughter, doesn't get any better than this..
So splitshot's ribs got me focused...'cept the pork loin looked better today while shopping.
da Brine
1/4C kosher salt
2L water
4-Fennel tea bags steeped for 10-minutes in a cup of water then added to the brine
Brined the pork roast for about 4-hours in the fridge. Drained and dried the roast, air dried for about 30-minutes then dusted all over with fresh ground fennel seed, red and black pepper.
Wrapped the roast in cherry wood smoked bacon then slid it onto the roti skewer. It spent the next 60-minutes getting to 150* on the rotisserie over a foil pan of Sam Adams IPA (store had it on sale for $9.99/12-pk...couldn't resist but not my favorite for drinking so figured no waste for pork).
Also had a vented foil pack of moist pecan chips to add a little smoky essence. Let it rest, tented, for about 20-25 minutes.
The Salad
Roasted chioggia beets, cubed
Fresh apple, skinned, cubed and spritzed with fresh lime juice to keep the oxygen away
Dressing
Fresh tangerine juice + balsamic vinegar reduction + EVO + minced sweet onion + black pepper
Arrange cubed beets and apple atop romaine leaves; sprinkle with the tangerine dressing; top with roasted pine nuts and sprinkle with course grey sea salt.
Dessert
Homemade butterscotch-bourbon pudding
da Brine
1/4C kosher salt
2L water
4-Fennel tea bags steeped for 10-minutes in a cup of water then added to the brine
Brined the pork roast for about 4-hours in the fridge. Drained and dried the roast, air dried for about 30-minutes then dusted all over with fresh ground fennel seed, red and black pepper.
Wrapped the roast in cherry wood smoked bacon then slid it onto the roti skewer. It spent the next 60-minutes getting to 150* on the rotisserie over a foil pan of Sam Adams IPA (store had it on sale for $9.99/12-pk...couldn't resist but not my favorite for drinking so figured no waste for pork
).Also had a vented foil pack of moist pecan chips to add a little smoky essence. Let it rest, tented, for about 20-25 minutes.
The Salad
Roasted chioggia beets, cubed
Fresh apple, skinned, cubed and spritzed with fresh lime juice to keep the oxygen away
Dressing
Fresh tangerine juice + balsamic vinegar reduction + EVO + minced sweet onion + black pepper
Arrange cubed beets and apple atop romaine leaves; sprinkle with the tangerine dressing; top with roasted pine nuts and sprinkle with course grey sea salt.
Dessert
Homemade butterscotch-bourbon pudding
more to it
Plated up with a Rocca Syrah
Supresso,
OK, you win!
-Jim
OK, you win!
-Jim
Probably like you I've had a few grilled romaine caesar salads at various restaurants. But for whatever reason I have never thrown lettuce on my own barbie; that is until tonight.
Got the BBQ hot...drizzled a romaine heart with EVO and grilled it. Gotta watch it close...keep rotating it so it doesn't turn black black but as simple dimple as it gets really.
Didn't feel like whipping up a caesar dressing so I used some bottled ranch instead. And darn it the grilled romaine, croutons and ranch was really good!
Went real well with the split pea soup.
Sorry...no pics of the grilled lettuce. I'll snap some next time though.
Got the BBQ hot...drizzled a romaine heart with EVO and grilled it. Gotta watch it close...keep rotating it so it doesn't turn black black but as simple dimple as it gets really.
Didn't feel like whipping up a caesar dressing so I used some bottled ranch instead. And darn it the grilled romaine, croutons and ranch was really good!
Went real well with the split pea soup.
Sorry...no pics of the grilled lettuce. I'll snap some next time though.
Spresso, you have to try "fresh" Ranch. get the packet and a quart of Buttermilk then follow the directions. For some reason it comes out way better than the bottled stuff or any Ranch "Style" dressing we have had at restaurants.
BTW did you get a chance to try the relish yet?
BTW did you get a chance to try the relish yet?
^ not yet...but thinking speedgoat burgers this week should be a good resting spot for your relish!
I'll try your ranch recommend. Per your experiences 99% of all ranch dressing is a major disappointment one way or the other. I just tried Earth Island's organic ranch and it's the best by far...no complaint.
I'll try your ranch recommend. Per your experiences 99% of all ranch dressing is a major disappointment one way or the other. I just tried Earth Island's organic ranch and it's the best by far...no complaint.
- Joined
- Jun 21, 2011
- Threads
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- 22,250
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- Redding, California
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- trail-tailor.com
Hey reevesci, thanks so much for the cake recipe. I found an on line scallop with linguini that was equally good to go with.
Best of all was prepping and cooking the whole mess with my daughter, doesn't get any better than this..
Split, hope you enjoyed. They have been a favorite of mine for years.
Dan, that looks excellent and great vino pairing BTW.
J