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Tonight was ribs that have been marinating since last night along with chicken breasts purchased this morning and dressed with a sweet and tangy spice that my wife picked up. Added a couple of twice baked potato's with paprika and garlic powder and Up is in hog heaven right now. I really don't think anyone here can out grill me. Any challengers?
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off topic upside, do you get Smithsoina mag? they have a spread on African Wild Dogs this month...
on topic...
i been using a korean recipe for awhile that i really like for grilling beef...
start with thin beef that can cook fairly quickly,sprinkle the beef with SUGAR. that's right sugar.... i sprinlke it all over evenly but not too thick...
then i pour on good quality soy sauce.... just enough to soak into the meat...
let stand for 1 hour...
put on a grill as hot as you can get it... get a nice carmelised glaze on it, i cook the meat rare... it doesn't taste sweet like you might expect....
-------------------- Don't envy the happiness of those who live in a fool's paradise.
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quote:Originally posted by glassman: off topic upside, do you get Smithsoina mag? they have a spread on African Wild Dogs this month...
No, I don't Glass. I'm going to have to pick up the latest issue though. I still say if there's anyway possible that's going to be my next dog.
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sugar doesn't seem "wild" ... thought a guy I was framing houses with in Arkansas was crazy when he mentioned grape jam on brisket...but it works out purdy good...
-------------------- Nashoba Holba Chepulechi Adventures in microcapitalism...
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quote:Originally posted by Upside: Tonight was ribs that have been marinating since last night along with chicken breasts purchased this morning and dressed with a sweet and tangy spice that my wife picked up. Added a couple of twice baked potato's with paprika and garlic powder and Up is in hog heaven right now. I really don't think anyone here can out grill me. Any challengers?
I marinated Atlantic Salmon in Ruby Red Grapefruit Juice, then BBQ'd to a crisp, then came in the last few minutes with a honey/brushed glazed on high, flipping (lol) a few times.
I baked a few Idaho large Potato's cored them out and stuffed with a mushroom/Big Yellow Onion, salt and pepper, natural butter with Sharp Cheddar shavings, cut to flatten bottom of potato and stand on end and garnish with chive and sour cream.
Tossed Green Salad/ Paul Newman Ceasar with dried fruits, nuts and fresh grated parmeeeesan cheeesssee....
Bottle of Firestone Vinyards 1990
Finished it off with Vanilla Ice Cream and sliced strawberries...
I'll post again sometime...I used to hang out in the Kitchen down stairs and the Ritz Carlton and my grandfather was a chef for 50 years god bless him, he passed away last week.... You could cut his prime rib with a fork.....
D42
-------------------- Bill Gates, Donald Trump and James Dean, Willie Nelson, John Lennon and Neil McCoy
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quote:Originally posted by jordanreed: bbq pork roast...dont know how yet...any suggests?
injected with onion,garlic,basil,tARRIGON,fennel,cilantro,and chives,salt and pepper. sprinkled with sugar,balsamic,and soy and sitin frig for about an hour. sear all around and cook with indirect heat on medium until correct interior temp...sound about right?.
listen to good music,smoke, and hang in the yard..oh, and watch golf until then... ...would be playin golf but weather is horse-st!t today!!
quote:Originally posted by jordanreed: bbq pork roast...dont know how yet...any suggests?
Salt and pepper a pork shoulder...
Smoke it slow, at least 6 hours (under 200 F) or until it can be pulled apart effortlessly with your fingers (careful! it'll leave blisters when it's hot if you aren't careful).
You'll learn how long after the first time. It's a matter of the particular set up you have. If it resist tearing apart at all, increase the time, if it is too dry, lessen the time.
Put whateve you like for BBQ sauce on AFTER the cooking. I like it without. If you cooked it over good oak or hickory or misquete coals, sauce will only hide and destroy the wonderfully delicate smoke flavor.
(Wanna cut back on the time it takes? Try starting off in a microwave. A 15 - 20 seconds at a time (no more or you will be sorry! this isn't to cook, just to warm to cooking temperature) with cooling between cycles of about 2 - 3 minutes for maybe 3 cycles. It'll save about an hour of comming up to temperature time.)
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Will work great if you can put them at just the point that they will smolder very slowly. Just enough to smoke up the meat.
I used to put a tin can of soaked shavings (pecan hulls work great if you can get them) inside the grill close to the flame.....watch out what sort of coating is inside the can or burn it off and clean it ahead of time...those plastic linings tast BAD!
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Good job jr...lol your making me hungry....Having Steak on the Q this evening.. 1.5 inch thick Fillets- ground pepper/ Sea Salt 7 minutes a side aught to do...the usual trimmings...
no golf today....too windy here....mulched the rose garden instead..yard work ROCKS !!! (thought I'd never be saying that!! LOL)
-------------------- Bill Gates, Donald Trump and James Dean, Willie Nelson, John Lennon and Neil McCoy
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Salmon again.. Marinade is terriaki with Lemon an Lime..Salt and Pepper set for 2 hours. Then Grilled Golden Brown with basted honey, brushed and flipped the last few minutes..
Tossed Salad and Brocilli Augrautin Rice with fresh baked biscutts and a glass of milk.
Tonights wine is Lindemans Bin 45 Cabernet Sauvignon South Eastern Australia 2005 on sale at Ralphs for 5 bucks and its pretty good.
Desert: Cookies and Cream Vanilla Ice Cream
Enjoy !!
dinner4(4)
-------------------- Bill Gates, Donald Trump and James Dean, Willie Nelson, John Lennon and Neil McCoy
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Here's one for yas. A week ago this past Saturday, I walked outside to see my NEW gas grill covered in spattered bird crap. I looked up, and all around trying to figure out where those birds were, and why they were trageting my NEW gas grill. Frustrated, I opened the grill only to find that there was a nest being built in it. The birds must take crap breaks outside their new home to be. I watched from inside while I left the top of the grill open, and saw two filthy long yellowed beaked black birds sitting on my grill confused and/or pissed off. Kinda wished I could have trapped them in there somehow, and showed them how warm their choice of homes could be on those frosty fall mornings. So, my NEW gas grill got its first good cleaning, and now I have to stuff plastic bags in two holes located on either side of the hood, of course after cool down. So, a couple of Saturdays ago, I hated grilling, and really hated birds. Oh yea, the week before I had 3 propane tanks filled for a total of $50. So, Mr. Grillmaster, invite me up to your chesehead Wisconsin home and grill something for me, preferably something with wings, but not those filthy vermin black birds with the long yellow beaks.
-------------------- A million seconds is 13 days. A billion seconds is 31 years.
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Put a stick to hold the barbecue top up and attach some string to the stick, run the string into the house, put a little bird seed in the barbecue and just wait for those birds to enter. Before you roast them, borrow a bottle of dinner 42's Lindermans Bin 45 or just get some Ripple and finish at least half, before eating those birds.
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Get an old old boy scout handbook, from back before they went sissy.
Look up a figure four trigger for a dead fall....use that to hold up the lid and make it fall when the damned blackbirds show up. Don't waste your time holding that string.
Now all that's left is figuring how to get your hands on the birds before they skedaddle off when you open the thing.
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Let the birds mate, hatch their eggs, and depart what was your NEW gas grill. Then throw it away and buy a new NEW gas grill as that one will be full of chit and you'll never clean it all up. In the meantime, keep microwaving your 19 cent boxes of Mac and Cheese. And if you get the inkling, drive the 50 miles to the north and I'll cook something for you.
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He's awefully close to this guy, glass, a cousin probably, darker, blue black vermin. Think they're about gone, only small amounts of bird crap now. My new worry is the filthy 17 year locus eating my 19 tomato plants and 52 pepper plants.
quote:Originally posted by glassman: hey will.. is this the mug shot?
-------------------- A million seconds is 13 days. A billion seconds is 31 years.
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Bottle rockets are illegal here in the city limits, which is a boundary the grackles ignore.
Downtown, the City pays a "contractor" to send a crew through the streets at roosting time shooting blanks from shotguns and popping off a comercial equivalent to bottle roickets to drive the devils into the outskirts to roost, but we can't drive the devils back.
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...would be playin golf but weather is horse-st!t today!! ![[Mad]](mad.gif)
