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  #1  
Old 04-21-2016, 11:06 AM
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Default Grillin

Last night I grilled bacon wrapped all beef hotdogs.
One long strip of baacon will just wrap a dog. The
bacon was held in place wit a tooth pick. The directions
said to soak them in water but that never works. They
were excellent. Of course my fire was to hot and burned
alder and hickory for smoke.
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  #2  
Old 07-05-2016, 02:01 PM
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Default Re: Grillin

Saturday night I grilled/smoke cooked some leg quarters on the Weber. I used hickory chunks for smoke and then finished off with memphis sauce at the table. There was one left over and will have it for dinner tonight.
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  #3  
Old 07-05-2016, 03:22 PM
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Default Re: Grillin

Oh man, John, those leg quarters are absolutely BEAUTIFUL!

BBQ competition-worthy!

Lee
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  #4  
Old 07-07-2016, 06:18 PM
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Default Re: Grillin

Great looking chicken, I do like leg 1/4's. Love the color and looks like crisp skin, the best part. Nice cook. CF
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Old 07-07-2016, 07:20 PM
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Default Re: Grillin

My family does not like the crisp chicken skin much to my delight.
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Old 07-07-2016, 07:31 PM
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Default Re: Grillin

It's not crispy but is certainly well done. It has a wonderful smoke flavour and the meat has a smoked readness, was over 160 degrees F so know it was done.
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Old 07-07-2016, 08:38 PM
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Default Re: Grillin

Quote:
Originally Posted by Leni View Post
My family does not like the crisp chicken skin much to my delight.

Wait, Leni ... do you mean that you get to have all their chicken skin, or do you mean that you cook chicken and don't care if the skin is crispy?

Smoked chicken skin is not crispy, unless you cook it directly over high heat at the end of the cook. Even then, crisping up smoked chicken skin and making it presentable is something competition bbq cooks agonize over.

Lee
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Old 07-20-2016, 07:19 PM
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Default Re: Grillin

This evenng I grilled boneless beef club ribs and just now put them in the foil to steam a bit. I used Rick's Real Pit BBQ Rub, sauced with Memphis sauce, and used hickory and fresh plum for smoke.

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  #9  
Old 07-21-2016, 01:21 PM
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Default Re: Grillin

These spent about an hour in foil and were tender and flavorful. With this cut of meat one takes a chance on tenderness.
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  #10  
Old 07-21-2016, 02:58 PM
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Default Re: Grillin

That last photo is the "money shot". They look kind of like short ribs - mmmMMMM!

Lee
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  #11  
Old 07-21-2016, 04:00 PM
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Default Re: Grillin

They are supposed to be meat cut from the beef chuck ribs and have been reasonably tender. The "club" part comes from what we used to call chuck steaks back in the 60's and early 70's.

Here's the money shot: rib, KFC slaw, and Alexia baked fries.
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  #12  
Old 07-23-2016, 11:19 AM
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Default Re: Grillin

Last night was fillet mignon with baked potato and endive salad on the side. The steaks were done over the coals with mesquite for smoke, had an unusual red crust from the smoke, and were quite good.

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  #13  
Old 08-05-2016, 10:22 AM
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Default Re: Grillin

Last night I grilled coho salmon using the honey mustard glaze and it was excellent.

All the veg was from the CSA.
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Old 09-05-2016, 03:43 PM
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Default Re: Grillin

Here is Saturday night's rib steaks and were excellent.
Ann likes her's well done. JT
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  #15  
Old 09-05-2016, 04:42 PM
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Default Re: Grillin

Rib steaks are my favorite steak!

Good to see you back in the grilling saddle again, John!

Lee
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  #16  
Old 09-05-2016, 05:15 PM
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Default Re: Grillin

I'd like a thicker Delmonico cut but hard to find here. The one time we got the bison Delmonico's from Stewarts Meats were the best ever.
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Old 09-06-2016, 09:44 AM
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Default Re: Grillin

Johnny, most excellent steaks. I to love rib eye steak. Great cook. CF
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  #18  
Old 08-12-2017, 11:24 PM
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Default Re: Grillin

Tonight was a Stewart's Meat rib eye for me and Safeway fillet mignon for the mrs. She requested no smoke and it was all good.
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  #19  
Old 08-13-2017, 05:08 PM
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Default Re: Grillin

Some anus on Facebook bbqing group is calling me out about my steaks last night - says my fillet mignon is a NY Strip. He cut meat for 4 years and knows the difference. I shouldn't argue with idiots.
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  #20  
Old 08-16-2017, 12:32 AM
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Default Re: Grillin

Tonight it was a caesar salad and grilled chicken breast to put on the salad - no parmesan or croutons makes for a skimpy salad. I never got around to taking picture of it, though.

I marinated the chicken breasts with the leftover Nicosie dressing from the other day and it was an excellent choice.
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  #21  
Old 09-04-2017, 11:52 AM
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Default Re: Grillin

Last night's tuck. Pork kebabs.

https://www.budgetbytes.com/2015/06/...rill-required/
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  #22  
Old 09-05-2017, 11:45 AM
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Default Re: Grillin

Last night I grilled steaks before the ash fall headed our way. We finally ate on the deck and was hoping to tonight but doubt that's going to happen. The mashed cauliflower was pretty good. She squeezed the water out of and added some spices, I'm not sure what. It was topped with lemon juice and ghee.
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  #23  
Old 09-06-2017, 10:20 AM
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Default Re: Grillin

That looks SPECTACULAR, John!

Lee
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  #24  
Old 10-03-2017, 09:59 AM
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Default Re: Grillin

I did these lamb chops Sunday evening - made a chimichurri using chocolate mint (instead of basil) from my herb garden. It was a hit.
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  #25  
Old 10-06-2017, 09:28 AM
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Default Re: Grillin

Here are last night's tenderloin "ribs" - crazy store packaging. I grilled these with no rub, no sauce, and using cherry and oak for smoke. They were moist and quite good.
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bacon-wrapped hot dogs, beef club ribs, chicken legs, filet mignon, rib steaks, salmon, short ribs

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