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  #26  
Old 10-06-2017, 11:25 PM
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Default Re: Grillin

Tonight it was fair burgers - fried the onions in ghee in the Wagner french sauté skillet. The burgers were done over the coals with cherry and oak for smoke. I love the way the fire cleans up the skillet bottoms.
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  #27  
Old 03-05-2018, 06:53 PM
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Sunday evening started a fire in the grill and by the time I got the meat on it was dark. The rib steaks were good except this one had a heavy facia running through it. I wished I still had a dog for what I chewed and threw'd.
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  #28  
Old 03-05-2018, 09:00 PM
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Default Re: Grillin

Spectacular photo, nonetheless!

What kind of squash?

Lee
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  #29  
Old 03-06-2018, 02:10 PM
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Default Re: Grillin

Lee, it was a sweet potato with ghee, no sugar.
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  #30  
Old 04-22-2018, 09:53 AM
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Default Re: Grillin

Last night I grilled the last of my rib steak stash. There is a bit left to go with breakfast for dinner tonight. I'll make morels and scrambled eggs, as well.
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  #31  
Old 07-11-2018, 03:11 PM
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Default Re: Grillin

I diid these on the grill a few nights ago, using mesquite and hickory for smoke. The mrs made a sauce using Frank's buffalo wing hot sauce. They were excellent.
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  #32  
Old 07-11-2018, 03:21 PM
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Sweet and Spicy Sauce:

8 TBS butter from grass-fed cows, such as Kerrygold
1/2 cup Frank’s Original Hot Sauce
1/2 cup honey
2 garlic cloves, minced
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  #33  
Old 07-20-2018, 01:28 PM
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Nancy decided to grind pork to make our own breakfast sausage and butts we got at WinCo were lean so we stopped by Blue Max Meats to see about pork fat to add to the mix. Blue Max stepped up their game and the steaks looked fantastic - we got two for dinner Wed. night.
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  #34  
Old 08-07-2018, 02:00 PM
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The vicar asked me to make pulled pork (and grill burgers and hot dogs, day of) for the church picnic August 19. Since I'm going to be out of town I did four butts last Saturday, pulled, and froze, so that's done. One of these days I'll have to learn how to say no. I swear I'm the only man in this church that grills.

I threw on some beef short ribs and got 3 meals out of the package. My wife is not liking smoked meat anymore so it was all for me. These came out excellent.

I used a North Carolina Mop and alder and hickory for smoke.
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Old 08-07-2018, 02:33 PM
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A beautiful cook!

Lee
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  #36  
Old 08-07-2018, 03:50 PM
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Default Re: Grillin

Thanks! The glaze on those short ribs is from smoke. No sauces were used in the making of these ribs.
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  #37  
Old 09-04-2018, 02:38 PM
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Default Re: Grillin

Sunday evening Blue Max Swiss brats were on the menu and grilled over the coals with cherry and alder for smoke. I'll have to try their regular brats next.
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  #38  
Old 09-04-2018, 03:22 PM
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Default Re: Grillin

I could go for one of those brats right this minute!

Lee
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  #39  
Old 09-04-2018, 04:19 PM
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Default Re: Grillin

Quote:
Originally Posted by QSis View Post
I could go for one of those brats right this minute!

Lee
They are good but more like a German weisbrat. Blue Max makes them for The Swiss, a Tacoma restaurant, bar, and music venue.

Yesterday Fred's had NY Strips on sale for $5.77 a pound and got a package of four. I'll be grilling Thursday night as my next two nights are booked.
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  #40  
Old 09-05-2018, 11:34 AM
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Default Re: Grillin

I took the wife to SeaTac last evening to catch a flight to Iowa to meet up with her sister and visit relatives they've not seen in to many years. When I got home fixed a martini, started a fire, and grilled a 1.5# NYS from Fred's. I have about a third left over and will have it tonight with eggs and bacon.

Labor day went to Lowes and stocked up on charcoal - 8 bags should last the winter. I used alder and mesquite for smoke.
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  #41  
Old 09-05-2018, 12:18 PM
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Default Re: Grillin

Steak fries, ranch beans on the side, and a bottle of French Pinot Noir was the dinner last night.
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  #42  
Old 09-08-2018, 07:22 AM
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Default Re: Grillin

Last night's fair burgers were excellent. I just had thee leftover onions in an egg scramble.
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  #43  
Old 09-09-2018, 01:18 PM
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Default Re: Grillin

Last night I did another NY Strip over the coals. This one I didn't give as much smoke and enjoyed it more. I have half for tonight with some scrambled egg and mushrooms.
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  #44  
Old 09-10-2018, 05:23 PM
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Default Re: Grillin

I'll be done grilling for awhile - looks like rain for a few days straight.

Here is a chuck steak I did yesterday while listening to the Seahawks on the radio. I made an oak fire and can't say I'm wild about the oak wood flavour. I'd rather have the mesquite or alder.

Anyway I'll have the leftovers with eggs tonight.
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bacon-wrapped hot dogs, beef club ribs, chicken legs, filet mignon, rib steaks, salmon, short ribs

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