Last thing on the grill -
what: hamburgers
how prepared: onions, salt, pepper, grated irish cheddar, and garlic powder
type of grilling: quick lite charcoal
conclusion: yum-my. Next time watch how long grilled some patties tended to be well-done
Last thing on the grill -
what: hamburgers
how prepared: onions, salt, pepper, grated irish cheddar, and garlic powder
type of grilling: quick lite charcoal
conclusion: yum-my. Next time watch how long grilled some patties tended to be well-done
People will miss that it once meant something to be Southern or Midwestern. It doesn't mean much now, except for the climate. The question, “Where are you from?” doesn't lead to anything odd or interesting. They live somewhere near a Gap store, and what else do you need to know? - Garrison Keillor
What: hamburgers
How Prepared: ground beef mixed with 1 egg, bread crumbs, salt and pepper
Type of Grilling: Gas
Conclusion: Pretty good, standards burgers.
I also grilled some onions in aluminum foil to go with the burgers
"I'm very important. I have many leather-bound books and my apartment smells of rich mahogany"
Carne asada a few nights ago. Thin cut flank marinated in beer, lime, garlic, and soy. Conclusion: tacotastic.
Children in the back seat can cause accidents - and vice versa.
Last night:
What: Pork loin
How prepared: homemade rub
Type of grilling: gas (indirect heat), with some hickory wood chips for smoke
Conclusion: I rule
I found you a new motto from a sign hanging on their wall…"Drink coffee: do stupid things faster and with more energy"
When: Saturday, but we grill out all year round.
What: Hamburgers and Brats
How Prepared: Ground beef and seasonings over medium flame. Brats, open package and put on the grill
Type of Grilling: Gas, and I'm completely fine with that.
Conclusion: Ate with the windows open, which made it the best meal in a while - I am LOVING this weather and can't wait for more of it.
last weekend:
What: Pork Chops
How Prepared: garlic salt & cracked pepper, brushing homemade bbq sauce lightly while cooking
Type of Grill: gas
Conclusion: oh so delicious
Cooking Time: drinking one pint of Southern Tier Pale
"Whatever beer I'm drinking, is better than the one I'm not." DMLW
when grilling onions I usually just toss an onion on. Once it's cooked the skin pops right off. sweet onions this way are delicious and I eat them just like an apple off the grill.Originally posted by btrage
Children in the back seat can cause accidents - and vice versa.
double post
Children in the back seat can cause accidents - and vice versa.
Tonight: Baby back ribs with our Memphis rub. (ZG adds bbq sauce to her ribs after they're cooked.) As always, I'll be cooking indirect using a blend of lump mesquite and charcoal.
A nuisance may be merely a right thing in the wrong place — like a pig in the parlor instead of the barnyard.
We have two briskets "corning" in the fridge...one will become corned beef the other pastrami. The pastrami goes on the smoker friday and everyone coming over for St. Paddy's day gets a the best party favor of all...more meat.
"If you don't like change, you're going to like irrelevance even less" General Eric Shinseki
Interesting. I'll have to try it that way.
"I'm very important. I have many leather-bound books and my apartment smells of rich mahogany"
I will take an onion and cut the top off and push a beef fullion cube into the center, put a pat of butter on the top, hit it with salt and pepper and wrap in foil and leave it on the grill for 30 minutes or so. You can't eat it like an apple but it goes great with almost anything.
"If you don't like change, you're going to like irrelevance even less" General Eric Shinseki
When we first moved to Texas on '06, the only brisket I had was corned brisket (feom New England of course..................GO PATROTS). See the link below, its a lot of work but worth the effort........
http://www.amazingribs.com/recipes/b...s_brisket.html
Last night
What: BBQ Pork Chops
How Prepared: Open Pit TM bbq sauce light coating while cooking. heavy coat at end
Type of Grill: gas
Conclusion: 1 of the 3 chops was ever so slightly overcooked the other 2 were perfect.
Grilling beverage: Bells Amber Ale
People will miss that it once meant something to be Southern or Midwestern. It doesn't mean much now, except for the climate. The question, “Where are you from?” doesn't lead to anything odd or interesting. They live somewhere near a Gap store, and what else do you need to know? - Garrison Keillor
Big hunk of meat. I think it's a brisket--coated in Montreal seasoning. I don't think I've ever eaten brisket--that I know of.
Some stuff on the side.
A nuisance may be merely a right thing in the wrong place — like a pig in the parlor instead of the barnyard.
Marinaded sirloin served with homemade pita and yogurt sauce. Son didn't really care for it, but I'd make it again.
This Bear's grillin' plans for later this summer-like Sunday in the lower Great Lakes.....
What: BBQ pork chops, thick-sliced
How Prepared: Dab of pepper, Sweet Baby Ray's BBQ Sauce
Grill Media: Propane (and not at all apologetic, like Obama was concerning the Koran burning)
Sides: Not sure (hmmmmmm.....)
Serving Plates: Will pick the best from our eclectic "eccentric collection"
Grilling Beverage: Rolling Rock (Bear) and wine (Katie)
We only grilled a few times during the long but not-so-cold-or-snowy winter. Time to kick-it into grillin' gear.
Chef Bear
Occupy Cyburbia!
Beautiful unseasonably warm weather in upstate NY so last night we had sirloin steaks marinated in a homemade marinade. We were going to have healthy vegetarian pasta tonight but because the weather is so nice Hubby requested/suggested that we grill out again tonight. So Hubby is enjoying a beer while he grills turkey burgers for me and brats for him.
Baked sweet potato fries for our side.
Any women have views about grilling men's use of montreal seasoning? I have a few unofficial (non-Cyb) comments. What is that stuff, anyway, and why do men like it so much?
I think we have 4 or 5 montreal seasonings in our spice cabinet. My FIL keeps sending it to us. I think we used it once. Not my cup o'tea.
Saturday night:
Hotdogs on the grill can't be beat. Take 'em out of the pack and place on grill, trun occassionally.
We had a taste test between Oscar Mayer & Ball Park. There was a split decision - no clear winner.
"Whatever beer I'm drinking, is better than the one I'm not." DMLW
Last night
What: grilled brats
How Prepared: slathered in Uncle Bob's Sauce
Type of Grill: gas
Conclusion: Just as you'd expect....scrumpdiddlyumptious.
Grilling beverage: Bells Third Coast Beer . To be honest this is really more of a summer beer that one might drink to cool off on a hot day. It was 60ish yesterday, but the beer was adequate to the task.
People will miss that it once meant something to be Southern or Midwestern. It doesn't mean much now, except for the climate. The question, “Where are you from?” doesn't lead to anything odd or interesting. They live somewhere near a Gap store, and what else do you need to know? - Garrison Keillor
I TIRED to make pizza on the grill last Saturday. Only there was a lot less propane in the tank than I thought, so it petered out before I even got the first one on...Adapted it to the even, but it wasn't the same.
The purpose of life is a life of purpose
Summer has arrived.
A nuisance may be merely a right thing in the wrong place — like a pig in the parlor instead of the barnyard.
RJ & ZG - I love your place settings! What great fine china.Summer has arrived.
"Whatever beer I'm drinking, is better than the one I'm not." DMLW
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