rico Posted July 8, 2019 Report Share Posted July 8, 2019 29 minutes ago, BeerBQ said: New concrete has been poured and everyone’s moved. I’m not sure of their final spots, but this is a start. What a fine looking family! Link to comment Share on other sites More sharing options...
BeerBQ Posted July 13, 2019 Report Share Posted July 13, 2019 Got some action shots. Big cookout today. I’m starting a chuck roast for some pepper stout beef. Link to comment Share on other sites More sharing options...
milehiiu Posted July 13, 2019 Report Share Posted July 13, 2019 BBQ. I love your passion for grilling. I am doing baby back ribs today. Low and slow. With a rub I made myself, a year ago. Don't even recall the ingredients. But so far, everyone has raved about it. Then, I will finish the ribs off with the sauce that another HSN (waffle fred) makes. Love his sauce. Link to comment Share on other sites More sharing options...
Zlinedavid Posted July 14, 2019 Report Share Posted July 14, 2019 On 7/7/2019 at 10:09 PM, BeerBQ said: New concrete has been poured and everyone’s moved. I’m not sure of their final spots, but this is a start. Please tell me your last name is Weber Link to comment Share on other sites More sharing options...
Steubenhoosier Posted August 24, 2019 Report Share Posted August 24, 2019 No picture. Tilapia in an aluminum foil tent. Basil and oregano. Diced tomatoes and feta. Nice, light meal with a bottle of Chardonnay Link to comment Share on other sites More sharing options...
Zlinedavid Posted August 25, 2019 Report Share Posted August 25, 2019 Did an Applewood smoked pork tenderloin stuffed with cream cheese and roasted red peppers, wrapped in bacon today. On the grill. Link to comment Share on other sites More sharing options...
IUFLA Posted August 27, 2019 Report Share Posted August 27, 2019 Wife wanted lobster tails and I wanted steak, so I cooked both...Steamed the tails...but USDA Prime porterhouse went on the grill... Link to comment Share on other sites More sharing options...
rico Posted August 27, 2019 Report Share Posted August 27, 2019 2 hours ago, IUFLA said: Wife wanted lobster tails and I wanted steak, so I cooked both...Steamed the tails...but USDA Prime porterhouse went on the grill... Thanks for the invite... Link to comment Share on other sites More sharing options...
IUFLA Posted August 27, 2019 Report Share Posted August 27, 2019 44 minutes ago, rico said: Thanks for the invite... It was actually big enough for two, but somehow I managed... Link to comment Share on other sites More sharing options...
rico Posted August 27, 2019 Report Share Posted August 27, 2019 2 hours ago, IUFLA said: It was actually big enough for two, but somehow I managed... I will remember that when you want walleye and morels...LOL Link to comment Share on other sites More sharing options...
IUFLA Posted August 27, 2019 Report Share Posted August 27, 2019 2 hours ago, rico said: I will remember that when you want walleye and morels...LOL Fish for steak...hmmm...well, my cardiologist would say we can work something out... Link to comment Share on other sites More sharing options...
milehiiu Posted August 27, 2019 Report Share Posted August 27, 2019 3 minutes ago, IUFLA said: Fish for steak...hmmm...well, my cardiologist would say we can work something out... Understand where you are coming from. We went from less meat to more fish years ago. Though I enjoy fish. However. Get to my age. And eat your preference. Don't matter. What ever tastes good the the night. Link to comment Share on other sites More sharing options...
IUFLA Posted August 28, 2019 Report Share Posted August 28, 2019 1 hour ago, milehiiu said: Understand where you are coming from. We went from less meat to more fish years ago. Though I enjoy fish. However. Get to my age. And eat your preference. Don't matter. What ever tastes good the the night. Oh, I do. And I think the only way I like walleye is deep fried, Culver's style, bathed in Trappey's Red Devil and tarter sauce Link to comment Share on other sites More sharing options...
Steubenhoosier Posted September 17, 2019 Report Share Posted September 17, 2019 Imagine the tailgater with this baby! https://www.wane.com/news/local-news/johnsonvilles-big-taste-grill-semi-grill-to-visit-fort-wayne-for-charity-fundraiser/ Link to comment Share on other sites More sharing options...
rico Posted September 17, 2019 Report Share Posted September 17, 2019 2 hours ago, Steubenhoosier said: Imagine the tailgater with this baby! https://www.wane.com/news/local-news/johnsonvilles-big-taste-grill-semi-grill-to-visit-fort-wayne-for-charity-fundraiser/ OMG, what a "rig." Great cause. Link to comment Share on other sites More sharing options...
milehiiu Posted September 17, 2019 Report Share Posted September 17, 2019 This is how I always do my steaks on the grill. How to Make Crosshatch Grill Marks Link to comment Share on other sites More sharing options...
Zlinedavid Posted September 17, 2019 Report Share Posted September 17, 2019 1 hour ago, milehiiu said: This is how I always do my steaks on the grill. How to Make Crosshatch Grill Marks Only 500 degrees? With that Summit 700 series he has, that's like driving 5 under the speed limit in a Ferrari. Open that bastard wide open, get a good 650-700 degrees on stainless bars, one minute, rotate, one minute, flip, one minute rotate, one minute, pull. Rest 10 mins, cut and it'll be a nice mid-rare. Consume. Link to comment Share on other sites More sharing options...
IUFLA Posted September 18, 2019 Report Share Posted September 18, 2019 11 minutes ago, Zlinedavid said: Only 500 degrees? With that Summit 700 series he has, that's like driving 5 under the speed limit in a Ferrari. Open that bastard wide open, get a good 650-700 degrees on stainless bars, one minute, rotate, one minute, flip, one minute rotate, one minute, pull. Rest 10 mins, cut and it'll be a nice mid-rare. Consume. And then there's "Pittsburgh Rare." I have a friend who eats them this way...kinda gross... Link to comment Share on other sites More sharing options...
milehiiu Posted September 18, 2019 Report Share Posted September 18, 2019 45 minutes ago, Zlinedavid said: Only 500 degrees? With that Summit 700 series he has, that's like driving 5 under the speed limit in a Ferrari. Open that bastard wide open, get a good 650-700 degrees on stainless bars, one minute, rotate, one minute, flip, one minute rotate, one minute, pull. Rest 10 mins, cut and it'll be a nice mid-rare. Consume. Ummmm ! Link to comment Share on other sites More sharing options...
Zlinedavid Posted September 18, 2019 Report Share Posted September 18, 2019 1 hour ago, IUFLA said: And then there's "Pittsburgh Rare." I have a friend who eats them this way...kinda gross... AKA blue rare. Yeah, not my preference either. The inside temperature is fine, but I like sear (brown) not char (black) on the outside. Link to comment Share on other sites More sharing options...
Steubenhoosier Posted October 20, 2019 Report Share Posted October 20, 2019 Should have taken a picture. First ever effort with a rotisserie that my kids got me for my birthday. Pork shoulder coated with a bourbon based baste. Turned out awesome. Added a side of scalloped apples and red skin potatoes. Great meal Link to comment Share on other sites More sharing options...
HoosierJax Posted October 20, 2019 Report Share Posted October 20, 2019 Not a bad Dinner after some yard work today..Ribs and Half a Pork Loin with some Bushes Grilling beans Link to comment Share on other sites More sharing options...
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