Jump to content

Welcome to Hoosier Sports Nation | Indiana Basketball and Sports Forum

Welcome to HoosierSportsNation 3.0 -- our newest and best iteration.  We promise we won't bite -- come on in and register to join the party!


Recommended Posts

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. 

35575FA1-A709-475B-B8B0-41B2DB75B746.jpeg

What a fine looking family!  

Share this post


Link to post
Share on other sites

Got some action shots. Big cookout today. I’m starting a chuck roast for some pepper stout beef. 

3DF83C67-C4F1-4080-9ADD-B4E704E359E5.jpeg

8D441B42-C531-4414-BBFC-9439B9B7FCB6.jpeg

9DDA3E8A-A9D6-4EE1-A0B3-B40CF52C754D.jpeg

  • Like 1

Share this post


Link to post
Share on other sites

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. 

Share this post


Link to post
Share on other sites
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. 

35575FA1-A709-475B-B8B0-41B2DB75B746.jpeg

Please tell me your last name is Weber

Share this post


Link to post
Share on other sites

Did an Applewood smoked pork tenderloin stuffed with cream cheese and roasted red peppers, wrapped in bacon today. On the grill.

Share this post


Link to post
Share on other sites

Wife wanted lobster tails and I wanted steak, so I cooked both...Steamed the tails...but USDA Prime porterhouse went on the grill...

20190827_084335.jpg

  • Like 1

Share this post


Link to post
Share on other sites
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...

20190827_084335.jpg

Thanks for the invite...

Share this post


Link to post
Share on other sites
44 minutes ago, rico said:

Thanks for the invite...

It was actually big enough for two, but somehow I managed...

Share this post


Link to post
Share on other sites
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

Share this post


Link to post
Share on other sites
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...

  • Haha 1

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites
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

Share this post


Link to post
Share on other sites
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.

  • Like 1

Share this post


Link to post
Share on other sites
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...

 

xnuqvu57l5s01.jpg

Share this post


Link to post
Share on other sites
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 !

Share this post


Link to post
Share on other sites

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

  • Like 1

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...