Lunch on the Lodge

[jgreen]

Looks like a great meal. You are moving that little guy up in my wish list.

[Spinaker]

Well I got the brats going on the SMG. Man, I forgot how much I love this thing. I still have that bronze color from the last Flax oil seasoning I did.
These were some of the best brats that I have ever had. I use the skillet to cover the meat as I was dealing with a 10 MPH cross wind. I used some BGE Lump that I had laying around.

[Mudkat]

Dang it you two! I must resist. I must resist.

[Spinaker]

Thanks Homey! HouseHomey

[Spinaker]

Just give in already. You know you want/need it! Mudkat

[radshop]

HouseHomey My beef patties were from here http://www.son-riseranchstore.com I have a monthly subscription and get 14 pounds of beef and pork every month.

[HouseHomey]

That explains why I have not seen them in the discount bin.

[radshop]

I didn't think I'd have time to do Lunch on the Lodge today, but it was so nice outside I couldn't resist. The sausage patties I improvised yesterday were good, but not great. I still had enough for 4 patties, and decided to see if I could improve it.

I mixed in some moistened bread crumbs, a little brown sugar, and some smoky pork fat (clarified from my last pulled pork cook). Oh Baby! It's a hit!

Add a cheese mushroom omelette and a little fresh avocado, and it's another Lunch on the Lodge.

[Spinaker]

BOOM! Very nice work, my friend. I am going to have to run home from the office tomorrow to get this done!

[radshop]

I'm so blessed to work at home about 80% of the time. But Spinaker you're going to have to cover for me the next couple days - I'll be meeting with clients.

[Mudkat]

I could sink my teeth into that!

[Spinaker]

I think Ribeye caps are in order.

[HouseHomey]

Dooood!!!!

[radshop]

First I'mma look that up and see what is...
Wow! It's like the MVP of the all-star game.
But then what happens to the rest of the capless ribeye? Seems kinda mean.

[Spinaker]

They are gobbled up by someone else! radshop

[Mr. Bones]

Thanks, lovin all th new pics from ya both! radshop Spinaker !
Yer totally not makin me want one.

[HouseHomey]

Dang........

[radshop]

Was hoping that would get the HouseHomey seal of approval. I'm on SMG hiatus the rest of the week, so it's up to Spinaker for a few days.

[Donw]

Dang it too. This thread has had so much good looking food cooked on the Lodge I just went online and bought one too.

[Spinaker]

Oh yeah! You are going to love it. I prefer to use lump in mine, I thinkradshop uses briquettes, I think both work fine.

[radshop]

Spinaker you are winning me over to the benefits of lump with the SMG - used it the last 2 cooks and agree it's superior

[Spinaker]

I like it better, more so for the lack to total ash build up. Ash is corrosive, so I try to make sure that it is cleaned out after cooking. And the less there is, the better!

[HouseHomey]

radshop we are on a budget. Seal of approval for sure!! I will own one. When is a different story.

[radshop]

I hear you there, brother. There's a lot of gear I wish I had, but part of the fun is getting the most utility out of what I have. Heck if you want to try it out, let me know, and I'll lend you my SMG.

[Spinaker]

Sooner than later, I hope.

[Spinaker]

It's gonna be a Salmon fillet on the SMG tonight. Looking forward to this cook. I think I am going to add some Cherry or Oak to the fire and use the Field as a lid.

[HouseHomey]

With the skin?

[Spinaker]

Or you know it. I always eat the skin. I love the crispiness. HouseHomey Although my plans might be de-railed by steak and scallops at my bros house..........#Pitmasterproblems

[Spinaker]

I threw some salmon on the SMG tonight. Usually, I char the skin for about 5-10 mins, covered with a pre-heated cast iron pan. Once the skin has a great char, I flip it over, add some gee into the pan and finish flesh side down. Best of both worlds. Sorry the pics don't really do it justice. It looks like burnt salmon in the pan, but the flesh is perfect!

[Spinaker]

Glad I could help out! I forgot how much I loved this grill. I wish I would have gotten a finished picture, but oh well. radshop

[Mudkat]

That ain't burnt, it's blackened! Bet that was a great bite!

[Spinaker]

It was indeed, Mudkat! Thanks! Mudkat

[radshop]

Disclaimer #1: This is Korean-inspired, not actually Korean. I don't know how to cook real Korean food.
Disclaimer #2: The fact that Korea was big in the news today is purely a coincidence - I take no credit for those events.

I got home with enough daylight left to do some cooking outside - on the SMG of course. I did my take on Korean grilled beef (bulgogi) and pork belly (whatever it's called). The salad mix growing in my garden barely had enough leaves big enough to use as lettuce wraps, but it got the job done.

I marinated the beef in soy sauce, garlic, and red pepper. The pork belly was just plain. I created a garnish with chopped green onions, soy sauce, sesame oil, crushed garlic, and red pepper. Then I grilled the meat, wrapped the meat and garnish in a lettuce leaf and chowed down.

What do you think Spinaker?

[Spinaker]

Hahaha, no credit? C'mon! Any form of BBQ sends good vibes, brother, you never know what impact you may have had. I think it's awesome! The SMG is perfect for this. I love that glow through the grates too. Pic game has been elevated.

[FireMan]

If my wife complains, I’m blaming this totally on radshop & Spinaker. They made me do it!

[Spinaker]

Yes!!!! You are going to love it.

[radshop]

I can't wait to see your cooks. (And if your wife gets really mad, Spinaker is within striking distance...)

[FireMan]

Utility! Getting the most out of what I have? Oh yeah! This is the Pit you two. Ya make do for a cook or two, than you go out & get more stuff, MCS!

[Mudkat]

We want food pics! Enjoy this little engine!

[radshop]

Beautiful day on the patio, so Lunch on the Lodge is back. Spicy Italian sausages, onions and mushrooms. A salad with lettuce, kale and green onion from the garden with bacon, avocado, olive oil and balsamic vinegar.