Received a 14.7 lb strip loin from Creek stone Farms today so we hacked off a couple of nice steaks and threw them over the oak fire on the Buckaroo. Served with stuffed artichokes and "spring saute" of goodies from the garden.
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The local grocery had shrimp on sale, so we made Shrimp Scampi tonight.Attached FilesComment
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Tried MH’s grilled citrus herb spatchcocked chicken. VERY good! I’ll likely make again.
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Shrimp and crawfish for cousin's birthday. One of the few things that are acceptable to boil.
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Pork loin and corn...
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Nuthin special, some onions & shitake on my No. 8 Erie. Interesting is that my No.8 Grizwold will nestle into my 12†No.8 Erie but not vicey versey. Also did some of yer all favorites, Brussels sprouts roasted & then a so, so NY strip in some duck fat, finishing the sear on the grate. Me cookin out lately almost has the feel of I’m campin out all the time. Mebbee I ought go camping out & make it real.Comment
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My wife is out with the girls, so it’s a total guy dinner. Had some leftover pinquitos and a couple of smoked boar sausages from Broken Arrow Ranch. Just fried the sausages to get them hot and some crisp on the outside. Doctored up the pinquitos by adding some yellow pepper and red onion, heated the beans up and then served.
With Carolina Gold and a Shiner Bock!
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Dr. Pepper 2 nights in a row the wife was out and I wasn’t? No, we were home Friday night. I made a Japanese inspired pan simmered black cod, but didn’t post it.
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Pellet Life in my GMG has been crazy. I love my WSM but this makes it crazy easy. Cherry and Oak smoked Ribs, Chuck Roast, Fresh Ham, and Bone MarrowAttached FilesComment
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Smoked rainbow trout fillets tonight, it was delicious! With steamed broccoliAttached FilesLast edited by BradNorthGA; May 22, 2021, 09:47 PM.Comment
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Those do look good. What is your secret to keeping them from sticking to the grate? -
Michael_in_TX somebody else on this forum (can't remember who) suggested putting lemon slices between the fish and the grates. Works pretty well
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Got a few racks of lamb ribs when Porter Road had the sale the other week. I figured I'd give them another chance. Everything arrived fine. I got 2 pigskets, some beef brats (not very tasty, but I think I just prefer pork brats), and these lamb ribs.
Smoked these guys for 2 hours at 225 then ramped up to 350 for another hour to try and melt some of the fat. Didn't matter, these things are just way too fatty. I will eat all the lamb fat off a lamb lollipop or even the little lamb steaks, this was just WAY too much fat. Not a knock on PR, they delivered nicely trimmed ribs... you can't really trim the fat down because there is meat hidden in there. But these ribs were not enjoyable to eat, take a bite of fat, try and get whatever meat then spit out fat.
I did half with S&P and the other half got Hardcore Carnivore Red. If you try these, stick with S&P as most of your seasoning will be wasted. I did eat some of the outer fat. I also threw a few of these back on the MAK when I was burning off all the fat on the grill to try and make the fat more edible, but it only slightly improved it.Comment
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ItsAllGoneToTheDogs I agree completely. I love lamb, and like you, can eat the whole lollipops with the salty crunchy fat included. I bought a few lamb breasts, basically riblets with meat and fat, and smoked them. They were too fatty for everyone, even though cooked thoroughly, and a decent amount of rendered fat had accumulated in the drip pan. They would have been fine had I cut them into individual, or doublet ribs.
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Experimenting with a smoked ragu type sauce. Sautéed the onion and carrot on the blackstone with 1 lb ground beef and 1 lb Italian seasoned sausage while I heated up the Kamado and Dutch oven to about 275. First time using basil and oregano from this years herb garden too.
Now the waiting game begins!Attached FilesComment
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Looks good! Is that on your new patio slab you had laid? -
It turned out pretty well! If I do it again, I probably won’t throw on any wood chunks, just go off the smoke from lump charcoal since it was skirting the line of "Smokey"
It is my new patio pad. Still getting the grills arranged how I want and mainly waiting out lumber prices to make some more improvements.
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