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Show us what you're cooking - 3/6/2016 through 11/7/2020
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London Broil. Dry-brined for a few hours, then seasoned with dill weed, garlic powder and Old Bay. Two-zone setup for an hour to go from 38F to 125F, then seared over the coals to 135F. Served with mashed potatoes and a simple salad.
(And yes, that really is the start of a smoke ring.)3 PhotosLast edited by boftx; June 3, 2016, 09:24 PM.
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Tried to make some Char Siu Ribs tonight. They were okay, but a bit chewie. Since I didn't have baby backs, but spares, the cooking time was propably not long enough. We ate half of them anyway and then dumped the other half back to the grill. I'll tell how that worked out!
I'm not familiar with Char Siu before, but I thought the recipe lacked in acidity, so I squeezed some lemon juice on top of them and it seemed to work.
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richinlbrg sweetness, they said it was as if a dollop of vanilla ice cream was dropped into each bottle.
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Maybe we need a subcategory for this - I don't want to hijack this thread. I hope you let us know how you like it!
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We talking root beer, it's all good. I will give feedback. Though all I have to compare to is Barq's, A & W, IBC....maybe something from the LoneStar Brewery in San Antonio in the summer of 1990.
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
OK, Medusa , your burgers looked so guuud, we had some 80/20 we needed to cook, so we stole your recipe.
GUUUUD
The onions kinda hid the burger, but a double thumbs up! Burgers were a bit loose, I might add a binder next time.
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We are doing burgers tomorrow night, I plan to eat a couple "hamburger steaks topped with caramelized onions" darn it, burgers MondayLast edited by Jerod Broussard; June 4, 2016, 09:07 PM.
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