Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[Steve]

Good point Marauderer. Only trying to show the extreme I went to for BBQ! Would never turn down a hungry neighbor. Btw, did I mention, and you can see from the pictures that it stopped raining that night after I started cooking and I didn't see one drop the following day... FML

[atlpbc]

<<My only problem is I like buying the thick cuts and my wife is the "well done" kind and I'm medium rare. Waste of money.>>

If I am splitting a steak with my DW I cook it the way I want it cooked. I then give her the choice of what she wants and then put that back on the grill and cook it to where she wants it done. It use to be she would fight me and I would just say fudge it we won't have steak today, then she came back with, I didn't want you to go to all that trouble, and then I would say, you didn't want me to go to any trouble you just wanted me to have a steak that I wouldn't enjoy. Then I would tell her I don't mind getting your steak done enough the way you enjoy it. Since we worked that out she gets a medium piece and I get the rest rare. Win, Win!! Neither one of you should be unhappy with their steak.

This is awesome. When I first met my supermodel, she liked her steak medium to medium-well. I like medium rare and occasionally full Pittsburgh. Over the last 5 years and especially the last year or so when I began my grilling and smoking adventure full bore, I began serving meat more and more pink.

Attempted my first reverse sear with my new GrillGrates last week. I had purchased a couple of 1.5" top loins. Struggled getting the low temp low enough. Placed the steaks on the new grates at #115 (I did leave time for them to get as hot as they could). Pulled them off at 135.

The steaks were awesome. She was effusive in her praise. Juicy, great flavor, tender, etc.

Then she says: "I am really starting to enjoy my steak medium rare now"

Push me over with a feather!

BTW, to stay on topic, we had a reverse sear filet tonight. Incredible how good this process of cooking is. The only problem? I need to buy a new grill with a larger surface so I can really get the low temps. I think I know what I want for Christmas...

[atlpbc]

<<Neighbors hated me.. But it was obviously because they were jealous they couldn't eat the delicious pork they were smelling and not because of the huge cloud of smoke blowing out of my window for 14 hours...>>

​Steve you need to keep the neighbors happy. Next time fix extra and take to the neighbors. Being an emissary of good will for the "Pit Nation" will go a long way in promoting the good smells and food with the neighbors.

I have a vegetarian next door!

[Marauderer]

<<I have a vegetarian next door!>>



What else can I say. I feel for you!!

[David Parrish]

I think I know what I want for Christmas...

That's what you think! Tell us what you have in mind and we'll spin your head with a few dozen more options

[Ernest]

Tonight, tonight is warp 10! You're looking at it like lemme see the inside. He probably overcooked it....... NOPE

[smarkley]

I can just see your cardiologist shaking his head

[Ernest]

LOL!! I love fat, grilled fat.
I hate carbs. Then again crossing the road is just as bad.

[David Parrish]

Ernest, standing O Sir!

[Huskee]

Ahem. Pit Boss...did you....did you use the... Ahem...camera icon?

[David Parrish]

Shhhhhh. It's all I had available at the time

[Ernest]

Thank you Boss!

[David Parrish]

We are heading out for vacation Saturday so no long cooks this weekend. Luckily, Angus Ribeyes are on sale AGAIN at my grocery store. Imma get some!

Tonight I'm going to cook up a quick mess of chicken tenders marinated in McCormick's Tomato Garlic Basil marinade on my Grill Grates. Tomorrow will be Friday Night Steak night

[smarkley]

Mid Week smoking on the Traeger... Eye of Round cooked to internal 130

[smarkley]

Wish I could take pics that aren't blurry

[Huskee]

Nice! I've done that a few times. Did you try the BBBR on it?

[smarkley]

No, I need to make some BBBR... been waiting to use up the beef rub that I came up with... it is simple but tastes ok... ( garlic, paprika, celery seed, pepper, oregano, cumin no salt - I salt separately) -- BBBR looks great though I wanna try it soon. For pork I always use Memphis Dust, it is REALLY good.

[Ernest]

Just chikin n Shrooms with kale

[Huskee]

Wow man, are you sure you're not a chef at a linen tablecloth restaurant?

[Ernest]

Yes I'm sure. LOL

[David Parrish]

Here's tonight's dinner. Chicken tenders, roasted potatoes, and brussel sprouts.

[David Parrish]

Ernest I'll put that on my list!

[Huskee]

How was the McCormick's Tomato Garlic Basil? It sounds wonderful, I love all 3 of those things. Like or no like? Change or do as package directs?

[David Parrish]

Huskee it's one of my favorite marinades for chicken tenders. We've been using it for years now. We call it TBG.

[Huskee]

Here's tonight's dinner. Chicken tenders, roasted potatoes, and brussel sprouts.

What sauce is that on them there chick boobs...or are they just tenders?

EDIT: Nevermind I read up. ^^

[Marauderer]

We were stuck with left overs tonight. Pulled pork that was done on the little Davy Crockett last Saturday when Henrik was over, Cole Slaw, Cape Cod Kettle Fried potato chips, and some NewCastle Brown Ale that Henrik introduced us to. It was terrible but we gutted it out. Darn the bad luck!!

[Marauderer]

Huskee, thank you for sympathizing with my plight of having to eat left overs. We could have gone out to eat and it would have been a step down and cost us $500 for the two of us. Drat!! Stinkin leftovers.

[smarkley]

LMAO - poor guy, costs a lot to do better than those leftovers! NewCastle is a good call!

[David Parrish]

You poor soul... having to drink Newcastle... uh, wait a sec... lol

[Ernest]

Dry brining for Sunday