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bobberineyes

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  1. Thumbs Up
    bobberineyes got a reaction from Rick in What's on the grill   
    I get chased from time to time 😆 
     
    That old grill could use some new grates,  I know they quit making it years ago but I should look to see if any are available.  The top grate has been a great tool.. That's the thing about charcoal grills, the last along time!!
  2. Thumbs Up
    bobberineyes got a reaction from chaffmj in What's on the grill   
    I get chased from time to time 😆 
     
    That old grill could use some new grates,  I know they quit making it years ago but I should look to see if any are available.  The top grate has been a great tool.. That's the thing about charcoal grills, the last along time!!
  3. Thumbs Up
    bobberineyes got a reaction from smurfy in What's on the grill   
    I get chased from time to time 😆 
     
    That old grill could use some new grates,  I know they quit making it years ago but I should look to see if any are available.  The top grate has been a great tool.. That's the thing about charcoal grills, the last along time!!
  4. Thanks
    bobberineyes reacted to smurfy in What's on the grill   
    Dang you eat well boober!!; Does the wife reward you for that fabulous cooking.🤭😂
  5. Thumbs Up
    bobberineyes reacted to rl_sd in What's on the grill   
    Looks like that top grate has some miles on it!
  6. Thumbs Up
    bobberineyes got a reaction from rl_sd in What's on the grill   
    Usually always do a dry brine or wet on salmon but this time around it was a quick cook and chow. Thumbing through the seasonings I went with a  brown sugar bourbon ( grill mates) and onion salt. Salmon went on first with some serious smoke on a small amount of coals for a short period of time until the shrimp and asparagus was ready, then more coals had to be added to crank up the heat. I thought for sure it would be dry without being brined but I was way off as usual!! 
     

  7. Thumbs Up
    bobberineyes got a reaction from Mike89 in What's on the grill   
    Usually always do a dry brine or wet on salmon but this time around it was a quick cook and chow. Thumbing through the seasonings I went with a  brown sugar bourbon ( grill mates) and onion salt. Salmon went on first with some serious smoke on a small amount of coals for a short period of time until the shrimp and asparagus was ready, then more coals had to be added to crank up the heat. I thought for sure it would be dry without being brined but I was way off as usual!! 
     

  8. Thumbs Up
    bobberineyes got a reaction from Grainbelt in What's on the grill   
    Usually always do a dry brine or wet on salmon but this time around it was a quick cook and chow. Thumbing through the seasonings I went with a  brown sugar bourbon ( grill mates) and onion salt. Salmon went on first with some serious smoke on a small amount of coals for a short period of time until the shrimp and asparagus was ready, then more coals had to be added to crank up the heat. I thought for sure it would be dry without being brined but I was way off as usual!! 
     

  9. Thumbs Up
    bobberineyes got a reaction from rundrave in What's on the grill   
    Usually always do a dry brine or wet on salmon but this time around it was a quick cook and chow. Thumbing through the seasonings I went with a  brown sugar bourbon ( grill mates) and onion salt. Salmon went on first with some serious smoke on a small amount of coals for a short period of time until the shrimp and asparagus was ready, then more coals had to be added to crank up the heat. I thought for sure it would be dry without being brined but I was way off as usual!! 
     

  10. I Love it
    bobberineyes got a reaction from chaffmj in What's on the grill   
    Usually always do a dry brine or wet on salmon but this time around it was a quick cook and chow. Thumbing through the seasonings I went with a  brown sugar bourbon ( grill mates) and onion salt. Salmon went on first with some serious smoke on a small amount of coals for a short period of time until the shrimp and asparagus was ready, then more coals had to be added to crank up the heat. I thought for sure it would be dry without being brined but I was way off as usual!! 
     

  11. I Love it
    bobberineyes got a reaction from Rick in What's on the grill   
    Usually always do a dry brine or wet on salmon but this time around it was a quick cook and chow. Thumbing through the seasonings I went with a  brown sugar bourbon ( grill mates) and onion salt. Salmon went on first with some serious smoke on a small amount of coals for a short period of time until the shrimp and asparagus was ready, then more coals had to be added to crank up the heat. I thought for sure it would be dry without being brined but I was way off as usual!! 
     

  12. Thumbs Up
    bobberineyes got a reaction from smurfy in What's on the grill   
    Usually always do a dry brine or wet on salmon but this time around it was a quick cook and chow. Thumbing through the seasonings I went with a  brown sugar bourbon ( grill mates) and onion salt. Salmon went on first with some serious smoke on a small amount of coals for a short period of time until the shrimp and asparagus was ready, then more coals had to be added to crank up the heat. I thought for sure it would be dry without being brined but I was way off as usual!! 
     

  13. Thumbs Up
    bobberineyes got a reaction from Duffman in What's on the grill   
    Usually always do a dry brine or wet on salmon but this time around it was a quick cook and chow. Thumbing through the seasonings I went with a  brown sugar bourbon ( grill mates) and onion salt. Salmon went on first with some serious smoke on a small amount of coals for a short period of time until the shrimp and asparagus was ready, then more coals had to be added to crank up the heat. I thought for sure it would be dry without being brined but I was way off as usual!! 
     

  14. Thumbs Up
    bobberineyes reacted to Grainbelt in What's on the grill   
    Sockeye and halibut for dinner last night with wild rice and beets from the garden.


  15. Thumbs Up
    bobberineyes got a reaction from Rick in Stop Gawking And Join The Fun!   
    I check in from time to time, sometimes even in the shadows but it's always the same thing, kinda boring to me. This place needs a makeover if you want a new crowd Rick..
  16. Thumbs Up
    bobberineyes reacted to Grainbelt in Time for a smoke   
    Had some older venison roast that I trimmed and ground up into jerky. Used Spicy Cowboy mix from Curley's sausage kitchen. Got nothing but time lately. 


  17. Thumbs Up
    bobberineyes reacted to ThunderLund78 in Venison burgers   
    I'll catch flak for this - but I've actually ground up backstrap before, and went 50/50 mix on the venison/bacon.  If you're gonna sacrifice such a great piece of meat to the grinder, you got to do it justice.  So I mixed up cream cheese, shredded cheddar, garlic powder and salt/pepper to taste.  Kind of like you're making a holiday cheeseball mix.  Then I made a giant Juicy Lucy using this mix.  Cooked it in a good seasoned cast iron pan. This is the only time I break my flip-once burger rule.  You have to keep this one rotating after the initial sear on both sides until it cooks through.  Once it's done, I add a slice of pepperjack for good measure and let it rest for a bit. Put a little butter in the pan up fry up some mushrooms and onions and toast your bun in there, too.  You will never eat a burger better than this in your life... I guarantee it.
     
  18. Yayyyy
    bobberineyes got a reaction from Rick in Bourbon and Whiskey   
    Now that's a bloody Mary big d!! Cant say I've had one with breakfast in it.. 👍
  19. I Love it
    bobberineyes reacted to Big Dave2 in Bourbon and Whiskey   
    Bourbon Bloody Mary's this morning....
     
     





  20. Thumbs Up
    bobberineyes got a reaction from rundrave in What’s your cook time and method with ribs   
    My madness method is definitely skipping the last, used to like charing them up afterwards but that's how they get dry. I dont cut them in half either wether they are on the big charcoal unit or the pellet smoker. I try to keep  the temp low ( 190 -200) and smoke away. Around an hour if they dont have a deep mahogany or starting to split I'll leave a little longer. But, after they are sauced (optional) and foiled I crank the temp to 300 to break them down.  Usually after the first hour or so  of foil a fork will go in easy at the center,  if not give it 30 min but dont unwrap until your ready to eat. You can call this the 1 1/2 -2 method. Been doing it this way for years.     
  21. I Love it
    bobberineyes got a reaction from Rick in 2020 gardens   
    That's great advice, both of you guys. I'm kind of a newbie when it comes to it yet. Heres a pic that's coming down ( 5yrs old) not much sun anymore but sure was a nice working  height.  It's made of cedar so I spose I could piece out the 2 ×4's for a border. No shortage of bunnies here too but its them friggin squirrels and chipmunks that get in my pots and the raised bed, as long as they cant climb fencing I should be good. Dont own a tiller yet but I'll be looking. So do you guys just fertilize once in the spring or do you give the plants a little help during the growing season?? Really appreciate your input..

  22. Thumbs Up
    bobberineyes reacted to huntnfish in What's on the grill   
    I did wings and thighs on the pellet grill yesterday as a test run for next weekend. I’m not a big chicken eater but I enjoy thighs and the best part is that you really can’t mess them up on a grill. They’re always nice and juicy. I put the wings and thighs on the grill on the smoke setting for 45 minutes and then cranked it up to 400 until they hit 170-175. Everything was fall of the bone and the flat side of the wings were great. The thighs got a dousing of Thai BBQ and wings got Parmesan garlic. 



  23. Thumbs Up
    bobberineyes reacted to Grainbelt in What's on the grill   
    2 hrs till some venison chili. Got some good cooking beer to keep moisture levels up and added some of the smoked jalapenos from the garden.

  24. Thumbs Up
    bobberineyes reacted to Grainbelt in What's on the grill   
    Chicken thighs with wild rice last evening. 


  25. Thumbs Up
    bobberineyes got a reaction from chaffmj in Best electric auger.   
    I've had this old hand auger laying around for more than 30 years,  funny the blades aren't all that bad. Chopped the handle off, found up a grade 8 bolt and had the shop that does most of our work machine it down to fit my 3/8 drive. I havnt tried it yet just hoping the drill doesn't melt the first time out. 


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