Jump to content
  • GUESTS

    If you want access to members only forums on HSO, you will gain access only when you Sign-in or Sign-Up .

    This box will disappear once you are signed in as a member. 😀

Recommended Posts

  • Replies 453
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

Cooked a chunk of backstrap on the pellet grill. This was the first time I have tried one whole. It turned out awesome. I cooked it to about 135. Seasoned with Montreal steak. 

Porchetta on the grill.   Great with horseradish and a cold beer.

Have a few feeling good days before another round of chemo on Tuesday.  Stopped by Grundhofers Meats and picked up a couple of their version of Wagu Ribeye's. Pricy but time for a treat. Pai

Posted Images

The kids ran off so it's just mama and I.  Thighs with taters wrapped in bacon and some smoke of hickory ,sauced with some Tennessee burb.  Fried Zucchini in olive oil , salt , pepper with parmesan...just a matter of time and mama will be pawing away after that meal.;)

20160920_174015_resized.jpg

20160920_180152_resized.jpg

Link to post
Share on other sites
  • 2 weeks later...
On 10/1/2016 at 7:15 PM, Jim Almquist said:

We are going with ribeyes smothered with mushrooms and onions in butter.

Mmmmm nuttin better then a hunk of beef on da grill!!!!!!!!!! meduim to rare!!!!!!!!

one question though jim. it appears you put the shrooms and onions together? correct? i use to all the time till a buddy of mine cooked them seperately.........much better that way. they keep there own flavors!!!!!!!!

Link to post
Share on other sites
  • 2 months later...

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now



×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use and Privacy Policy. We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.