What's on the grill

[smurfy]

dam Ronnie.........where do you get all these ideas for meals!!!!!!! man its just my wife and I and we seem to run into the WHAT SHOULD WE MAKE brain fart a bunch!!!! 

 

occasionally we get on a roll and come up with a list.

[Ronnie D]

4 hours ago, smurfy said:

dam Ronnie.........where do you get all these ideas for meals!!!!!!! man its just my wife and I and we seem to run into the WHAT SHOULD WE MAKE brain fart a bunch!!!! 

 

occasionally we get on a roll and come up with a list.

 

Don't think I can give the story on that for the same reason I didn't post my garden pics. It's not legal in your state yet.

[leech~~]

5 hours ago, Ronnie D said:

 

Don't think I can give the story on that for the same reason I didn't post my garden pics. It's not legal in your state yet.

Wait, I thought we could have 8 plants each now? 

[Ronnie D]

Tuna Steaks on shroom risotto w/ spicy asian slaw.

[smurfy]

 must not be able to catch his own fish!!!!!!!

 

looks good buddy!!!!!!!

[smurfy]

Smurfy style burgers, fried onions beans and garden maters and cukes.

[leech~~]

Tonight, boiled, then grilled, smashed seasoned reds, Italian sausage and cheese stuffed mushrooms, T bone and filet steaks with fresh rosemary and garlic on the grill.

[Big Dave2]

On 8/28/2023 at 2:12 PM, smurfy said:

 must not be able to catch his own fish!!!!!!!

 

 

I find it hard to catch tuna around where I live.....

 

Maybe the chain?

[smurfy]

 I'd rather eat fish from the chain I caught then go buy tuna!

[Big Dave2]

5 minutes ago, smurfy said:

 I'd rather eat fish from the chain I caught then go buy tuna!

 

I'll eat both but I love me some seared tuna.

[rundrave]

27 minutes ago, Big Dave2 said:

 

I'll eat both but I love me some seared tuna.

 

I will take it seared or as sushi lol

[Ronnie D]

Salmon on rice w/ maters & cukes and fresh made zuchini bread.

[smurfy]

Cashwise marinated kabobs.

[Ronnie D]

Chedda stuffed I talian sausage & spicy slaw.

[huntnfish]

My first try at beef brisket. This turned out great and I’m not going to make any friends with this comment but I think brisket is way overrated. I’ve been to places in Texas that people say is the best they’ve ever had and I just don’t think it’s all that great. My wife really likes brisket and picked it up. I’m not saying it wasn’t good. I just don’t think it’s as good as the prices they charge for it. I personally would take a hanger steak over brisket any day. All that said, the leftovers are going to make excellent sandwiches!
 

 

[Big Dave2]

7 minutes ago, huntnfish said:

My first try at beef brisket. This turned out great and I’m not going to make any friends with this comment but I think brisket is way overrated. I’ve been to places in Texas that people say is the best they’ve ever had and I just don’t think it’s all that great. My wife really likes brisket and picked it up. I’m not saying it wasn’t good. I just don’t think it’s as good as the prices they charge for it. I personally would take a hanger steak over brisket any day. All that said, the leftovers are going to make excellent sandwiches!

 

I won't disagree that brisket is overrated when comparing it to the cost today.

 

All of the most popular BBQ cuts like pork shoulder, spare ribs and even beef brisket were BBQed at one time because they were cheap cuts that needed to be cooked low and slow in order to make edible because they are tough with lots of connective tissue. These cuts were more accessible to poor families (especially pork in the south) and it was quickly discovered that this method of cooking turned these tough pieces of meat into delicious meals.

 

Today, due to the popularity of BBQing all over the country, these cuts that were once dirt cheap now sometimes surpass the prices of more historically desirable cuts. I think that these rising prices negate the benefit of some of these cuts but they are still delicious when cooked right.

 

I believe that a brisket done right is one of the best meals there is.  It's hard to beat when you get it tender and juicy. Pulled pork doesn't even compare to a good brisket sandwich IMO. For me it has to be so tender that a temp probe slides in just like it would in a stick of butter. Not always easy to accomplish but worth the effort.

 

I find that there are 3 things people do to their briskets when cooking that will make them less than perfect. I have been guilty of these things myself.

 

#1 is they get impatient during the stall and turn up the heat. I like to cook overnight so I don't even know it is in a stall. The digital thermometer wakes me up if there is any issue with temperature so I sleep like a baby and wake up to delicious BBQ.

#2 is cooking only a point or a flat and not the entire brisket at once. I'm not sure why but I have always had better luck when cooking a whole brisket. Other people on the internets report the same thing.

#3 is not resting the meat long enough after the cook. My best briskets (and pork butts too) have been when they were allowed to rest in a cooler for at least 3-4 hours.

 

[smurfy]

Pork loin chops my second favorite taters, fried taters in butter and onions and some beans!

[smurfy]

rib eyes, hash browns and green bombs!

[leech~~]

Monday night football, dry rub hot wings slow cooking in the grill with the amaze smoke tube!

[Wanderer]

Cedar plank grilled Canadian lake trout.  Just butter and lemon pepper seasoning.  Didn’t know what the draw was for the cedar plank before but now I do.  Yum.

[chaffmj]

45 minutes ago, Wanderer said:

Cedar plank grilled Canadian lake trout.  Just butter and lemon pepper seasoning.  Didn’t know what the draw was for the cedar plank before but now I do.  Yum.

 

Looks great! I have never used them on lake trout. I have done salmon on them. I will have to try them on lakers!

[leech~~]

2 hours ago, Wanderer said:

Cedar plank grilled Canadian lake trout.  Just butter and lemon pepper seasoning.  Didn’t know what the draw was for the cedar plank before but now I do.  Yum.

Got me a few of those fancy cooking boards but haven't tried um yet.  Did you soak it before?  

[Wanderer]

1 hour ago, chaffmj said:

 

Looks great! I have never used them on lake trout. I have done salmon on them. I will have to try them on lakers!

Aside from a white wine dill sauce we did once, I can’t remember a better outcome for a laker.  I mean, I like em anyway, especially the more orange colored ones but I’m really looking forward to that second one in the freezer.

 

24 minutes ago, leech~~ said:

Got me a few of those fancy cooking boards but haven't tried um yet.  Did you soak it before?  

 

Yep.  Supposed to for an hour or two.  I may have gotten it done for hour this time.

[smurfy]

 Chicken burgers and fries!!

[chaffmj]

Ribs on the weber.