What did everyone cook today?
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gChart The Blue Ribbon have a slight bite, not long lasting. We had them last night. My wife told me she doesn’t like the bite now, she had them before. It was the same batch with the exception that I cooked them in beer and finished them on the grill.
johnsbrewhouse Blue Ribbon and Philly Cheese Steak are a tie over here. Per request, I just made 6 lbs of Philly Cheese Steak with Motz and 5 lb of Maple Breakfast patties because they also like them on their English muffins in the morning. I said OK and it was done.
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Rubbed up some skin-on, bone-in chicken thighs and cooked 'em hot and fast on the Pit Boss. It was hard to stop stuffing my face.
gChart looks great.
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Home pizza two ways one with homemade pizza sauce and one with a homemade alfredo sauce. Both with Excalibur’s Mild Italian sausage.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Home pizza two ways one with homemade pizza sauce and one with a homemade alfredo sauce. Both with Excalibur’s Mild Italian sausage.
Tex_77 Oh Boy, it’s pizza night tonight! Do we have pilsner for one & a good lager or better yet a porter for the other? They look really good so you need something good to help wash em down.
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Tex_77 Oh Boy, it’s pizza night tonight! Do we have pilsner for one & a good lager or better yet a porter for the other? They look really good so you need something good to help wash em down.
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Nothing fancy but a couple porterhouses going down on the bar b. Topped with Heath Riles Garlic Butter and Walton Ultimate Steak and Roast Rub. Wish I had some sliced portabella mushrooms in Au jus to top it as well.
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Nothing fancy but a couple porterhouses going down on the bar b. Topped with Heath Riles Garlic Butter and Walton Ultimate Steak and Roast Rub. Wish I had some sliced portabella mushrooms in Au jus to top it as well.
twilliams You say nothing fancy, I say can’t get any better. Need to see the finish product.
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calldoctoday Ranch Water
Tex_77 Nothin like it, nothin like it in the whole wide world!
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Nothing fancy but a couple porterhouses going down on the bar b. Topped with Heath Riles Garlic Butter and Walton Ultimate Steak and Roast Rub. Wish I had some sliced portabella mushrooms in Au jus to top it as well.
twilliams Forget that Ajus on those beautiful looking things, just that salt, pepper, & garlic you are talking about & a nice pat of genuine salted butter at the end, that’s all you need. Then eat em up, real slow.
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Chef I’m not good at getting those cross hatch grill marks, but tastes the same without them
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Grilled lamb chops marinated in dry Indian spices and fresh garlic. Also pan roasted brussels sprouts and fresh bread.
Paul
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Chef I’m not good at getting those cross hatch grill marks, but tastes the same without them
twilliams I never really worry about cross hatch grill marks, Not sure what the secret is to getting them like I see in some pictures, Regardless the steaks look fantastic.
Maybe someone can teach us the secret of the grill marks.
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Grilled lamb chops marinated in dry Indian spices and fresh garlic. Also pan roasted brussels sprouts and fresh bread.
processhead Would go great with some toum, love that with lamb. They look beautiful.
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Grilled lamb chops marinated in dry Indian spices and fresh garlic. Also pan roasted brussels sprouts and fresh bread.
processhead Looks like some tasty eats.
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Grilled lamb chops marinated in dry Indian spices and fresh garlic. Also pan roasted brussels sprouts and fresh bread.
processhead Those are some mighty fine looking Lamb Chops, those are some mighty fine looking chops period!
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Chef I’m not good at getting those cross hatch grill marks, but tastes the same without them
twilliams That’s what matters. You can’t taste the grill marks & that is not what you are eating. Get the flavor first!
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twilliams I never really worry about cross hatch grill marks, Not sure what the secret is to getting them like I see in some pictures, Regardless the steaks look fantastic.
Maybe someone can teach us the secret of the grill marks.
Chef Hot grill gives good marks and turning them at just the right time. My CharBroil Infrared runs between 550 and 650 degrees, so marking is fairly easy.
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twilliams That’s what matters. You can’t taste the grill marks & that is not what you are eating. Get the flavor first!
calldoctoday said in What did everyone cook today?:
twilliams That’s what matters. You can’t taste the grill marks & that is not what you are eating. Get the flavor first!
Yeah, agree. I never give grill marks a second thought. Just get a good sear and get it done internally where you want it (rare to med. rare for me).
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