What did everyone cook today?
-
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.
-
calldoctoday Ranch Water
Tex_77 Nothin like it, nothin like it in the whole wide world!
-
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.
-
Chef I’m not good at getting those cross hatch grill marks, but tastes the same without them
-
Grilled lamb chops marinated in dry Indian spices and fresh garlic. Also pan roasted brussels sprouts and fresh bread.
Paul
-
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.
-
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.
-
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.
-
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!
-
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!
-
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.
-
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).
-
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 the one thing thst is probably giving the great crosshatch grill marks you are seeing these days are Grill Grates, Walton’s sales them check them out. You can even get custom ones to fit any size grill.
-
Grilled lamb chops marinated in dry Indian spices and fresh garlic. Also pan roasted brussels sprouts and fresh bread.
processhead Mighty good lookin chops. The marinate had to keep them from getting dry.
-
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.
calldoctoday Or just some finishing salt just before serving. My mouth is watering.
-
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 How many people you feedin’? That’s a lot of ZA.
-
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.
-
Chef the one thing thst is probably giving the great crosshatch grill marks you are seeing these days are Grill Grates, Walton’s sales them check them out. You can even get custom ones to fit any size grill.
Tex_77 Grill Grates seems like an interesting product. Have you personally used them?
Maybe someone can give a review on the new equipment catagory.
-
Tex_77 Grill Grates seems like an interesting product. Have you personally used them?
Maybe someone can give a review on the new equipment catagory.
Chef yes sir i have. I have them for my PK360 and and a comparable product on my MHP grill. I know Jonathon used to use them on his Green Mountain pellet grill until he switched to his new Camp Chef that had a built in searing station. The can be turned over and they give a flat surface similar to a flat top that also gives a great sear. Almost everyone on the steak cookoff circuit uses them. They are a solid product, I would recommend them if you are wanting great sear marks. They raise the surface temp of your grill 100 degrees or more.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
