What did everyone cook today?
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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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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.
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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.
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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.
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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 How many people you feedin’? That’s a lot of ZA.
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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.
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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.
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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
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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.
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Smoking a BB chicken for supper. Used High Mountain poultry rub and stuffed a bunch of chicken fat under the skin just because.
Paul
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Smoking a BB chicken for supper. Used High Mountain poultry rub and stuffed a bunch of chicken fat under the skin just because.
Blacked boneless skinless chicken breast on the Griswald CI, then finished on the pellet grill. Roasted asparagus fresh from the garden with parmesan and fresh garlic as the side. Now its time to figure out the after dinner drink.
“You never really die until you end up on the wall at a Cracker Barrel”
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Smoking a BB chicken for supper. Used High Mountain poultry rub and stuffed a bunch of chicken fat under the skin just because.
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Blacked boneless skinless chicken breast on the Griswald CI, then finished on the pellet grill. Roasted asparagus fresh from the garden with parmesan and fresh garlic as the side. Now its time to figure out the after dinner drink.
GWG8541 looks great.
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Smoking a BB chicken for supper. Used High Mountain poultry rub and stuffed a bunch of chicken fat under the skin just because.
processhead thats a great looking bird.
“You never really die until you end up on the wall at a Cracker Barrel”
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processhead thats a great looking bird.
GWG8541 man do I like asparagus. When I was younger never knew it didn’t come out of a can. It only got better when I learned about the fresh stuff. Good lookin’ chicken breast too.
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Smoking a BB chicken for supper. Used High Mountain poultry rub and stuffed a bunch of chicken fat under the skin just because.
processhead It bet that good looking bird was mighty juicy with that extra love stuffed under the skin.
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processhead It bet that good looking bird was mighty juicy with that extra love stuffed under the skin.
Okay I felt like I was slacking. Cut up and pounded out a bunch of schnitzel for later and still had about a 3lb piece left. Roasted that up with some bacon and mushrooms, along with roasted brussel sprouts tossed with black currant balsamic vinegar and a side of wild and long grain rice mix. Topped with a glass of homemade red currant wine from 2014.
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Okay I felt like I was slacking. Cut up and pounded out a bunch of schnitzel for later and still had about a 3lb piece left. Roasted that up with some bacon and mushrooms, along with roasted brussel sprouts tossed with black currant balsamic vinegar and a side of wild and long grain rice mix. Topped with a glass of homemade red currant wine from 2014.
YooperDog That is wonderful. I can just taste it. Perfect on everything & the whole nine yards too.
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