What did everyone cook today?
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Snack Sticks anyone?
Ok, I received an error for all three pics, 4.39MB, 5.66MB, 4.9MB. Does this site have a limit and no auto resize?
@dennyo Try reducing them across the board to 60%. I found that works perfectly every time & still looks half way decent on the post.
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Tex_77 WHAT? You can put potato wedges right on the grill? Anything special you have to do to them first? Soak’em? Coat’em?? I’m planning some burgers with bacon seasoning & ht cheddar, along with grilled corn on the cob for Monday. Supplies just got here today. I’m super excited. Now I’m adding wedges. They look great tex_77.
Jonesy Keep em dry, oil em up a bit so they go down easy, spice em up the way you like em, put em on the grill, but don’t rush em, they’ll come up for air when they are ready.
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Did copious amounts of red protein this evening. A tomahawk and rib steaks various thicknesses required staggered cook time and indirect and direct coals. Marinated chicken breast for the kiddies.
Paul
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Looks like someone got serious! Serious eatin that is with something good back there to wash it down.
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Looks like someone got serious! Serious eatin that is with something good back there to wash it down.
calldoctoday said in What did everyone cook today?:
Looks like someone got serious! Serious eatin that is with something good back there to wash it down.
That’s my maibock about 2 months in the keg.
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calldoctoday said in What did everyone cook today?:
Looks like someone got serious! Serious eatin that is with something good back there to wash it down.
That’s my maibock about 2 months in the keg.
processhead That is beautiful. I really need to get that thing going & start a keg or two, seriously.
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Make some CAB prime ribeyes last night. I seasoned them up using Derek Wolf’s Guacho Steakhouse Seasoning from Spiceology. It has one very unique ingredient in it and it is zucchini! The flavor turned out awesome. Also made some cheesy broccoli and grill potatoe wedges.
Tex_77 Those are some wow awesome cuts of beef and with great grill marks. Looking to buy some bulk ribeye and cut them that thick because I just ran out of that product. Good job my man.
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Did copious amounts of red protein this evening. A tomahawk and rib steaks various thicknesses required staggered cook time and indirect and direct coals. Marinated chicken breast for the kiddies.
processhead I could’ve seen you grilling like a mad man. OK, move this, turn that, move that over here, put this up, … The people watching were getting a show. Way to go.
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Did copious amounts of red protein this evening. A tomahawk and rib steaks various thicknesses required staggered cook time and indirect and direct coals. Marinated chicken breast for the kiddies.
processhead Paul no doubt, a work of edible art
Why the propane? Did you reverse sear with the torch? -
Make some CAB prime ribeyes last night. I seasoned them up using Derek Wolf’s Guacho Steakhouse Seasoning from Spiceology. It has one very unique ingredient in it and it is zucchini! The flavor turned out awesome. Also made some cheesy broccoli and grill potatoe wedges.
Tex_77 Just doesn’t get any better than that tex. Looks awesome!!!
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processhead Paul no doubt, a work of edible art
Why the propane? Did you reverse sear with the torch?JoeB said in What did everyone cook today?:
processhead Paul no doubt, a work of edible art
Why the propane? Did you reverse sear with the torch?The torch is just for starting the charcoal. Kind of overkill.
Paul
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JoeB said in What did everyone cook today?:
processhead Paul no doubt, a work of edible art
Why the propane? Did you reverse sear with the torch?The torch is just for starting the charcoal. Kind of overkill.
Breakfast today was pancakes with with Kodiak Cakes Berry syrup topped with fresh raspberries. The protein was breakfast sausage made with Walton’s Southern Style seasoning.
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Cut up some Certified Hereford Beef ribeyes today.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 That looks like the start of a heck of a meal!
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Tex_77 Nice marbling! They should be great.
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Tex_77 those are some nice looking ribeyes!
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A few of you talking about wings the past few weeks motivated me to do some smoked ones. They were marinated overnight in Frank’s Red Hot sauce. Then smoked at 225 for about 2 hours. I take them straight from the smoker to the deep fryer at 260 for about 2 minutes to crisp them up. I do not know if its the smoke or frying, but they are not real hot (spicy) when they are done. I toss them in my homemade sauce and serve.
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Snacks sticks with Willie’s seasoning
and some pickled pigs feet and hocks.
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OK. so it isn’t what I cooked “today” but, yesterday was my twins birthday so I smoked a brisket and a pork butt all night.
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OK. so it isn’t what I cooked “today” but, yesterday was my twins birthday so I smoked a brisket and a pork butt all night.
badfire2625 you FFs can cook.
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