What did everyone cook today?
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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 Very nice & they look crispy too. Short legs are one of my favorite parts of the chicken. Tender, juicy, & cheap too. Well, used to be cheap, nothing is cheap these days.
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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 Doing that on the grill is wonderful when it’s hot outside. Keeps the house cooler. Re: the asparagus: I used to love it roasted. But, once I did it sous vide, it was perfect every time with the same seasonings you use. Simple recipe: Add everything to the bag except the salt (because the asparagus will be greener that way), vaccuum pack it, set the water temp to 180 and it’s 8 min for pencil size, 10 min for medium and 12 minute for large. Get it out of the water, cut the bag, put it on the plate, add the salt and viola. Perfect every time. I sometimes add a pad of butter to the bag.
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Tonight I made some thick cut pork chops (the only way they should ever be cut) on the PK 360 using Grill Grates. Chef look at those grill marks.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tonight I made some thick cut pork chops (the only way they should ever be cut) on the PK 360 using Grill Grates. Chef look at those grill marks.
Tex_77 Those are some gorgeous looking grill marks indeed. I find the trick is to make sure the meat is dry on the outside, oil it if need be, & get whatever your grates are, smoking red hot. more so than the over all heat. The lift the meat when it comes off easy with no stick, it will be ready when it is ready, don’t force it. Then quarter turn it if you want that look, but try to do it on a new spot on the grate so the heat is hot. Then flip it over once & once only. It usually does not take more than a few minutes per side if the grate is hot like it should be. That’s my story & I’m sticking to it!
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Tex_77 Those are some gorgeous looking grill marks indeed. I find the trick is to make sure the meat is dry on the outside, oil it if need be, & get whatever your grates are, smoking red hot. more so than the over all heat. The lift the meat when it comes off easy with no stick, it will be ready when it is ready, don’t force it. Then quarter turn it if you want that look, but try to do it on a new spot on the grate so the heat is hot. Then flip it over once & once only. It usually does not take more than a few minutes per side if the grate is hot like it should be. That’s my story & I’m sticking to it!
calldoctoday PS, I am trying to vote you up, but the system does not seem to be working right tonight.
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Tonight I made some thick cut pork chops (the only way they should ever be cut) on the PK 360 using Grill Grates. Chef look at those grill marks.
Tex_77 totally agree with you on the thickness. People say: that’s too much meat. Well, when I make it and let it rest, I slice them and they take as much as they want. I just laugh when they say: I never had it served like that before. Put a drizzle of whatever sauce over them and viola. They look great.
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calldoctoday PS, I am trying to vote you up, but the system does not seem to be working right tonight.
calldoctoday P.S. You sent the reply to yourself. lol I also had one tonight that would not allow a vote. But, all the rest worked. Who knows.
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Tonight I made some thick cut pork chops (the only way they should ever be cut) on the PK 360 using Grill Grates. Chef look at those grill marks.
Tex_77 I agree chops need to be thick. Nice looking meal, enjoy
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Tonight I made some thick cut pork chops (the only way they should ever be cut) on the PK 360 using Grill Grates. Chef look at those grill marks.
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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.
YooperDog calldoctoday I like it so much, I started growing my own. It took a few years to get a patch going, but man its good stuff. I like just snapping them off when I’m working outside and getting a healthy snack. Its been in coming in for a few weeks and will stop producing soon. It will be back to the store bought stuff until next spring.
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Chef We don’t carry them. I can special order them for you if you want or go through them. Email me if you want me to try special ordering, I will give the price and lead time before I order.
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Tonight I made some thick cut pork chops (the only way they should ever be cut) on the PK 360 using Grill Grates. Chef look at those grill marks.
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YooperDog calldoctoday I like it so much, I started growing my own. It took a few years to get a patch going, but man its good stuff. I like just snapping them off when I’m working outside and getting a healthy snack. Its been in coming in for a few weeks and will stop producing soon. It will be back to the store bought stuff until next spring.
GWG8541 Ditto, which type are you growing?
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calldoctoday P.S. You sent the reply to yourself. lol I also had one tonight that would not allow a vote. But, all the rest worked. Who knows.
zbigjeff I see that. It was a long day & I had not even got to the relaxing elixir yet. Maybe that was the problem. I do think there was some computer problem going on though as I was trying to upvote Tex77’s grill marks on the chops, but sent myself the follow up. Amazing, but you have my word, it was not the first time & probably will not be the last. See, I have just a little since of humor. PS: all the rest worked for me too, but not that one, so not sure what to say.
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zbigjeff I see that. It was a long day & I had not even got to the relaxing elixir yet. Maybe that was the problem. I do think there was some computer problem going on though as I was trying to upvote Tex77’s grill marks on the chops, but sent myself the follow up. Amazing, but you have my word, it was not the first time & probably will not be the last. See, I have just a little since of humor. PS: all the rest worked for me too, but not that one, so not sure what to say.
calldoctoday Relax. Was just having some fun with you. I have not made a mistake within the last 15 mins. Get some valued rest and you will be ready again to face the world tomorrow.
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Smoked meatloaf topped with Tillamook aged extra sharp cheddar, Yukon gold mashed potatoes with cheddar cheese, dill and Excalibur butter garlic seasoning and green beans with sweet basil and oregano bruschetta seasoning.
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Sorry we had to start without ya!
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GWG8541 Ditto, which type are you growing?
calldoctoday Mary Washington, Purple Passion, and one other green variety that the name escapes my memory right now.
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Smoked meatloaf topped with Tillamook aged extra sharp cheddar, Yukon gold mashed potatoes with cheddar cheese, dill and Excalibur butter garlic seasoning and green beans with sweet basil and oregano bruschetta seasoning.
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Smoked meatloaf topped with Tillamook aged extra sharp cheddar, Yukon gold mashed potatoes with cheddar cheese, dill and Excalibur butter garlic seasoning and green beans with sweet basil and oregano bruschetta seasoning.
johnsbrewhouse OMG - LOOKS AWESOME
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