big train;1943295; said:Hank Hill knows i am right
lol
Duke.. pacu? "The dish that bites back?"
Grilling/Smoking/BBQing thread
- Thread starter TheFanatic
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lol
Duke.. pacu? "The dish that bites back?"
Here are a couple shots of the steaks I cooked straight from the butcher. The one on the left is mine. The other is for my wife (she actually wound up splitting it with her mom). The cell phone is there for perspective.
From the Butcher 1 and from the Butcher 2
Here it is just placed on the grill - I marinated it over night in red wine, garlic, some mustard, and wosteshire (sp?) sauce which is why it is not red anymore
Flipped to sear on the other side
A closer view of that wonderful crust - Don't sweat the blackness on the end, that's mainly fat and thus it flames up the most
How I put the crust on the steaks. Don't freak out here. I pour some olive oil on the coals and it flames up good for about 30 seconds. Just gives them a nice sear without incinerating them. Besides, grilling is much more fun with a quick 2 foot flame shooting out of the grill!!!
Here is the beauty resting I let it rest close to 5 minutes to let the juices settle - very important step.
Here she is sliced open. This is right at medium rare. I cooked it a little longer than I normally do just based on the sheer size of this monster which weighed in at just under 2 pounds.
Here are the remains. After 2 pounds of meat were consumed, very little blood or juice on the plate.
Anyone hungry for a steak?
From the Butcher 1 and from the Butcher 2
Here it is just placed on the grill - I marinated it over night in red wine, garlic, some mustard, and wosteshire (sp?) sauce which is why it is not red anymore
Flipped to sear on the other side
A closer view of that wonderful crust - Don't sweat the blackness on the end, that's mainly fat and thus it flames up the most
How I put the crust on the steaks. Don't freak out here. I pour some olive oil on the coals and it flames up good for about 30 seconds. Just gives them a nice sear without incinerating them. Besides, grilling is much more fun with a quick 2 foot flame shooting out of the grill!!!
Here is the beauty resting I let it rest close to 5 minutes to let the juices settle - very important step.
Here she is sliced open. This is right at medium rare. I cooked it a little longer than I normally do just based on the sheer size of this monster which weighed in at just under 2 pounds.
Here are the remains. After 2 pounds of meat were consumed, very little blood or juice on the plate.
Anyone hungry for a steak?
invisyblegypsey;1943550; said:
I have that exact grill....Did a little modification to it to more evenly distribute the heat and smoke.
All I used were disposable tin trays from the grocery store
I did steaks, scallops and shrimps on Sat. No pics. The wife is getting a little pissed at me taking pics of my grilling...
Couple of weeks ago I did Ribs and a Brisket. Marinated the Brisket in coke, worcestershire, teryaki, and garlic. The Ribs I marinated in cider, garlic, black pepper.
I made a rub out of paprika, granulated garlic, ground cinnamon, turbinado sugar (sugar in the raw) brown sugar, chilli powder, black pepper, roasted pepper powder, and a little dried mustard.
I did the 3-2-1 method of smoking the ribs. 3 hours of apple smoke. 2 hours in foil, bone side down, slathered in either honey or maple syrup. One hour back on the grill but no smoke. It all sounds incredibly sweet, but it's not. Oh, and I wish I had taken a pic of the ribs with the flash because the smoke ring is washed out. But you can see massive smoke ring from the brisket which I smoked for about 5 hours and then let it rest in tin foil for an hour.
Couple of weeks ago I did Ribs and a Brisket. Marinated the Brisket in coke, worcestershire, teryaki, and garlic. The Ribs I marinated in cider, garlic, black pepper.
I made a rub out of paprika, granulated garlic, ground cinnamon, turbinado sugar (sugar in the raw) brown sugar, chilli powder, black pepper, roasted pepper powder, and a little dried mustard.
I did the 3-2-1 method of smoking the ribs. 3 hours of apple smoke. 2 hours in foil, bone side down, slathered in either honey or maple syrup. One hour back on the grill but no smoke. It all sounds incredibly sweet, but it's not. Oh, and I wish I had taken a pic of the ribs with the flash because the smoke ring is washed out. But you can see massive smoke ring from the brisket which I smoked for about 5 hours and then let it rest in tin foil for an hour.
TheFanatic is back. Having a 7 month old has kept me very busy. I haven't posted in here for a while and have been working on my own website for grillin fools like me. In fact the name of the site is www.grillinfool.com.
Just did some lamb on Saturday that I put up today. Talk about incredible!?!?!
I hope everyone enjoys the site. Oh, and just because it's cold doesn't mean it's not great for grillin!?!? Besides does it make more sense when it is 95 degrees outside with 98% humidity to build a fire or to do it on a chilly night where at least the fire does the body some good while it creates grilled deliciousness!?!?!
Just did some lamb on Saturday that I put up today. Talk about incredible!?!?!
I hope everyone enjoys the site. Oh, and just because it's cold doesn't mean it's not great for grillin!?!? Besides does it make more sense when it is 95 degrees outside with 98% humidity to build a fire or to do it on a chilly night where at least the fire does the body some good while it creates grilled deliciousness!?!?!
