NICE FELLAS ...killin this thread
whats on your grill today?
- Thread starter mdwest
- Start date
I kinda wish I had taken a picture of it now, oh well. I smoked a tri tip yesterday that my mother in law brought over and it turned out fantastic. I made steak and eggs for breakfast this morning.
Just made a couple hot pockets... Damn I am jealous!
Finished product
Crab topped strip, herb grilled corn, wings and ipa
Naw you killed it with the mushrooms my dude
Tonight I think we're just gonna pick up some 5 Guys burgers....
[video=youtube_share;_Z1Krfww5eE]http://youtu.be/_Z1Krfww5eE[/video]
After this review.. I dont think I can resist any longer... :grin:
[video=youtube_share;_Z1Krfww5eE]http://youtu.be/_Z1Krfww5eE[/video]
After this review.. I dont think I can resist any longer... :grin:
Made these Saturday, thought I posted it already guess not. Anyway, 2 year aged white cheddar stuffed fresh from the garden jalapeños wrapped in bacon of course. Smoked in the weber over apple and cherry wood for about 2 hours. Basted with BBQ sauce the entire time.
Those looked great thoC'mon on over. I'm sure at some point this holiday weekend ill be making these again, maybe even in the offset along with some ribs.
That's something I have very little experience with...Lamb loin chops and asparagus tonight...I could get used to grilling every night.
I do a mean roasted goat...
But have only tried to cook lamb twice in my life... Didn't turn out great either time...
Hints or recipes?
My wife's favorite, so I end up making for things like her birthday and our anniversary ...That's something I have very little experience with...Lamb loin chops and asparagus tonight...I could get used to grilling every night.
I do a mean roasted goat...
But have only tried to cook lamb twice in my life... Didn't turn out great either time...
Hints or recipes?
I tried alot of the recipes online and found we like it pretty simple. I take them out about 45 min before they go on the grill, brush them really well with olive oil, then salt, pepper, and garlic. Just let them hang out until they go on. Seems to make a really nice glaze almost on the outside of them when cooking. Took me a few tries to get the temp right, but they seem to do better coming off a little early and finishing cooking while resting (even more so than steak it seems) They are pretty easy to overcook.