Wk 5 - Grilling, smoking & drinking
- Thread starter Seinfeld
- Start date
A lazy day. Burgers and grilled onions on the Blackstone. 1/4 lb franks on the Bullseye.
Have some Bigfoot I’ve aged since the spring. About time to sample it.
Have some Bigfoot I’ve aged since the spring. About time to sample it.
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Will be at the game so the devil will not be cooking this weekend. That being said, I am not a bad guy despite what my dad led you humans to believe so if there is anyone that has some tailgate fare they would share then that would make for a most happy devil.
Anybody ever smoked a leg of lamb? I thawed out a boneless one, think I'm gonna hit it about 250-275 on the Weber with some apple chunks. I've always done leg of lamb in the oven. It's so nice out it seems like a sin not to enjoy it, yet didn't want to do a long cook for a brisket or pork butt.
This should be punishable by minimum 90 days in jail./cdn.vox-cdn.com/uploads/chorus_image/image/53461435/shutterstock_11482531.0.jpg "Actually, How Donald Trump Eats His Steak Matters - Eater")
@dorndawg Yes. I've smoked one. my neighbor's deep freeze **** the bed and we scrambled to cook 90 lbs of meat in an afternoon before if spoiled. Everything was still rock solid.
I marinated and basted it with standard lamb stuff. Garlic, EVOO, rosemary, S&P.
It was awful. I like lamb chops, but this was way too gamey. I think I carried it to 140ish to get it in that medium/medium rare range. No one enjoyed it.
Looking back at it, I would have brined it overnight and cooked in the oven in red wine and vegetables.
I marinated and basted it with standard lamb stuff. Garlic, EVOO, rosemary, S&P.
It was awful. I like lamb chops, but this was way too gamey. I think I carried it to 140ish to get it in that medium/medium rare range. No one enjoyed it.
Looking back at it, I would have brined it overnight and cooked in the oven in red wine and vegetables.
I'm starting today. Cold Miller Lite and grilled oysters mother17er! Lead in my pencil, and beer on my breath. Hide the fat girls!
Getting my Big Green Egg back up and running in the morning. Fire Box Broke 2 years ago in a move so had to buy another one since I couldn't produce proof of purchase of my BGE from 15 years ago. I think some Ribs would be perfect for a first cook
16 Oz. Sirloin steaks from Rendon meats just outside Burleson, TX, baked sweet potatoes, asparagus from HEB, and a sweet red wine to wash it down.New site, pics/gifs are easier than ever to post, and we're gonna stomp A&M's *** tomorrow, so it's time to kick it up a notch!
Let's here what's going on the grill this weekend, fellas
I know I won't win, but it's like a 5 K race with 2,000 runners- some are competing for a spot in the Olympic trials, while most are doing it to see if they can finish, while others finish just for the post-race food spread.
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Steak and asparagus.jpe
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Ribs and whiskey
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Brisket chunk turned out good. Finished it up in time to get a sandwich right at kickoff.
Tried a few things, and learned a few things that I will apply when I get ready to do another whole packer.
Tried a few things, and learned a few things that I will apply when I get ready to do another whole packer.
Starting out with some burnt ends.New site, pics/gifs are easier than ever to post, and we're gonna stomp A&M's *** tomorrow, so it's time to kick it up a notch!
Let's here what's going on the grill this weekend, fellas
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Chicken thighs stuffed with jalapeños and cream cheese, seasoned with some cheap DG chicken seasoning, and wrapped in bacon. Slap yo moma good. Tater tots drizzled with queso. A few meatballs for snacks. Oh, had some leftover bacon from wrapping the chicken so I grilled it too.
Like your enthusiasm but I've never had a taste for lamb. I've tried it repeatedly, even at expensive restaurants but there's a dusty taste to me; kinda like liver. I've always wanted to like liver and lamb but I've taken my last tries at both. I'd take the extra time on the brisket and pork butt. The older I get, the more I gravitate towards seafood. My beef intake has pretty much whittled down to tenderloin. Gonna stir fry some mahi mahi tonight in cajun seasoning, ground ginger and avocada oil. Green Split peas and turnip greens while nursing my Burnett's from the freezer with olives. Onions & Garlic Galore. Hail STATE!!!
New site, pics/gifs are easier than ever to post, and we're gonna stomp A&M's *** tomorrow, so it's time to kick it up a notch!
Let's here what's going on the grill this weekend, fellas
shitload of Budweiser
We went with BBQ leg quarters for our victory dinner tonight!
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The way I do it is hold my finger on the pic I want and hit copy. Then hold my finger in the reply box and hit paste.
Every time I do that it says the files are too large to load. It is just pics I took with my IPhone. Any help is appreciated
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