Firemonkey

Those were some good looking pieces of meat, but whats with the shiny silver grates?? You only use them one time before replacing or what Here was my effort. I actually did this meal twice, once on Friday and they were so good we did it again on Saturday for a different set of guests that heard about the first batch:D The first cook was imaginary, and the second came pretty darn close to being imaginary, too. The chefs beverage consumption impeded the photography. I did manage to get a few pictures just as the main course was finishing up though. I started with a few pounds of steamed peel-and-eat shrimp. Super fast and easy to make in under 10 mins from walking into the kitchen to carrying the cooked shrimp out. Perfect party food, as long as you have the party on the patio so "messes" are not an issue. Just steam the shrimp in a 50-50 mix of water and vinegar, and add 3-4Tbsp of Old Bay per pound of shrimp. These were imaginary both times, because I didnt want shrimp fingers all over my camera! Right after getting the grill up to 450 degrees or so I roasted several ears of corn, and brought them in to cool. I cut the corn off the cob so the roasted corn could be used in the fish tacos. The main course was grilled Mahi, with some spicy grilled shrimp (made by request). The Mahi marinated for about 5-6 hours, and flavor of the marinated fish after grilling get 5 stars from me. If you can get some Mahi in your area, the recipe is HERE - give them a try. The spicy grilled shrimp marinate in 1/4 cup olive oil, 1/4 cup lime juice, 1 green onion (everything except the roots), one decent sized clove of garlic and one chipotle pepper from a can. Blend everything up in the magic bullet and then marinate the shrimp in it for 4-5 hours. Its sort of an island-y flavor and the chipotle brings plenty of heat. This marinade is great on chicken too. Grill on high heat. I grilled up some vegetables, and golden pineapple to go with them, and also made a bowl of fresh pico (before I started re-hydrating with Yuenglings).

jJst put them in a 9x9 aluminum pan, on the main grate, and pour a bottle of harpoon over them. Cook for about an hour at 350 in the beer bath, and then brown them as usual at the end and dip them one final time in the pan and dry for about 5 minutes on the grill before pulling them off. Ive done many o' fine plain brats in this manner through the football season

For most of us, there would would have been apprehension and fear, whcih we would have countered with more people and muscle. Jeff, on the other hand, planned ahead and engineered a plan...even incorporating the laws of physics. There was no fear there, just a man on a mission who refused to be denied If it were me, I would have had to resort to finding a stranger to help me lift it in the van, and rewarding them with beer or cash.

If you are not going to be pulling it until serving time, I dont know that you would need any liquid. Maybe pull it from the grill, immediately seal it up in foil and get it in the fridge. Put the whole thing in a 300* oven (still in the foil) for about an hour, or until its warm again in the middle, then take it out and pull it. Your bark might get a little soft, but I dont think it will be a big deal. Liquid is usally added when you pull it ahead of time and want to keep it moist in a serving tray, like in a steam table or buffet line. Chilling it as soon as you take it off the grill, and leaving it whole should keep it from drying out, and leave you with ample moisture in the foil pouch to reheat. For a situation where you need liquid, apple juice and cider vinegar are common. I usually use a few tablespoons of juice and one tablespoon of vinegar when I pull it ahead of time.

That guy has too much time on his hands...he needs to drink more beer.

Assuming that you really need 2 days of lead time, I would probably cook it all the way, and then reheat it whole in a crock pot for a few hours before pulling it. But a whole butt or two straight out of the cooker, wrapped in foil, wrapped in towels, and placed in a cooler will stay hot enough to serve for almost a whole day. Maybe you could cook it one day in advance and hold in the cooler overnight, or let it cook over night and hold in the cooler all day?

BBQ smoke lingering in the air is heavenly, but when its on ME, thats where I draw the line And a pool wont get it off either, it takes soap to get rid of it!

ugh - I hate that. If I spend too much time over the grill, I will often go take a quick shower while the meat rests, or immediately after dinner to get the smoke off of me.

He did review the rancher hardwood briquettes...he didnt like them as much as i did I agree with Majestik, and liked it much better than kingsford.

2 chuck rolls are like 40 pounds of precooked beef before you even count the ribs Now, THAT is making me proud to be an American!

Anyone have plans for the obligatory cookout celebrating our nations independence?? I think I am going to go with a feast of shrimp and fresh mahi from the local fishmonger. Grilled fish tacos and old bay steamed shrimp sounds awesome viewtopic.php?t=2351&highlight=fish+tacos (Suggested beverage pairing: Beer and margaritas )

I agree that the chuck roll is less greasy than a butt when pulled. Im amazed that you didnt have any chunks of fat in the middle of it that you needed to discard, since mine had a big layer of it running between a couple of the muscles, but the meat itself was tender and awesome. viewtopic.php?t=2476&highlight=chuck+roll

I guess I have to be the one to ask where the pictures are???

Yep, its fine. Even kingsford is fine if you want to burn them, just stay away from the lighter fluids. I found a bargain on rancher hardwood briquettes a couple years back - wish i could find them again.

Blackened Salmon, Asparagus, and garlic-rosemary potatoes Finaly home for a while after traveling for the last week. I decided I needed a decent meal for a change, so it was off to Publix to see what looked good. I came out with some salmon, and some fresh asparagus. In the end, I grilled the asparagus with the salmon, and made some garlic mashed potatoes, to which I added a couple of fresh rosemary sprigs. It was all quite tasty, and I also remembered how much better grilled asparagus is than steamed The little fish pieces have BBQ rub on them, rather than the blackening seasoning, for the little guy. I keep waiting for him to develop his taste for heat, but he may have dropped that gene Now, it been a week without anyone else contributing to this thread... You guys quit cooking or what?

I dont have the rotis, but I think they are fairly standard. I recall DrunkJ telling me (maybe even posting about) using an old Wal-Mart motor for a while. Why not just go down to Lowes or Home Depot and get a motor, if it doesnt fit, you can return it.

Re: decided to go get the winch Absolutely! Oh,nevermind. I thought that "I" was an "e".

Dave - How well did the KK go into the wrangler? I am gifting my old POSK to a friend in DC, and we are trying to figure out how to get it there. I have a couple of work trips up there in July, and was conisidering driving it up when i came. My POSK is a #5 (18" grill) so its a little smaller than the KK, but i was worried about it hitting the soundbar. Did you have any issues? My wrangler is a the regular 2 door - not the extended or 4 door) I guess i could put it in the back of my murano, but that would mean taking it apart, and that sounds like a disaster wiating to happen for a POSK.

HaHa - Has to be one of the two, right! Im a computer guy, who used to have a job buying/selling used musical gear. I have friends and neighbors that are talented guitarists, but I cant play a single note.

Dennis - the original question in this thread reminds me of a suggestion I made a couple years back...adjustable casters. viewtopic.php?t=1939 I still havent gotten down under it to see how the wheels attach, but the adjustment could be as easy as a nut/bolt at the attachment of the existing casters.

You have outed yourself Poppa...the Sterling Ball who the BSA tried to make an example of, and who proudly responded with a very large, single erect finger. And for that, you have my respect. I think your experiences will also give you a special appreciation of the craftsmanship represented in your grills when they arrive, too.

Hey! We had the same latin teachers, probably wore black robes like mine, too My personal favorite phrase was nolle prosequi

I have one too, I cant recall the last time i used it, but I have it. in fact, i think I have a spare one still in the box out in the garage too. I planned on using it for things like fajitas, but have since decided I liked grillign the vegetables whole and then slicing them.

Damn, they may be imposters! I have never seen them in any meat case around here. Which means the guy stocking the meat case likely has never seen them either