Sanny Posted June 2, 2009 Report Share Posted June 2, 2009 That's better, Secret Agent. What we'd expect from a Taterhead, such as yourself. I gotta say, that fish looked pretty wimpy. And were those store bought baguettes? Oooh, the shame! That little shelf in the back looks like it's just the ticket. Well done. Quote Link to comment Share on other sites More sharing options...
primeats Posted June 2, 2009 Report Share Posted June 2, 2009 OK now That's What I'm talkin about!!! Quote Link to comment Share on other sites More sharing options...
jdbower Posted June 8, 2009 Report Share Posted June 8, 2009 Pork shoulder Meat: 7.5lb Pork Shoulder Brine: None Rub: Dizzy Dust original Fuel: KKEC Smoke: Jack Daniels Method: Indirect, Main Grill Rotisserie: No Pit Temp: 220 Pull Temp: 195 Time: About 24 hours Draft Control: Stoker + StokerLog Tried out a pork shoulder. The meat came out much more moist and flavorful compared to the loin I tried before. My wife liked it a lot better, I'm a bit torn since I found some parts to be a bit greasier than the loin was. Either way it was still delicious with some more Carolina Red sauce. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 10, 2009 Report Share Posted June 10, 2009 I'm a bit torn since I found some parts to be a bit greasier than the loin was. Get yourself a chuck roll (beef) and give that a try. The same soft moist meat as a butt, but not as greasy (IMHO). The chuck roll is huge, so you might want to cut it in half and freeze part before you cook it. Quote Link to comment Share on other sites More sharing options...
bryan Posted June 13, 2009 Report Share Posted June 13, 2009 Some fish and a couple bread sticks! Being an old Florida boy I also like this method of cooking fish. Happy to see I'm not the only fish eater. Great cook. Post more fish. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 17, 2009 Report Share Posted June 17, 2009 Chicken and sweet potatoes Mixed apple cider vinegar, a little grapeseed oil, with some fresh rosemary, oregano and thyme in the magic bullet. Poured it under the skin into the breasts and thighs, and let it marinate in the fridge for a couple hours before cooking. Cooked at 375-400 with peach wood. Add the potatoes when the chicken is half cooked. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 17, 2009 Report Share Posted June 17, 2009 Strip (loin) Steak! A couple of steaks - dried for 4-5 days before cooking. They are looking a bit moist here because I hit them with sea salt and pepper while allowing them to come up to room temp. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 20, 2009 Report Share Posted June 20, 2009 Grilled Swordfish Okay, I have some reservations about posting this, since you guys lit up my buddy Fetz about his fish pics a few posts ago. Maybe it was the breadsticks that drew your ire?? Maybe mine will be acceptable since I have evidence of substantial fire under mine?? Anyway, here was tonights "lazy and fast" cook. I did a couple of swordfish steaks for the wife and I and a piece of salmon for the boys. I thought it best to hedge my bets with something i know they like, rather than argue to get them to eat the swordfish (which they ended up liking anyway). For the fish, I blended the following in the magic bullet: A few Tbsp EVOO About the same amount of lemon juice about half as much light soy a teaspoon or two of dijon mustard a few cloves of garlic about 10 basil leaves from the garden A sprig of oregano from the garden I poured it over the fish and let it marinate about 45 minutes, while i lit the grill, and got the rest of dinner ready. Once the grill was searing hot, I grilled them for about 4-5 mins per side, until done. After flipping, i spooned some of the marinade mixture back on the cooked side. This was a nice layer of flavors for the swordfish. I usually just hit them with coarse salt and pepper, and cook them just like a steak, but this was a nice change. Served over a salad - the healthiest meal i have had in ages And this...is the first post from my 4 year old. The camera was on the table between us, and he decided he needed to take a picture of his plate too. Enjoy. I'll see if I can coach him on his technique and the use of macro Quote Link to comment Share on other sites More sharing options...
primeats Posted June 20, 2009 Report Share Posted June 20, 2009 Y'know, I felt pretty bad about that reply to Fetz, He's a great guy. And far be it for me to criticize anybodies meal. I don't blame him if he "flew me the bird" for that! This looks fantastic by the way! even though I'm a red meat monger, I always try to order seafood when I'm dining out(which is seldom). Great work FM(you too Fetz)! Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 20, 2009 Report Share Posted June 20, 2009 Looks good, FM. You know, it wasn't so much the fish on the grill that was the problem with Secret Agent's post. Those little fish sticks in a bowl seemed so... so... well, anyway, they didn't seem grillworthy, if you know what I mean. Yah, and the breadsticks. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 20, 2009 Report Share Posted June 20, 2009 Yeah, I know. Baskets are for....umm....rookies Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 21, 2009 Report Share Posted June 21, 2009 Surf and Turf No baskets here... Lobster tail was on sale at the local market, which also had some tri-tips, something we dont usually see in the case around here. I decided to give them a try and see what all the fuss was about on the left coast. I have to admit, they were good. (the foil pouch was full of green beans) Quote Link to comment Share on other sites More sharing options...
Big Poppa Posted June 21, 2009 Report Share Posted June 21, 2009 Mr Monkey Im sorry but those are strange tri tips! They are trimmed and cut like steaks...the ones we get her eon the left coast ar large and triangle shaped....tri tip Im sure it tasted great.......May have to send you east coasters a care package! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 21, 2009 Report Share Posted June 21, 2009 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 Quote Link to comment Share on other sites More sharing options...
jdbower Posted June 21, 2009 Report Share Posted June 21, 2009 Some brats being grilled, part way through I added a Vidallia onion sliced in half. Crappy camera phone says the onions are pure white and lost all the texture Yes, I too use the dreaded Weber "wok" - but I think I have an excuse! Two brats sliced and stir fried with sliced onions and peppers; the rest of the brats left whole. Not much space here - I may need to start using my 23" for some grilling or use another level! The halved onions came out well but I could have left them on longer. Also a spatula is probably a better tool over the tongs - it helps you replace them so you don't mess up the grill marks. Johnsonville Beer 'n' Brats are great! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 21, 2009 Report Share Posted June 21, 2009 Yes, I too use the dreaded Weber "wok" 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. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 29, 2009 Report Share Posted June 29, 2009 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? Quote Link to comment Share on other sites More sharing options...
Hitman Posted August 29, 2009 Report Share Posted August 29, 2009 Butterflied leg of lamb A little over two pounds, marinated for 30 minutes in Dale's sauce, a little Charcoal Companion beef & lamb rub (very aromatic), about a cup of soaked maple chips. Cooking temp was 300, let it rise gradually to 360. Upper grill only, no HD or drip pan. Removed from the grill at 130 degrees, tented under foil for 10 minutes, came out medium --- center was medium rare. Very juicy and tender, quite tasty. Had some slices a few minutes ago for lunch, and it tasted great with no seasoning or condiments at all. Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted September 4, 2009 Report Share Posted September 4, 2009 Marinated Flank Steak Our first flank steak experience. Details here Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted September 20, 2009 Report Share Posted September 20, 2009 Pork Tenderloins I have been quite busy of late, and just realized that I had taken lots of pictures, but hadnt posted yet. Lets start with some pork tenderloins, one rubbed with Walkerswood Jerk seasoning and one sprinkled with BBQ rub, quickly grilled on the upper grill with some sweet potatoes: Quote Link to comment Share on other sites More sharing options...
