LeadDog Posted May 20, 2007 Report Posted May 20, 2007 Well yesterday in Venison chops. They are all gone. Today it is Sirloin Tip and tonight I will cook a couple of loaves of bread, new recipe.
TheNakedWhiz Posted May 20, 2007 Report Posted May 20, 2007 Tonight is paella, but this time, cooked on the KK!
Sanny Posted May 20, 2007 Report Posted May 20, 2007 Tonight is paella' date=' but this time, cooked on the KK![/quote']Whizzy, that's goooood eatin! Mmm! What meat/veggie are you going to use?
Sanny Posted May 20, 2007 Report Posted May 20, 2007 Tri tip is a very very tasty piece of meat! I would sear' date=' then roast to medium rare, then slice thin across the grain. You can marinate them if you like. I can get marinated tri tips at the local grocery and I'm told Costco sells plain old tri tip. Try one, you will love it![/quote']I just bought a tray of them at Costco. For now, they're in the freezer. I'll probably take one out in a morning before work, and grill it when I come home. I packaged each steak singly in zippy bags. I also picked up some pork chops. Boneless loin. So, I tied those round like a tenderloin, and froze them individually. I'll probably brine and rosemary crust them when I do cook them. Two of them I butterflied and stuffed. Not really stuffed, but spread with alouette herbed cheese, and rolled and tied porcetta style. Costco was sure good to me today!
TheNakedWhiz Posted May 20, 2007 Report Posted May 20, 2007 Sanny, this will be a modified version of the seafood recipe on my webpage. I'm using some salmon, shrimp and clams, and adding artichoke bottoms. I'm also using the 17" pan today. There's gonna be leftovers!!!!
Sanny Posted May 20, 2007 Report Posted May 20, 2007 ...There's gonna be leftovers!!!!What time should we be there?
Sanny Posted May 20, 2007 Report Posted May 20, 2007 Flank steak turned out yummy. I marinated it in the soy/hoisin/apricot preserves, etc. Got the grill nice and hot while I went to the library, then seared on each side, and shut it down to dwell. Sliced thin, of course, which is best for flank steak, and served on slices of italian bread. For some reason, "add image to post" link is coming up with a blank window. I do have a pic... There. Got it. No imaginary meal for me!
ThreeDJ16 Posted May 20, 2007 Report Posted May 20, 2007 Dennis, you got some more bugs going on the grill? hehehe How about some more pics of that? -=Jasen=-
Sanny Posted May 20, 2007 Report Posted May 20, 2007 Dennis' date=' you got some more bugs going on the grill? hehehe How about some more pics of that? [/quote']no no... no more bugs. BLEH!!
PaulR Posted May 21, 2007 Report Posted May 21, 2007 The Weber bullet is still working so I did ribs: These were the biggest ribs we have seen (must be regular size in the US but here these are considered to be big) they had lots of meat and a nice flavour. You can just make out the smoke ring... Oh yeah, we also had some grog... hmmmmm beer
LeadDog Posted May 21, 2007 Report Posted May 21, 2007 Did you turn all of the labels of the beer and wine away from the camera? How are we supposed to know what you are drinking?
jehlinger Posted May 21, 2007 Report Posted May 21, 2007 heineken for the green bottles, and I'm guessing red stripe or sapporo for the stubby brown bottles. It could be some Oz brand though.
Sanny Posted May 21, 2007 Report Posted May 21, 2007 So, you're not thinkin PBR, or Yuengling, huh? Guess they don't know what's good, down there in Ozville.
PaulR Posted May 21, 2007 Report Posted May 21, 2007 Did you turn all of the labels of the beer and wine away from the camera? How are we supposed to know what you are drinking? Um there was a baby shower downstairs (that's were the ladies where) and the boys were upstairs on our deck. We though it only fair that they could see what we were up to (umm no good!). Yep Heineken, VB (Victoria Bitter) and Hahn Premium and some wine.
LeadDog Posted May 21, 2007 Report Posted May 21, 2007 Yea I thought that one group of beer looked like VB. They gave us a six pack of VB here at work a couple of years ago.
PaulR Posted May 22, 2007 Report Posted May 22, 2007 I'll make sure that next time one of the beers is facing the camera (next time might be a few months off though since we got pretty hammered).
Sanny Posted May 22, 2007 Report Posted May 22, 2007 Pork chop (no not THAT one...) I just cooked a pork chop for sup. Instead of brining, I rubbed with kosher salt this morning. Nope - bad idea. Although I rinsed it thoroughly, the meat was WAY too salty. Unpleasantly so. However, it was wonderfully tender and flavorful!! I'd wrapped it in string like a filet, and it was great (other than the salt). So, I'm making another one, without salt. I'll have some for lunch tomorrow, to determine if it's any good.
ThreeDJ16 Posted May 23, 2007 Report Posted May 23, 2007 Re: Pork chop (no not THAT one...) I just cooked a pork chop for sup. Instead of brining, I rubbed with kosher salt this morning. Nope - bad idea. Although I rinsed it thoroughly, the meat was WAY too salty. Unpleasantly so. However, it was wonderfully tender and flavorful!! I'd wrapped it in string like a filet, and it was great (other than the salt). So, I'm making another one, without salt. I'll have some for lunch tomorrow, to determine if it's any good. Sanny, do I remember correct about you getting some of the Dizzy Pig rub? I grilled some chops Monday night with their Tsumani Spin and it was fantastic! Also, Walkerswood Jerk season is great on chops too. On occasion I use Dale's marinade, but I only use a little just before I grill (and not marinade them) as it is very salty/strong for pork. -=Jasen=-
Sanny Posted May 23, 2007 Report Posted May 23, 2007 ditzy I do have some Dizzy. Should have thought of that. :::head bonk::: Thanks for the reminder, Deej.
Porkchop Posted May 23, 2007 Author Report Posted May 23, 2007 so, SANNY is digging PORKCHOPS? oh yeah! what kinda porkchop anyway? bone-in loin or butterfly? my favorite is the extra-thick cut bone in loin chop. looks like a little white t-bone getting too old to change things up too much tho; i just like a simple brine, some cracked black pepper, and some crystals hot sauce... SOMETIMES my sweet rub. i'm prolly a little too careful with the chops, 'cause i always brine em, and don't want the added salt from a rub. funny; i always thot lawyers preferred their own young on the grill just kiddin sanny! oh, btw, porkchops almost always beg roasted sweet potatoes for accompan...accompan... to go with it with brown sugar cinnamon & butter! and i suppose corn on the cob wouldn't be missed either... and a defib.
