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Author Topic: What's on the grill, folks?  (Read 900237 times)

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Offline Rebel SS

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Offline Bobberineyes

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Burglars while raining style. Bacon and onion,  it's the best I can do workout a gas grill..  :rolleyes:

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Offline mike89

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a bad day of fishing is still better than a good day at work!!

Offline Rebel SS

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Looks great! I see Remi is overseeing the cooking... :happy1:

Offline LPS

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Man does that look good Bobber....

Online glenn57

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Burglars while raining style. Bacon and onion,  it's the best I can do workout a gas grill..  :rolleyes:
Hmmm.......... no fish>???????? :sleazy: :sleazy: :rotflmao: :rotflmao:

looks  :happy1: :happy1: :happy1:
2015 deer slayer!!!!!!!!!!

Offline Dotch

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Looks great Boober! :happy1: Guy's gotta do whatcha gotta do!
Time itself is bought and sold, the spreading fear of growing old contains a thousand foolish games that we play. (Neil Young)

Offline Rebel SS

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Chicky, red skin tater salad, spring salad, green tops, and iced tea on break from the deck staining.....

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Offline Dotch

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Num, num, num, me like grilled chicky  :happy1:
Time itself is bought and sold, the spreading fear of growing old contains a thousand foolish games that we play. (Neil Young)

Offline Rebel SS

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Rubbed a slab pigger with Reb's Rib Rub, then mesquite smoked it this time.  Lotsa BBQ sauce glaze, and the usual side salad left-overs. Four tall ones of iced tea. Plus milk.  Did yard work all day.... and finished staining the deck stairs. *phew*   :tongue:

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« Last Edit: May 05/16/18, 05:47:40 PM by Rebel SS »

Online glenn57

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Looks like katchup to me!! :rotflmao:
2015 deer slayer!!!!!!!!!!

Offline Dotch

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Lotsa tasty animal for an animal, you animal Reb!  :rotflmao: :rotflmao: :rotflmao:
Time itself is bought and sold, the spreading fear of growing old contains a thousand foolish games that we play. (Neil Young)

Offline Cooperman

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Rubbed a slab pigger with Reb's Rib Rub, then mesquite smoked it this time.  Lotsa BBQ sauce glaze, and the usual side salad left-overs. Four tall ones of iced tea. Plus milk.  Did yard work all day.... and finished staining the deck stairs. *phew*   :tongue:

Reb,
Is that a pork steak? Where do you buy those? I never see them in the store or meat market. Are they cut from a pork shoulder with the bone?

Offline Rebel SS

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Yup! Also known as blade steaks. Look for them alongside the CSR's and pigger chops. Usually packed two together. They should be available everywhere. Usually on sale about now for around $1.49 lb. I have my butcher buddy cut me 1" thick "slab" steaks. They are nicely marbled, allowing for a tender, juicy steak, when slow-cooked on the grill. I like 'em better than ribs......been my favorite for probably 20 years.

Here's a nice primer on them, Coop...


https://grillinfools.com/blog/2009/03/25/a-midwestern-bbq-staple-pork-steaks/
« Last Edit: May 05/17/18, 08:13:52 PM by Rebel SS »

Offline LPS

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Offline Cooperman

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Thanks Reb, I'll be looking for those. They look delicious.

Offline Rebel SS

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No prob, Coop. If you shop at SlyVee, they call them "pork shoulder"....leave it to them. :rolleyes:
Usually packaged like this... let us know when ya try some!  :smiley:

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Offline Dotch

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I'll have to see if Morgan's can slice me off some of those. They look excellent. You grillin' 'em direct or indirect on the Weber Reb?

Suffered a near career ending knee injury when I got taken out by a couple yearling ewes. In retribution, am thinking it's about time to grill some lamb again! :happy1:
Time itself is bought and sold, the spreading fear of growing old contains a thousand foolish games that we play. (Neil Young)

Offline Rebel SS

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Sorta direct, off to one side of the coals, or one side of the burners,  as low as the grill goes...which is 225-250*. A foil pkt of wood chips on the other side over direct heat/burner. Flip 'em a couple times to get all the juice off, (or bbq sauce will "slide off") then slather in BBQ sauce last 10-15 mns or so. I pull 'em at about 155-160*, and they're always tender and juicy.

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« Last Edit: May 05/18/18, 09:45:08 AM by Rebel SS »

Offline Dotch

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So, directly indirect perhaps sorta kinda... :rotflmao:
Time itself is bought and sold, the spreading fear of growing old contains a thousand foolish games that we play. (Neil Young)

Offline Rebel SS

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Yup, that's pretty much sorta right.  :bonk:

Offline LPS

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Offline Dotch

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Tonite's action was subject to a game delay. A sudden shower came up out of nowhere. Checked a couple radar sources before I believed it. Lamborgers are still among my favorites. Easy peasy yet so versatile when it comes to seasoning and tweaking. Pear wood tonite and it melded well with the subtle flavor of Cheviot lamb.  :happy1: OK, a few G&T's were consumed but I always enjoy myself.  :rotflmao:


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Time itself is bought and sold, the spreading fear of growing old contains a thousand foolish games that we play. (Neil Young)

Offline Rebel SS

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Those look great! But....oh no...is that...is that.....on the plate...... :doah:   ;)

Offline LPS

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Americas most loved vegetable....    :happy1:

Offline mike89

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french cut too!!!  looks great great Dotch!!! :happy1:
a bad day of fishing is still better than a good day at work!!

Offline Rebel SS

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I like french cut....in other things.  :evil:  :whistling:

Offline HD

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Chicky, red skin tater salad, spring salad, green tops, and iced tea on break from the deck staining.....

Rebs...what's in the spring salad?
Mama always said, If you ain't got noth'in nice to say, don't say noth'in at all!

Offline Bobberineyes

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Great combo dotch,  gotta love burglars and a rain delay to be able to mix up an extra  :happy1: A little marinated chops , lightly sauced ( unlike me) with fried taters , onion and butter. No bacon this round, sculpting ya know.. :scratch:

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Offline mike89

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a bad day of fishing is still better than a good day at work!!