What's on the grill, folks?

[LPS]

Ok got the potato salad done and it looks great.  Lots of Miracle whip and mustard.   I rubbed the St. Louis ribs last night.  I am going to put the ribs on in an hour or two.  I think I will do them the Fast Eddy way with no foil.  I did that the last time and they turned out great.  I will sprinkle them with apple juice after an hour or so a few times.  Maybe slather some sauce on the last 1/2 hour.   I am planning on 275 for about 3 hours.  It is a big rack of Smithfields.  Just started carrying them at the local store.  I will post soe pics when I am done.   

[Dotch]

A little dab of barbecue sauce lbbg. The bottle was about empty so it came out in a blob rather than a dollop. No Martha Stewart style points for that one. 

It looks like cabbage or some type of salad... I like bbq sauce with my brats too, no katchup!!!!

Oh ya that. Just some bagged mixed lettuce salad with a balsamic vinaigrette dressing on it. Trying to maintain my girlish figure...lol

Oops! Got my drink so gotta go. Got two of the gardens tilled up now on to the main event. No rest for the wicked.

[HD]

Just burgers tonight....

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[Bobberineyes]

Mrs bobber wanted chicken,  a few taters and onions with some corn on the cob stove top. Who am I to argue. 

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[The General]

We are doing pork chops and bacon wrapped asparagus

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[Reinhard]

Man I wish I was at your houses.  I went to the casino buffet today and all of it was crappy except for the prime rib which I went up to 3 times for a slice.  They had duck there in the Asian section which was dry for example.  Not supposed to be.  Chinese bbq ribs which were low on taste and low on meat ect.  The deserts were good and that is something that I rarely eat .  We had a good time however even though I dropped $50 bucks.  But it took me awhile to loose it LOL.  good luck.

[Dotch]

Gee, I feel like not even starting the grill tonight and just figuring out where some of you live instead...lol. However, I reckon I'd best get started on it. I did grab a bag of Kingsford at HyVee yesterday for $5 so may have to visit there again when they have a sale. Blows FF out of the water that way.  Alas they did not have Boodles. Gotta go to Cash Wise for that...lol

[HD]

Gee, I feel like not even starting the grill tonight and just figuring out where some of you live instead...lol. However, I reckon I'd best get started on it. I did grab a bag of Kingsford at HyVee yesterday for $5 so may have to visit there again when they have a sale. Blows FF out of the water that way.  Alas they did not have Boodles. Gotta go to Cash Wise for that...lol

Boodles? Ain't that gin?

[Dotch]

Si! 

[Dotch]

Geez, these things always take longer than you think they should. Normally for a 12 lb. turkey cooked indirect I figure I can do it in about 2 hours give or take a few minutes. Therefore a 4 lb max 1/2 chicken should be about a half hour, right? Wrong! Anyway, 1/2 yardbird cooked indirect with apple wood for additional smome. Took about an hour and numerous adult beverages as I was fretting. Luckily Mrs. Cheviot was happy to have leftover brats so at least she wasn't riding my tail. The BBQ sauce was a typical Dotch garbage can method. That is: Hey, looks like this is about gone, let's toss it in! Ingredients: 57, Kraft BBQ sauce, Coke, Bold and Spicy mustard, Soy sauce and last but not least for Glenn's benefit, katchup! Indirect as I said and with the windows open on the house, man did it smell good in here. Still does!

 

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[The General]

Looks like a tasty meal.  I hear RH prefers the buffet though 

[glenn57]

Geez, these things always take longer than you think they should. Normally for a 12 lb. turkey cooked indirect I figure I can do it in about 2 hours give or take a few minutes. Therefore a 4 lb max 1/2 chicken should be about a half hour, right? Wrong! Anyway, 1/2 yardbird cooked indirect with apple wood for additional smome. Took about an hour and numerous adult beverages as I was fretting. Luckily Mrs. Cheviot was happy to have leftover brats so at least she wasn't riding my tail. The BBQ sauce was a typical Dotch garbage can method. That is: Hey, looks like this is about gone, let's toss it in! Ingredients: 57, Kraft BBQ sauce, Coke, Bold and Spicy mustard, Soy sauce and last but not least for Glenn's benefit, katchup! Indirect as I said and with the windows open on the house, man did it smell good in here. Still does!

you da man dotch!!!!!!!!!!!!!!!!!!!!!

[Rebel SS]

Looks danged good to me. Can't beat smomed up chicky with fixin's.

[Dotch]

Thanks guys! Was very juicy and hit the spot after running on a bowl of Cheerios all day. Sure got Ruby's attention. Looking forward to leftovers for supper. 

[McGurk]

Picked up a couple of 1"+ Porterhouses as that's what the wife wanted for Mothers Day. Tried a new technique to get the fire closer to the grate in my Weber.  Layed a couple of bricks wrapped in tinfoil over the coal grate and put another coal grate on top.  Now there is less than 3" between the coal grate and the cooking grate, and the heat is both screaming hot and immediate.  Didn't take long to get a great sear without cooking it through.  Had to do some steak shuffling to keep them from burning to a crisp, but were they ever good!  Might have to try that again sometime. No after pix, but here's a before pic:



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[LPS]

Ok got the potato salad done and it looks great.  Lots of Miracle whip and mustard.   I rubbed the St. Louis ribs last night.  I am going to put the ribs on in an hour or two.  I think I will do them the Fast Eddy way with no foil.  I did that the last time and they turned out great.  I will sprinkle them with apple juice after an hour or so a few times.  Maybe slather some sauce on the last 1/2 hour.   I am planning on 275 for about 3 hours.  It is a big rack of Smithfields.  Just started carrying them at the local store.  I will post soe pics when I am done.

The ribs turned out great.  Took a little over 3 hours.  I have foiled them for a few years and was usually happy with them.  Sometimes though they turned out overdone and a little mushy.  This no foil method for the second time on spares is what will be my go to method from now on.  And it doesn't take as long. 

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[Dotch]

Mmmmm...looks mighty good LPS. Quicker and better. Gotta love it when a plan comes together. 

[Reinhard]

Oh Yea LPS, That will work and sure looks tasty.  Nice job!!!  good luck.

[Bobberineyes]

Nicely done LPS,  experimenting makes it all worth while...looking good!!

[Livin the dream]

LPS-those look fantastic. My ribs never please the whole family. Some like fall off the bone tender, and some like to chew away. Good job!

[Boar]

Vet nice LPS, good job. 

[Bobberineyes]

A little pre fishing fish. Dry brine for 15 hrs, cold smoking with the tube for about 4 hrs then I'll had some heat. I'm leaning on rubbing some jigs on the salmon oils for a little help tomorrow....good luck on the water all, and be safe!!!!

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[LPS]

Had the big semi-annual meat sale here yesterday.  I bought a rib eye loin for $8.78 lb.  Not too bad of a deal up here.  I had them cut at 1 1/8" and then will vac pack them tonight.  Also got some baby backs for $2.99 and some cheap burger for $2.38 lb.  May make some sausage out of that.  I am thinking some rib-eyes will be grilled this weekend at our house.  Wind from the N and NW so won't be too bad on the east side of my house on the deck. 

[Dotch]

Sounds like a good time LPS. Can grill on the south side of the house here and watch from the table by the sliding glass door with my tincture if I'm feeling wimpy. Just picked up some fresh brats from Morgan's, the local meat market. They had regular, bacon and gummy bear. Wasn't real jazzed about the sound of the gummy bear thing so went with bacon and regular. The brats are frozen and as cold as it is I'm not too worried about them thawing out in the pickup before I go home.  Haven't done any lamburgers for a few weeks either so may have to get out the burger smasher for another test run. Got some olive oil non-stick spray so we'll see if that makes any difference in how they come out of the thingy. Restocking the fridge with leftovers is never a bad idea.     

[Reinhard]

Don't know what I'll do on the grill tomorrow but I do know I'll be smoking two 5 pound pieces of boneless pork loin for Canadian bacon.  Won't be fishing till the middle of the week as well.  One way we had a great chance to get away from all the crowds at the landings was to fish from shore in the Duluth area.  Just loved it.  We would get walleyes right from shore under a bobber.  Should do it for old time sake, but my brother tells me to just jump in his boat and get up there.  That's good also.  Have a good one.  good luck.

[The General]

Looking good fellas.  Sorry I was up nort on an ATV ride this weekend and ate out a bunch.  I didn't have anything that was great but it was all good.

[McGurk]

"MEMORIAL DAY EDITION"

What's you plans for the first of the grilling weekend trifecta?  I've got some spares waiting for a cleaning and rubdown.  Picked up goddis for "garbage burgers." Just good burgers with all the topping options we don't usually do like mushrooms, bacon, different cheeses, raw and grilled onions, etc...  Always a good time.  Also going to the inlaws and he likes his grilled porkchops so I'm sure that will be the case. 

Also, I grilled up some chicken leg quarters this past week and they were excellent!  Cleaned them up the night before, put some Mccormicks chipotle garlic grilling seasoning on them, and let them dry out overnight and the next day uncovered in the fridge.  I truly think that step helps get a crispy, bite-through skin.

[Boar]

a side projec t ffor graduation i adition to 4 pork buts to be pulled
 venny backstraps. brined, the a dominator sweet rub, and wrapped in baccon thrown in to ffunky cclaud.

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[Boar]

yum

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[Reinhard]

Looks like you got the window on the smoker worked in already.  SHould be good Boar!!!  Let us know how the venny backstrap worked out.  I got a couple of butts to pull today myself.  Great work!!!!!  good luck.