Author Topic: What's on the grill, folks? (Read 1037084 times)

Dotch · « *Last Edit: March 03/28/19, 10:08:16 PM by Dotch* »

Alright, me first. Lookss like lamb chops thiss weekend, likelty Sunday . Get them thawed mañana, maybe marinate them and have 'em ready for Sunfay evening. Have social obligations prior to tht so can't do them before then. (written in boar)

Rebel SS

I can;t rite in booar reel wel(. Just kiddin', Boar! Looks like yardbird parts smoked over apple wood for me, if the weather will tend to cooperate a bit. Not sure of the sauce or seasoning yet...might be sweet and sour, or some plum sauce basted on, over Reb's Rib Rub. (Great on chicken) Maybe even some BBQ sauce. Haven't yet smoked up anything good so far, been too cold and windy. Got the green tops, radishes, and beefsteak 'tato salad to round out the meal.....

Boar

see im not hard to understand, even tho I gots my own language. screw limit, he dont like my spelling anyway. whatch out for this glenn character, hes rather well you know kinda blue and hasnt learned how to smoke meat yet, or cant . im trying to smoke my summer stuf this sunday sounds like we ha eht day off. man its cool you guys are here, dotch ive known yuve been here but far in between.

The General

Welcome Rebel nice to have you. Looks like you're going to fit right in.

My weekend is going to be spent looking at Rv edition fish houses, first communion, and my daughter 10 is getting her black belt certificate. Nagatha 2 won't be doing any smoking this weekend.

Boar

ccongrats to your daugjtr G, thats quite the acccompmiment specialy at 10. And first communion. Awsome. sounds like great weekend.!!

Dotch

Absolutely General, that'sounds awesome.

Rebel SS

Thanks, General. Hope I do. Congrats on yer daughter's accomplishment...wow, that's really something. Took me a while to get my black belt. Finally found it in the fat man's section at Fleet Farm.

Reinhard

Dotch your lamb burgers look great always!. Congatulations on the black belt and the communion!! Boar, I fully understand you all the time. I'm having some T-bones today after some much needed yard work. Got to take out some pork butts and burger for some Swiss Brats I'm going to make fresh also. May have a brew or two pacing around the grill. good luck.

dakids

Burgers and dogs today and I'm prepping a 5 pound buttroast for a slow 8 hour smoke for Sundays family get together. Apple wood and a touch of hickory.

The General

Well boys the communion and fish house are done. Purchase a new Rv edition today, but the kicker was they were also having a pellet grill demonstration. They had wings and Mac and cheese. My daughter said it was the best she had ever eaten.

Now the black belt is tomorrow evening. Rebel, I bet you still ended up having to make an extra notch.....lord I apologize for that one

The General

RH, for some reason I always understand Boar too. I think it's our superior intelligence that allows us to do that.

Boar

Rebel SS

Still raining and cold. $#!%$ So much for the grillin' yard birds today.

Dotch

Ah, it's breaking up over here. Lamb chops thawing after a grueling confirmation and lunch afterwards. A lot of work thawing them chops so may have to check out the recliner after a token effort of lawnmowing. Gotta keep my strength up so I'll be ready to grill this evening. Film at 11!

Boar, you are da man! I spit iced tea all over my screen you clown... lol

Boar

what????

Rebel SS

I'm having weenies. :-(

Dotch

OK, got 'er done! Lamb chops with some tater salad and chips. Made with McCormick steak rub. I liked them; the wife not so much. She'd rather have burger; I need to have something more like miniature steaks sometimes. Anyway, the rub may have overpowered the Cheviot, a very mild flavored lamb. That's OK, I'll eat 'em! Cooked direct with hickory charcoal. And for dessert, an easy peasy rhubarb sauce over ice cream. 25 minutes from patch to done in the pan. 1/2 cup water + 3/4 cup sugar boiled, 4 cups rhubarb added and simmered for maybe 10 minutes. So simple yet so yummy!

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The General · « *Last Edit: May 05/01/16, 10:52:19 PM by The General* »

Very nice Dotch

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Reinhard

Very tasty Dotch!! I made a couple of racks of baby backs with my Butcher Sauce. Also very simple to make. Just mix equal parts of Ketchup and Western dressing. I doubled it up this time. Two cups ketchup and two cups Western dressing. I usually add some apple juice to it to thin in out a bit for I like to mop it on but I didn't have any so I put some Korean beef broth in there instead. Very good. Brown jasmin rice on the side. Put some sesame oil, soy sauce and crushed red pepper on the rice. good luck.

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The General

RH, do you put the sauce on when you first put the ribs on or after they have been cooking for a while? Do you put sauce on more than once during the process?

Reinhard

I don't put the sauce on there until about an hour to go. I foil them till they get almost done and then start the mopping. I like a good carmalized sauce so to speak so I mop them a few times. I try to time it so the ribs are not the fall off the bone kind. I like them tender to the bite so I time the foiling and check on them. When the meat starts to pull back a bit then I take the foil off and do the mopping. All of this is done on in-direct heat. I do the same thing in the smoker but less foil time because i want to get some of the love from the smoke on there before smoking [and after]. good luck.

Dotch

Sorry about that. Off attending to business for several hours. Looks absolutely delish Reinhard! Had some decent ribs in Shieldsville over the weekend but I'd wager money on yours being even better. Besides, they're made with katchup! Some folks really like that condiment so I'm told...

Boar

only a smurff would lol!!

glenn57

Quote from: Dotch on May 05/02/16, 03:16:47 PM

Sorry about that. Off attending to business for several hours. Looks absolutely delish Reinhard! Had some decent ribs in Shieldsville over the weekend but I'd wager money on yours being even better. Besides, they're made with katchup! Some folks really like that condiment so I'm told...