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Author Topic: What's on the grill, folks?  (Read 925737 times)

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Offline HD

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We got lobster tails & shrimp kabobs, corn and taters...
boar might be right you can't catch fish if you're resorting to shrimp and lobster!!! :mooning: :rotflmao:

J/K looks awesome, even boars food!! :happy1:

Yeah, but don't tell the wife where I got the lobsters from....  :evil:

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Offline glenn57

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2015 deer slayer!!!!!!!!!!

Online Jerkbiat

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Hey look your bobber is up!

Online Dotch

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At least you didn't  get crabs from them... :whistling:
Time itself is bought and sold, the spreading fear of growing old contains a thousand foolish games that we play. (Neil Young)

Offline glenn57

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Pretty simple pretty tasty. Chicken patties, one with BBG sauce and mine has parmesan garlic sauce fro m buffalo wild wings. Salad and korr noodles.

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2015 deer slayer!!!!!!!!!!

Offline Bobberineyes

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Looks good Glenn,  just did a buncha wings in the same parmesan sauce ourselves!

Offline Cooperman

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Smoked Porketta roast fresh off the Reqtec.

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Online mike89

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looks great Copperman!!!   where did you score your porketta??   if I may ask....   never smoked one before, I might have to now!!!!   
a bad day of fishing is still better than a good day at work!!

Offline Cooperman

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looks great Copperman!!!   where did you score your porketta??   if I may ask....   never smoked one before, I might have to now!!!!
[/quote
Got it a Super One. A couple hours at 225 then up to 350 to crisp the outside. Pulled  at 145 degree.

Offline glenn57

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Man that looks splendid coopy. :happy1: I just seen one of those in the reduced price bin at the store Monday.

Just cut up the third watermelon of the summer, it might make it till noon Friday. :sleazy: but that will require some self control. :smoking:
« Last Edit: June 06/07/23, 04:54:09 PM by glenn57 »
2015 deer slayer!!!!!!!!!!

Online LPS

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All I can say Coop is WOW!  That looks great! 

Offline glenn57

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looks great Copperman!!!   where did you score your porketta??   if I may ask....   never smoked one before, I might have to now!!!!
[/quote
Got it a Super One. A couple hours at 225 then up to 350 to crisp the outside. Pulled  at 145 degree.
so coopy if you did that on a pellet grill.........how would a smoker or charcoal grill work?????? i gotta try one of them.
2015 deer slayer!!!!!!!!!!

Online mike89

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looks great Copperman!!!   where did you score your porketta??   if I may ask....   never smoked one before, I might have to now!!!!
[/quote
Got it a Super One. A couple hours at 225 then up to 350 to crisp the outside. Pulled  at 145 degree.

Brainerd???   and thanks!!!   
a bad day of fishing is still better than a good day at work!!

Offline Cooperman

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looks great Copperman!!!   where did you score your porketta??   if I may ask....   never smoked one before, I might have to now!!!!
[/quote
Got it a Super One. A couple hours at 225 then up to 350 to crisp the outside. Pulled  at 145 degree.
so coopy if you did that on a pellet grill.........how would a smoker or charcoal grill
work?????? i gotta try one of them.

Yes, Brainerd.
Should work pretty much the same on the grill, the smoker too if it can that hot, otherwise finish in the oven.
« Last Edit: June 06/08/23, 10:54:47 AM by Cooperman »

Online mike89

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thank you kind sir!!!     :happy1: :happy1:
a bad day of fishing is still better than a good day at work!!

Offline Bobberineyes

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Yes that looks dynamite coop!

Online mike89

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Yes that looks dynamite coop!

Hey Cooperman, are they using pork butts or pork loins???   I really want to try one from there!!! 
a bad day of fishing is still better than a good day at work!!

Offline Cooperman

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Yes that looks dynamite coop!

Hey Cooperman, are they using pork butts or pork loins???   I really want to try one from there!!!
Mike, I guess I don’t know for sure, I think there usually made with pork shoulder?

Online mike89

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Yes that looks dynamite coop!

Hey Cooperman, are they using pork butts or pork loins???   I really want to try one from there!!!
Mike, I guess I don’t know for sure, I think there usually made with pork shoulder?

yes they are but I seen Super one's ad and the picture looked like a loin!!!     so I had to ask!!!   next time they have them on sale I might drive up to Brainerd and do some shoping.... 
a bad day of fishing is still better than a good day at work!!

Online fishwidow

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We’ve had porketta loins from Super One in Grand Rapids snd in Hibbing.

Online mike89

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We’ve had porketta loins from Super One in Grand Rapids snd in Hibbing.

I find that interesting, only because I have only seen pork butts used to make them...  I'll have to find and try one made that way..... 
a bad day of fishing is still better than a good day at work!!

Offline deadeye

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Last Thursday a friend of dakids and I, took us fishing on Lake Superior. We did great boating many lake trout and a coho salmon. I cooked the salmon on the grill last night. It was great. Gotta do this again.









***I started out with nothing, and I still have most of it.***

Offline Scenic

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Salmon looks great.  I am getting that urge to head back to Superior. 

Porkette pictured appears to be made from the loin.  Looks great.   I prefer to make them from Loins as they are a lot less fatty.  Normally I pick up a whole loin and season them myself.

« Last Edit: June 06/10/23, 08:26:59 AM by Scenic »

Online LPS

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That is cool as heck. Beautiful fish!  Nice pics of all of you too.

Offline glenn57

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those do look good........deadeye..........appears to be alot of seasonings........can i ask what you all put on it??????/ is the skin still on or is it filleted off????

i'll grill pike fillets with skin off similar to your salmon. always put sliced lemons on it. i do walleye fillets with skin on and no foil, also with lemon sliced on top!!!!  :happy1:
2015 deer slayer!!!!!!!!!!

Offline deadeye

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glenn57, yes, there is a lot of seasoning on the salmon. I guess it's because last week I smoked some lake trout using a dry rub brine which you cover the fish with a good layer of "brine" and maybe that spilled over a bit when I did the salmon.  :rotflmao:. I used the rub in the picture but also melted a little butter with some brown sugar and dripped that on top before it set for a half hour prior to cooking on the grill. The filets had the skin on. I was pretty simple to do. Put in tinfoil, and cooked about half an hour at 375 degrees.

***I started out with nothing, and I still have most of it.***

Online LPS

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Online mike89

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

Online Jerkbiat

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Very interesting for sure.
Hey look your bobber is up!

Offline Scenic

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Well that’s different but makes sense.