What's on the grill, folks?

[HD]

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!!!

J/K looks awesome, even boars food!!

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

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[glenn57]

 

[Jerkbiat]

Secret is safe! 

[Dotch]

At least you didn't  get crabs from them...

[glenn57]

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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[Bobberineyes]

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

[Cooperman]

Smoked Porketta roast fresh off the Reqtec.

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[mike89]

looks great Copperman!!!   where did you score your porketta??   if I may ask....   never smoked one before, I might have to now!!!!   

[Cooperman]

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.

[glenn57]

Man that looks splendid coopy. 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. but that will require some self control.

[LPS]

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

[glenn57]

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.

[mike89]

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!!!   

[Cooperman]

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.

[mike89]

thank you kind sir!!!     

[Bobberineyes]

Yes that looks dynamite coop!

[mike89]

Yes that looks dynamite coop!

Hey Cooperman, are they using pork butts or pork loins???   I really want to try one from there!!! 

[Cooperman]

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?

[mike89]

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.... 

[fishwidow]

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

[mike89]

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..... 

[deadeye]

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.

[Scenic]

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.

[LPS]

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

[glenn57]

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!!!! 

[deadeye]

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.  . 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.

[LPS]

Check this out. 

[mike89]

very interesting!!!   

[Jerkbiat]

Very interesting for sure.

[Scenic]

Well that’s different but makes sense.