What's on the grill, folks?

[Dotch]

Nummy! I see Mrs. boober has let him come up for air occasionally since his last gourmet extravaganza but that's about it...

[mike89]

this looks and sounds great!!  it has bacon on it so it has to be good!! 

https://www.msn.com/en-us/foodanddrink/foodnews/bacon-beef-corn-on-the-cob-recipe/vi-AA1t8ngx?ocid=hpmsn&cvid=5481512af45047aa92ef94722d7f9366&ei=154

ya know the more I think about this I think a thin sliced ham would be great to for this!!!   

[Bobberineyes]

Last round of poppers, grilling under the lights at 5 sucks. Swedish potato sausage too boot, good thing momma started a new book..

[mike89]

looks awesome!!  need to get some potato sausage, I'm out!!!   

[Dotch]

Guessing boober was down for the count after that potato sausage extravaganza. Tri-tip under the lights at the ranch tonite, seared and grilled indirect. Sweet corn, sunflower seed salad & Mrs. G's mac salad. Used my nite vision goggles while performing evasive maneuvers...

[Bobberineyes]

Ooooo, yummy tri-tip!!!  I'm not buying it, after that performance Dotch you either slept with the Sheep or had no choice and rolled over!! 

[Dotch]

Unmolested last nite, tossed together some center cuts, peas, winter radishes & of course glenn's fave.  😜 Those winter radishes work almost as good as prunes, Barry! 😉

[LPS]

Nice looking plateful Dotch.   

[glenn57]

Nice looking plateful Dotch.   

got that right.....same plates we gotz......but that knife.............

[Dotch]

Pioneer knife envy...

[Bobberineyes]

Perfect Dotch! I bet dipping them chops in cottage cheese was a hit! Grilling while nobody is looking is usually the best.

[HD]

Processing has slowed down some...so I tossed some poppers on the grill 😋

[LPS]

They are always good.

[Leech~~]

Unmolested last nite, tossed together some center cuts, peas, winter radishes & of course glenn's fave.  😜 Those winter radishes work almost as good as prunes, Barry! 😉

Nice, are those the little 8 pack of pork loins in the freezer at Menards for $11.99?    And why is your shot cup, upside down?    

[Dotch]

Nope, those are Hormel center cuts for ~$3 per two pack at Wagner's grocery store in Bugtussle. Likely hogs from barns nearby. The shot cup is a Jack Rudy's jigger with levels marked on the inside of the small end for 1/2 oz. & 3/4 oz. When full the small end measures 1 oz. The Jack Rudy's tonic syrup goes in the glass at 1/2 oz. or 3/4 oz. I use the 1/2 oz. rate. Runs about 5g of carbs per drink. Dump that in the glass 1st, then 2 of the 1 oz. measures of higher end 90 - 94 proof gin. Add 6 cubes, a wedge of lime, & ~ 4 - 5 oz. of club soda. Stir & enjoy. I use the small end of the jigger so it doesn't drip tonic syrup all over the counter. It all winds up in the drink.

[LPS]

Been reading about how 3-2-1- and 2-2-1 is to long for good ribs.  Have been changing my technique.  Now I do them rubbed and on the grill/smoker at 250 for 2 hours.  Should be about 165-175 by then.  Then wrap for another hour and they should be about 195-205.  They are now done.  Can unwrap and let sit on grill to dry out some.  I will be using my torch to brown them some at that point from now on.  SO done in 3+ hours instead of 5 for baby backs.  These were the best ribs I have ever made.  Meat pulled off the bones easily and were juicy as heck. 

[mike89]

how was the smoke flavor doing them that way?? 

[Bobberineyes]

Atta boy lps, pretty similar to ours. If I do em on the charcoal grill they don't get unwrapped until we are ready to feast, they seem to dry out to much if I try to char em a smidge after wrapping.  The pellet grill doesn't so our method is similar to your new found version.

[Dotch]

Turkey turned out decent. I opted to just use the roasting rack & not the rotisserie due to the colder weather. Had a bag of Royal Oak charcoal leftover from our Canadian excursion so knew I wouldn't get as much heat out of it as the Kingsford stuff I usually buy. Grilled indirect, basted with a mix of apple butter, canola oil, apple cider, applewood rub & poultry seasoning, with applewood in the smoker boxes. Very moist but this bird was not brined. Breast meat was moist but not as tender as I was hoping. If I'm gonna continue to support the local grocery store, that's something I'm gonna hafta do myself. Seems like these smaller birds aren't as fat as they used to be and the way they're being bred, not the same birds I remember purchasing 20 - 30 years ago.

[roony]

How did ya use to breed em?

[glenn57]

How did ya use to breed em?

carefully.....i hope!!!!!!!

[mike89]

 

[Dotch]

I don't understand....