What are you grilling today?

Some sausages

 

Reminds of the red white and blue t-shirt I saw today that said you can’t spell sausage without USA. I thought………ok….. I guess…..

 

Venison Philly cheese steak Friday and venison burgers tonight.

 

I made some ribeye steaks while the wife made potatoes and the boys some food.

 

Mustard and horseraddish crusted pork tenderloins and asparagus.

 

Chicken legs and Corn Cobs.

 

Never heard or thought of using Mustard and horseraddish on pork tenderloins. You peak my interest on that recipe Jay.

 

Love doing corn on the grill. Family loves it when I brush them, without the husk of course with lime juice, lime zest, cilantro and butter.

 

Just chicken and veggie kabobs

 

thanks man. I'm not much of a measure type guy but I've been around kitchen's for the better part of 20 years. With this background of having a chef influence my own cooking style I'm always dabbling in rubs and marinades.

And Ive used mustard on a lot of things ever since I was a kid. So when I started getting into the smoke game a number of years back I was always reading that ground mustard seed was common element of a lot of rubs. Before I even knew it, my love of mustard ended up being used as a base ingredient to a lot of my marinades. Horseradish is just awesome sauce for some good heat without the burn. And since my wife and kids don't love the spicy hit of cayenne I personally love, I've learned how to get some good heat on things with other elements.

4 hours before the cook I poured some brown mustard and a good heaping of horseradish and fresh garlic into a bowl. Added salt, pepper and a tiny bit of lemon juice to the marinade. Lathered my tenderloins up and let them chill in the fridge. Took it out about 30 minutes before I lit the grill. Because I think meat should be close to room temp before it cooks.

corn is a summer staple here. Olathe local is so good. I soak my corn in husks in cold water a good 45 minutes or so before I cook them. Place those wet on the grill to steam the corn before I dehusk them and char the kernels. Butter and salt to finish. Simple and classic. But I'm definitely going to try the lime zest and cilantro mix you mention. That sounds delish.

 

That sounds amazing, going to have to try that on some tenderloins some time. My buddy hooked me onto some rubs he uses. I did short ribs the other day with the good shit rub and the family ate them up like the haven’t eaten in days. Big hit.

 

Did deer tenderloins over the open fire with melted butter and teriyaki marinade with a sprinkle of kinder steak seasoning. Turned out to be tender and yummy

 

Those tenderloins look fantastic, just did a little salmon sweet potato and peas

Jack

 

Yum. sweet potatoes are so under rated.

 

Brisket been on the recteq since 10 last night, going to have brisket sliders soon!

 

Sounds fantastic, I've done a couple briskets on my Traeger but just cant seem to get them where I want them. Ribs, chicken pork butt I'm all good but just haven't mastered the brisket yet. Enjoy

Jack

 

After 10 years on my original CharBroil, it’s finally kicked the can. So I assembled a new one today. Time to break it in!

Making some venison kebabs today, probably burgers tomorrow

 

I am getting my prime brisket ready for tonight. Going to put it on after dinner tonight, should be ready for tomorrow night dinner with friends!

 

FoopaKing nice grill, I just had to replace my gas grill as well. I have a smaller Nexgrill for our deck, don't have a lot of space on the deck. Venison kebabs sound great!

Knoxville36 that brisket looks lies it gonna be a good one.

Happy grilling and enjoy
Jack

 

Key for me seems to be wrapping it in butcher paper once it gets to 165

 

Baby back ribs, 4 different rubs, and some appetizers.

 

I did that last time still a work in progress

 

Made ground brisket burgers on the Blackstone.

 

Potatoes , pork chops and sausages

 

This always worked for us on the Traeger

 

Grilled a quick denver steak and brat for lunch while the ribs are on the smoker for dinner.

 

An upper rack and a pan to catch drippings/add water really helped my briskets. I run the smoker at 180 for about 6 hours with a smoke tube then go up to 225 until it's finished.

 

I have to ask Ferdie, what’s makes a steak a “Denver” steak? Just curious, never heard that in this part of the country

 

@Rgross2112, It is a cut from the shoulder area. Very high marble content. I don't know why it is not more popular because it is very tender and if you find the right piece it is almost like wagu but at sirloin price.
I think it is a very small piece on the cow , almost a transition between two other primals, so there is not a lot available, like NY strip for instance that is along half the body of the cow.
Similar to chuck eye that is only a couple transition cuts between the chuck and the rib eye. Some butchers just cut it as part of the primals instead of separating them as individual cuts.
See the awesome marbling in the uncooked cut.