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What are you grilling today?

Discussion in 'Food Talk' started by T-Rex266, Jul 30, 2017.

  1. Jan 18, 2020 at 6:52 PM
    #1321
    RangerBP

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    Last edited: Jan 18, 2020
  2. Jan 18, 2020 at 8:25 PM
    #1322
    aperezsh

    aperezsh Blessed are the peacemakers

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    A little this and that...Broke now
    USDA choice New York Strip. Seasoned with Veterans Rub beef.

    Dipped in Veterans Sweet and Heat. Grilled to medium/medium rare

    Out freaking Standing!!!


    IMG_4642.jpg DOMTING PROCEDURE.jpg RE LIGHTING.jpg IMG_4643.jpg IMG_4646.jpg IMG_4647.jpg
     
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  3. Jan 18, 2020 at 8:33 PM
    #1323
    Grumpy Uncle

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    Ali, where did you get the seasoning and is it pretty good? I see they have a web site. Is it in stores?


    Never mind I see they do sell it at one place here in the Springs.
     
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  4. Jan 19, 2020 at 1:07 AM
    #1324
    aperezsh

    aperezsh Blessed are the peacemakers

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    Hey brother, I found em on you tube, i ordered from them directly online. They are a competition bbq team comprised of all veterans. 100% of their proceeds go to veteran's charities like wounded warrior and what not. The rub is really good and the sauce was outstanding. I already killed one bottle.

    https://veteransq.com
     
  5. Jan 19, 2020 at 8:18 AM
    #1325
    Grumpy Uncle

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    Cool tha is, Ali
     
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  6. Jan 19, 2020 at 3:44 PM
    #1326
    Pudge

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    Used the cast iron pan for this. Too much snow on the grill.
    Tried something new with the tuna. Marinated in soy sauce, sesame oil, some garlic, pepper, cayenne, and green onion. Came out pretty good. Ceasar salad on the side.

    20200119_182153.jpg
     
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  7. Jan 19, 2020 at 4:53 PM
    #1327
    Ob1

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    Now, that looks sinful !!!
     
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  8. Jan 19, 2020 at 6:03 PM
    #1328
    Boerseun

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  9. Jan 19, 2020 at 6:06 PM
    #1329
    Pudge

    Pudge Super Secret Elite Member #7

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    How do you guys eat all this food? Lol.
    An ear or corn and half a steak and I'm stuffed.
     
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  10. Jan 21, 2020 at 1:28 PM
    #1330
    Boerseun

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    LOL, Yes, now that you mention it, I do eat big portions.:hungry:
    And I realized that I take a lot of pictures of my food also....:anonymous:
    upload_2020-1-21_16-22-29.jpg

    upload_2020-1-21_16-23-42.jpg

    upload_2020-1-21_16-24-39.jpg

    upload_2020-1-21_16-25-22.jpg
     
  11. Jan 27, 2020 at 7:55 AM
    #1331
    Lift Gate Gus

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    St. Louis style ribs slow cooked on the GMG. Cooked to tender perfection. Sorry no picks of them cut up.

    20200118_111805.jpg
    20200118_165823.jpg
    20200118_165842.jpg
     
  12. Jan 27, 2020 at 6:40 PM
    #1332
    Boerseun

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    Perfect grilling weather in Florida; 70 degrees and just beautiful outside.
    IMG_20200127_175408.jpg IMG_20200127_182947.jpg IMG_20200127_184339.jpg

    Left overs for lunch tomorrow.
    IMG_20200127_184435.jpg
     
  13. Jan 27, 2020 at 6:43 PM
    #1333
    dv8TRDPRO

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    Cow and chicken. 60 degrees in Nooga niiice

    9D4803CB-28F6-4982-B73F-6B7DE9136179.jpg
     
  14. Jan 28, 2020 at 2:26 PM
    #1334
    Casper3

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    Moose burgers :hungry:20200128_170621.jpg
     
  15. Jan 28, 2020 at 2:46 PM
    #1335
    TXMiamiFan

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    I have never had moose before. Similar to Elk I imagine?
     
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  16. Jan 28, 2020 at 3:01 PM
    #1336
    Casper3

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    It's been yrs since I've had elk so hard to say. But basically tastes like venison maybe a little more gamey, I ground this with a little beef fat to add a little flavor and keep it from drying out.
     
    TXMiamiFan[QUOTED] likes this.
  17. Jan 28, 2020 at 5:07 PM
    #1337
    Boerseun

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    Smoked haddock with lemon caper sauce, flavored rice, honey glazed carrots and salad. IMG_20200128_193050.jpg IMG_20200128_194801.jpg
     
  18. Feb 1, 2020 at 6:28 PM
    #1338
    Lift Gate Gus

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    Pregame BBQ on the webber porkchops for dinner tonight.

    20200201_162155.jpg
    20200201_173241.jpg
     
  19. Feb 1, 2020 at 6:36 PM
    #1339
    TRDFerguson

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    Spatchcock chicken for dinner tonight and prepped a brisket to go on for the game tomorrow
    IMG_20200201_180038.jpg
    IMG_20200201_134100.jpg
     
  20. Feb 1, 2020 at 7:01 PM
    #1340
    TILLY

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    Made a test batch of ribs using the B.R.I.T.U. recipe i found online (Best ribs in the universe) before offering them to my guests tomorrow.:puke:Simply amazing, and well worth the 4 hours and 7 beers it took to confirm the experiment. :thumbsup:

    IMG_0639.jpg
     
  21. Feb 1, 2020 at 7:04 PM
    #1341
    JMB

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    And the recipe is..........
     
  22. Feb 1, 2020 at 7:16 PM
    #1342
    TILLY

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  23. Feb 1, 2020 at 11:34 PM
    #1343
    Lift Gate Gus

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    In preparation for the Superbowl eats tomorrow. Just finished putting a small pork roast and brisket in a warm 225 smoke bed for the night!! They went on at 11pm my time won't see it again till tomorrow am.

    20200201_231116.jpg
    20200201_231055.jpg
     
  24. Feb 2, 2020 at 8:27 AM
    #1344
    Lift Gate Gus

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    6:30am looking good so far.

    20200202_064222.jpg
     
  25. Feb 2, 2020 at 8:59 AM
    #1345
    19TurdPro

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    Tri tip and sous vide mashed taters!

    IMG_20200201_183001_589.jpg
     
  26. Feb 2, 2020 at 9:56 AM
    #1346
    TRDFerguson

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    This was at 8 hours. Wrapped it in parchment and put it back on to finish it out.
    IMG_20200202_093002.jpg
     
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  27. Feb 2, 2020 at 1:41 PM
    #1347
    Lift Gate Gus

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    Pulled the brisket at probe tender (201), removed the point from the flat. The flat is resting in the cooler. Point got cubed up. 1st attempt at Kansas City style burnt ends. Go Chiefs!!

    20200202_133520.jpg
     
  28. Feb 2, 2020 at 2:01 PM
    #1348
    SoCalPaul

    SoCalPaul New Member

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    The blue one us the new one.20200202_135240.jpg 20200202_125757.jpg 20200202_125816.jpg 20200202_110752.jpg
     
  29. Feb 3, 2020 at 11:44 AM
    #1349
    deepblu89

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    Asiago peppercorn pork tenderloin

    81776031_1064870637208535_1833838189421264896_o.jpg
     
  30. Feb 4, 2020 at 3:14 PM
    #1350
    Casper3

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