June 22, 201511 yr Nice butt Mike! Sent from my iPhone using Tapatalk I've been told it's a bit on the skinny side but thanks.
June 22, 201511 yr Nice butt Mike! Sent from my iPhone using Tapatalk I feel like I'm not even needed around here anymore.
July 4, 201510 yr These swineapples are stuffed with raw boneless pork ribs, cut pretty thin. Should I remove the pineapple cap during smoking? You leave it on according to some recipes I've seen but I think Brent's crew took them off. Just looking for opinions.
July 4, 201510 yr No photo proof but we had two NY strips and brats for the kids. I'm getting pretty good with the lake house grill.
July 5, 201510 yr My review is different from the other people in attendance. They loved and raved about the swineapples. I thought it was only OK but it could be better with a better tasting sauce. I needed much bigger pineapples and better sauce on the pork would make a difference. Better shape management such as string or something. Plus, I've been spoiled recently with a couple of the best bbq performances evar.
July 13, 201510 yr Cleaned my grill. Which considering it has been in that exact position uncovered for two Michigan winters, I think it turned out okay. The top rack must be some really crappy stainless steel material or is just unrecoverable. The main grilling surface came out nearly as-new. Edited July 13, 201510 yr by luvdunhill
July 18, 201510 yr Paella on the grill. Antonio, please don't laugh at our Illinois version of this. Sent from my iPhone using Tapatalk
July 19, 201510 yr Final version. Full disclosure, the clams were wrong for the dish. I wanted mussels but the market did not have any. This was shrimp, chicken and andouille sausage. Again, we wanted Spanish chorizo but sucky Midwest markets. And socarrat development was not there this time. Still, we enjoyed the shit out of cooking and eating it. And we will make more. Sent from my iPhone using Tapatalk
July 19, 201510 yr I'd eat that! Used to get a chicken liver Paella at a Spanish restaurant in Noe Valley. It was incredible!
July 19, 201510 yr Getting a good socarrat (or socarradet) is an art in itself. Hardcore paella purists don't mix seafood with land animals, but it's true that some paella styles, considering this is a "poor people" dish created to use easily available (for the zone) components, and leftovers, mix them. A seafood paella can include mussels, clams, shrimp, prawn, cuttlefish or squid, even octopus, lobster, crayfish (or a variant of it which serves just to provide taste but it's not really eatable). For color you use always saffron. Some other fishes, their heads and scrapes (monkfish is a personal favourite for this) are used to make the broth that we'll use to boil the whole thing once the seafood is sauté with the onion, garlic and other vegetables and you add the rice. The "land" paella uses basically rabbit or hare, lamb, pork or chicken. Then the broth to boil is made from hen and some bone you have around (jamón is particularly tasty). I couldn't make a really good paella even if my life depended on it, nor my wife, but I know where we can eat a really good one
August 5, 201510 yr Tonight's Ranch Steak that should hit the grill in 20 or so. Sent from my iPad using Tapatalk
August 18, 201510 yr Burned some lamb leg steaks and topped them with cumin/chive butterAlong with farro salad with cherry tomatoes, corn, mozzarella, and basil
August 20, 201510 yr More meat burning tonight. Pork chops al'Diavolo (bottom half) over heirloom tomatoes (Ananas) and basil from my garden
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now