agile_one Posted June 21, 2015 Report Share Posted June 21, 2015 Looks damn delicious, Mike. Want. Quote Link to comment Share on other sites More sharing options...
ironbut Posted June 21, 2015 Report Share Posted June 21, 2015 Looks like a meal fit for a King Mike! (at least my kinda king) Smoke on! Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted June 21, 2015 Report Share Posted June 21, 2015 Nice butt Mike! Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tyrion Posted June 22, 2015 Report Share Posted June 22, 2015 Nice butt Mike! Sent from my iPhone using Tapatalk I've been told it's a bit on the skinny side but thanks. 2 Quote Link to comment Share on other sites More sharing options...
swt61 Posted June 22, 2015 Report Share Posted June 22, 2015 Nice butt Mike! Sent from my iPhone using Tapatalk I feel like I'm not even needed around here anymore. 2 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted June 23, 2015 Report Share Posted June 23, 2015 It looks lean, the meat does. Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 4, 2015 Report Share Posted July 4, 2015 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. 1 Quote Link to comment Share on other sites More sharing options...
cetoole Posted July 4, 2015 Report Share Posted July 4, 2015 I say keep them on. Quote Link to comment Share on other sites More sharing options...
grawk Posted July 4, 2015 Report Share Posted July 4, 2015 3 Quote Link to comment Share on other sites More sharing options...
Dreadhead Posted July 4, 2015 Report Share Posted July 4, 2015 No photo proof but we had two NY strips and brats for the kids. I'm getting pretty good with the lake house grill. 1 Quote Link to comment Share on other sites More sharing options...
swt61 Posted July 4, 2015 Report Share Posted July 4, 2015 Waiting for swineapple review. Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 5, 2015 Report Share Posted July 5, 2015 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. 2 Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted July 13, 2015 Report Share Posted July 13, 2015 (edited) 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, 2015 by luvdunhill 3 Quote Link to comment Share on other sites More sharing options...
ironbut Posted July 13, 2015 Report Share Posted July 13, 2015 Wow Marc! Do you do windows? Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted July 18, 2015 Report Share Posted July 18, 2015 Paella on the grill. Antonio, please don't laugh at our Illinois version of this. Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 18, 2015 Report Share Posted July 18, 2015 Looks tasty as hell, Mike. Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted July 19, 2015 Report Share Posted July 19, 2015 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 2 Quote Link to comment Share on other sites More sharing options...
swt61 Posted July 19, 2015 Report Share Posted July 19, 2015 I'd eat that! Used to get a chicken liver Paella at a Spanish restaurant in Noe Valley. It was incredible! Quote Link to comment Share on other sites More sharing options...
Torpedo Posted July 19, 2015 Report Share Posted July 19, 2015 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 2 Quote Link to comment Share on other sites More sharing options...
n_maher Posted August 5, 2015 Report Share Posted August 5, 2015 Tonight's Ranch Steak that should hit the grill in 20 or so. Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Grahame Posted August 5, 2015 Report Share Posted August 5, 2015 You meat burners, and your hydrophobic ways. Quote Link to comment Share on other sites More sharing options...
Voltron Posted August 18, 2015 Report Share Posted August 18, 2015 Burned some lamb leg steaks and topped them with cumin/chive butterAlong with farro salad with cherry tomatoes, corn, mozzarella, and basil 4 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 18, 2015 Report Share Posted August 18, 2015 Burning is so 20th century. Quote Link to comment Share on other sites More sharing options...
Voltron Posted August 18, 2015 Report Share Posted August 18, 2015 I'm old fashioned that way. 1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted August 20, 2015 Report Share Posted August 20, 2015 More meat burning tonight. Pork chops al'Diavolo (bottom half) over heirloom tomatoes (Ananas) and basil from my garden 3 Quote Link to comment Share on other sites More sharing options...
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