Recent content by Sean H

Wow looks gouda!

A belated welcome Wayne. I'm a former Pittsburgher myself.

What the? That looks amazing! Never even thought to try that with the skirt meat.

Don't be strangers, Tony & Maribel. We all miss your excellent posts!

I wish I could find plate ribs like that! Looks doggone good.

Chicken looks great! That's one of my favorite meals.

Local Italian grocery had sirloin sizzlers on sale, pretty cheap. My better half marinated them in kalbi marinade, and I grilled them up. Shot on the grill, resting on the cool side while I grab a platter to put them on... And plated, with rice, kimchi (homemade), and lots of vegetables...

I do a Christmas prime rib every year. My mom and my father-in-law both want their beef well done. So we sear end cuts for them from the rib roast, while everyone else gets theirs medium rare. Or you could drop the slices for your wife and kids in a pan full of au jus. Also a good option.

That's a really cool idea. I'm going to give this a try sometime.

That RSC looks textbook good. Bet you're kicking yourself for not making it sooner!

Nice job on those ribs. And very brave of you to hang them over the coals without a safety net. If I were you, I would not worry about chasing temperatures. Those ribs look perfect, so why mess with success?

Those look good, Case. I have a buddy who lives in Bend. I'll ask him if he could smell those delicious wings cooking from his house! :) You mentioned high temperature for the cook -- how high? And for how long?

Overcooked wings are still good wings. Case in point. Nice looking plate.

That is a neat dish. I want to try it. Do you flip the chicken on the planks?