Search results

TILT!!!! Awesomeness X10

And here it is plated with some Texas Grillin Beans doctored with some cumin, garlic powder, black pepper and fresh cilantro (sprinkled cheese on top after I took the pic). I don't pre-taste my japs before putting them into the mix so, I had to take them off tonight as they were waaaayyyyy to...

Chicken tenders marinaded in salt/pepper/Tapito Hot Sauce, garlic and onion powder (afterthought...cumin would have been outstanding!) Some of this: Sliced for the grill.... Fire Ready.. Geeze...is that a piece of lump or are you happy to see me??? Lolz....sorry, had to!! All...

Indirect HH!!

Is it butter? Or is it Parkay>>?? LOL!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Edwin Vickers: Our local Publix supermarket has a great bakery. They make a french hamburger bun that when heated in the oven produces a crispy...

No real recipe..... Fresh swordfish..(marinated (no pic) in fresh lemon juice, vegetable oil, s/p, paprika and a splash of hot sauce.) Plated..(yea it stuck to the grill a BIT).. But it was cooked perfectly....

A picture says a thousand words....

A picture is worth a thousand words, all I can think of is one. PERFECTION!

You rinse all of the seasonings off however the dry salt brine seems to draw the flavors of garlic and pepper into the meat so when you sear there is no bitterness.

Garlic powder on, black pepper on, HEAVY kosher salt. Flip...Same ingredients....room temp two hours.... flipping occasionally...rinse under running water at the end. Pat dry with clean paper towels till completely dry. Add to searing hot grill flipping constantly until a beautiful brown...

I am a believer in letting meat get to room temp before cooking but discovered something today. Room temp steaks cooked with a reverse sear method are very easy to overcook. I think I prefer hot and fast direct method.......for steak at least....

No 5 saved the day!!! Ok. So tonight I decide to try some BB ribs with no rub...only salt and some pepper. I'm in the mood to sauce the babies up with some Stubbs Spicy!! 1. Adult beverage tasted (2-3 times). check 2. Grill lit. Check. 3. Ribs de-membraned and seasoned. Check. 4...

When I was in the Military my buddies and I would get together every so often after a long weeks shift to grill. I would always pull out a room temp ribeye, salt and peppered ONLY. They would bring out tupperware full of some cut of beef (???) marinating in beer and ?????. While I was...

Toss with evoo, s/p then grill...

I read that a lot of people do it. I just don't see the need or benefit. What say you?

I go higher heat, no foiling, no misting. Mesquite is too strong for ribs IMO.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clint: I have a 7# NY Roast I've been 'dry aging' in the meat drawer of my fridge since Christmas. It's partially frozen but I need to do something...

Great idea....I just hate the smell of the oven on self cleaning mode and all that crap burning off.