1000th Post Something Special

[Bob Mann]

Great looking cook and pics Bill, nice job!

 

[Bill Schultz]

Exactly correct Rob, I think I paid around forty bucks back then. If that.

 

[Clint]

The CEO made a fabulous salad, most from her garden. Superb combo

Your plate, enjoy

I like the use of prosciutto instead of bacon, as scallops seem to overcook by the time the bacon's done. How long did you leave them on? Indirect most of the time I'm sure...

 

[John Solak]

Excellent looking meal, great 1k post!!!

 

[Bill Schultz]

Clint that is why I usually use prosciutto, it has a more delicate flavor, does not overpower the scallops and is very thin so cooks up very quickly. Scallops should be turned when they are very slightly browned and removed when the other side is the same. Otherwise they lose a lot of flavor and are tough.
And no I do not do them indirect, not needed with scallops. Quick very quick till very slightly seared on top and bottom.

 

[Kim Drana]

Congrats on 1000th..looks like you did awesome on the old weber!

 

[Jim Lampe]

Bill, An EXCELLENT Cook & Post! Congratulations!

 

[Bob Sample]

Looks great Bill but you could fit a lot more food on that plate.

 

[Bill Schultz]

Had to save some for when you showed up Bob

 

[James Lake]

Beautiful cook, first class meal! Way to retire the old machine and I'm excited that you're getting a new one.

 

[Andy Beers]

Great meal