A break in winter weather


 
Jerry N.

Jerry N.

TVWBB Emerald Member
Just popped in to say how great it was to grill up a few burgers on a 40 (almost 50) degree day in winter (in Michigan). I will grill in any weather but I sure do appreciate the warmer days when they come along. We had some significant snow around Thanksgiving and some abnormal cold but as of today, most of the snow is gone and Christmas looks pretty good with temps in the 40’s. Anyway, the burgers turned out good so that was icing on the cake.

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So busy today ended up getting Mexican from our very nice little Taqueria in the village here. Really nice people, decent (not gourmet) but decent food at good pricing. Just too much to do. IDK but I just might take the Wolf out of hiding tomorrow for the lobster tails and Chilean Sea Bass filets. Oh and scallops as well. Otherwise I may press Big Z into service, or at worst the new Ninja. I cooked a huge top sirloin on it yesterday. Excellent
 
LMichaels said:
So busy today ended up getting Mexican from our very nice little Taqueria in the village here. Really nice people, decent (not gourmet) but decent food at good pricing. Just too much to do. IDK but I just might take the Wolf out of hiding tomorrow for the lobster tails and Chilean Sea Bass filets. Oh and scallops as well. Otherwise I may press Big Z into service, or at worst the new Ninja. I cooked a huge top sirloin on it yesterday. Excellent
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I'm doing scallops, but not sure how to cook them this year. How do you normally do them?
 
I typically grill them. Not sure how I want to do it this year. I could do a pan sear as well. Right now just havin' a cup of Joe and trying to wrap my head around the mess I'm into :D I could also perhaps press the little Ninja into service on this. Since it's done such an incredible job with Chilean Sea Bass (similar texture product). Honestly the Ninja has to be the absolute hands down best seafood cooker I've ever used. Given the task in front of me makes me wish I had 2 of them :D
 
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