Jim Lampe
TVWBB 1-Star Olympian
thought i'd combine a few cooks in one post to minimize boredom.
• Italians with Poblanos.
...served with fresh spinach and thin cut oven taterchips.
• Huge motherbutt pork steaks.
Well over two inches thick, seasoned with BBQ3000 and Galena Street.
Cooked for 5 hours at 250ºF then sauced with Blues Hog (both original & Tennessee Red). [apple & cherry wood for smoke]
• ChuckEyes with 'shrooms and Yukon skillets with a burnt onion for looks.
No 'splainin' here required...
• Wicker's marinated Old World Dual Birds on the rotisserie.
Over-night marinated in Wicker's...
seasoned with Penzey's Old World then placed on the spit over red hot Kingsford coal in the WSM.
<a short clip for you>
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• Porterhouse Pork Chops with Northwoods Fire.
More Yukons sliced in thirds and grilled "skillet style". (while Maddie waits for a FrostyPaws)
Fired up the OTG Green 22" kettle with small pieces of apple wood for smoke...
potatoes on and nearly done...
then served with steamed asparagus.
That's it schmidt!
Thanks fo ......oh. hang on. here's a couple more?
i toldcha how much i ? chuck eyes? sure did... Bob Correll turned me on to these rascals...
Oil'em, season'em and grill'em fast! beautiful and tasty all in one! Just like your first gir... well....
Quartered some baby reds and tossed those in a Lodge 12incher...
added some chopped onions.
...and as the first day of spring sun sets...
...the pets were lookin' for eets too.
...soon,
...dinner was done.
and served with a green salad topped with oil & vinegar with Penzey's Tuscan Sunset seasoning and sautéed baby carrots.
And because the lettuce was gonna screw up my diet, mayo with Blues Hog Tennessee Red and hot sauce was mixed for dipping whatever i felt needed be
[oh yeah, only bottled water tonight for my drinking pleasure]
ok, that's all i got.
thanks for visiting, see you next month
• Italians with Poblanos.
...served with fresh spinach and thin cut oven taterchips.
• Huge motherbutt pork steaks.
Well over two inches thick, seasoned with BBQ3000 and Galena Street.
Cooked for 5 hours at 250ºF then sauced with Blues Hog (both original & Tennessee Red). [apple & cherry wood for smoke]
• ChuckEyes with 'shrooms and Yukon skillets with a burnt onion for looks.
No 'splainin' here required...
• Wicker's marinated Old World Dual Birds on the rotisserie.
Over-night marinated in Wicker's...
seasoned with Penzey's Old World then placed on the spit over red hot Kingsford coal in the WSM.
<a short clip for you>
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• Porterhouse Pork Chops with Northwoods Fire.
More Yukons sliced in thirds and grilled "skillet style". (while Maddie waits for a FrostyPaws)
Fired up the OTG Green 22" kettle with small pieces of apple wood for smoke...
potatoes on and nearly done...
then served with steamed asparagus.
That's it schmidt!
Thanks fo ......oh. hang on. here's a couple more?
i toldcha how much i ? chuck eyes? sure did... Bob Correll turned me on to these rascals...
Oil'em, season'em and grill'em fast! beautiful and tasty all in one! Just like your first gir... well....
Quartered some baby reds and tossed those in a Lodge 12incher...
added some chopped onions.
...and as the first day of spring sun sets...
...the pets were lookin' for eets too.
...soon,
...dinner was done.
and served with a green salad topped with oil & vinegar with Penzey's Tuscan Sunset seasoning and sautéed baby carrots.
And because the lettuce was gonna screw up my diet, mayo with Blues Hog Tennessee Red and hot sauce was mixed for dipping whatever i felt needed be
[oh yeah, only bottled water tonight for my drinking pleasure]
ok, that's all i got.
thanks for visiting, see you next month
