Beef franks that is.
Just look at those grill marks!!
What?
You were expecting Chateaubriand?
Maybe next time.
Presently, I'm Weber grill rich, and meat poor.
That red head is a sharp looking grill. I used to love my hot dogs over charcoal only, but since I've gotten my Q I only do them on that now. It just does something special to hot dogs, and as I have mentioned elsewhere pork chops too.
I plan on filling up that empty space today with some kebobs.
Pork chops are on my to-do list, as well as a whole chicken.
Tomorrow something on charcoal, perhaps pork steaks, corn on the cob, with a side of sweet & sour tomatoes.
This time of year I try to eat my weight in fresh tomatoes, and that's a lot of eating!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken_K:
That red head is a sharp looking grill. I used to love my hot dogs over charcoal only, but since I've gotten my Q I only do them on that now. It just does something special to hot dogs, and as I have mentioned elsewhere pork chops too. </div></BLOCKQUOTE>
Hi Ken,
You know, it might not be the grill that does something special. It might be that the cook has the special touch!
Great job Bob - thats just one of the great things about these little grills. By the time you could have cooked hotdogs on the stovetop, you can heat up the Q and grill the hot dogs with terrific grill marks and grilled dogs beat boiled or steamed dogs every time!
I've taken to steaming my dogs in some beer on the grill, then taking them off and grilling them to get some carmelization and grill marks.
Glad you're enjoying the Q!
I'm about to do some boneless skinless chicken breasts on mine so my wife can make fettucine chicken alfredo for dinner!