Grillin' & Smokin' All Week Long

[Jim Lampe]

started out with a few pork chops

and plated with roasted cauliflower and baked Yukons with some sorta sour crème dip on 'em

another day we grilled some shrimpies...

...and some red cabbage

followed by some tilapia filets

almost destroyed them on the flip

served with green beans from our garden and the cabbage

 

[Jim Lampe]

a 3.3 lb tri tip was next... using coconut oil in place of olive oil then seasoned with a Santa Maria tri tip rub

tossed it on the Santa Maria Grill with all lump coal and hickory wood

after a 15 minute rest, we sliced'er up

looks a little dry, Au Contrairé... it was excellent! crusty outside, juicy and tender - flavour full inside...
served with a rice containing sautéed Swiss Chard with marinated green beans and mushrooms with onions

 

[Jim Lampe]

moving on, I sautéed some more onions with mushrooms...

haphazardly I cut up a marinated pork loin roast

tossed on the onions and 'shrooms with pieces of Provel cheese

rolled it, spiked it, and tied it

probed it, and grilled it

after a while, sliced it

then served it with oven roasted Brussels sprouts

 

[Rich Dahl]

Jim, you certainly have been a busy guy and it all looks great! Have a fun weekend!

 

[Brian Dahl]

That all looks great, Jim!
Jus' wondering - why the coconut oil switch? Could you taste it?

 

[Jim Lampe]

<sigh> then, a coupla nice rib eyes...

oiled again using coconut oil instead of EVOO and seasoned using a mix of Penzey's Chicago Steak and California Pepper

again, using the Santa Maria Grill and more hickory...

grilled to a very nice rare-medium-rare...

and plated up with fresh carrots and zucchini from the garden with onions and Yukons

 

[Jim Lampe]

finally, yesterday, I smoked a rack of STL spares

two Yukons without skin on about 2 hours to go

and served with more garden beans and the skinless Yukons. The ribs were ok, pretty blacken from the sugar in the rub
that's the two Blues Hog BBQ sauces blended together on the black ribs

Well, thank you all for stopping by

 

[Dwain Pannell]

Smorgasbord! It all looks great.

 

[ChuckO]

Man that's a lot of cooking. I've got to get a Santa Maria, that just screams fun

 

[Dustin Dorsey]

Wow! Everything looks amazing!

 

[Wolgast]

So your already working on the meny for the new place! Love it all..Have a great weekend buddy!(hug Liz from us)

 

[Cliff Bartlett]

Jim, that all looks fantastic. Hope your camera didn't over heat! Those tilapia fillets look especially delicious!

 

[Kurt]

I would love to have a piece of Everything!

 

[Barb D]

Jim that was beon excellent and I cann't wait to see what you come up with for the week end???? Have a good one.

 

[Nick_U]

then served it with oven roasted Brussels sprouts

[/QUOTE]


All those plates look tasty, but this is my favorite one!

 

[Chuck Dugas]

Everything looks great Jim. That's not you to have a tri-tip that well done??? It still had a lot of juice left.
Now I'm hungry!
Thanks for sharing.
Chuck.

 

[S.Six]

Wow Jim that all looks so awesome I don't know what to say. I think I have a man crush. Totally innocent of course.

 

[Enrico Brandizzi]

All looks good from here and I would really like to be so busy as you were!

 

[John Solak]

Looks like there are more meals than there are days in a week and everyone of them look fantastic!!!! Awesome Job Jim!!

 

[Bill Schultz]

Wow, that is a mess of fine cooks there my friend, beautiful