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  1. #91

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    Time to resurrect this thread. Lots of grilling this weekend.

    Yesterday...
    Lunch - marinated pork loin, grilled pineapple, grilled hearts of romain
    Dinner - NY Strip topped with blue chz, mushrooms and onions

    Today...
    Lunch - pretty stellar-awesome chz-burgers
    Dinner - flank-steak kabobs with cherry tomatoes, red, orange and yellow bell peppers

    Randomly ended up with most of the weekend off and good weather, so we took advantage


    Hope you all had a good weekend, too.
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  2. #92

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    Just grilled a couple of chickens tonight.

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  3. #93

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    Charcoal grilled pork country style ribs, twice bakers, green beans, cream corn. Walnut fudge brownies. Um um good.

  4. #94

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    Delmonicos cooked with a reverse sear and baked potato with bacon and cheddar. Washed down with some Ommegang Abbey Ale.

  5. #95

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    getting ready to throw a venison roast on the charcoal grill with a little smoke, some little red potatos in olive oil with sea salt and some garlic powder.
    "The goddamn Germans got nothing to do with it":p

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  6. #96

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    Sorry should have taken a pic..
    Well it was BBQ baby back ribs smoked with applewood chips..
    Fresh cut fries and corn on the cob..
    Yummy

  7. #97

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    First weekend of summer.

    C'mon guys! What you got planned for the weekend?

    Tonight -chicken on the grill! Secret rub is setting in now. Gonna do some with just the rub, some with Baby Ray's bbq sauce.

    And if you've never tried it - grill up some tatertots - brushed with olive oil first, then over high heat for about 10 minutes.

    Just picked some fresh tomatoes and cucumber that I'll dice and chill as a side dish with some fresh basil and dill - drizzled with olive oil and balsamic vinegar.

    The big decision - what wine to pick??? Such stress.....

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  8. #98

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    A whole hog....5 kegs... Lots of people.. The whole neighborhood...this sucker has been on since 3am yesterday and everything is just about right...PEACE!!

  9. #99

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    Quote Originally Posted by Msabot1 View Post
    A whole hog....5 kegs... Lots of people.. The whole neighborhood...this sucker has been on since 3am yesterday and everything is just about right...PEACE!!
    Dang...a whole hog!

    Pics?

    H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music.

  10. #100

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    Baby backs yesterday and special "root beer" chicken legs tonight. My daughter is visiting from Hawaii and the wife is inspired to make use of the new Huntington grill she got me for Father's Day.
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  11. #101

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    Baby backs here as well. Yum.
    "Don't forget to change your politician. They are like diapers they need to be changed regularly, and for the same reason."

  12. #102

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    Tandoori style chicken on my kamado tomorrow.

  13. #103

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    Ribs were on the grill, could have used a bit more smoke but came out nice and tender. Name:  DSCN9691.jpg
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  14. #104

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    ...we grilled burgers last night in NH. Pretty plain-vanilla, but made from excellent local (MA) beef and over hickory smoke, they were superb.

    Plus, they looked great! ;-) (actually, this photo's from last summer; I snapped a couple last night but it was hazy/overcast and I haven't uploaded yet...)

    all the best,
    mrh

  15. #105

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    Beef. It's what's for dinner. Real food for real people. Mitchum said so.

  16. #106

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    I thought that he ate mostly gin, though...



    (I think he switched to rum only when he "went calypso"...)
    all the best,
    mrh

  17. #107

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    Quote Originally Posted by mhardy6647 View Post
    ...we grilled burgers last night in NH. Pretty plain-vanilla, but made from excellent local (MA) beef and over hickory smoke, they were superb.

    Plus, they looked great! ;-) (actually, this photo's from last summer; I snapped a couple last night but it was hazy/overcast and I haven't uploaded yet...)
    Awesome pic!

    Here's a shot of dinner from last night - simple but SO tasty!



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  18. #108

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    mmm-mmm! Looks delish!
    all the best,
    mrh

  19. #109

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    ahh the things we do to get to 100 :) BBQ Chicken tonight. Yum!

  20. #110

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    Tonight I'm doing up Korean beef ribs (thin, bone in, marinated in Kalbi sauce), chilled macaroni & spinach 'salad', and grilled brussel sprouts.

    And a nice CA cab.

    H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music.

  21. #111

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    Quote Originally Posted by Erik Tracy View Post
    Awesome pic!

    Here's a shot of dinner from last night - simple but SO tasty!


    dang that looks so good ... salad is lookin really good

  22. #112

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    It's the last 'official' weekend of summer....Labor Day weekend.

    What you got planned for the long holiday weekend?

    I'm going to do up some fresh brauts tonight from my specialty butcher.

    They are plumping in a pot of water, beer, minced garlic and green onion right now.

    Then they go onto the grill to be crisped and browned.

    From the garden I have a fresh yellow zucchini that I'll slice into wedges, drizzle with olive oil and garlic salt then brown on the grill with the brauts.

    Served with sides of fries, baked beans and a cold beer.

    H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music.

  23. #113

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    Well I have been eating practically vegetarian for the last week in preparation for my he-man opening days of dove hunting in San Antonio....a walking heart attack

    I will be meeting several of my old friends for our annual dove hunt going on 25+ years, and its a meat eating smorgasbord.

    I have prepared for tomorrow evening 4 dozen trimmed marinated teal breast wrapped in bacon with jalapeno w/ aside of venison pork jalapeno sausage over pecan smoke fingered right off the grill...this will include your favorite beverage (BEER).

    This will go on through Tuesday night with a variety meats through the days...will return being a vegetarian when I return home.
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  24. #114

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    Quote Originally Posted by txcoastal1 View Post
    Well I have been eating practically vegetarian for the last week in preparation for my he-man opening days of dove hunting in San Antonio....a walking heart attack

    I will be meeting several of my old friends for our annual dove hunt going on 25+ years, and its a meat eating smorgasbord.

    I have prepared for tomorrow evening 4 dozen trimmed marinated teal breast wrapped in bacon with jalapeno w/ aside of venison pork jalapeno sausage over pecan smoke fingered right off the grill...this will include your favorite beverage (BEER).

    This will go on through Tuesday night with a variety meats through the days...will return being a vegetarian when I return home.
    I think I need a towel to wipe off my keyboard as I just drooled all over it.....

    I will slink back to my simple brauts and genuflect in abject humble admiration of the feast you just described....

    H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music.

  25. #115

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    Quote Originally Posted by Erik Tracy View Post
    I think I need a towel to wipe off my keyboard as I just drooled all over it.....

    I will slink back to my simple brauts and genuflect in abject humble admiration of the feast you just described....
    Brauts and beer ain't to shabby brotha'...I do those 2 or 3 Sundays a year during football season all by my lonesome...'cause my wife don't like neither
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  26. #116

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    I thought I would try something I hadn't tried before. I had a couple of chuck roasts in the freezer and it was time to use them or loose them. So I thawed them out and made up dry rub for them. Then I slow cooked them over indirect heat at about 275 for 6 hours. I used a mixture of lump charcoal and briquettes and a little hickory. For sides, I did potatoes and carrots in cast iron skillets on my gas grill. We were very happy with the results. The roasts were pull apart tender just like pulled pork. I'm sure this will be on the menu again.

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  27. #117

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    Today is another attempt to up my baby back rib game.

    Got a combo of hickory and maple smoke going like crazy, got the rig dialed in to 230F, the ribs are carmelizing nicely from the rub last night. Spraying periodically to keep them moist and just started the final hour of slathering on some Baby Ray's BBQ sauce.

    Looking good so far...

    The family will pass judgement in about an hour....

    H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music.

  28. #118

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    The baby backs turned out really nice.

    Always getting better.

    I ask the family to be brutal and rate the ribs.

    I got a high of a 9.5 and a low of 8.25.

    I gave them a respectful 8.5.

    The choicest ribs were deliciously smoky, tender, a bit of crisp, a good combo of tug yet tender - the rub had some heat, the sauce was sweet. If I could do this over and over - I'd take it! MMmmm.....!


    H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music.

  29. #119

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    Burgers and hotdogs on my big green egg for the family. Mmm mm good.

    Tomorrow is a New York strip for the wife and a delmonico for me.

  30. #120

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    Last night before family comes over...decided to do it right for just the wife and I before the stress/joy of hosting the holidays...

    T-Bones, mushroom and onions, red wine...

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