Discussion in 'The Smokehouse' started by DaveGunter, Jul 31, 2015.
Taters, zuch and pork tenderloin
1000th post, I know took me long enough right
I'm going to grill some burgers, corn, taters, and peppers tonight.
Automatic grill brush
Sword steaks with a lemon garlic basil mint
Looks awesome Dave.
What are sword steaks?
These pictures are cooking experiences. Every piece of meat and the different types of vegetables require certain cooking times. It is more of a journey. Kind of a get there when you get the there.
Swordfish, very easy grilling.
Ah, gotcha. Thanks.
I am glad someone else asked that question. I was trying to figure out what cut it was in beef steaks.
Got a nice ham steak at the farmers market today, sprinkled with a little dry mustard and drizzled with some of my maple syrup, my wife is frying some zucchini and making a baked rice and cheese dish, some fresh sugar snaps from the garden.
Bacon. Someone that lives here doesn't like it when the house smells like bacon . Rules out pan frying, and too warm for the oven, so grill it is.
Yeah, it's 8pm, but it's never too late for bacon.
When it comes to bacon, you just gotta do what ya gotta do.
Clean up is easy, too. Just toss the foil after the grease cools off and sets up.
Buddy got a Tuna, so we got some steaks, with lemon, garlic and thyme. Wicked hot fire, char on each side for a few minutes, should be nice and pink in the middle.
Chicken breast going on at 6:25.....bone down with indirect medium heat, I'll have pics of the whole meal when it's done.
Corn on the cob, it's usually the best corn I ever had....bought locally
Pasta with some spaghetti sauce
Cauliflower with some spaghetti sauce
Burgers on the pellet grill
here is a pretty good burger recipe if anyone is interested
For around 2 pounds of burger:
2-3 tsp Teriyaki (the secret ingredient and totally underrated in burgers)
2-3 tsp Worch to taste
2 tsp Tabasco Chipotle sauce
1T minced garlic
Freshly-ground salt and pepper
1-2T your favorite savory BBQ/steak rub, with plenty of mesquite or hickory flavor, to taste
1 egg as a binder
Whisk the above together, then gently fold in the meat.
Then, when you put them on the grill (450-500 set temp), put a small sliver of butter in the middle top of each burger. It will slowly melt into the center and prevent it from getting dry.
let cook to your desired taste, I like burgers well done so I go to 165 - 175 internal temp
Let rest 5 min then serve with lightly toasted buns!
Burgers tonight, I'll have to try Elderthewelder recipe some time, sounds great. These are just a little worscestershire, a touch of liquid smoke, some Crazy Janes, and minced onion. The beef I buy from a local farm who raises Charolais cattle.
Grilled pork chops, shrimp, and squash. Baked sweet potato and onion.
Someone that lives there is crazy!
Just finished atomic buffalo turds. Pizza going in next as soon as the temp comes up. White sauce tomato garlic.