Off topic: Rinker owners who grill!

aero3113

If you have some sides, yes!

69fastback

aero3113 said:

If you have some sides, yes!

Deal!  I’ll throw on some asparagus and come up with something else. And ice cream to finish it off. 

aero3113

Will the asparagus be bacon wrapped?

69fastback

aero3113 said:

Will the asparagus be bacon wrapped?

Is there any other way?

and if it’s Sunday, supercross will be playing outside with the smoker. 

aero3113

LoL! I don’t think there is!

69fastback

I thought asparagus grew with bacon already attached. 

69fastback

Speaking of bacon. I have the before pics of the ribs and pork butt. It’s well cared for pork. 

LaRea

That's 100% awesome.  

Dream_Inn

LaRea said:

Order placed!  Can't wait to try it.  What did you use for an injector?

Hopefully you grabbed at Walmart instead for like 1/4 of the price!   Not sure why it's so much at AMZN.

69fastback

Some lazy Saturday smoking. 

69fastback

Ah man, I turned the temp up too quick trying to get the skin crispy. Bummer 

aero3113

Still looks good @69fastback !!

69fastback

It was actually freaking amazing. 

aero3113

  

69fastback

All trimmed up and ready to go. The silver skin on this one was difficult so I didn’t get it all. Fully injected and rubbed down. It’s going on at 6am  Meh....

LaRea

Mmmmmmmm ... nice.  

LaRea

Nothing too adventurous here ... a quartet of 1.5" fillets dry-brining in the fridge.  Kosher salt and a little pepper, let 'em rest 5-6 hours, then I'll reverse sear them with apple wood smoke. 

This post is making me hungry.  

69fastback

^^^* that looks great. 

Pulled it, wrapped it, and back on. It smells fantastic. 

Willhound

@69fastback what's the putting it back on the grill do? Give it a crust? I've always wrapped mine in a towel and in an insulated  cooler for several hours to finish then serve. But always looking for new ideas.

69fastback

Willhound said:

@69fastback what's the putting it back on the grill do? Give it a crust? I've always wrapped mine in a towel and in an insulated  cooler for several hours to finish then serve. But always looking for new ideas.

I take it to the stall (around 170) uncovered, then pull it off and wrap it in butcher paper and stick it back on. I start checking for tenderness around 200 and pull it off to rest for 1.5 hours before unwrapping. Wrapping it helps create a nice bark and it’ll finish a little faster. 

Handymans342

Show some veggies cooked on the grill or some shish-kabobs

Willhound

This is the best I can do for you @Handymans342. Its got veggies.Daughter got me a pizza stone for Father's Day. Tried it with homemade pizza on the Traeger the other day. Super yummy and a hint of Smokey flavour. Before and after.

69fastback

Willhound

Wow! Perfect. Will have to try that. 

Willhound

Our meager dinner. A lowly Sirloin the Mrs. marinated in some Caesar dressing with olive oil and garlic. Wouldn't be my pick, but worked well. Fresh mushrooms with onions fried in a cast iron pan on the side burner of the Broil King with fresh Ontario asparagus and Caprese salad. Pinot Grigio on the side.

YYZRC

Willhound said:

This is the best I can do for you @Handymans342. Its got veggies.Daughter got me a pizza stone for Father's Day. Tried it with homemade pizza on the Traeger the other day. Super yummy and a hint of Smokey flavour. Before and after.

Thank goodness - that wasn’t the “after” I was expecting!!

Dream_Inn

Well, the picture doesn't do it justice.  But this was fresh perch lady night on the grill minutes after caught. 

LaRea

@Dream_Inn it doesn't get fresher than that!

Willhound

You guys aren't allowed to laugh but I dragged out my 20 year old $15 charcoal BBQ tonight. Was bright red once but sunlight and heat have made it a dull pink. Have a gas fired Broil King and a Traeger pellet grill that are used most often but once in a while I crave the smokey charcoal taste of my youth. Brings back happy memories of about 50 years ago when we went every weekend to a local beach where on a hot day at dusk the charcoal smoke hung low over the water as dinners were prepared. These are Venison burgers from a Deer I harvested myself. By all accounts around the table the best ever.

LaRea

Hey, nobody here is gonna throw shade at a grill that gets the job done!