What's for Dinner?
#1721
Needs a 930
Had burgers at a buddies house saturday for the spurs game. He used the Big Green Egg to cook them and they were so damn good. After the first flip you could see how much moisture they were retaining It was a late game and we didn't eat until almost midnight so no pics, sorry
#1722
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
WTF is the big green egg?
#1723
Honda+Blue=My garage
#1724
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
hweird
#1725
Needs a 930
Yeah they are nice but expensive. I've found a few large ones on craigslist over the years for around $600, new that size is about $1000-$1200 if I remember right. My buddy has the medium one which maxed out the space with 4 half pound burgers.
#1726
Needs more Lemon Pledge
Leg of lamb just went into the slow cooker...
I wish Costco had the bone-in ones, but w/e.
Marinaded overnight in a rub of paste made in a mortar and pestle containing lemon zest, fresh rosemary, garlic, olive oil salt and pepper. Took it out of the fridge this AM and seared all sides in a cast iron skillet. Into the slow cooker with 1/2cup red wine, 1/2cup broth, couple sprigs of rosemary and the juice of a lemon. I also threw in all the little bits from the bottom of the searing skillet.
I wish Costco had the bone-in ones, but w/e.
Marinaded overnight in a rub of paste made in a mortar and pestle containing lemon zest, fresh rosemary, garlic, olive oil salt and pepper. Took it out of the fridge this AM and seared all sides in a cast iron skillet. Into the slow cooker with 1/2cup red wine, 1/2cup broth, couple sprigs of rosemary and the juice of a lemon. I also threw in all the little bits from the bottom of the searing skillet.
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#1727
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
#1728
Needs more Lemon Pledge
I can't open the slow cooker! It adds 20-30 minutes on to the cook time and I already got it started late!
#1729
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
When it's done, or
#1730
Race Director
iTrader: (1)
+1
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97BlackAckCL (05-12-2014)
#1731
Needs more Lemon Pledge
will do.
Will be roasting some red potatoes to go with it...
Will be roasting some red potatoes to go with it...
#1732
all work and no play
Leg of lamb just went into the slow cooker...
I wish Costco had the bone-in ones, but w/e.
Marinaded overnight in a rub of paste made in a mortar and pestle containing lemon zest, fresh rosemary, garlic, olive oil salt and pepper. Took it out of the fridge this AM and seared all sides in a cast iron skillet. Into the slow cooker with 1/2cup red wine, 1/2cup broth, couple sprigs of rosemary and the juice of a lemon. I also threw in all the little bits from the bottom of the searing skillet.
I wish Costco had the bone-in ones, but w/e.
Marinaded overnight in a rub of paste made in a mortar and pestle containing lemon zest, fresh rosemary, garlic, olive oil salt and pepper. Took it out of the fridge this AM and seared all sides in a cast iron skillet. Into the slow cooker with 1/2cup red wine, 1/2cup broth, couple sprigs of rosemary and the juice of a lemon. I also threw in all the little bits from the bottom of the searing skillet.
I'm thinking Im gonna have rack of puppy tonight
Actually, I picked up a loaf of french bread, and I am going to make cajun chicken peppers and onion subs/grinders/hoagies/whateverthefuckyoucalltheminyourpartoftheworld with some teriyaki sauce tossed into it.
#1733
Earth-bound misfit
That sausage with onions and peppers looks . Do want.
In fact, this whole thread is killing me. I'm so hungry right now.
In fact, this whole thread is killing me. I'm so hungry right now.
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97BlackAckCL (05-13-2014)
#1734
Needs more Lemon Pledge
Baby killer!
I'm thinking Im gonna have rack of puppy tonight
Actually, I picked up a loaf of french bread, and I am going to make cajun chicken peppers and onion subs/grinders/hoagies/whateverthefuckyoucalltheminyourpartoftheworld with some teriyaki sauce tossed into it.
I'm thinking Im gonna have rack of puppy tonight
Actually, I picked up a loaf of french bread, and I am going to make cajun chicken peppers and onion subs/grinders/hoagies/whateverthefuckyoucalltheminyourpartoftheworld with some teriyaki sauce tossed into it.
Grinder, no matter where I live.
#1737
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Stogie....
#1738
Race Director
iTrader: (1)
Never been to Panera Bread?! Do you not have them in Florida?
#1739
Needs more Lemon Pledge
OK, the after pics...
Super moist and fall apart tender.
Used some of the slow cooker juices to make a gravy and served with oven roasted red potatoes (EVOO, S+P, lemon juice, oregano) and steamed broccoli.
Super moist and fall apart tender.
Used some of the slow cooker juices to make a gravy and served with oven roasted red potatoes (EVOO, S+P, lemon juice, oregano) and steamed broccoli.
The following 3 users liked this post by stogie1020:
#1740
Needs a 930
That lamb looks delicious I've been wanting to do a rack of lamb lately just keep forgetting.
I just got my fire going. Beef ribs and potatoes for tonight
Edit: maybe throw some snausages in there too
I just got my fire going. Beef ribs and potatoes for tonight
Edit: maybe throw some snausages in there too
Last edited by BeezleTL85; 05-16-2014 at 02:56 PM.
#1741
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
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iTrader: (6)
Rack of Lamb was my favorite thing I smoked so far
#1742
Needs a 930
I've never smoked lamb so it'll be my first try. Maybe go searching for one tomorrow.
What seasonings did y'all use on y'all's lamb? I was gonna just go with evoo and s&p but if there are any other better suggestions then let a brotha know
What seasonings did y'all use on y'all's lamb? I was gonna just go with evoo and s&p but if there are any other better suggestions then let a brotha know
#1743
Race Director
iTrader: (1)
KISS. But I say that + either thyme or cumin. Probably cumin seeds if it were me.
#1744
Needs more Lemon Pledge
The rosemary in the above lamb complimented the flavor really well. Not sure about with a smoker though. You know what flavor herb might be awesome though would be fresh mint. Not sure how that would smoke though.
#1745
Race Director
iTrader: (1)
I'm not sure mint would translate well in the smoker.
Oak is preferred for lamb too I do believe.
Oak is preferred for lamb too I do believe.
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#1748
Needs more Lemon Pledge
daaaaaayum.
#1749
Needs more Lemon Pledge
Made a mushroom, leek, red pepper and tomato pizza last night from scratch:
The following 5 users liked this post by stogie1020:
97BlackAckCL (05-20-2014),
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BeezleTL85 (05-19-2014),
maharajamd (05-20-2014),
wndrlst (05-19-2014)
#1751
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Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
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#1752
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
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iTrader: (6)
Didn't cook it, but I had a hawaiin ribeye last night that was out of this world.
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Acura_Dude (05-21-2014)
#1753
Needs more Lemon Pledge
what's a "Hawaiian" ribeye?
#1754
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
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iTrader: (6)
It had some marinade/sauce on it that was like pineapple juice, and soy or Worcestershire sauce, and it was served with grilled pineapples, onions, and peppers.
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stogie1020 (05-21-2014)
#1755
Three Wheelin'
The following 2 users liked this post by MySoCalLife:
97BlackAckCL (05-27-2014),
Acura_Dude (05-25-2014)
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MySoCalLife (05-26-2014)
#1757
Needs more Lemon Pledge
Made a 2" thick ribeye last night and finally had the nerve to use the IR burner on the grill.
I did 4min on each side on the IR, then 3 more minutes per side over normal burner @ medium for a medium cook.
The crust and flavor were outstanding!
S+P and a little EVOO on the steak before cooking, a little EVOO on the steak after a 10 minutes rest before serving. It was better than many non-aged steaks I have had in restaurants.
I did 4min on each side on the IR, then 3 more minutes per side over normal burner @ medium for a medium cook.
The crust and flavor were outstanding!
S+P and a little EVOO on the steak before cooking, a little EVOO on the steak after a 10 minutes rest before serving. It was better than many non-aged steaks I have had in restaurants.
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Acura_Dude (05-28-2014)
#1758
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
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iTrader: (6)
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Acura_Dude (05-28-2014)
#1759
Race Director
iTrader: (1)
You'll never see IR near my grill. Lol
I'm sure it was good though.
I'm sure it was good though.
#1760
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Yeah, I bought the 4 Burner without the IR