When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network.
Ahead of time I season them with cajun season and salt and pepper in a bowl. Then when I cook them use some olive oil to put a coating on the bottom of the cast iron pan and throw the brussle sprouts in with probably 2.5-3tbsp fresh garlic. Once done the first night I drizzled some balsamic reduction over them.
I found a recipe I want to try next which is just garlic and bacon brussle sprouts with balsamic reduction. I need to try a bunch more recipes as all these were just cajun flavored. Very good though.
Love the pic of Enzo checking out all the food, looks familiar
Damn those kabobs and steaks look amazing.
Just picked up a new grill cover, mine had seen better days. Definitely need to clear some space on my patio so I can start grilling and smoking again
Thanks man. I think the kabobs came out best of any I have ever made. I normally end up over cooking the veggies trying to get the chicken cooked through. This time the veggies were still tender with just a light charing while the chicken was nice and juicey. Only think I did different was cook them over med-high direct heat for a few minutes on each side then almost as low as the grill would go direct heat for the last 20min. Almost like they were being baked.
Thanks man. I think the kabobs came out best of any I have ever made. I normally end up over cooking the veggies trying to get the chicken cooked through. This time the veggies were still tender with just a light charing while the chicken was nice and juicey. Only think I did different was cook them over med-high direct heat for a few minutes on each side then almost as low as the grill would go direct heat for the last 20min. Almost like they were being baked.
Originally Posted by oo7spy
Throw some bacon in with the brussel sprouts.
It doesn't have to be a lot, but it's bacon, so it's okay if it is a lot.
Made strip steaks on the grill with grilled veggies for gf's bday weekend, veggies were (Baby Bell mushrooms, yellow squash, red pepper, red onion, garlic and asparagus marinated in balsamic dressing, sea salt and cracked pepper) didn't take any pics, but it was an awesome dinner!
Had both families over last night for Father's Day, made beef dogs and steak burgers on the grill and some more grilled asparagus. Got lots of compliments on the asparagus
Love pepper on lots of things. I like a little extra heat so been swapping out regular black pepper for this for about the last 6 months. Stuff is really good.
Used my green egg as a grill Sunday night for the first time. Also my first time grilling using charcoal too. I hate how much longer it takes to get going but damn if these were not the best tasting burgers I have ever made. Got the temp set to 400 degrees and was able to cook the burgers in 12min only turning them once. It unfortunately ended up being a little long for my asparagus though.
Saturday night it was time to use the Egg as w grill to make a nice steak. Picked up a 1.85lb Tbone that was 1.5in thick. Used a reverse sear method with the steak. Started the corn on at 250 and 15min later added the steak. Got the steak to 110 degrees internal temp. I then pulled the ceramic plate from the egg so I could raised the temp of the grill up to 550 and put a nice char on the outside of it.
Haven't done much grilling or anything on the smoker till this past week.
Made some great burgers and corn on the cob last week. The burgers had cheddar cheese and sweet onion mixed in them. Then I topped the burgers with some boars head smoked Wisconsin cheddar which was great on the burgers will be doing again. I also put fresh jalapenos and some onion on my burger which is one of my favorite ways to top a burger. You can't grill without a great beer to go along with it. This one was out of this world from New Belgium barrel series. Believe these are only sold at the Brewery.
Dunno about "better than", but it's certainly not inferior OS is expensive unless you hit one of their sales/free shipping deals. Plus I'll get their gift cards at ~8% off at Raise or CardCash and use those to make the purchase. And I also get their (OS) 10% military discount
I just picked up a year's supply of 1/4 lb burgers (96) for only ~$97 shipped.
Also, their apple and tri-fruit tarts are fantastic, as well as their baked stuffed potatos
Their hot dogs are excellent, everyone that has tried them raves about them. Their burgers are super tiny patties, there's a picture of them above with the asparagus being grilled. Both the dogs and burgers were from Omaha. Their steaks definitely are not worth it, but they are convenient to pull out and thaw for a quick meal. I've made good meals with their chicken and pork chops, their proteins are smaller servings, but probably what we "should" be eating instead of big ass servings that we like to make
And yes, the 4 oz steak burgers are tiny, especially after they cook down.
Originally Posted by CCColtsicehockey
Yeah at 1/4lb I definitely be making a double or triple burger for sure.
Damn, just one with bun, lettuce, tomato,onion, pickles fills me up totally. You guys must be professional eaters
Originally Posted by CCColtsicehockey
I have a $10 cash back on Purchase for $50 or more from my credit card I just noticed as well. That makes it $1.15 a burger.
Go for it. If you don't like, then it didn't cost you too much for trying... And it's even less if you use a $50 gift card bought at Raise or CardCash... Or get a $75 gift card and add some baked stuffed potatos
Last edited by nfnsquared; Jun 10, 2019 at 05:06 PM.
for no pics
Gotta have some fresh cracked pepper
I have a $10 cash back on Purchase for $50 or more from my credit card I just noticed as well. That makes it $1.15 a burger.
