Here's how the ribs came out:





My neighbor wants to do pulled pork this weekend.

 

Running the grill for 7 hours doesn't sound like a very cost effective way to go. Plus, i have no real temperature regulator on it.

Bugeye - looks like you cooked the ribs so long, it won't stick to the bones any more

 

Man, your food looks delicious! I want to get one of the "Eggs" soon.

 

What kind of smoker did you get?

I want to try smoked meatloaf next. Maybe this weekend, weather's supposed to be good.

p.s. i like to play with the meat in all kinds of weather.

 

^It's a Brinkman... nothing special, but decent for a "first time, gotta test my skills before I drop a ton of cash" kind of deal. I thought about getting the Weber Bullet, but I wasn't ready to drop $300 quite yet.

The weather has been bad on the weekends, so I didn't get any smoking in. Weather should be decent this weekend though. I've got to perfect my skills... we're having a block party in a few weeks and I'm one of the organizers, so we're going to smoke brisket, ribs and pork all day for the block... 100 pounds of meat, here we come!

I like to play with meat in all kinds of weather too... but sometimes it's nice to be outside and get some sun while you're workin' the meat.

 

Made prime rib tonight:

Rub was a salty crust with pepper, onion powder, garlic powder, cayenne pepper. Bruised and sauteed garlic in olive oil, then made small slits and inserted them in the meat.

It was pretty rare, but I like it raw.





Don't hate on the paper plate.

 

Im sure you do...

 

35 dollar smoker from home depot. At a friends grad party.

Put the pork on at 2am, pulled it off around 3pm. Great with a mustard sauce







The shrimp



Ribeye with truffle butter

 

oh mahh gawddd.....!!!!!

 

can we rename this the food pr0n thread?

 

Total impromptu dinner.

Grilled vegetables with a saffron aioli. Didn't think much of the carrots (wish I had potatoes instead) but the aioli was god damn amazing.

 

First thing I'm buying for my new house is a grill.

 

^^ Looks delicious. I love drumsticks.

 

awesome...im walking across the street to publix..

 

Go to Fresh Market, imo.

 

Looks awesome. Did you make the aioli from scratch or was it a mayo base?

 

Mayo base. Wanted to see if it was good before I put in the effort from scratch.

 

Bugeye, just out of curiosity what're your cholesterol levels like?

 

I was blessed with a fast metabolism, and I usually eat smaller portions.

My boyfriend tends to be the victim of my culinary explorations. Poor guy... I love to bake, too.

 

ha, that's me. I eat anything and stay skinny, and my cholesterol and blood pressure are at normal levels

 

Are you amenable to polygamy?

 

Last night, I grilled some salmon fillet on the grill (gas).

Light coat of 1/2 Dijon mustard and 1/2 coarse mustard with a single garlic clove (minced) and salt pepper and dill. Also a splash of white wine to loosen it up a bit. Let the coated fish sit in the fridge for about an hour before grilling. Less is more with this smear, since it has SO much flavor...

Grilled skin side down on a small piece of foil to ease removal.



Had some roasted cubed red potatoes with S/P and thyme and olive oil along with some steamed broccoli.

 

Reading that was like reading erotica. PICTURES, MAN!!!!!

 

Last night was an 8# Beef Tenderloin cooked to 110F on the grill and a perfect 120 after rest for a warm rare. S/P while grilling and served with EVOO and sea salt.

Red mashed potatoes with herbs from the garden (Italian Parsley, basil, thyme, chives)

Green beans from the garden braised in roasted garlic and chk broth then quick saute in olive oil and butter

Dessert was a lemon lime poundcake with fresh strawberries.

I slept really well after that. We had 4 adults and 2 kids and about 1.5# left of the beef.

 

Ummmm... You don't want pics of it in it's current condition... Sorry...

 

Tonight I started with this:






Seasoned it...:






And feasted upon:



I was in the middle of, coincidentally, taking my blood pressure when my timer went off, so I ended up with a medium fillet instead of my preferred medium rare, but the meat was SO tender it was still awesome!

 

taking your blood pressure before you eat some red meat?

and damn that looks good, what did you season it with?

i usually just season my steaks with some salt pepper a little big of garlic powder and then some montreal steak seasoning

 

My doc asked me to keep a log of my BP.

That was salt and pepper. Nothing else.

 

Made it tonight. Was pretty good. Broke out the fancy mustard from France. Good touch with the wine.

 

Steaks were cooking to a perfect 145degrees

 

Subinf, missed your post, but glad you liked it!

Jup, that looks AWESOME.

I need to get a veggie basket.

 

That veggie basket is awesome! Shrimp does real well in it too. As well as cubed beef, no sticks.

 

Hadn't even thought of doing meat in one. Good call.

 

Looks delicious! I definitely need to invest in a basket as well. I usually end up ghetto rigging my own out of aluminum foil, or using my cast iron skillet.

 

Jup, what's the story with the metal grates under the large steaks?

 

It's a Grill Grate, it prevents flare ups. The juices land on it and burn away instead of falling into the flames and taking away my eyebrows. They also say you can grill pizza on it. I got mine from QVC, same with the veggie pan.

www.grillgrate.com

 

That's what happens when you're 20. Wait a decade.

 

I may have to invest in one of those. Not so much for steaks by for pork chops. My grill will cook a steak in about 6-8 minutes and personally I like a little charring.

And I must say that my cooking have tailed off drastically since I started working again.

 

^^ Work makes you just want to grab something on the way home.

 

I've been doing this a lot recently (four times within the last two weeks) and it is pretty good. A nice change from the habanero cilantro paste I usually do.


The cilantro is pretty good if anyone wants to try:

Basically just a few cloves of garlic, bunch of cilantro, juice of about two limes, a habanero (or jalapeno if you are weak), fish sauce to taste. Put it in a blender and mix together. Can also use some oil if you want but not too much.