Grilling

[nadB]

Thanks, tenacious. The wife pouts if my ribs aren't tender, tender, tender, but I went just a tad farther than usual with these. BTW, one distinctive quality of my ribs is nobody ever needs a toothpick afterward. Noticed that a few years ago when I used to order ribs when eating out, something I almost never order anymore.

I'll bet your scatterload sammich formula is dynamite. What's the missing 10% ?? Cheese ??

[tenacious_dog]

Thanks, tenacious. The wife pouts if my ribs aren't tender, tender, tender, but I went just a tad farther than usual with these. BTW, one distinctive quality of my ribs is nobody ever needs a toothpick afterward. Noticed that a few years ago when I used to order ribs when eating out, something I almost never order anymore.

I'll bet your scatterload sammich formula is dynamite. What's the missing 10% ?? Cheese ??

That's a great idea but I've not done it....yet. It's not exact but math wise it's 40, 25, 25, 10. Sorry about the math. You can do it like you want, I just like more rib meat.

[Tech77]

Whoops................... Way too tender to properly slice. LITERALLY falling off the bone.Attachment 13420

Those look great!

[nadB]

Those look great!

Thanks, Joey. BTW, getting close to lunch time.

[nadB]

O.K.

I have a confession to make...... Always had trouble grilling steaks because I don't really do em that often, and also use different cuts of meat and various thicknesses, depending on what's on sale and what we have in the freezer. '
Got a buddy who can turn out great steaks every time on his gasser (barf), but he uses the same cut and thickness every time. He's a one-trick pony. He tried some thinner steaks and totally ruined em.

My solution to this problem was to go sous vide. The steaks cook uniformly edge to edge to whatever degree of doneness you want no matter the thickness or cut. Then, just sear em and serve. I've seared em on a grill, used a blow-torch, used a cast iron skillet and used a cast iron grill pan.

[nadB]

s1 (2).jpg

[nadB]

Seared in a cast iron skillet


s3 (2).jpgs4 (2).jpg

[nadB]

Seared in a cast iron grill pan

s6 (2).jpg

[nadB]

Ho Hum; How boring;
Same 'ol; Same 'ol

Smokey Bones
fd1.jpgfd2.jpgfd3.jpg

[nadB]

Did manage to choke some down, tho.

Smoke rings and all.

fd4.jpgfd5.jpg

[PawDawg]

Looks great!

I have to ask about the black olives though. Just somehthing you like a lot?

[nadB]

Looks great!

I have to ask about the black olives though. Just somehthing you like a lot?

I love olives, both green and black. However, my sister brought these with deviled eggs she had made. So, wasn't really my choice this time.

[nadB]

Dragged out my old Orion cooker today; can't remember the last time I fired it up. Found some frozen chicken breasts, frozen chicken breast tenders, and frozen hb patties in one of our freezers, and put some apple juice in the drip pan and used applewood chips for smoke.


O1.jpgO2.jpgO3.jpgO4.jpgO5.jpg

[nadB]

Nothing special, for sure, but got some sammich material for next week for my meager efforts.

O6.jpgO7.jpgO8.jpg

[johnnylightnin]

My solution to this problem was to go sous vide.

Wow! How long does that take?