It's grilling season again!

Posted 1666 day(s) ago by SoonerBeerSnob104164 Views 990 Replies
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  1. #951
    Originally Posted by Stinger_1066 View Post
    Dang, those are making my mouth water.

    I've never smoked a steak before. What is the process? Do you hit it with any flame after to sear it, or not necessary?
    after that I brought my temp up to 500 and seared them for 3 mins on each side.....they came out rare-med rare
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  2. #952
    First meal cooked on the new Bull Angus grill. Steaks were seared/ready in like 4 minutes. Awesome. A bit overcooked really. Everything was very good.







    4 users like Slytherin's post: Clark W. Griswold, MikeLucky, SoonerArtillery, ThievingMagpie


  3. #953
    Not grey enough.
    2 users like SixBean's post: MikeLucky, Slytherin


  4. #954
    Originally Posted by Slytherin View Post
    First meal cooked on the new Bull Angus grill. Steaks were seared/ready in like 4 minutes. Awesome. A bit overcooked really. Everything was very good.

    The following users like this post: Slytherin


  5. #955
    Originally Posted by ThievingMagpie View Post
    Ah, I see you have the First Marriage china as well.
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  6. #956
    Hickory smoked bacon double wrapped around strip steak - slow grilled with Miiller's seasoning.

    I need to figure out how to up load to imgur

  7. #957
    Ok, this is three minutes in, ****s, so don't start with me.

    2 users like TheBoots's post: Slytherin, SoonerArtillery


  8. #958
    Originally Posted by TheBoots View Post
    Ok, this is three minutes in, ****s, so don't start with me.

    A perfect grey............wait.............................. , too much pink on the bacon......................... azzhole..............

  9. #959
    Originally Posted by Slytherin View Post
    A perfect grey............wait.............................. , too much pink on the bacon......................... azzhole..............
    2 users like TheBoots's post: Slytherin, ThievingMagpie


  10. #960
    Originally Posted by Slytherin View Post
    First meal cooked on the new Bull Angus grill. Steaks were seared/ready in like 4 minutes. Awesome. A bit overcooked really. Everything was very good.








    cooked over gas....served on corelle........perfect...

  11. #961
    Originally Posted by ThievingMagpie View Post
    I thought my family was the only ones to have these ugly ass plates.

  12. #962
    Originally Posted by sooner59 View Post
    I thought my family was the only ones to have these ugly ass plates.
    Nope. We all got them. Like I said, first marriage. And not even my first marriage. Let me tell you something though. When you drop one of them on hard tile or concrete? Not thousands...but millions of pieces; razor sharp shards, etc. scattered for 50 feet. It takes months to eventually find every piece with your bare feet.

  13. #963
    Originally Posted by TheBoots View Post
    Ok, this is three minutes in, ****s, so don't start with me.

    Damn, are you cooking on the charcoal grate? Scape/brush that ****er before dropping your meat on it.
    6 users like SixBean's post: 87sooner, Hermit, krock918316, ngintunr, PokeJ, Slytherin


  14. #964
    Originally Posted by SixBean View Post
    Damn, are you cooking on the charcoal grate? Scape/brush that ****er before dropping your meat on it.
    Or buy some new cooking grates.
    Last edited by Hermit; October 7th, 2017 at 08:08 AM.

  15. #965
    Originally Posted by SixBean View Post
    Damn, are you cooking on the charcoal grate? Scape/brush that ****er before dropping your meat on it.
    I was gonna mention the fact that he is supposed to be cooking on the grill, not the charcoal grate, but I already felt bad because his steaks looked a whole lot like cnn87 steaks. Only better, cause bacon makes everything better.

  16. #966
    Originally Posted by Slytherin View Post
    I was gonna mention the fact that he is supposed to be cooking on the grill, not the charcoal grate, but I already felt bad because his steaks looked a whole lot like cnn87 steaks. Only better, cause bacon makes everything better.
    Yea, I need to clean it, but i did clean the small area I was going to use.. It gas, so there is no charoal rack.
    7 minutes on the bottom at 500, 23 minutes on top rack with no direct flame at 350 and then flip back to bottom at 350 for 5 minutes. Came out awesome.

    It is strip steack with hickory smoked bacon.
    The following users like this post: Slytherin


  17. #967
    looks like pork chops...

  18. #968
    Originally Posted by 87sooner View Post
    looks like pork chops...
    Your audacity is audacious.
    The following users like this post: metes


  19. #969
    Good grief

    The following users like this post: TheBoots


  20. #970
    Originally Posted by Hermit View Post
    Good grief


    I had one last night Delicious!

  21. #971
    Stinger_1066's Avatar
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    I grilled salmon last night.

  22. #972
    Stinger_1066's Avatar
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    I grilled chicken last night.

  23. #973
    Originally Posted by Hermit View Post
    Good grief

    4th row, middle. Although I was content with the 4# beef tenderloin I cooked.

  24. #974
    His Royal Highness the Honorable King of LandThieves Esq. III
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    Grilled some lobster tails yesterday
    5 users like SoCaliSooner's post: JBret, Mixer!, NickDangerThirdEye, SixBean, TheBoots


  25. #975
    His Royal Highness the Honorable King of LandThieves Esq. III
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    It's grilling season again!



    5 users like SoCaliSooner's post: Mixer!, NickDangerThirdEye, SoonerArtillery, Stinger_1066, TheBoots


  26. #976
    Tenderloins tnite!

  27. #977
    Originally Posted by Crazyivan View Post
    4th row, middle. Although I was content with the 4# beef tenderloin I cooked.
    Not knocking you, but that one has the least amount of marbling, although they all look good.

  28. #978
    Originally Posted by NickDangerThirdEye View Post
    Not knocking you, but that one has the least amount of marbling, although they all look good.
    No big deal, and yea there are others I considered, but I just felt that one would give me the most bang, and I'm confident it would still be just as tender and "fatty".
    The following users like this post: NickDangerThirdEye


  29. #979
    Originally Posted by Crazyivan View Post
    No big deal, and yea there are others I considered, but I just felt that one would give me the most bang, and I'm confident it would still be just as tender and "fatty".
    Sometimes it's hard to tell when looking in the meat case. Ya really never know until its on the plate ready to slice. What looks like marbling on some of those may be tough fat or gristle.
    2 users like NickDangerThirdEye's post: AcousticSoup, Crazyivan


  30. #980
    Pulling out the De La Garza Meat Market treated fajitas, El Arbolito Flour Tortillas and the 505 Hatch Chili Salsa for my nephew who is visiting. He has been out of the Marines a few months and is interviewing for HFD and has an interview with CBP this week.


    Hopfully the fajita will put him over the top
    2 users like TheBoots's post: NickDangerThirdEye, ThievingMagpie


  31. #981
    6 healthy chicken breasts.

    Washed and cleaned of any skin, mebrane, fat or rib.

    Throw it into a bag with Grill Mates Mojito Lime dry rub liberally applied.



    Place in frig for 4 hours. Cook. Eat.

      Spoiler:
    I only did the dry rub for four breasts. The other two, I injected some Italian seasoning (contrary to Capitan GreySteaks advice demanding instructions to nevah-evah perforate meat) and then placed in ziploc for four hours with more dressing. Cook, Eat.


    Probably chop some Romane lettuce and serve on top of salad
    2 users like TheBoots's post: NickDangerThirdEye, Slytherin


  32. #982
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    Originally Posted by Crazyivan View Post
    4th row, middle. Although I was content with the 4# beef tenderloin I cooked.
    Originally Posted by NickDangerThirdEye View Post
    Not knocking you, but that one has the least amount of marbling, although they all look good.
    Originally Posted by Crazyivan View Post
    No big deal, and yea there are others I considered, but I just felt that one would give me the most bang, and I'm confident it would still be just as tender anthinkd "fatty".
    Originally Posted by NickDangerThirdEye View Post
    Sometimes it's hard to tell when looking in the meat case. Ya really never know until its on the plate ready to slice. What looks like marbling on some of those may be tough fat or gristle.
    I think he picked the best of the lot. It has decent marbling(not great) and lacks the bigger chucks of fat. Nice choice but then again I wouldn’t kick any of them off my grill. They all look delicious.
    2 users like metes's post: Crazyivan, Stinger_1066


  33. #983
    Originally Posted by metes View Post
    I think he picked the best of the lot. It has decent marbling(not great) and lacks the bigger chucks of fat. Nice choice but then again I wouldn’t kick any of them off my grill. They all look delicious.
    You have the metes!
    2 users like NickDangerThirdEye's post: 1stTimeCaller, metes


  34. #984
    Originally Posted by TheBoots View Post
    6 healthy chicken breasts.

    Washed and cleaned of any skin, mebrane, fat or rib.

    Throw it into a bag with Grill Mates Mojito Lime dry rub liberally applied.



    Place in frig for 4 hours. Cook. Eat.

      Spoiler:
    I only did the dry rub for four breasts. The other two, I injected some Italian seasoning (contrary to Capitan GreySteaks advice demanding instructions to nevah-evah perforate meat) and then placed in ziploc for four hours with more dressing. Cook, Eat.


    Probably chop some Romane lettuce and serve on top of salad
    So, how was it? Both the Grill Mates and the Italian dressing.

  35. #985
    Hey, ya want marbling ............... this makes ya mouth water

    2 users like Hermit's post: NickDangerThirdEye, TheBoots


  36. #986
    Originally Posted by Hermit View Post
    Hey, ya want marbling ............... this makes ya mouth water


    Yep. I saw that this weekend and started to post it!

  37. #987
    I guess ya saw this , also .....


    2 users like Hermit's post: NickDangerThirdEye, TheBoots


  38. #988
    Originally Posted by Hermit View Post
    Hey, ya want marbling ............... this makes ya mouth water

    i prefer a leaner filet mignon

  39. #989
    Originally Posted by NickDangerThirdEye View Post
    So, how was it? Both the Grill Mates and the Italian dressing.
    Mojito Lime was awesome.

    The injected, not so much. Need to grind down the seasoning to powder sized to work with the injector. I was good. Juicy. But i expected more

  40. #990
    Made it to McAllen, and will fire the grill with mesquite wood tomorrow.

    Have three full ribeyes, ill post pics, to do off fire with trusted Miillers.

  41. #991
    AcousticSoup's Avatar
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    Originally Posted by 87sooner View Post
    i prefer a leaner filet mignon
    And grilled to resemble a sun bleached hockey puck.


    Sent from my iPhone using Tapatalk
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