What's on the Grill Tonight?

[2Wheels4Ever]

House lo mein.

 

[Tlock]

House lo mein.

View attachment 1822035

I need to get one of those! Looks great!

 

[2Wheels4Ever]

I need to get one of those! Looks great!

It's a lot of fun to cook on. Gets hot, and retains heat like a cast iron.

 

[2Wheels4Ever]

Some salmon and steelhead on the Webber.

 

[2Wheels4Ever]

Quickly grilled up a few sausages and made some Bavarian pretzels, sourdough, and fondue for Valentine's dinner.

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[YippeeKiYoRed]

I do t know what happened....I stopped getting notifications on this thread and kinda forgot about it. View attachment 1810321
Little Xmas prime rib

I have noticed the website often misses sending notifications. Very random. Sometimes unwatching then watching again fixes it for one thread. But then I'll stop getting notifications on a different thread. Fixing one breaks another. It's almost as if there's an internal cap on the # of notificatios sent at any one time.
FWIW I always choose not to get an email, but I don't think that choice makes a difference.

 

[Hawaiian]

For my son's Bday we splurged on some Japanese A5 Wagyu ribeye. First time having it as I don't normally spend $100 a lb on anything!
Was a nice treat. Very nice flavor, tender and almost juicy due to the high fat content. I am glad we got to experience it. I will buy it again after I win the lottery.

 

[Mikej]

For my son's Bday we splurged on some Japanese A5 Wagyu ribeye. First time having it as I don't normally spend $100 a lb on anything!
Was a nice treat. Very nice flavor, tender and almost juicy due to the high fat content. I am glad we got to experience it. I will buy it again after I win the lottery.

View attachment 1826661 View attachment 1826663

Steak and artichokes used to be one of my favorites in the whole world! The artichoke had some special property that made food taste better. But I haven't seen the old heirloom artichokes, from Castroville, in grocery stores for 6-7+ years now. They never came in until late Jan/Feb. I can't stand the ones in the stores year round.

 

[pdxjimbo]

Lunch time... Ribeye in the air fryer.

 

[2Wheels4Ever]

The grill is still covered in snow, but I was jonesing for some ribs. Did sticky teriyaki ribs in the oven. Them bones pull clean!

 

[2Wheels4Ever]

Another day in paradise.

 

[pdxjimbo]

What don't you want?

View: https://youtu.be/p-FX_7SFSsM?si=HMQ-lXU2r3A0CTT0

It's a great movie.

 

[solv3nt]

 

[Tlock]

View attachment 1829978View attachment 1829977

Look at that bark! Wow that is pretty, what seasoning did you use?

 

[solv3nt]

Look at that bark! Wow that is pretty, what seasoning did you use?

Salt and pepper. There's a brisket and a butt.

 

[TNThomas]

Tonight I put a grill on my grill so I can grill from my grill. Scrap metal offset wood fired smoker with a 9-port rocket stove smoke stack. 80% scrap metal.

 

[Tlock]

Salt and pepper. There's a brisket and a butt.

That's the same thing I do but I can't get that bark on a pellet grill

 

[solv3nt]

That's the same thing I do but I can't get that bark on a pellet grill

I rock the big green egg, soon to use an offset smoker when it arrives. I was struggling with the bark until this smoke. My buddy mentioned hitting it with water or vinegar. I drizzled a little cider vinegar on it at the 3hr mark.

FWIW, my buddy has a Smokey Joe, I think (pellet either way) and he was getting better bark than I was for a while. I changed my wood soaking process earlier and got better results.

 

[Tlock]

I rock the big green egg, soon to use an offset smoker when it arrives. I was struggling with the bark until this smoke. My buddy mentioned hitting it with water or vinegar. I drizzled a little cider vinegar on it at the 3hr mark.

FWIW, my buddy has a Smokey Joe, I think (pellet either way) and he was getting better bark than I was for a while. I changed my wood soaking process earlier and got better results.

Tips from a true master! I appreciate it

 

[solv3nt]

Tips from a true master! I appreciate it

It looks like I haven't taken any pictures of my more recent briskets, but this is from an early one in my brisket process from last summer. There's almost no bark.