What's on the Grill Tonight?

[YoungBlood]

Merry Christmas everyone

 

[partsed]

Son and grandson flying in tonight from Kentucky and I am smoking a ham on my GMG for our Christmas Day tomorrow, along with smashed Yukon gold baby potatoes and green beans that we grew this year and put up in freezer.

 

[partsed]

Merry Christmas everyone

Absolutely beautiful......

 

[HA556]

Well, I ain't no gourmet chef de jure and, cooking steaks is a hit or miss with me! Living alone, I sometimes get the hanker'n for a good ole fashion beef on so, I picked up one of these PowerXL indoor smokeless grills today. While it poured outside, I grilled inside! Boy let me tell ya, these Porterhouse's came out real tender and juicy with no mess. Going to love this thing for a while!

 

[EPS]

Ribeyes resting.

 

[HighlandLofts]

When she gets home from work we have two ribeyes ready to go on the charcoal grill.

Walmart had the two bags of Kingford charcoal wraped together today for $18.

Safeway wanted $16.50 for one bag a week ago.

 

[EPS]

When she gets home from work we have two ribeyes ready to go on the charcoal grill.

Walmart had the two bags of Kingford charcoal wraped together today for $18.

Safeway wanted $16.50 for one bag a week ago.

We went by Walmart to look and see if they had 243 ammo and got the two bags of charcoal also.

 

[HighlandLofts]

I will load up some for you before the weekend. If it isn't raining maybe go up to Darrington?

 

[EPS]

I will load up some for you before the weekend. If it isn't raining maybe go up to Darrington?

Working on the truck on Saturday.
@Melmelhunter is going to California to visit her mom Sunday. So after she comes back we going up to shoot

 

[EPS]

Ribeyes resting.
View attachment 802788

Ribeyes done resting lol.

 

[2Wheels4Ever]

Brats and rye.

 

[2Wheels4Ever]

 

[Jasonanddeonna]

I saw this thread updated and for a moment had hoped it was a Sobo Post.

Looks great 2Wheels.

 

[2Wheels4Ever]

Wings n taters tonight.

 

[2Wheels4Ever]

Mini zebu back strap. Par-smoked over hickory and apple, reverse seared and finished with a lemon, garlic and rosemary butter. It tastes better than it looks, and it looks darn fine.

 

[2Wheels4Ever]

Pork chops with a sweet BBQ sauce tonight.

 

[shojikitsune]

Brats and rye. View attachment 807315

Again I misread, though that was BATS and rye...

 

[2Wheels4Ever]

Again I misread, though that was BATS and rye...

Careful, you can get the flu doing that.

 

[sobo]

I saw this thread updated and for a moment had hoped it was a Sobo Post.

Looks great 2Wheels.

Well... here ya go!!!

I really love grilled lamb chops, but my local grocery store hasn't been selling them since about the time the scamdemic started last year. So I tried some lamb shoulder chops. Marinated 'em and threw 'em on the grill the same way I do the straight chops. They are NOT the same. No, not at all. But tonight, I tried something a little different...

I had a package of these shoulder chops in the freezer, so a few days ago I took 'em down to the reefer to thaw, and tonight I rubbed them with olive oil and fresh garlic cloves, then pan-seared them. Then I put them in a covered dish and baked them at 350F for a half-hour. During that time, I finely chopped up some more fresh garlic cloves, crushed some rosemary sprigs, and tossed in a 1/2 cup of orange juice. At the half-hour mark, I poured this braising "sauce" over the chops, turned them over in it a few times so they got coated really good, and covered them again and continued baking for another 20 minutes. Then, I took off the cover, turned the heat way up to like 550F, and braised those suckers while turning them a time or two, spooning more sauce over them with each turn, and watching 'em like a hawk so they wouldn't burn.

While all of this oven-ing was going on during that first half-hour of baking, I took the juice from the searing and made a brown gravy, added some sliced baby criminy 'shrooms, a "healthy dash" of red wine, and let that simmer. Made some baby red mashed 'taters and steamed up a package of mixed veggies, and put together a mixed baby spring greens artisan salad and relish plate. Timed it all perfectly to come out at precisely when the chops were done...

It all came together swimmingly. Those chops were fabulous! The OJ in the braising sauce surprised me with a pleasantly sweet taste to the meat, much like what you would expect a mint jelly to do (of which I did not have any). So the OJ was a real home run right there! Here's the finished product...

 

[GunSmoke]

Well... here ya go!!!

I really love grilled lamb chops, but my local grocery store hasn't been selling them since about the time the scamdemic started last year. So I tried some lamb shoulder chops. Marinated 'em and threw 'em on the grill the same way I do the straight chops. They are NOT the same. No, not at all. But tonight, I tried something a little different...

I had a package of these shoulder chops in the freezer, so a few days ago I took 'em down to the reefer to thaw, and tonight I rubbed them with olive oil and fresh garlic cloves, then pan-seared them. Then I put them in a covered dish and baked them at 350F for a half-hour. During that time, I finely chopped up some more fresh garlic cloves, crushed some rosemary sprigs, and tossed in a 1/2 cup of orange juice. At the half-hour mark, I poured this braising "sauce" over the chops, turned them over in it a few times so they got coated really good, and covered them again and continued baking for another 20 minutes. Then, I took off the cover, turned the heat way up to like 550F, and braised those suckers while turning them a time or two, spooning more sauce over them with each turn, and watching 'em like a hawk so they wouldn't burn.

While all of this oven-ing was going on during that first half-hour of baking, I took the juice from the searing and made a brown gravy, added some sliced baby criminy 'shrooms, a "healthy dash" of red wine, and let that simmer. Made some baby red mashed 'taters and steamed up a package of mixed veggies, and put together a mixed baby spring greens artisan salad and relish plate. Timed it all perfectly to come out at precisely when the chops were done...

It all came together swimmingly. Those chops were fabulous! The OJ in the braising sauce surprised me with a pleasantly sweet taste to the meat, much like what you would expect a mint jelly to do (of which I did not have any). So the OJ was a real home run right there! Here's the finished product...
View attachment 877954

Glad to hear from ya. Looks great!