What's on the Grill Tonight?

[partsed]

Picked up the oldest son and grandson from the airport. Doing steaks, smashed Yukon gold potatoes and collard greens for dinner..

 

[partsed]

NY boneless roast-I used Traeger Prime Rib rub on it and smoked it for 4 and a half hours….

 

[partsed]

Wife is doing fries in the new air fryer and broccoli is in the microwave.

 

[kmk1012]

First ever prime rib at home. Figured we got two of them when we got our pet cow in the freezer last month! Hope it tastes as good as it smells!!! Merry Christmas!

 

[boattail]

Did a 6# prime rib in my wood fired oven. 30 minutes at 500* then knocked the fire down, wrapped the roast in foil, and let it sit in the oven until it hit 130*. I had to rest the meat an hour before the sides for the meal were ready so instead of medium rare it was closer to medium.....but still juicy and oh so buttery tender.

https://imgur.com/a0NbLxQ

 

[partsed]

Petite sirloins with mushroom risotto

 

[sobo]

Fixed me a NY strip steak a couple-three nights ago. Hadn't had a steak since just before Christmas. Damn, that slab was delish...


Tonight, it's gonna be BBQ'd boneless pork loins. They're steeping in the bourbon & brown sugar marinade as I type this...
Gonna go fix an OF (or three) whilst I get the grill warmed up. Be back with picherz once dinner is served... or eaten...

Pic is in...

It was delicious... My eyes were bigger than my stomach, though, so I ate only one of those critters.
The two sides were leftovers from Steak Night (the top two pics) earlier this week.
Saving that other hunk o' sow for a sammich later this coming week. Oughta be purdy damn tasty...

 

[sobo]

Mongorian Beef toooo-night! Vely spicy! You rike! Tlust me! You see!

 

[sobo]

Lamb choppers... again!
...with a Caprese salad.

 

[2Wheels4Ever]

Chicken on the old webber.

 

[BBQ Guy]

Tritip, roasted yukons, and roasted sweet potato. Slices of blue cheese for the meat.
I was to damn hungry to be artsy.





2 plates and I was stuffed.

 

[ATCclears]

@BBQ Guy here's a simple hack to try. Mix some Gorgonzola Cheese with some Balsamic Vinegar (ratio based on your preference), and try it with the meat.

We got the idea from Grazie Ristorante in North Seattle.

FILETTO GORGONZOLA

beef tenderloin medallions pan-seared and finished with balsamic gorgonzola cream sauce, topped with frizzled onions, served with garlic mashed potatoes

Canyon Park – Dinner Menu – Grazie Ristorante

www.grazierestaurant.com

 

[fredball]

Oyster's on the TRAEGER

 

[partsed]

Damn!!!

 

[GunSmoke]

Welp. After two years the Wuhan flu finally got me. Cheap canned soup for me

 

[ATCclears]

@sobo is this your cooking channel!?

 

[BBQ Guy]

@sobo is this your cooking channel!?

I've watched a few videos from that channel. Different stuff and methods but looks tasty.

 

[Mikej]

Oyster's on the TRAEGER

View attachment 1117825

Mmmm....
What kind of smoke?
I've only ever had oysters grilled over/near the coals while camping at Barview Jetty Campground. Once they pop open sneak a little butter on 'em and let 'em bubble a bit. I won't cook them on my grills at home because of the sea water/salt they dip is so corrosive.

 

[fredball]

Mesquite
with my signature sauce

 

[2Wheels4Ever]

BBQ mediterranean pork on tumeric rice. Some home made pita make it a meal.