Johnny Hammersticks Posted April 4, 2015 Share Posted April 4, 2015 Snowing and windy here today Link to comment Share on other sites More sharing options...
plenzmd1 Posted April 4, 2015 Share Posted April 4, 2015 Already grilled a tri-tip... I am not a huge fan of the tri tip. Like other cuts better, and yes I cook it right and even use red oak chips on the egg when I be cooking it. Leg o lamb on the egg for Easter dinner tomorrow. Already in a preserved lemon , garlic and rosemary paste. Link to comment Share on other sites More sharing options...
CowgirlsFan Posted April 4, 2015 Share Posted April 4, 2015 A top sirloin. Link to comment Share on other sites More sharing options...
CountryCletus Posted April 4, 2015 Share Posted April 4, 2015 I am not a huge fan of the tri tip. Like other cuts better, and yes I cook it right and even use red oak chips on the egg when I be cooking it. Leg o lamb on the egg for Easter dinner tomorrow. Already in a preserved lemon , garlic and rosemary paste. It certainly isn't my favorite, but a local butcher vac seals them in marinade... I cooked over charcoal and threw some hickory chips on there and it was much better than normal... Link to comment Share on other sites More sharing options...
boyst Posted April 4, 2015 Share Posted April 4, 2015 I haven't used my grill this spring yet. But it'll be beef when I do. Probably just some filet mignon or eye of round steaks to make a good meal Link to comment Share on other sites More sharing options...
CountryCletus Posted April 4, 2015 Share Posted April 4, 2015 I haven't used my grill this spring yet. But it'll be beef when I do. Probably just some filet mignon or eye of round steaks to make a good meal Eating like such a peasant.... Link to comment Share on other sites More sharing options...
mead107 Posted April 4, 2015 Author Share Posted April 4, 2015 very windy and chance of snow sunday night. I am going to do steaks on wed. going to try a marinade Link to comment Share on other sites More sharing options...
UConn James Posted April 4, 2015 Share Posted April 4, 2015 (edited) Where'bouts are you jboyst? I'm actually in N.C. right now visiting a friend in Fayetteville / FayetteNam. Edited April 4, 2015 by UConn James Link to comment Share on other sites More sharing options...
boyst Posted April 4, 2015 Share Posted April 4, 2015 Where'bouts are you jboyst? I'm actually in N.C. right now visiting a friend in Fayetteville / FayetteNam. right up 64 from you. Davidson county, Lexington about 3 to 4 hrs away. Link to comment Share on other sites More sharing options...
BuffaloBill Posted April 4, 2015 Share Posted April 4, 2015 Human flesh as inevitably I will burn myself... Link to comment Share on other sites More sharing options...
dib Posted April 4, 2015 Share Posted April 4, 2015 try this on a grill-skewer extra large shrimp, peeled, with the tails left on, wrap them in bacon. Mix some teds with your favorite barbecue sauce and baste the shrimp/bacon while they're on the grill. you're welcome. Link to comment Share on other sites More sharing options...
Chef Jim Posted April 5, 2015 Share Posted April 5, 2015 Human flesh as inevitably I will burn myself... If you have hair on your arms and hands and no scars there either you are not a real cook. Link to comment Share on other sites More sharing options...
Miyagi-Do Karate Posted April 5, 2015 Share Posted April 5, 2015 Fired up the grill finally! Delmonicos, sautéed mushrooms, and homemade popovers. Boom!! Link to comment Share on other sites More sharing options...
CountryCletus Posted April 5, 2015 Share Posted April 5, 2015 What the heck is a popover Link to comment Share on other sites More sharing options...
CowgirlsFan Posted April 5, 2015 Share Posted April 5, 2015 What the heck is a popover People who show unenvited at his door?!! What the heck is a popover People who show up unenvited at his door?! Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted April 5, 2015 Share Posted April 5, 2015 Cletus, I tried your marinade on a sirloin last night. Tenderized it, and soaked it for almost 20 hours. Tasted great but not overwhelming. Link to comment Share on other sites More sharing options...
CountryCletus Posted April 6, 2015 Share Posted April 6, 2015 Cletus, I tried your marinade on a sirloin last night. Tenderized it, and soaked it for almost 20 hours. Tasted great but not overwhelming. Thanks, I think... Lol... Wife made some kick ass rack of lamb tonight- definitely a recipe that should be spread around! Simple, but killer! Link to comment Share on other sites More sharing options...
Miyagi-Do Karate Posted April 6, 2015 Share Posted April 6, 2015 Thanks, I think... Lol... Wife made some kick ass rack of lamb tonight- definitely a recipe that should be spread around! Simple, but killer! Let's here it, bro!! Link to comment Share on other sites More sharing options...
CountryCletus Posted April 6, 2015 Share Posted April 6, 2015 Really not much to it.... Preheat the oven to 450, run some 1/2 cup of bread crumbs, 1/2 cup of shredded Parmesan cheese, 2 1/2 tbsp olive oil, 3 cloves of garlic, 1 1/2 tbsp each of fresh chopped tarragon, parsley, rosemary... Salt and pepper to taste. -trim the thick fat off - score the remaining fat and salt and pepper roast, rubbing it in - cook at 450 for 10 min - take out and reduce heat to 425 - rub balsamic over roast - coat with bread crumb mixture - cook until internal meat temp is 130-140.... Voila.... Let it rest for no less than 10 minutes after you remove from the oven.... Damn was it delicious! Side note- our roast was 3-3.5 pounds and we had extra rub crap Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted April 6, 2015 Share Posted April 6, 2015 Thanks, I think... Lol... Wife made some kick ass rack of lamb tonight- definitely a recipe that should be spread around! Simple, but killer! lol...what I meant by "not overwhelming" was that I could still taste the beef. Unlike some marinades where all you can taste is the marinade. Good stuff. I liked the liquid smoke in the mix. Link to comment Share on other sites More sharing options...
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