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The Grill Thread.
- Thread starter Bobby Stainless
- Start date
here was dinner tonight...
4 LB Choice beef tenderloin (Filet Mignon Roast) mesquite smoked for 4 hours to Medium Rare/Rare...
4 LB Choice beef tenderloin (Filet Mignon Roast) mesquite smoked for 4 hours to Medium Rare/Rare...
No knife... or teeth necessary!
And for dessert, red velvet cupcake and Ice cream
And for dessert, red velvet cupcake and Ice cream
Green Squall
Well-known member
I had to resurrect this thread as I just ordered a new grill. Behold the Stok Island 2-Burner Gas Grill. It's not too big which I like. Nice and simple. I've heard great things about this company. Anyone have one? Can't wait to use it.
http://www.target.com/p/st-k-island-2-burner-gas-grill/-/A-14007252#prodSlot=medium_1_1&term=grill
http://www.target.com/p/st-k-island-2-burner-gas-grill/-/A-14007252#prodSlot=medium_1_1&term=grill
Bobby_Stainless
Member
Time to bump one of my old threads.
Chicken thighs, squash, zucchini on the Egg.
Chicken thighs, squash, zucchini on the Egg.
Bobby_Stainless
Member
40 day dry aged Porterhouse and Bone-In Ribeye. Local Grass Fed Beef from Western Daughters.
Due to the cost of these steaks, I decided to do a reverse sear to make sure they were perfect.
After the initial cook.
1 minute high temp sear on each side. Cast Iron skillet in 600 degree Egg.
Due to the cost of these steaks, I decided to do a reverse sear to make sure they were perfect.
After the initial cook.
1 minute high temp sear on each side. Cast Iron skillet in 600 degree Egg.
Bobby_Stainless
Member
Chicken, Sausages, Corn, Smoked Cabbage and Salmon.
https://www.icmag.com//www.pinterest.com/pin/create/extension/
Absolutly beutiful.can you share your rub recipe or is it a secret?lol i hope i get to smoke a brisket one day
Mainliner
Active member
Here you go :
- 5 tablespoons/75 mL paprika
- 3 tablespoons/45 mL salt
- 2 tablespoons/30 mL garlic powder
- 2 tablespoons/30 mL onion powder
- 1 tablespoon/15 mL black pepper
- 1 tablespoon/15 mL dried parsley
- 2 teaspoons/10 mL cayenne pepper
- 2 teaspoons/10 mL ground cumin
- 1 teaspoon/5 mL ground coriander
- 1 teaspoon/5 mL dried oregano
- 1/4 teaspoon/1.25 ml hot chili powder
Bobby_Stainless
Member
Pork Butt
Pork Butt
Been spraying it with a mixture of apple cider vinegar and Louisiana Hot Sauce.
Pork Butt
Been spraying it with a mixture of apple cider vinegar and Louisiana Hot Sauce.
Bobby_Stainless
Member
Did these clams after the butt. lol.
Bobby_Stainless
Member
wood rules..i converted my old grill for half charcoal half gas....worked geat for smoking too....yeehaw...my grill now needs new burners....yeehaw..most of it is stainless
Green Squall
Well-known member
I just bought one of those mini butane stoves for power outages. I like the idea because they are safe to use inside. Anyone have any experience with them? I hear you can buy the butane canisters super cheap at Asian markets.
