Looks AWESOME, wow ... really nice.
grilling Always a good day to grill
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Thanks Grant.grantmichaels said:
Looks very good to me! I am so ready for the wild salmon season to come in so I can smoke some!
I'm waiting myself for the salmon season. Nothing like fresh smoke salmon.
Another weekend another grilling session. Had to start this one at 6:30 in the morning to get it ready on time. 80 lbs plus of pork ribs and 80 lbs of chicken along with the hot dogs. ( I forget how many pounds of that. )
And here we are at 8 am. Having a good time! Beers rolling! on our heads!
Cheers all! Its now nap time.
And here we are at 8 am. Having a good time! Beers rolling! on our heads!
Cheers all! Its now nap time.
need
finished
pics!!!!!!!!!!!
finished
pics!!!!!!!!!!!
I didn't get a chance to get a pic of the finished product. I got a real busy setting up the warmers for shipping when it came off the grill for cutting up. My bad. Here's something we just did a few days earlier.
Eating right off the flat burner. That was a treat!
Here's the list below of the ingredients
Shrimp
Thin sliced meat
Sliced Napa Cabbage
Sliced Onions
Sliced Portobello Mushrooms
Sliced Yellow Squash
Sliced Zucchini
Fine grated Daikon (Japanese Radish) in Ponzu sauce (Lemon or citrus based soy sauce).
Cook everything separate, In a small bowl add Ponzu sauce. Add 1/4 cup very fine grated daikon radish into sauce. Use over rice or dip all cooked items into it.
Cheers all!
Edit...use real butter for cooking. Just adds to the overall flavor that comes together from everything.
Eating right off the flat burner. That was a treat!
Here's the list below of the ingredients
Shrimp
Thin sliced meat
Sliced Napa Cabbage
Sliced Onions
Sliced Portobello Mushrooms
Sliced Yellow Squash
Sliced Zucchini
Fine grated Daikon (Japanese Radish) in Ponzu sauce (Lemon or citrus based soy sauce).
Cook everything separate, In a small bowl add Ponzu sauce. Add 1/4 cup very fine grated daikon radish into sauce. Use over rice or dip all cooked items into it.
Cheers all!
Edit...use real butter for cooking. Just adds to the overall flavor that comes together from everything.
My man, this NEEDS to be in the Memorial Day Contest ... it's more thematic than anything we're going to see, I'm thinking ...
Maybe we can get some help from Boss to move it, or allow double posts for the sake of holiday sanctity or something ...
I know Boss watches this thread too, so we'll see ...
Maybe we can get some help from Boss to move it, or allow double posts for the sake of holiday sanctity or something ...
I know Boss watches this thread too, so we'll see ...
Whatever you guys want to do with it is all good.
Edit..My spelling is out the window today..
Edit..My spelling is out the window today..
Here is something I just played with a few days ago. Have not done this in awhile so kind of rusty. Oh well, always fun to cook.
Prosciutto Ham wrapped around asparagus with pepper jack cheese. This was a treat!
Gotta dial in the flavors though.. Still saltier than I like it. I'm thinking finding a better cheese to work with this. Overall it worked.
Cheers all!
Prosciutto Ham wrapped around asparagus with pepper jack cheese. This was a treat!
Gotta dial in the flavors though.. Still saltier than I like it. I'm thinking finding a better cheese to work with this. Overall it worked.
Cheers all!
Roll the asparagus in olive oil and seasoning, Grill it for about a minute or till it semi soft to the touch. I like mine half cooked at this point. Remove from heat. while that's happening lay out your prosciutto ham overlapping on a cutting board by layers. I used 4 slices per 3 asparagus with cheese layered in between the asparagus. ( adding currant jelly will help with your flavor profile if you have it.) Roll the Prosciutto and replace on grill for 2 to 3 minutes. I cooked mine at about 300 or so. Just watch.. Prosciutto is thin sliced and can dry out on you fairly quickly. Serve it it right off the grill. Side note..Slice up some portobello mushrooms and roll it in the roll and it adds to the overall flavor profile. Hope that helped!neoguy said:
Cheers all!
This afternoons menu... Leftovers grill day..
Here we go... Always a good day to grill leftovers!
Grilled tomatoes with mozzarella cheese and fresh basil
Used the left over portobello mushrooms that I had and stuffed them with sausage and the core of the the protobello with garlic and cheese (wish I had onions for this).Topped with mozzarella. This bad boy was off the hook!
More asparagus wrapped in prosciutto.
The left over sausage and some meat for making fajita's.
Cheer all!
Here we go... Always a good day to grill leftovers!
Grilled tomatoes with mozzarella cheese and fresh basil
Used the left over portobello mushrooms that I had and stuffed them with sausage and the core of the the protobello with garlic and cheese (wish I had onions for this).Topped with mozzarella. This bad boy was off the hook!
More asparagus wrapped in prosciutto.
The left over sausage and some meat for making fajita's.
Cheer all!
Attachments
Grilled up some fish, Korean short rib and pork char siu on Sat to watch the Belmont Race.
Here"s the Parrot Fish with garlic, salt, Chili pepper powder.
Char Siu Pork off the grill
Korean Style short ribs in soaked in Finadene sauce. This was a treat!
Having a good time!
Got some Pasteles Shipped in from Hawaii and we had to throw them on the grill to heat up as well.
It was another great day for grilling! Cheers all!
Today's grilling is some Char Siu Chicken That's been marinading since Wed. 80 lbs for the grill. Will post pics later tonight or first thing in the morning. Have a great day everyone!
Here"s the Parrot Fish with garlic, salt, Chili pepper powder.
Char Siu Pork off the grill
Korean Style short ribs in soaked in Finadene sauce. This was a treat!
Having a good time!
Got some Pasteles Shipped in from Hawaii and we had to throw them on the grill to heat up as well.
It was another great day for grilling! Cheers all!
Today's grilling is some Char Siu Chicken That's been marinading since Wed. 80 lbs for the grill. Will post pics later tonight or first thing in the morning. Have a great day everyone!
Another great day with the grill. Lots of food!
Teriyaki Beef
Here's the Char Siu chicken.
140lb Roasted Pig
All that was left of the pig.
Real busy day. Now it's beer time! Cheers all
Teriyaki Beef
Here's the Char Siu chicken.
140lb Roasted Pig
All that was left of the pig.
Real busy day. Now it's beer time! Cheers all
Thanks Qzzy, Happy 4th everyone. Today going to smoking 30lb of pastrami and couple of birds. Should be a fun day. Will get pics up in a few hrs from now. Cheers all!
Here what I had set up at the home front today. Used both grills. Pellet smoker, Charcoal smoker, and propane grill .
Heres the corn beef with the dry rub. Let the dry rub set for 24hrs. Many thanks to THP for the recipe! This is about the 4th batch I've made of pastrami using this rub and its a keeper! Everyone so far is loving it! I'm sure I'll be making a couple hundred pounds more of it in the near future.
Took the whole traeger grill space for this batch.
Smoked using pecan. My favorite go to for most of my smoking needs.
While that was going, fired up the other smoker for a couple of hens dry rubbed using a beer style chicken setup with the added pecan smoke. This one need a bit more fine tuning but overall It was very tasty!
Snacked on some Brats and burger with the family while waitng for the smoked meats.
It was another great day to grill and enjoy with family! Hope everyone is enjoying th 4th as well! Cheers all!
Heres the corn beef with the dry rub. Let the dry rub set for 24hrs. Many thanks to THP for the recipe! This is about the 4th batch I've made of pastrami using this rub and its a keeper! Everyone so far is loving it! I'm sure I'll be making a couple hundred pounds more of it in the near future.
Took the whole traeger grill space for this batch.
Smoked using pecan. My favorite go to for most of my smoking needs.
While that was going, fired up the other smoker for a couple of hens dry rubbed using a beer style chicken setup with the added pecan smoke. This one need a bit more fine tuning but overall It was very tasty!
Snacked on some Brats and burger with the family while waitng for the smoked meats.
It was another great day to grill and enjoy with family! Hope everyone is enjoying th 4th as well! Cheers all!
We just did this one this past weekend. Tried to get it up a few days ago but didnt have the time. but here it is...
this was for a 50th anniversary of one of the members of our group.
We set up 4 grills for this. 1 of the grills is a double grill. The grate laying along side the grill on the left goes to a stand that we set up 2 burners on to create an outdoor cooking station for deep fryers.
Here is the first batch of Char Siu on one of the grills. Cooked up little over 100 lbs when it was done.
Here are some pork ribs we got going as well. I think this was well over 100 lbs as well when it was all said and done.
Didnt get a chance to get a pick of it on the grill when it was done so I got one from the line we set up for this.
Grilled up 85 lbs of beef short ribs.
Here is some beef brisket thinly sliced and grilled.
Noodles and spring rolls got cooked on the outside stoves using the woks.
All goes into our table set ups for the final feeding line.
Many thanks to all those who helped make this a great day to grill! Cheers all!
this was for a 50th anniversary of one of the members of our group.
We set up 4 grills for this. 1 of the grills is a double grill. The grate laying along side the grill on the left goes to a stand that we set up 2 burners on to create an outdoor cooking station for deep fryers.
Here is the first batch of Char Siu on one of the grills. Cooked up little over 100 lbs when it was done.
Here are some pork ribs we got going as well. I think this was well over 100 lbs as well when it was all said and done.
Didnt get a chance to get a pick of it on the grill when it was done so I got one from the line we set up for this.
Grilled up 85 lbs of beef short ribs.
Here is some beef brisket thinly sliced and grilled.
Noodles and spring rolls got cooked on the outside stoves using the woks.
All goes into our table set ups for the final feeding line.
Many thanks to all those who helped make this a great day to grill! Cheers all!