That's good spirit you have there Brian. I'm not sure which team is the better one overall right now, but it is a shame we can't find out. Someday we may have a playoff. Obama said he wants it, but I think even he can't do anything about it right now. Oh yeah, and I always check this thread when it pops up because you always have some amazing pics. I even put your bbq on my Christmas list here on the wishlist thread. So feel free to send some my way!
smoking Today's Lunch!
- Thread starter BrianS
- Start date
Ugh, while it's always tempting to keep with conference allegiances, I just try not to get wrapped up in all that. But if there's any team I dislike more than OU, it may be Florida. At least Colt's got a chance at the Heisman, and IMO, he's the one who should win it. I have a feeling he's going to come in third there too though. At least the Heisman show will give you another good reason to fire up the grill. 
When I got home tonight my wife asked me to grill some drumsticks. Although I really dont like to grill after dark it really doesnt take much convincing for me to grill anyway especially when they are already thawed and ready to go.
I mixed up 2 types of BBQ sause in a plastic bag and placed 4 drumsticks. I also added some other dry spices I have and mixed it all up.
Unfortunately I got busy trying to multi task and the chicken started to get too black before I turned it over. Just goes to show I should never try to multi task when I have the grill fired up!
Despite this I cooked the opposite more to my personal expectations the chicken is pretty good, I can do alot better than this and I assure you that my next grilling adventure will be much much different! In fact I am grilling some salmon this weekend so keep your eyes on this thread!
I dont hear any complaining from anyone else so I guess it turned out alright but I am wanting to do better than this.
As usual Nathaly's salad and potatoes are excellent! This is a pretty good meal all and all but the next will bw AWESOME.
I mixed up 2 types of BBQ sause in a plastic bag and placed 4 drumsticks. I also added some other dry spices I have and mixed it all up.
Unfortunately I got busy trying to multi task and the chicken started to get too black before I turned it over. Just goes to show I should never try to multi task when I have the grill fired up!
Despite this I cooked the opposite more to my personal expectations the chicken is pretty good, I can do alot better than this and I assure you that my next grilling adventure will be much much different! In fact I am grilling some salmon this weekend so keep your eyes on this thread!
I dont hear any complaining from anyone else so I guess it turned out alright but I am wanting to do better than this.
As usual Nathaly's salad and potatoes are excellent! This is a pretty good meal all and all but the next will bw AWESOME.
Nothing wrong with charring something that's grilled with BBQ sauce on it. May not look pretty all the time, but usually tastes alright unless it also gets over-cooked.
I'm a bit disturbed by your phobia of grilling in the dark though.
I'm a bit disturbed by your phobia of grilling in the dark though.
LOL! The reason that I am that way is because it is difficult for me to see how well the meat has been cooked. I dont want to under cook chicken and pig but I dont want to over cook it either. I take my grilling rather seriouslySmokenstein said:I'm a bit disturbed by your phobia of grilling in the dark though.
BrianS said:LOL! The reason that I am that way is because it is difficult for me to see how well the meat has been cooked. I dont want to under cook chicken and pig but I dont want to over cook it either. I take my grilling rather seriously
Haha... I figured as much. I'm wanting to fix some floodlights up above Smokenstein, but for the time being, when I check on my meat, I have to hold a flashlight in my mouth while holding the door open with one hand and the tongs in the other.
You know what you need... one of those miner's hard-hats with the little flashlight attached to it!
Today I decided to fire up the grill again and cook some salmon, pork steaks and corn on the cob! The corn is some I had grown earlier this year. I had never grilled corn that had been frozen before and was a little worried about the outcome.
I did it as if it was fresh. I actually set the corn in a large bowl of warm water for about an our before starting it.
This is how I like rto do corn, simply wrap it in aluminum foil with butter and salt
Salmon is NOT my favorite fish as I prefer crappie. walleye and bass but since I hardly ever go fishing anymore the salmon will have to do. I also fixed some pork steaks with the bone. For some reason meat to me meat always has a better taste when it is cooked with the bone.
I put the corn on the grill first since I wasnt sure if it had completely thawed from being frozed and then placed the salmon on the grill
After the salmon was cooked it was time to throw the pig on the grill. I kept cooking the corn on the top rack
I did it as if it was fresh. I actually set the corn in a large bowl of warm water for about an our before starting it.
This is how I like rto do corn, simply wrap it in aluminum foil with butter and salt
Salmon is NOT my favorite fish as I prefer crappie. walleye and bass but since I hardly ever go fishing anymore the salmon will have to do. I also fixed some pork steaks with the bone. For some reason meat to me meat always has a better taste when it is cooked with the bone.
I put the corn on the grill first since I wasnt sure if it had completely thawed from being frozed and then placed the salmon on the grill
After the salmon was cooked it was time to throw the pig on the grill. I kept cooking the corn on the top rack
Looks awesome!
Another good way to do the corn is not to shuck it, but open it up to pull all the strings off then wrap the shuck back around it and tie it off on the end. Put butter and seasonings on it (I've found that cajun seasonings is the most popular, and it's also really good with lemon pepper) before wrapping it back up... then cook it just like you would in the foil. Just keep a water/spray bottle handy and spray it down ever few minutes (Not sure if this helps cook/steam the corn or if this is just to keep the shuck or whatever it's called from burning). After it's done, just peal the skin back and wrap foil around it and you've got a natural handle to hold the corn while you eat it.
I love me some pork steaks too. What kind of seasoning did you use for the pork and the salmon?
Another good way to do the corn is not to shuck it, but open it up to pull all the strings off then wrap the shuck back around it and tie it off on the end. Put butter and seasonings on it (I've found that cajun seasonings is the most popular, and it's also really good with lemon pepper) before wrapping it back up... then cook it just like you would in the foil. Just keep a water/spray bottle handy and spray it down ever few minutes (Not sure if this helps cook/steam the corn or if this is just to keep the shuck or whatever it's called from burning). After it's done, just peal the skin back and wrap foil around it and you've got a natural handle to hold the corn while you eat it.
I love me some pork steaks too. What kind of seasoning did you use for the pork and the salmon?
I have made it like that before and it is indeed very good. This was some corn I had frozen so it didnt have any shucks on it. I wasnt even for sure if it would be very good after being frozen but it really was good, alot better than what you buy at the super market. Next year I might just freeze some ears with the shucks left on it and see how it works.Smokenstein said:
Since 2 of the porks were to be eaten by my Mom and Grandma I just used black pepper for theirs since they havent learned to appreciate a good spicy meal like me and my wife. For ours I used Weber's Chicago Steak Seasoning which isnt nuclear hot or anything but it does give good flavoring. For the salmon I usually use a garlic flavored steak seasoning. I get it at a local Wal Mart. Lemmon Pepper also works good on Salmon. In fact about anything makes salmon taste good. To me it needs some seasoning because it a bland tasting fish by itself. The crappie,walleye and bass that we catch around here beats salmon hands down. I am naturally a fan of fried fish
Today was cold however I did get out to grill some good ole pork chops and corn.
I had the corn going for awhile before the chops were put on the grill. The corn was swimming in butter just the way I like it
It turned out pretty good! My supply of corn is getting low so I will have to grow alot more next year
I had the corn going for awhile before the chops were put on the grill. The corn was swimming in butter just the way I like it
It turned out pretty good! My supply of corn is getting low so I will have to grow alot more next year
Looks yummy as usual!
After reading the thread made by pepperfreak and looking at those mouth watering ribs he made I guess I will also confess that I fired up some meat today. I just got a case of various cuts of pork earlier this week and just had to try it out on X-Mas Eve! I had pork loin "country style ribs" and seasoned pork filets. They were so good that I only took 2 pics as they were devoured very quickly
Merry Christmas Everyone
Merry Christmas Everyone
JayT said:
Waiting for Dick T or IGG to manip that pic of the dog into an I can haz St. Pauli.
Grub looks divine Brian!
Cheers, TB.
