smoking Today's Lunch!
- Thread starter BrianS
- Start date
using lime on the grilled corn cobs sounds great, think I'll try it the next time I grill some cobs up.
HAPPY NEW YEAR TO EVERYONE!
Today was a great beginning for a new year. I had some family and a neighbor over for some grilling food and fun
Today I grilled some steaks and chicken beasts along with my corn on the cob. Peaches and Cream corn is by far my favorite variety for grilling
mmmmmmm! this is good stuff! Now its time to watch some College Football. Just saw Nebraska hold off Clemson. USC just scored (grrrrr!) Later is Virginia Tech vs Cinncinati.
Today was a great beginning for a new year. I had some family and a neighbor over for some grilling food and fun
Today I grilled some steaks and chicken beasts along with my corn on the cob. Peaches and Cream corn is by far my favorite variety for grilling
mmmmmmm! this is good stuff! Now its time to watch some College Football. Just saw Nebraska hold off Clemson. USC just scored (grrrrr!) Later is Virginia Tech vs Cinncinati.
as always the grilled meats look damn tasty, the steaks in the last picture look better now, they're thick cuts, I like thick cuts!
I understand most grocery stores don't sell thick cuts, & if they do it's kinda rare. don't get me wrong I won't turn down a thinner cut steak, I like those too 
but prefer thick cuts.
if you have a butcher/meat retail place close by check them out. around here the closest one to me that I can always count on for having thick cuts is von hanson's, & I mean THICK on damn near every type of cut they sell. they can be spendy somewhat but they're not low quality cuts.
but prefer thick cuts.if you have a butcher/meat retail place close by check them out. around here the closest one to me that I can always count on for having thick cuts is von hanson's, & I mean THICK on damn near every type of cut they sell. they can be spendy somewhat but they're not low quality cuts.
QuadShotz
Banned
NagaMama/NagaSav-Honey-Chipotle-BBQ Turkey Breast..slow-roasted for like 5 hrs.
Also, basted with a mixture of sriracha, liquid smoke, melted butter, molasses and balsamic vinegar from Italy with other spices.
CHeck the spicy food thread for details..
http://www.thehotpepper.com/showthread.php?t=1419&page=31
Oh, and BTW....I did it in my toaster oven.
It's so tender it's hard to cut slices unless it's cold.
First taste is sweet-smokey BBQ turkey, then the nagas kick in....I'd poked holes all over to let the baste/sauce work in.
Cooked with foil wrap and salt water in the drip pan to keep it moist. Took foil off at last to brown a little.
It's Da Bomb.
-QS
Also, basted with a mixture of sriracha, liquid smoke, melted butter, molasses and balsamic vinegar from Italy with other spices.
CHeck the spicy food thread for details..
http://www.thehotpepper.com/showthread.php?t=1419&page=31
Oh, and BTW....I did it in my toaster oven.
It's so tender it's hard to cut slices unless it's cold.
First taste is sweet-smokey BBQ turkey, then the nagas kick in....I'd poked holes all over to let the baste/sauce work in.
Cooked with foil wrap and salt water in the drip pan to keep it moist. Took foil off at last to brown a little.
It's Da Bomb.
-QS
well it wasn't lunch, the venison steak was tonights dinner instead. had it with sauteed snow peas, green onions, fresh/frozen fatalii pods (forgot to take pic of the veggies) I just grab a package out of the freezer & it so happened to be one that was kinda a goofy cut I made.
WANT!
BrianS said:
venison is a leaner meat, as for dry that kinda depends on the cooking. tough, that might be because of the deers age/sex/how it was processed, was it aged any.
as for tips I don't have any kind of secret tips for cooking venison than what I'm sure you've heard before, pay more attention to the meat as for it being done. IMO venison is less forgiving than beef when it comes to being overcooked & that could be just a couple minutes difference.
sorry I know you wanted something better than "watch the meat closer for when done" but thats all I have
the venison steak in my previous post (raw pic) the left side was thinner than the right side, & that thin side got dried out when the rest was done. but thats my fault for the cut.
I treat venison just like beef for cooking, I haven't had any problems, the deer around here eat well from the different types of crop fields all around & oak trees to feed off (plus more) that they're damn near like beef (but leaner)
as opposed to other locations where they might eat lesser food sources, then these you might want to step up the spices/etc (not talking about just chile spice any type of spice)
I would of answered this yesterday but lost service cuz of the snowstorm.
this cut turned out better, it was tonights dinner w/leftover pea/onion/chile stuff from yesterday & jalapeno cheese bread from store (only ate half of full steak), while watching the vikings loose.
I started to grill it but the grill stopped working about 15 mins into it, I think it was too cold or something had enough gas.
so had to finish it in the oven. turned out good & moist but would of been a tad better if I pulled it out of the oven about 1-2mins. sooner. you can see the steam coming from it.
I started to grill it but the grill stopped working about 15 mins into it, I think it was too cold or something had enough gas.
so had to finish it in the oven. turned out good & moist but would of been a tad better if I pulled it out of the oven about 1-2mins. sooner. you can see the steam coming from it.
almost forgot to add that I used bufalo chipotle sauce/worcestershire sauce/raw heat vintage 69 as steak sauce.
oh yea, sauteeing tenderlions & chops/backstraps with onions & garlic is my favorite!!! get those onions/garlic nice & carmelized.
I still have some chops left (can't eat them all right away, gotta save some for throughout the months)
I still have some chops left (can't eat them all right away, gotta save some for throughout the months)
