Some friggin awesome news!!!

GrillinFool

GrillinFool

New member
Got a call from the Food Critic and Editor for the St. Louis Post Dispatch today. They want to interview me about my blog for their yearly grilling article. They are coming out on Monday to my house with a photographer!!!

Now.....What the hell do I cook for them?!?!?

:chef:
 
this one plates up real well and tastes great

http://www.netcookingtalk.com/forums/showthread.php?t=3866

tenderloinsauce.jpg
 
buzzard767 said:
Ribs or a roast. Congratulations, and we want the url for the article when it comes out. Yessir!
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Thanks and I will definitely send out the link. Gonna get the sucker framed!!!

OK, so there are a couple of limitations. It can't be a long smoke. Gotta be fast. Just kicking it around we have thought about something like this:

Crostini Appetizers

The Grilled Romaine Lettuce

Followed by both steaks and lamb

The only thing I worry about is not having a more traditional Q going on that day...Ribs, pork steaks, brisket, etc. I may want to talk my dad and cousin into hitting my house early and starting a batch of ribs....
 
Super GF!!! Let us know when it comes out...my brother lives in St. Louis and I'll have him save the article.

I'm sure what ever you make will be outstanding!!
 
Awesome news! You definitely ought to figure out a way to get some Ribs done. Everyone expects ribs from a good Q'er!
 
Congratulations! That's is awesome news! You definitely need to do some ribs. The rest of your menu sounds great!
 
Mama said:
Congratulations! That's is awesome news! You definitely need to do some ribs. The rest of your menu sounds great!
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That's just it. I don't think I have time to do ribs. Not unless I can talk my dad to going over to my place early and getting them started....Part of me thinks that we need some traditional slow cooked Q. Steak and Lamb are high heat and fast.

Also, I don't want to be too pretentious. Lamb and Steak are both really expensive....
 
Hey, make that pepperoni rolled up thing where the juice from the pepperoni oozes out and bastes the meat. :lol:

(just kiddin')

If it were me, I'd do ribs and I'd do that lamb thing you've posted. I'd do something traditional Q. And I'd do something that makes them say, wow, I didn't know you could cook like this on a grill.
 
Mama said:
I would think a food critic and editor would expect you to be a little ambitious!
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The guy emailed me and said that he has been reading my blog for a while and has a link to my blog on his site. So he is a fan of the writeups and the pics I take. Now I gotta get it done on the grill.

I like the idea above about doing just the Ribs and the Lamb. I definitely think I need something slow and low for the traditional thing and then something for the wow factor. The crostinis and grilled romaine may do that all on their own but the Lamb is a home run. So are my steaks. I will literally put a steak off my grill against any of the best steakhouses in St. Louis and I'm not getting the prime cuts they are overcharging for. Mine come from the grocery store!?!?!

But part of me thinks I should forgo the steak....Dunno....
 
You'd only be doing beef, pork and lamb...now if you added chicken...that might be a little over the top...:lol: Seriously though, putting myself in the critics shoes, I would love it if you made all three. :biggrin: This may be your chance at something big...I say GO FOR IT!
 
Mama said:
You'd only be doing beef, pork and lamb...now if you added chicken...that might be a little over the top...:lol: Seriously though, putting myself in the critics shoes, I would love it if you made all three. :biggrin: This may be your chance at something big...I say GO FOR IT!
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My wife thinks I should do just one thing and one thing only. Do one thing stellar. There is some pressure there. Screw the one thing up and I'm screwed!?!?

I finally had to tell her that this is my area. She is all about picking out a shirt for me to wear. I'll let her do that within reason. But deciding on what to grill when she is not much of a fan of the grill (ironic ain't it?) is not the way to go...

I may lose the steaks though. Ribs for classic Q and Lamb for the next level...
 
Congratulations! Just calm down and make your specialty--the one go to thing that you can do that others can't do as well.
 
Congrats. That is awesome. Watch your Blog take off big time after the article. Good for you. :beer: :tiphat: :clap:
 
OK, so my dad and my cousin are coming over early and starting the ribs. I'm thinking I will make up a fatty the day before and leave it in the fridge for them. They throw the ribs on along with the fatty. We're doing this on an old Charbroil rectangular grill. Just simple indirect grilling.... We don't have the time to use my offset for 6 hours of smoking and my dad has never used it. The thing can be a PITA particularly if there is any wind.

I am going to marinade a couple of steaks and a couple racks of lamb overnight. When I get home I will premake a few crostinis leaving one to show the process when he gets there. We will spark up one of the Webers to do Crostinis. Then do the lamb and steaks. And at the end throw on the romaine.

Basically I'm going with all home run balls. Dad's ribs are stellar. I'm not saying that mine aren't but I can't make them in time. The crostinis are truly a work of art and an original recipe. The lamb is incredible and I make a mean steak. The fatty is just because I doubt he has ever tried it.

The one thing I am thinking of taking out is the steak. But a big part of me wants to ask this question, "You are the food critic for the paper. You have eaten in the finest restaurants this city has to offer and I'm guessing other cities as well. How does my steak stack up?" I think my steak can go toe to toe with any steak, but of course I'm biased. So I want a guy who has the name "critic" in his title to give me his opinion. But another large part of me doesn't want to hear, "well, it's pretty good."
 
Ok, the steaks, 3 two inch thick NY strips, are marinading. The Lamb racks are marinading. The Fatty is made. I have asparagus and Romaine ready to go. I forgot to buy bread for crostinis, so I need to snag that tomorrow on the way home. Dad has the ribs rubbed and ready. I'm nervous, but not too bad.

My aching back is having a heavier toll and taking my mind off tomorrow. I decided to move one of my Japanese Maples to a new location. I don't know what it means to have my back give out, but I'm guessing this agony I am going through any time I slightly bend my lower back tells me that I blew my back out. The lesson here? Lift with the legs, not the back. I'm not kidding here, my back is a mess right now. Looks like I'm not going to see the inside of a gym for a while now too. Friggin great...
 
WOW!!!!!!!!!!!!!! CONGRATS!!!!!!!!!!


It looks, sounds and I bet, smells EXCELLENT!!!!!!

We are cheering for ya!!! :clap::clap::clap::clap::clap:
 
GrillinFool said:
OK, so my dad and my cousin are coming over early and starting the ribs. I'm thinking I will make up a fatty the day before and leave it in the fridge for them. They throw the ribs on along with the fatty. We're doing this on an old Charbroil rectangular grill. Just simple indirect grilling.... We don't have the time to use my offset for 6 hours of smoking and my dad has never used it. The thing can be a PITA particularly if there is any wind.

I am going to marinade a couple of steaks and a couple racks of lamb overnight. When I get home I will premake a few crostinis leaving one to show the process when he gets there. We will spark up one of the Webers to do Crostinis. Then do the lamb and steaks. And at the end throw on the romaine.

Basically I'm going with all home run balls. Dad's ribs are stellar. I'm not saying that mine aren't but I can't make them in time. The crostinis are truly a work of art and an original recipe. The lamb is incredible and I make a mean steak. The fatty is just because I doubt he has ever tried it.

The one thing I am thinking of taking out is the steak. But a big part of me wants to ask this question, "You are the food critic for the paper. You have eaten in the finest restaurants this city has to offer and I'm guessing other cities as well. How does my steak stack up?" I think my steak can go toe to toe with any steak, but of course I'm biased. So I want a guy who has the name "critic" in his title to give me his opinion. But another large part of me doesn't want to hear, "well, it's pretty good."
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First of all GF, I am soooooo excited for you! What an awesome opportunity you have here. If you want my opinion, don't take the steaks out...if you do, you'll always be wondering "What if...". Enjoy this and don't come away with any regrets. You know your steaks are awesome!

I'm sorry to hear about your back. Take some Aleve...hopefully that will help.

Keep us posted and GOOD LUCK!!!!!!!!!!!!!!!!!!!!!!!!!:thumb:
 
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