Grillin

Johnny West

Well-known member
Last night I grilled bacon wrapped all beef hotdogs.
One long strip of baacon will just wrap a dog. The
bacon was held in place wit a tooth pick. The directions
said to soak them in water but that never works. They
were excellent. Of course my fire was to hot and burned
alder and hickory for smoke.
 

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Johnny West

Well-known member
Saturday night I grilled/smoke cooked some leg quarters on the Weber. I used hickory chunks for smoke and then finished off with memphis sauce at the table. There was one left over and will have it for dinner tonight. :weber:
 

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QSis

Grill Master
Staff member
Gold Site Supporter
Oh man, John, those leg quarters are absolutely BEAUTIFUL!

BBQ competition-worthy!

Lee
 

chilefarmer

New member
Great looking chicken, I do like leg 1/4's. Love the color and looks like crisp skin, the best part. Nice cook. CF:weber:
 

Johnny West

Well-known member
It's not crispy but is certainly well done. It has a wonderful smoke flavour and the meat has a smoked readness, was over 160 degrees F so know it was done.
 

QSis

Grill Master
Staff member
Gold Site Supporter
My family does not like the crisp chicken skin much to my delight.


Wait, Leni ... do you mean that you get to have all their chicken skin, or do you mean that you cook chicken and don't care if the skin is crispy?

Smoked chicken skin is not crispy, unless you cook it directly over high heat at the end of the cook. Even then, crisping up smoked chicken skin and making it presentable is something competition bbq cooks agonize over.

Lee
 

Johnny West

Well-known member
This evenng I grilled boneless beef club ribs and just now put them in the foil to steam a bit. I used Rick's Real Pit BBQ Rub, sauced with Memphis sauce, and used hickory and fresh plum for smoke.

:bbq3:
 

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Johnny West

Well-known member
These spent about an hour in foil and were tender and flavorful. With this cut of meat one takes a chance on tenderness.
 

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QSis

Grill Master
Staff member
Gold Site Supporter
That last photo is the "money shot". They look kind of like short ribs - mmmMMMM!

Lee
 

Johnny West

Well-known member
They are supposed to be meat cut from the beef chuck ribs and have been reasonably tender. The "club" part comes from what we used to call chuck steaks back in the 60's and early 70's.

Here's the money shot: rib, KFC slaw, and Alexia baked fries.
 

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Johnny West

Well-known member
Last night was fillet mignon with baked potato and endive salad on the side. The steaks were done over the coals with mesquite for smoke, had an unusual red crust from the smoke, and were quite good.

:weber:
 

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Johnny West

Well-known member
Last night I grilled coho salmon using the honey mustard glaze and it was excellent.

All the veg was from the CSA.
 

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Johnny West

Well-known member
Here is Saturday night's rib steaks and were excellent.
Ann likes her's well done. JT
 

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QSis

Grill Master
Staff member
Gold Site Supporter
Rib steaks are my favorite steak!

Good to see you back in the grilling saddle again, John!

Lee
 

Johnny West

Well-known member
I'd like a thicker Delmonico cut but hard to find here. The one time we got the bison Delmonico's from Stewarts Meats were the best ever.
 

Johnny West

Well-known member
Tonight was a Stewart's Meat rib eye for me and Safeway fillet mignon for the mrs. She requested no smoke and it was all good.
 

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Johnny West

Well-known member
Some anus on Facebook bbqing group is calling me out about my steaks last night - says my fillet mignon is a NY Strip. He cut meat for 4 years and knows the difference. I shouldn't argue with idiots.
 

Johnny West

Well-known member
Tonight it was a caesar salad and grilled chicken breast to put on the salad - no parmesan or croutons makes for a skimpy salad. I never got around to taking picture of it, though.

I marinated the chicken breasts with the leftover Nicosie dressing from the other day and it was an excellent choice.
 

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