Grillin

Johnny West

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Johnny West

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Last night I grilled steaks before the ash fall headed our way. We finally ate on the deck and was hoping to tonight but doubt that's going to happen. The mashed cauliflower was pretty good. She squeezed the water out of and added some spices, I'm not sure what. It was topped with lemon juice and ghee.
 

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Johnny West

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I did these lamb chops Sunday evening - made a chimichurri using chocolate mint (instead of basil) from my herb garden. It was a hit.
 

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Johnny West

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Here are last night's tenderloin "ribs" - crazy store packaging. I grilled these with no rub, no sauce, and using cherry and oak for smoke. They were moist and quite good.
 

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Johnny West

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Tonight it was fair burgers - fried the onions in ghee in the Wagner french sauté skillet. The burgers were done over the coals with cherry and oak for smoke. I love the way the fire cleans up the skillet bottoms.
 

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Johnny West

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Sunday evening started a fire in the grill and by the time I got the meat on it was dark. The rib steaks were good except this one had a heavy facia running through it. I wished I still had a dog for what I chewed and threw'd.
 

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QSis

Grill Master
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Spectacular photo, nonetheless!

What kind of squash?

Lee
 

Johnny West

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Last night I grilled the last of my rib steak stash. There is a bit left to go with breakfast for dinner tonight. I'll make morels and scrambled eggs, as well.
 

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Johnny West

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I diid these on the grill a few nights ago, using mesquite and hickory for smoke. The mrs made a sauce using Frank's buffalo wing hot sauce. They were excellent. :readytoeat:
 

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Johnny West

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Sweet and Spicy Sauce:

8 TBS butter from grass-fed cows, such as Kerrygold
1/2 cup Frank’s Original Hot Sauce
1/2 cup honey
2 garlic cloves, minced
 

Johnny West

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Nancy decided to grind pork to make our own breakfast sausage and butts we got at WinCo were lean so we stopped by Blue Max Meats to see about pork fat to add to the mix. Blue Max stepped up their game and the steaks looked fantastic - we got two for dinner Wed. night.
 

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Johnny West

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The vicar asked me to make pulled pork (and grill burgers and hot dogs, day of) for the church picnic August 19. Since I'm going to be out of town I did four butts last Saturday, pulled, and froze, so that's done. One of these days I'll have to learn how to say no. I swear I'm the only man in this church that grills.

I threw on some beef short ribs and got 3 meals out of the package. My wife is not liking smoked meat anymore so it was all for me. These came out excellent.

I used a North Carolina Mop and alder and hickory for smoke.
 

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Johnny West

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Sunday evening Blue Max Swiss brats were on the menu and grilled over the coals with cherry and alder for smoke. I'll have to try their regular brats next.
 

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QSis

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I could go for one of those brats right this minute!

Lee
 

Johnny West

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I could go for one of those brats right this minute!

Lee

They are good but more like a German weisbrat. Blue Max makes them for The Swiss, a Tacoma restaurant, bar, and music venue.

Yesterday Fred's had NY Strips on sale for $5.77 a pound and got a package of four. I'll be grilling Thursday night as my next two nights are booked. :weber:
 

Johnny West

Well-known member
I took the wife to SeaTac last evening to catch a flight to Iowa to meet up with her sister and visit relatives they've not seen in to many years. When I got home fixed a martini, started a fire, and grilled a 1.5# NYS from Fred's. I have about a third left over and will have it tonight with eggs and bacon.

Labor day went to Lowes and stocked up on charcoal - 8 bags should last the winter. I used alder and mesquite for smoke.
 

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