Grillin

Johnny West

Well-known member
Steak fries, ranch beans on the side, and a bottle of French Pinot Noir was the dinner last night. :weber:
 

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Johnny West

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Last night's fair burgers were excellent. I just had thee leftover onions in an egg scramble.
 

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Johnny West

Well-known member
Last night I did another NY Strip over the coals. This one I didn't give as much smoke and enjoyed it more. I have half for tonight with some scrambled egg and mushrooms.
 

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Johnny West

Well-known member
I'll be done grilling for awhile - looks like rain for a few days straight.

Here is a chuck steak I did yesterday while listening to the Seahawks on the radio. I made an oak fire and can't say I'm wild about the oak wood flavour. I'd rather have the mesquite or alder.

Anyway I'll have the leftovers with eggs tonight.
 

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Johnny West

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These are the brats I did last night - the white one's are veal and pork mix mae in Seattle but taste just like their German cousin. they are traditionally served with curry ketchup which I made myself.
 

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Johnny West

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Last night was grilled Johnsonville Italian Sausage - used pecan for smoke and like it a lot.
 

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Johnny West

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I had 4 thighs that needed to be done up so did these on the grill last night. I used plum and pecan for smoke.
 

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Johnny West

Well-known member
It's been hectic here with a flooring project and my bad hips not helping my demeanor or enthusiasm. I'll save that for a rant later.

Last week I did grill a kobe New York Strip from Snake River Ranch and it was excellent. it weighed over a pound and could eat it all so I made hash with the leftover meat which was to die for. The fillet mignon was for the mrs.
 

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Johnny West

Well-known member
Hash night... leftover steak, sweet onions, russet and Yukon Gold potatoes, Amana bacon, and eggs.:heart:

Tonight it's grilled Redhook brats.
 

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Johnny West

Well-known member
Tonight I grilled burgers In the 90°F heat and it wasn’t all that bad. I had two ears of corn leftover from last night so fried them over the coals with ghee, chicken salt and pepper. That was a hit. The Indian mushy mustard greens were not a hit and had an odd taste we aren’t used to. The salad was our usual and our cherry tomatoes from our garden are excellent.

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medtran49

Well-known member
Site Supporter
I only saw Wagyu beef at Snake River. Did I miss where they had Kobe? We got some Wagyu rib eyes a couple years ago at Wild Forks and while they were very good in taste and tenderness, weren't sure if they were worth the almost 3 times price tag. We definitely weren't impressed with the Wagyu ground beef we got.
 

Johnny West

Well-known member
I only saw Wagyu beef at Snake River. Did I miss where they had Kobe? We got some Wagyu rib eyes a couple years ago at Wild Forks and while they were very good in taste and tenderness, weren't sure if they were worth the almost 3 times price tag. We definitely weren't impressed with the Wagyu ground beef we got.
We have Snake River products here, as well.

A friend of mine raises beef in Nebraska. I can get beef or $4.50 a pound cut and wrapped, just wish I had the freezer room.
 

medtran49

Well-known member
Site Supporter
We just got done prepping the grill and a brisket to cook tomorrow. Started with a 17.67 pound whole brisket, but had to cut it down to about 11 pounds as we are going to try the Cook's Country snake method that needs a 10 to 12 pound brisket. When they did it on the show, it was the most moist piece of brisket I've ever seen, the juice just squirted out when the meat was pressed. So, we've got a small piece to grind up with a chuck cut for burgers and a couple of other pieces to do whatever with. Salt and pepper only for seasoning. It's been rubbed down and is in the fridge overnight.

Winn Dixie had brisket on sale a couple of weeks ago in vacu-packs. Got the above for $53, regular $105. Not bad.
 
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