Mixed Grille

Johnny West

Johnny West

Well-known member
Last night I grilled burgers and brats for my #1 son's 41st birthday. The burger was grass fed beef from Tacoma Boys and the brats Swiss Brats from Blue Max in Puyallup. Blue Max makes Swiss brats for The Swiss in Tacoma, a restaurant and live entertainment venue. A Swiss brat is more like a weisswurst.

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Last night was going to grill country ribs but all T-Boy's had were the boneless so I got two pork chops that were a bit marbled as well. Sad to say the sweetcorn never made it to the grille as I was too hungry to wait for it. It will have to be done a special night when I'm not pressed for time or dead-ass tired like I was last night.

These were grilled over the coal with cherry wood for smoke. I've got enough left for sliced pork BBQ sandwiches, too.

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Please be kind. I had a big package of country ribs that was frozen hard. It wasn't thawing the way I liked so I put it in a cooker with 3 cans of PBR and boiled them till thawed. In a few minutes I'll start the charcoal and slow grill them with hickory chances for smoke. I haven't boiled ribs in beer since the 60's. :neutral:
 
Desperate times call for desperate measures ... even the barbecue police have to admit that.

Hope they aren't too dry!

Lee

P.S. THREE cans of PBR for a boiling liquid????? LOL!
 
PBR is cheap - won't use the Bridgeport! LOL

They should be fine and most were still red in the middle when I took them from the cooker. I never do them in foil but but will one day.

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