Soul Tramp
Member
My wife makes the worlds best, in my humble unbiased opinion, marinades. It takes great restraint to not eat them while I'm grilling. For example, shrimp and wings......
What Are You Grilling
- Thread starter Soul Tramp
- Start date
They sooooo looook sooooo gooooood
Pork loin, hand-rubbed and indirect roasted on the Weber. We're talkin' succulent.
- Joined
- Feb 6, 2011
- Messages
- 4,212
- Reaction score
- 2,474
- Location
- Gloucester County, NJ
- Guild Total
- 13
Marinated flank steak. Mahi-mahi. New York Strips. London Broils.
And most deliciously, tri-tip. A California cut of beef that's really hard to find on the right coast unless you make friends with a butcher. And I have:
And most deliciously, tri-tip. A California cut of beef that's really hard to find on the right coast unless you make friends with a butcher. And I have:
WHy did I open this thread close to dinner time. Dayyyyum, wonderful grilling stuff, guys.
fronobulax
Bassist, GAD and the Hot Mess Mods
- Joined
- May 3, 2007
- Messages
- 24,806
- Reaction score
- 8,933
- Location
- Central Virginia, USA
- Guild Total
- 5
Ditto, but no pics yet. Old family recipe from when mom and a neighbor would share 1/2 a steer and as a result had all sorts of interesting or unusual cuts. Flank steak was considered junk back then but she wasn't going to grind it up so...
- Joined
- Feb 6, 2011
- Messages
- 4,212
- Reaction score
- 2,474
- Location
- Gloucester County, NJ
- Guild Total
- 13
I love flank steak because it is so beefy. I'll score it and marinate for 6-8 hours and grill OR I'll butterfly it, use a wet rub on it, let it sit in the 'fridge for while, then slice into strips and skewer as pinwheels then grill. Skirt steak done the same way is really good too.
Never been a huge pork fan, dread, but ... wow.... that looks yummy. Can you message me what you use for a rub? Or post it if it's not a secret?Pork loin, hand-rubbed and indirect roasted on the Weber. We're talkin' succulent.
Oh, and gjm.... tri-tip is fabulous. Try it in a stew sometime!
By the way, my mouth is watering over those shrimp, soul!
Mrs. Dash table salt mixture, coarse ground black pepper, fine ground coffee beans, a dash of Saigon cinnamon, fresh chopped basil. The indirect grilling (covered) makes it wonderfully juicy and tender in about an hour. I set all the vents at 1/2 open, bottom vents below the coals, top vents above the meat.
Soul Tramp
Member
Looking good. You can't beat the Weber. I'm on my second one in over 50 years. Yeah, there are some extra holes on the bottom that have burned through, just turn it around for a few more years of service. I have to buy grates every several years, and replaced the handles when they fall apart, no adjustment for air vents on the bottom, they burn out in a a few years. as long as you have the top vent working, it will smoother a flame in no time. No matter time of year or temperature, I'm strumming the coals.
Ralph
Ralph
Grilled up some yellow squash last night fresh from the garden along with some ginger teriyaki Ahi Tuna steaks. It was delicious!
Corn in the husk season, Sandy!!!!
Had some of them last weekend with my girl. It was caramelized so perfectly that it needed nothing!
Oh man. Sooooooooo yummy, Sandy. I love September.... best corn, apples, etc....
Brucebubs
Senior Member
My eyes were drawn to this thread when I read the header 'What are you grilling' and the last reply was Two Corgis!
Glad to see it wasn't!
Glad to see it wasn't!
Bwahahahahaha!!!!!! Indeed. No dogs allowed, unless they're hot dogs!
Oh man, where do I start? I have a collection of old Weber grills, and they get used a lot. Let me see, over the past couple weeks:
Bacon wrapped pork tenderloins and jalapeno poppers.
Cedar planked salmon with pineapple and chimichuri.
Thick ribeye direct on lump charcoal. (Caveman style)
How about grilled beets, finished with goat cheese and toasted walnuts?
Of course, food is not the only thing on the grill...
Bacon wrapped pork tenderloins and jalapeno poppers.
Cedar planked salmon with pineapple and chimichuri.
Thick ribeye direct on lump charcoal. (Caveman style)
How about grilled beets, finished with goat cheese and toasted walnuts?
Of course, food is not the only thing on the grill...