quote:

Originally posted by ARman:
Seafood boil.
King Crab, mussels, shrimp, potatoes, corn on cob,
Steamed in beer, Old Bay, a little garlic, half sweet onion, butter, and parsley. No sausage as it's lent.



ARman

Sounds like a major sacrifice....

Also sounds freaking delicious!

I started a pot of seafood gumbo late morning. It will simmer all day to have at supper time with rice.

Start my base, add some Cajun seasoning and cayenne pepper. Cut up 4 links of hot Italian sausage and bring it to a boil. Reduce heat to simmer. Stir occasionally. When about ready to eat, fix the rice and add the shrimp, crab meat, and clams. Bring it all up to hot. Large bowl with the gumbo, rice in a pile in the middle, and add Tobasco sauce. Plenty of leftovers for other meals.

[IMG]Plate Beef Ribs https://imgur.com/a/1dK4V4M[/IMG]

Imagine is asking for my personal information to view. Could you post with another site maybe?

I love beef ribs, I'd love to see them. I've recently found them at grocery store cut to about 1/3 length and I've made them a few times recently. So much easier to deal with in baby back rib sizes.

The link isn’t right no matter what you do to it…

quote:

Originally posted by sigmoid:

[IMG]Plate Beef Ribs https://imgur.com/a/1dK4V4M[/IMG]

Linky no worky.

Rubbed and smoked tri-tip to 135 and a pile of mashed taters, all drizzled with a pepper cream sauce. And a salad with fresh parm and shallot vinaigrette. I'm stuffed.

Made this Greek chicken, and roasted potatoes.
Mighty tasty.

https://youtu.be/uiiFMFAfSNg?si=9F9xHybNNpC2-AUW

I'll run the risk of thread drift. Today seemed like a good day to cook breakfast outdoors.

Sausage and eggs on the grill, accompanied by biscuits (also baked on the grill) and some delicious peach preserves. Yum.







Eggs didn't make it into the picture (but were cooked in the sausage grease, yum), and I should have grabbed the biscuits out a minute or so earlier. All in all, though, it turned out to be a mighty tasty breakfast.

Can't imagine why I'm not losing any weight!

vth, how did you make the biscuts?

Looks good VT!

Tell me about the griddles in the pics, the grill looks very much like a Genesis. I have one for mine that I toss in there, those look like they may be made for the grill?

Good afernoon, Skins and orc!

This started as an effort to heat up the two rectangular griddles, on the way to a good cleaning and greasing of the smooth side. I had a lot of oil residue to clean off of the smooth sides and placed those toward the flame. I intended to get the heat to about 350-375 degrees (for the biscuits).

The biscuits were Pillsbury Grands, straight from the can. I preheated that flat skillet on the stove for about a minute first, then smeared some butter all over the surface, and dropped the biscuits onto it.

Once the grill was up to temperature, I simply placed the skillet as shown. 12 minutes was a little too much -- 10 or 11 might have been plenty.

The grill is a modest Char-Broil gas grill from Lowes... nothing fancy. The griddles and skillet are Lodge -- also nothing fancy.

17x10 griddles at Lowes

Skillet at Lowes

I don't mind to cook directly on the grill grates, but inevitably something falls through. So I'll usually toss one of these griddles on for burgers, or a small cast iron pot (3-qt Dutch oven?) for cooking squash and zucchini, or some similar arrangement.

A couple of us at work are trying to hatch a plan for a pre-shift breakfast cookout soon, so this was sort of a trial run on the biscuits. I figure with a grill set up for biscuits and another (or maybe a Blackstone) for sausage and eggs, we should be good to go. Now, if we could get away with making a big ol' batch of bloody Mary too, it'd be a great day!

Well the wife went to our Florida house today. So being left to my own devices, I sous vide this 2 lb prime cowboy ribeye. Seared in avocado oil and butter.

I couldn't finish it. I'm disappointed in myself.

It's Tex-Mex night for us tonight.
Homemade bean & beef burritos, red rice, homemade guacamole and margaritas coming up for dinner tonight.

quote:

The griddles and skillet are Lodge -- also nothing fancy.

17x10 griddles at Lowes

Saw them at sale at Costco today, weird coincidence.

And back on the dinner track... ribs!

Coated in Dreamland Shake last night and refrigerated 'til about noon today, then onto the smoker with a mix of cherry and pecan chips.

Five hours later, a drizzle of maple syrup over them, and about 30 minutes more in the smoke. Then about 45 minutes relaxing in the oven at 150 degrees (waiting for friends to get here).



(Pic taken after half the rack had been cut off for serving.)

Very expensive BLT. One of the slabs of bacon that I made was toasted fennel/black pepper. It may not be the best for breakfast, but it makes an amazing BLT.

I thawed out some marinara I had made from my garden last fall, and made it into a meat sauce which I served over rotini.

Baby back ribs and sweet potatoes cooked on the BGE.

There's a chuck roast in the smoker. It'll be ready around 5:30. I'll have a baked sweet tater and the wife will have a baked tater. We'll was all that down with iced tea.