amberg
Addicted to ArboristSite
They surely do look good! Wish I had a rack now!
Hmmmn, looks good!
What's Hittin' the Grill or Smoker?
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Hmmmn, looks good!
Had my dad's old BroilMaster grill but the cast iron element finally burned through after 30+ years of use. Spent 120 clams on a new element but figured that's better than buying a $90 cheapo grill that will rust out in a couple of years.
After burning off the paint and seasoning the grates we were ready to celebrate with a porterhouse.
After burning off the paint and seasoning the grates we were ready to celebrate with a porterhouse.
I'm stihl crazy
ArboristSite Operative
My wife almost ruined a perfectly good English roast!!! I saved the day [emoji41]
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amberg
Addicted to ArboristSite
A couple TriTips just about done
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Damn, they look good, can't get them here. as stated before.
amberg
Addicted to ArboristSite
amberg
Addicted to ArboristSite
Guess I forgot to share this last weekend.
This was the young buck I hit with my truck earlier last week. Threw the tenderloins and some sirloin tip steaks right into marinade. This was by far the best venison I've eaten, ever. So tender and so mild.
Grilled poblanos as a side.
Perfect.
This was the young buck I hit with my truck earlier last week. Threw the tenderloins and some sirloin tip steaks right into marinade. This was by far the best venison I've eaten, ever. So tender and so mild.
Grilled poblanos as a side.
Perfect.
Lawry's Steak and Chop. It's fantastic on beef, duck, and venison. I use their Hawaiian on grouse.I love some rare venison
What did you marinade it with?
cuinrearview
Red saw lover
Smoked some venison sausage and a couple ducks last night. I've never smoked either before. I'm in love with the duck breast! I took it to 145°. I know that's a little further than some take it but with a six hour brine it was plenty juicy. I roasted the duck skin and carcass after cleaning it and reserved the rendered fat for????
Looks great. I've heard smoked duck is good. What species of duck?
bowtechmadman
Addicted to ArboristSite
What did you stuff those poblano's with?
I get the bag of Mexican or taco blend cheese from the store. I've also thrown bacon or crumbled sausage in them if I have it.
cuinrearview
Red saw lover
Nice. Figured they were puddlers by the nice light colored meat.
Some baby back ribs I did up last night.
BBQ rub, garlic salt, and brown sugar.
I wanted to sear them on the charcoal grill with some smoke but it was snowing to beat hell so I just used the gas grill.
Post sear. Wrapped in foil and baked for three hours.
After three hours. I'm going to slather them in Stubbs before I reheat them.
BBQ rub, garlic salt, and brown sugar.
I wanted to sear them on the charcoal grill with some smoke but it was snowing to beat hell so I just used the gas grill.
Post sear. Wrapped in foil and baked for three hours.
After three hours. I'm going to slather them in Stubbs before I reheat them.
