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Old 11-03-2011, 05:29 AM   #43
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Starvin!

OK, this is the first time Ive stumbled across this thread.
I can now say with a growling stomach that Im now STARVING!
Pretty awesome thread!
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Old 11-03-2011, 11:54 AM   #44
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Where to post, where to post?

Hmmm. We usually post to the "What's For Dinner Tonite" thread, but last night we had grilled lamb chops.

So seeing that they were grilled, here they are: grilled lamb chops with grilled zucchini and steamed rice. Murray topped the lamb chops with lemon compound butter after the image was taken.
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Old 03-18-2012, 07:39 PM   #45
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How about some south Texas ribeyes?
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Old 03-18-2012, 08:01 PM   #46
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Hmm, where are you all camping and at what site#? I will be sure to reserve the neighboring site and will be throwing many pitiful looks your way. Lance, I just had dinner, but I'd love to murder one of those ribeyes!
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Old 03-18-2012, 08:55 PM   #47
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Thanks! I wish we were camping this weekend, but we're at home. They were pretty good. Hope you get your leaks fixed.
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Old 03-18-2012, 09:51 PM   #48
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Hey Top,
Looks great, don't forget your veggies. We grilled brats to go with our Guinness. Enjoy.
Tim
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Old 03-18-2012, 09:54 PM   #49
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Ha Ha, Thanks Tim. I didn't get any shots of the eggplant and zucchine I grilled before I put the steaks on, but they were wonderful too. I love the veggies!
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Old 03-18-2012, 10:05 PM   #50
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Hey Top,
I hope that those shiney things on the grill are potatoes not some twisted little Airstream models.
Tim
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Old 08-20-2012, 06:12 AM   #51
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I hadn't checked in on this thread in a while. Figured it throw a bit more on here that I have done since then.

Christmas Ham:





Ribs, Ribs, and more Ribs! And Pork Loin, and Ribeyes, And Salmon, and turkey legs.







This is my signature lemon pepper pork loin and some salmon.



4th of July grilling up more of that pork loin.

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Old 08-20-2012, 02:06 PM   #52
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About 2 months ago (I know, it's a long time... but hey, we've been out using the AS), we had Bacon Wrapped Chicken Breasts, stuffed w/ ham and a sprig of fresh rosemary (from the garden), with a jack cheese sauce. A baked potato on the grill w/ onions and bell peppers, and fresh steamed zucchini from the garden. Bon appetite!
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Old 08-21-2012, 12:01 AM   #53
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Originally Posted by Steelegood View Post
About 2 months ago (I know, it's a long time... but hey, we've been out using the AS), we had Bacon Wrapped Chicken Breasts, stuffed w/ ham and a sprig of fresh rosemary (from the garden), with a jack cheese sauce. A baked potato on the grill w/ onions and bell peppers, and fresh steamed zucchini from the garden. Bon appetite!
that does sound like the Om nom nom's!
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Old 10-07-2012, 05:45 PM   #54
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Good day for BBQ

The cold front moved in. Friday it was 90. Today a high of 58!
It is a good day to BBQ some pork shoulders on the OK Joe's.
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Old 10-07-2012, 06:22 PM   #55
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The cold front moved in. Friday it was 90. Today a high of 58!
It is a good day to BBQ ...
We smoked a Crown of Pork ribs today...
Apple Cider in the water...

YUM!
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Old 10-31-2012, 08:59 PM   #56
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We've kind of come full circle with our Beef BBQ fixin's ....

In the past, we've tried various kinds of 'Rubs' and 'Marinades' to add some 'flavor' to the meat...some better than others...many commercial rubs we've found to be to 'salty' in nature...

The last couple of years, we've tossed the rubs & marinades to return to a much simpler 'system'... utilizing the KISS (keep it simple stupid) system, we now only use SALT & PEPPER to season our beef before tossing on the BBQ...

We use course Sea Salt, and course ground Pepper - light with the Salt, heavier with the Pepper... We take the meat out of the frig, season with S & P and allow to come up close to room temp, which allows the seasoning to blend into the surface...

Our favorite cuts remain to be Angus Rib Eyes, New Yorks, and Tri-Tip...we wait for our local market to put these cuts on SALE to stock up, usually saving several $'s per pound...

I then use our FoodSaver to vacuum pack the beef and store in the meat drawer of our frig for a minimum of two-four weeks...this helps 'age' the meat, and the heavy vacuum pack protects it...I then BBQ some and then freeze the rest...This method insures tender, tasteful beef...YUMMY!

Once in a while, we'll splurge on some Beef Tenderloin (Filet Mignon)...after 'aging' for awhile, per above, we prepare per a suggestion found in a food mag;
1. Cut Filets about 1-1/2 inch thick - S&P - heavy with the Pepper
2. preheat oven to 425 degrees
3. preheat a 10-12 inch skillet (with oven proof handle) on stove to high heat for about 5 mins to get the pan Hot...You'll need to turn on the vent fan also...!
4. with a small amount of oil - drop filets in pan - DON'T touch for 5 mins - use timer...
5. after 5 miins, turn filets over & place the skillet in pre-heated oven for another 5 mins - use timer...
6. You will have perfect med-rare Filets with nice peppery crust and 'pink' insides - really mouth watering, tender, delicious beef...

Enjoy...Dang, I'm hungry!!!
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