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Comments
Ditto! Going to keep it simple and savory. Think big Flintstone T Bones with baked potato and beans. Last thing I want going on this Saturday is some elaborate distraction on the grill and in the kitchen.
Drink menu may be a different story.
Probably doesn't need mentioning but this Saturday is NOT Sober Day.
ok, so have the lineup for tomorrow is almost finalized
went by Lowes foods and picked up:
two 1.5lb dry aged rib eye
yellowfin tuna
1lb of 21-30ct shrimp
3 chorizo bacon wrapped jalapno poppers
3 cream cheese bacon wrapped jalapeno poppers
also grabbed some Henry McKenna with Bittermilk bitters
I am debating about getting stuff to make homemade salsa, will see how I feel after yard work in the morning
I'll be in the Sky Club tomorrow. They'll be doing the "grillin' " and I hope it's good.....😎
You had me at 1.5lb dry aged rib eye.
Bumping the oldest thread, and it's a good thing because this is a quality one.
I started making my own chicken wings, does that count? Still a grilling novice
Concur, kinda like the Goodyear commercial, this is one of those "Bump Worthy" threads.
Jet searing
Awesome, never heard of it or at least done that way. What's the next step?
Dawgs and barbecue talk in February. Is Dawgnation great or what? (And yes I grill year round with a fairly low-brow natural gas grill using indirect heat and woodchips. Hickory for pork, alder (if I can get it) for salmon and pecan or mesquite for brisket).
Nice! I always did tuna steaks this way
That is a seriously seasoned grill...
I know we already spoke on another thread, but I forgot to say welcome to the forum. Happy to have you.
When you’ve been cooped up for a week and a half, you get creative. Figured I’d play around while I’ll still can.
Chicken lollipops and cognac pina coladas, virgin for the Mrs. #quarantinedining
I have always had good luck with Weber. Have an 18” WSM, 22” Kettle, and 26” Kettle.
Did a brisket last weekend.
And grilled some Mahi last night for fish tacos.
I have a feeling I will be visiting this thread often.