The Grill and BBQ thread

#2,651
#2,651
Coug said:
You guys and your crosshatch grill marks. :) It's totally an aesthetics thing. Do you guys do the same thing to your lawns too?

I had a neighbor that would crosshatch his lawn every weekend. He absolutely loved doing it. It was a tiny front yard too but he didn't care.
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It has to look good as well as taste good. :good!:
 
#2,652
#2,652
Boca Vol said:
It has to look good as well as taste good. :good!:
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Beautiful filet mignon, no grill marks.

Perfect-Filet-Mignon-Light.gif


Nom nom nom! :)

Besides, crosshatch won't matter much if you're putting Boursin cheese, truffle butter, bernaise, or a peppercorn sauce on top of the steak?

I'm making myself very hungry typing this....
 
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#2,653
#2,653
Coug said:
You guys and your crosshatch grill marks. :) It's totally an aesthetics thing. Do you guys do the same thing to your lawns too?

I had a neighbor that would crosshatch his lawn every weekend. He absolutely loved doing it. It was a tiny front yard too but he didn't care.
Click to expand...

It also provides even cooking, as well as evidence of the most important ingredient/technique in cooking anything........love.
 
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#2,654
#2,654
Coug said:
Beautiful filet mignon, no grill marks.

Perfect-Filet-Mignon-Light.gif


Nom nom nom! :)

Besides, crosshatch won't matter much if you're putting Boursin cheese, truffle butter, bernaise, or a peppercorn sauce on top of the steak?

I'm making myself very hungry typing this....
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I'd have to say that is a pretty good lookin' filet. It's a little thin...1.25" maybe? What's wrong with it that you gotta put sauce on it?

j/k except for the thin part.
 
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#2,655
#2,655
Just stumbled across "Traeger TV" infomercial on FBN. They're gonna blow our gig! "NO BABYSITTING" keeps flashing up on the screen.
 
#2,658
#2,658
Boca Vol said:
Here you go:

https://www.google.com/maps/place/S...7c4897006247d4!8m2!3d35.5610403!4d-84.2975561

Depending on where you're located as to which way to go. They have a lot of food stuff for sale. The prosciutto is a bit pricey but it's basically the trimmings from their 24 month aged hams, I think.

You can stock up for relatively little $$$. And you can mail the bacon, as is. It's smoked and vacuum packed.
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Daughter brought us bacon and sausage from there this morning. Very delicious.
 
#2,663
#2,663
Full smoker: wings on the bottom, baby backs in the center and bologna on top.
 

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#2,664
#2,664
Finished products
 

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#2,668
#2,668
Coug said:
You guys and your crosshatch grill marks. :) It's totally an aesthetics thing. Do you guys do the same thing to your lawns too?

I had a neighbor that would crosshatch his lawn every weekend. He absolutely loved doing it. It was a tiny front yard too but he didn't care.
Click to expand...

Guilty as charged lol... :lolabove:
 
#2,670
#2,670
Behr said:
It also provides even cooking, as well as evidence of the most important ingredient/technique in cooking anything........love.
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Yeah, I'm just going to step out so you and your steak can have a moment together. Hold the sauce though. :)

VolMax said:
I'd have to say that is a pretty good lookin' filet. It's a little thin...1.25" maybe? What's wrong with it that you gotta put sauce on it?

j/k except for the thin part.
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I just found the pic online actually just to illustrate a nice piece of steak without crosshatch marks.

Lol! The toppings I mentioned are just another way of adding another flavor dimension to a steak. They're really more of a "I'm feeling like I want to try something different" type of thing. By all means there is nothing wrong with just a plain old, perfectly grilled steak.

That all looks delicious by the way! The Hericot Verts is one of my favorite sides.
 
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#2,671
#2,671
Food City has some great beef.

To call most of their meat counter guys butchers, would be an insult...this is what I got when I asked for four 5-7oz filets from the tail end...1.5"+ thick. Note the 2.45lbs....10oz each and look like my 12 year old son cut them. Luckily I found my regular guy...will post them later.
 

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#2,673
#2,673
vol_in_ar said:
Do you move the bologna around to get those cross cuts in it
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Just score from top to bottom on an angle in one direction all the way around then repeat in the other direction.

InVOLuntary said:
Is that just plain old grocery store balogna?
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Yep - went to Publix and the grabbed one out of the cooler. It was Boarshead and about 3 pounds. Believe it or not, 3 racks of baby backs from Costco were a bit cheaper than the Bologna.
 
#2,674
#2,674
volinbham said:
Just score from top to bottom on an angle in one direction all the way around then repeat in the other direction.



Yep - went to Publix and the grabbed one out of the cooler. It was Boarshead and about 3 pounds. Believe it or not, 3 racks of baby backs from Costco were a bit cheaper than the Bologna.
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Do you just remove the casing and then smoke?
 
#2,675
#2,675
I need some help! I came home from work today and my wife had a prime rib going on the Traeger. She said "happy Valentine's Day!" And I said to myself "oh crap the jig is up". When I thanked her for dinner she said "it was super easy". Can you believe this poo?!?!? I'll never get out of another shopping trip again.
 
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