What do you like to throw down on the grill?
- Thread starter ScrewDuke1
- Start date
In St Augustine and just threw 2 Filets, 3 Strips, a couple handful of shrimps, and some corn on the cob!
Grub
Grub
Pork tenderloin in a tin foil boat of Dale's sauce. Taters, carrots, peppers and onions get their own boat with olive oil. Watermelon for desert. All on our best paper plates.
Pretty much any piece of pork or beef. Both processed or non-processed.
My favorite is probably baby back ribs.
My favorite is probably baby back ribs.
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Love me some grilled boneless ribeye with McCormick's Montreal Steak dry rub seasoning.
Or boneless pork chops with Sweet Baby Ray's hickory and brown sugar bbq sauce.
Or Johnsonville Cheddar Brats
Or all three!
Or boneless pork chops with Sweet Baby Ray's hickory and brown sugar bbq sauce.
Or Johnsonville Cheddar Brats
Or all three!
Jalapeno goat-cheese stuffed burgers the other night. Came out pretty damn good.
Season beef (I use lean to keep the fat low, which I know is a food sin..), with Salt pepper cumin, and some minced garlic.
Form patties and in the middle add a tablespoon or two of the following mixture:
1 chopped Jalapeno
1 package of Goat cheese (they come in their own standard size)
quarter cup of mozzorella cheese.
tablespoon or two of plain greek yogurt.
Put whatever else you want on it. Bacon, LTO, Guac, etc.
Season beef (I use lean to keep the fat low, which I know is a food sin..), with Salt pepper cumin, and some minced garlic.
Form patties and in the middle add a tablespoon or two of the following mixture:
1 chopped Jalapeno
1 package of Goat cheese (they come in their own standard size)
quarter cup of mozzorella cheese.
tablespoon or two of plain greek yogurt.
Put whatever else you want on it. Bacon, LTO, Guac, etc.
St. Louis style ribs. Baby backs are for beginners. I need some meat on them bones.
I've never understood folks' affinity towards baby backs.
I always add a cinnamon jolly rancher to my Zima. Just to spice things up.
I prefer baby backs for the lack of cartilage/gristle that you can get on St Louis and beef ribs. And they are usually much more tender.
They probably pair better with your Cosmopolitan too.
Fat adds flavor. I usually trim any extra fat or mucus. Just a little tip for better meat. If you can not grill St. Louis style ribs to where they are tender, probably need to leave the grilling to the pros.
Is Filet your favorite cut of steak to ? It may be tender, but not as much flavor as say a ribeye.
You can take a sirloin, lots of flavor, if you know how to cook, it can very tender and have a lot more flavor compared to a filet.
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This actually sounds really good. Might try this out.
I enjoy the fragrance of my piss after eating asparagus.
It's actually a recipe from FitMenCook and it's surprisingly not bad for you. The other variation of this burger uses cream cheese, reg bacon and not turkey bacon, and fatties ground beef.
I think this burger, bun and all, is only like 425 calories.
I drink mine fresh daily. Love to recycle. After I eat asparagus though it taste a tad to bitter. Overall though 5.5/10.
One of my favorites is an apple, cored, wrapped in foil with some butter, brown sugar, and cinnamon. Once it's mostly cooked I open it up to get smokey. It's like candy.