quote:

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Originally posted by slammer

I assure you fig, that’s an optical illusion!!! That was some good Italian bread (store bought take & bake) that was right out of the oven, crispy and airy with big air pockets.
Ice cold butter pads melting in little pools of salty greasy goodness. I would never disrespect the bread, although I did drown the hell out of it in my bowl of soup!!!
Slammer!!!

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Your ah keeper man... ;0)

Boy can you decribe things... :0)

Ya ever get that piece of meat that was just better than EVER ??? Well, tonight was the night for it !!!
Was gonna have leftover soup and Mrs. Slammer went to town to do whatever it is she does in town and called and said she was at the meat market and said they had 2 inch thick bone in rib-eye pork chops on sale for $2.99 /lb. YES PLEASE!!!!
Change of menu!!! I immediately went to the kitchen to make double baked garlic, onion , Parmesan potatoes and salad fixins.
Fired up the Weber to 550 degrees and did a perfect sear and then sauced and indirect till 147 degrees!!! HOLY CRAP !!! My compliments to the pig AND the butcher who cut these chops 2 ribs thick.
I think I had a “moment “ not to mention a tear or two runnin down me cheek!!!
These slabs were over 1lb. each and I ate the whole damn thing and if my teeth were younger I would’ve made mush out of the bones too !!! This was one to remember!!!
Slammer!!!

Well done Sir...!


Um...
The story...
Not the meat... ;0)

I would eat ..2..given the chance.. :0)

Love the cocktail on the grill too... :0)

quote:

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Originally posted by slammer

Ya ever get that piece of meat that was just better than EVER ??? Well, tonight was the night for it !!!
Was gonna have leftover soup and Mrs. Slammer went to town to do whatever it is she does in town and called and said she was at the meat market and said they had 2 inch thick bone in rib-eye pork chops on sale for $2.99 /lb. YES PLEASE!!!!
Change of menu!!! I immediately went to the kitchen to make double baked garlic, onion , Parmesan potatoes and salad fixins.
Fired up the Weber to 550 degrees and did a perfect sear and then sauced and indirect till 147 degrees!!! HOLY CRAP !!! My compliments to the pig AND the butcher who cut these chops 2 ribs thick.
I think I had a “moment “ not to mention a tear or two runnin down me cheek!!!
These slabs were over 1lb. each and I ate the whole damn thing and if my teeth were younger I would’ve made mush out of the bones too !!! This was one to remember!!!
Slammer!!!

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I like the wiggle room you get cooking thick chops.  Yours look great! 

I have picked up the West German tradition of grilling pork steaks.  I buy the whole shoulder and have the butcher cut it up longways at about 1.5".  You end up with well marbled cuts of meat, and can cook a good sear and still have pink meat in the center.  I use a dry rub seasoning on both sides before grilling.  The West Germans like to grill them over wood with flames.  With the schwenker grill I built, I can control distance above flame and keep the grill grate rotating for even cooking.  And, toss on the grill some fat sausages as well.  Brad

Tiya's serendipitous soup: Al's niece made what she thought would be a pinto bean side dish one Christmas, but miscalculated the amounts and ended up with soup instead. No worries - everyone preferred it that way.

I was buying some nice rib chops & I said to the butcher " I wish you would cut them thicker!" He said "The ribs tell me where to cut 'em " Felt a bit dumb! 

Had marinated ribeye and mashed potatoes. Very tender, and very good! Going to the meat man on Friday to stock up on supplies, :)

Wish our weather would straighten up. I have goodies for the grill, but we are in the middle of 'second winter' and calling for snow!

Butter-fried scallops last night. Frozen block of prawns, hope they 16-20 size and I'll eat a dozen or more.
Dry vermouth over chopped frozen strawberries, tipple might be Crown Royal rye doped up with apple essence.
I'm down a quart.

Beer can chicken! With a little help from a device from Cabelas. Good flavor and very moist! I poured out half the beer and added a couple of big garlic cloves to the can. Dry rub and about 1.25 hours in the gas grill.

Note the fancy plates from Ocean State Job Lot! Our peas don't touch!

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Originally posted by STUD figmo Al

Note the fancy plates from Ocean State Job Lot! Our peas don't touch!

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I was just about to ask about the plates... last time I ate from those, I was doing 8 months for breaking and entering.

Never had beer can chicken. Might have to add that to the list of things to eat!

I brined a couple of pork chops in a brine heavy with molasses today. We were meant to be releasing a one of the hedgehogs we’ve been looking after today - I’d spent the weekend getting her new home ready, but the weather changed so we’ve had to postpone. So in tribute, my daughter, Esther, made hedgehog hassle back potatoes to go with dinner - I loved them!

quote:

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Originally posted by Wet Spaniel

quote:

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Originally posted by STUD figmo Al

Note the fancy plates from Ocean State Job Lot! Our peas don't touch!

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I was just about to ask about the plates... last time I ate from those, I was doing 8 months for breaking and entering.

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Yeah...

I'm kinda worried that next..

I might get a set of...

Ones'eys bestowed on me... :0/

Must be the week for beer can up da butt chicken. We had it last night and the leftovers tonight. Never had a bad beer can chicken and they sure do stay moist. We did ours in the oven at 425 degrees for 80 minutes checking with a thermometer. The key to them is to let them rest for 15-20 minutes!!! They are easy peasy and just damn good!!!
Slammer!!!

quote:

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Originally posted by STUD figmo Al

quote:

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Originally posted by Wet Spaniel

quote:

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Originally posted by STUD figmo Al

Note the fancy plates from Ocean State Job Lot! Our peas don't touch!

---

I was just about to ask about the plates... last time I ate from those, I was doing 8 months for breaking and entering.

---

Yeah...

I'm kinda worried that next..

I might get a set of...

Ones'eys bestowed on me... :0/

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Forget the oneseys, the best present you can get is a soap on a rope 

I did the beer can chicken thing. Did not notice any profound improvement over my standard BBQ seasoning and pack onions up the bird's whazoo. Near enough to 3 hrs at 275F makes a bird very edible, indoors or out.

YES! The prawns are 16-20. Thawed a dozen to simmer in garlic butter/EVO with a snort of lime juice.

Yucky, nasty weather, so went to the butcher and stocked up on freezer beef. Had some big honkin' stuffed chicken breasts with cornbread stuffing, so 2 of those came home with us, and one went into the pan for dinner. Delicious! Made smashed potatoes to go with.

I was handed a bag of scallops last night and plan on taking them to this afternoon's Sunday jam.
I'll wait to sautee them over there.Only takes a couple of minutes.

We've been doing beer can chicken for over 20 years now. We bought the holders at our local hardware store.

I used to give them out as gifts I'm such a believer!  We got away from using the beer can though,just the holder. Used to put herbs & garlic in there too. We discovered that's just to make the neighbours jealous!

It doesn't really add that much to the chicken. Then we got to thinking about the paint or coating on the can. We find they turn out as moist & juicy without it. You get a nice even cook with the heat up through the middle. We do them in the oven like this too. Loosen the skin on the breast & put your herbs,spices & butter in there!

Our cookers have a small pan to catch the drippings. I put a bigger foil pan down first to avoid overflows.

Another awesome way to cook birds is to spatchcock them. Take some good kitchen shears & cut the backbone out. Take out the keel bone & flatten it right out. I've seen where people use a foil covered brick to hold it flat. We've never had that problem because we squash them down hard enough to crack a few bones!

Some of you have seen this pic I call birds in the nest. I did a heavy trim on the herb patch & laid them right on it!

https://grillpro.com/product/stainless-steel-chicken-roaster/

For all you heat lovers ( I had my my spice tolerance way up, went too far,) This Jerk recipe is really good!

One Xmas I ordered a big free range turkey, got one at the grocery store for spending so much & actually caught a wild turkey with a friend that raises turkeys! 

We spatchcocked the store Butterball & gave it this treatment. Go overboard on the smoke packet & the smell & taste is unreal!

https://myyearwithchris.wordpress.com/2012/06/06/jamaincan-jerk-chicken/

That sound real good Bubba... :0)

Figured you like that one Al! You two cook as a team too. I had Terry on the blender work!

You can buy or make a smoker box to stuff with wood chips & herbs. Makes a big difference in taste . when you cook on a gasser!

Dancing partners in the raw! Each one looks a little different!