Had this pork butt on the smoker since 630 last night at 250. Just pulled it off. First nibble about blew my dick off it is so good. Rubbed with brown sugar, garlic, red and green chili, cilantro, and kosher salt.
Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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I made fajitas over the weekend. Couple of issues. I'm using a propane tank that I found in a shopping cart in a parking lot and it doesn't work well. I think it was just dumped in the parking lot to get rid of it. The grill didn't get as hot as I wanted so less char than I would have liked. My guacamole had a little bit too much lime. I, later, added another avocado to tone it down a bit.
Still, the food was all homemade and the salsa was one of my best. Everyone else loved the meal. I'm hypercritical about my food.
Getting the veggies going:
Chicken and flank steak almost ready:
Just about done:
Nom nom:
Still, the food was all homemade and the salsa was one of my best. Everyone else loved the meal. I'm hypercritical about my food.
Getting the veggies going:
Chicken and flank steak almost ready:
Just about done:
Nom nom:
Yeah, I talked to Ace where I got my other 2 tanks filled. They said exchange it for $2 more than filling. As soon as it's empty, it's gone.
A+ for presentation, looks awesome. Thats how we do our fajitas as well (meat gets grilled), so much better that way imo.I made fajitas over the weekend. Couple of issues. I'm using a propane tank that I found in a shopping cart in a parking lot and it doesn't work well. I think it was just dumped in the parking lot to get rid of it. The grill didn't get as hot as I wanted so less char than I would have liked. My guacamole had a little bit too much lime. I, later, added another avocado to tone it down a bit.
Still, the food was all homemade and the salsa was one of my best. Everyone else loved the meal. I'm hypercritical about my food.
Getting the veggies going:
Chicken and flank steak almost ready:
Just about done:
Nom nom:
Did a marinated skirt steak you could cut with a spoon. I’ve cooked this plenty of times before, always cane out chewy. Marinating is the way to go for this cut imo.
P
PJx5x and I are both addicted to corn on the cob in our pellet grills. Most of the time I don't put anything on them. No butter, salt, or anything else needed.
The other one I love is Brussel sprouts. Cut them in half, flat side down on an oiled sheet. Top leaf get crunchy, the bottom is caramelized, and the inner is soft. Just some salt and they are delicious. Or get crazy and add bacon, seasonings, or a vinegarette. I hated veggies growing up. But man, I put these things away! Grilling them is not the same as your mom steaming them. lol
The other one I love is Brussel sprouts. Cut them in half, flat side down on an oiled sheet. Top leaf get crunchy, the bottom is caramelized, and the inner is soft. Just some salt and they are delicious. Or get crazy and add bacon, seasonings, or a vinegarette. I hated veggies growing up. But man, I put these things away! Grilling them is not the same as your mom steaming them. lol
Naked dehusked corn. Squeezable butter. Pink Himalayan salt. Hour at 225. Could eat that every day
I highly suggest corn from straight from the farm if you haven’t. Shit squirts across the table when you bite into it.
It's easy to dry out corn on a grill. You can take all that moisture right out of it. If you do it right tho, it's tremendous. Produce that is locally grown and fresh just ups the quality. No question there.
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