sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Been doing a lot of grilling lately now that the weather is nice and aside from working, there's not much else to do....gotta eat after all! Haven't really posted any cooks so we get one rona mega cooking thread. :clap2:
I got inspired by WilliamKY's turkey wing cook thread and found some of my own to do....these were whole wing sections, so drummies too . I mainly like the flats when it comes to turkey wings but they ate alright - Oakridge BBQ Jah Love and Naturiffic Harvest Brine. I thought some giant "wings" required a giant grill.
Next up is cheeseburgers using a variety of trimmings from a whole beef tenderloin, prime ribeye roast I cut into steaks, and a small chuck roast. Probably 30% tenderloin, 20% ribeye, and 50% chuck. They were delish :thumb: and the shredded lettuce :clap2:
The Costco Kirland brand kettle fried potato chips @ $3.50/bigarse bag are the best deal around
Bonus pic of the ribeye steaks I cut from the bone-in roast that the trimmings came from...the marbling on these is real nice :thumb:
Another day we did filet mignon from the whole tenderloin I broke down - USDA Choice angus beef @ $7/lb. I really like buying the whole tenderloin and breaking it down myself, get a lot of nice meat for burger grind, a couple roasts, and 8-10 filets. Filet and crescent rolls is my daughter's favorite meal, so it's always a favorite for dad to cook. :redface:
0 to 500* in 15-20 minutes
Did shrimp skewers a couple times recently as a change of pace. The first round I did with Oakridge BBQ Smokey Chile Lime and one skewer of Crucible for me.....they were hot. Not a lot to detract from the heat when it comes to shrimp. Very tasty though if you like the heat, ghost peppers have a nice flavor. Zucchini skewers hit with Naturiffic Q Salt.
Did another round with a Smokey Chili Lime / olive oil marinade for shrimp tacos. Whipped up a bowl of jalapeno slaw to top them with, it makes for a great combo. More zucchini + Q Salt.
And last but not least.....Slotdogs! I saw this device a while ago and was skeptical, but liked the idea. After seeing a few more pics recently I stopped by the hardware store and picked one up. I'm still trying to get the scoring procedure down, it's not hard but I think there's some finesse to achieve what I'm after. Regardless, it adds more surface area to caramelize and get all flavorful and crisyp, and I've really enjoyed the results....I always liked hotdogs but....they're just hotdogs. The Slotdog really takes it up a notch and I'm looking forward to future tasty experiments :thumb:
That's all I got for now, thanks for looking :clap2:
Actually one more but not food - there was a flyover of KC area hospitals by some Whiteman AFB jets so we went out and position ourselves right in the flight path a little down the road. I can see the B-2 a thousand times and never get tired of it. I’m thankful that I do get to see it several times a year due to my proximity to its nest.
I got inspired by WilliamKY's turkey wing cook thread and found some of my own to do....these were whole wing sections, so drummies too . I mainly like the flats when it comes to turkey wings but they ate alright - Oakridge BBQ Jah Love and Naturiffic Harvest Brine. I thought some giant "wings" required a giant grill.
Next up is cheeseburgers using a variety of trimmings from a whole beef tenderloin, prime ribeye roast I cut into steaks, and a small chuck roast. Probably 30% tenderloin, 20% ribeye, and 50% chuck. They were delish :thumb: and the shredded lettuce :clap2:
The Costco Kirland brand kettle fried potato chips @ $3.50/bigarse bag are the best deal around
Bonus pic of the ribeye steaks I cut from the bone-in roast that the trimmings came from...the marbling on these is real nice :thumb:
Another day we did filet mignon from the whole tenderloin I broke down - USDA Choice angus beef @ $7/lb. I really like buying the whole tenderloin and breaking it down myself, get a lot of nice meat for burger grind, a couple roasts, and 8-10 filets. Filet and crescent rolls is my daughter's favorite meal, so it's always a favorite for dad to cook. :redface:
0 to 500* in 15-20 minutes
Did shrimp skewers a couple times recently as a change of pace. The first round I did with Oakridge BBQ Smokey Chile Lime and one skewer of Crucible for me.....they were hot. Not a lot to detract from the heat when it comes to shrimp. Very tasty though if you like the heat, ghost peppers have a nice flavor. Zucchini skewers hit with Naturiffic Q Salt.
Did another round with a Smokey Chili Lime / olive oil marinade for shrimp tacos. Whipped up a bowl of jalapeno slaw to top them with, it makes for a great combo. More zucchini + Q Salt.
And last but not least.....Slotdogs! I saw this device a while ago and was skeptical, but liked the idea. After seeing a few more pics recently I stopped by the hardware store and picked one up. I'm still trying to get the scoring procedure down, it's not hard but I think there's some finesse to achieve what I'm after. Regardless, it adds more surface area to caramelize and get all flavorful and crisyp, and I've really enjoyed the results....I always liked hotdogs but....they're just hotdogs. The Slotdog really takes it up a notch and I'm looking forward to future tasty experiments :thumb:
That's all I got for now, thanks for looking :clap2:
Actually one more but not food - there was a flyover of KC area hospitals by some Whiteman AFB jets so we went out and position ourselves right in the flight path a little down the road. I can see the B-2 a thousand times and never get tired of it. I’m thankful that I do get to see it several times a year due to my proximity to its nest.
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