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Post by OLKoot on Jul 8, 2010 3:59:25 GMT 12.75
There's no problem with that Phil as long as you put the fat side up!
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Post by Mars on Jul 8, 2010 4:13:47 GMT 12.75
78 degrees at this moment. OH THE AGONY!!!
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Post by Snake Eyes on Jul 9, 2010 0:32:13 GMT 12.75
Well,here in the Capital city of Ohio,we have had four days in a row of 90+ degrees. If you can believe the wheather reports, it will continue for at least a few days....Thank the Almighty for A/C I sleep in it,drive in it and at times work in it.I start work at 9pm and the A/C shuts down at around 8:30pm. Kicks back on around 5 to 5:30. I have always thought it would be cheaper to let the A/C run,rather than to shut it down for 6/7 hours then, start over again cooling down.Makes no sence to me.JMHO snake-eyes
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Post by Paws on Jul 9, 2010 1:31:36 GMT 12.75
Nothin' I got left will get up!
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Post by Paws on Jul 9, 2010 1:40:22 GMT 12.75
You need to take that squirrel's nuts and soak 'em in ice water to revive him Faith.
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Post by OLKoot on Jul 12, 2010 6:12:00 GMT 12.75
Grilling a couple of pork steaks today....Probably throw some corn on the cob on the grill also.....
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Post by Snake Eyes on Jul 13, 2010 1:44:01 GMT 12.75
Koot, Did a few burgers & asparagus on the grill yesterday. Won't do corn till I can buy it locally. Have a local farmer that does what we call salt/pepper sweet corn. Mixture of white and yellow. It is outstanding on the grill.I take off the outer husk.Soak the corn in water for an hour or so. Drain just a bit and put on the grill. When steamed, peel off remaining husk. Cover with butter and S&P..........or cover with warm bacon grease and pepper(my favorite) ;D
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Post by OLKoot on Jul 13, 2010 3:56:03 GMT 12.75
Snake, if you make a mix of couple of gallons of water, with about a cup of sugar,stir and put the corn in for a few hours, It will give you the most sweetest corn you ever tasted..... I was going to do a couple of pork steaks yesterday, but it was my wifes birthday , so I ordered Chinese.....Her favorite....
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Post by Paws on Jul 13, 2010 7:03:51 GMT 12.75
Keep on cooking it and add more sugar, cook it some more, and see how sweet a corn you get!
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Post by Two Tales on Jul 13, 2010 11:21:48 GMT 12.75
This is posted up in the what's for supper thread also..but it was done on the grill at Girly Girl's
Had my key lime chicken last night (and tonight)
I found some powdered lime that taste like key lime, it's made from actual limes...
so i took about 2 tbs of that with an equal amount of garlic powder mixed it with 1 tbs of season salt and 1 teaspoon of fresh ground black pepper...sprinkled it over 7 skinless and boneless chicken breast halves and rubbed it in a li'l bit left that set covered for about an hour...layed them out on a plate and sprinkled on the remaining seasoning mix..them plopped them on a real hot grill for a couple of min to sear up one side then reduced the heat and turned them over cooked them on that side for about 10 min the flipped them back over to finish about 10 min more..served with rice and grilled val. onions and slice matters...so good...moist and tender with a bit of acidic bite..nice lime zing if you will...
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Post by brittonfaith on Jul 13, 2010 12:18:42 GMT 12.75
Where'd you find the lime powder?? I picked up some powdered horseradish yesterday at Kroger. Am thinking of using it for fried chicken.
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Post by Two Tales on Jul 13, 2010 18:52:31 GMT 12.75
It's called True Lime and we gpt it at the Christmas Tree Shop..also True Lemon...really good stuff
here's a list of stores that should be carrung this stuff:
Albertson’s, Food Lion, Harris-Teeter, HEB, Jewel-Osco, Kroger, Pathmark, Ralph’s, Safeway, ShopRite, selected Wal-Marts and Whole Foods Markets.
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Post by Paws on Jul 14, 2010 1:44:53 GMT 12.75
Ralph, now tell the truth; that chicken sour as Granny's attitude or what? Once when I was 16 and summering with my Dad I decided to bake a cake. Had a lemon cake mix so I whipped it up and went foraging for icing. Found a package of lime kool-aide. Made a butter and sugar icing and flavored it with that. Figured lemon and lime ought to go together OK. That icing put a pucker on my face that lingers today!
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Post by Two Tales on Jul 14, 2010 7:58:31 GMT 12.75
nope it aint sour none, not a bit...has that slight acid bite like a sprinkle of vinager on frech fries do...it aint like suckin' on no lemon...goes good with fish or them birdie critters....
trouble you had with that lime kool-aid was you went and used the whole damn pack....most likely woulda been good ifn you olny used a small bit...hey might just give that a try..using this stuff
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Post by OLKoot on Jul 25, 2010 2:28:04 GMT 12.75
Doing ribs today along with grilled veggies........
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Post by Paws on Jul 25, 2010 8:41:40 GMT 12.75
Got me some Subway pulled pork with jalapenos and mayo on a wheat roll. Man it is tops!
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Post by Two Tales on Jul 27, 2010 7:50:39 GMT 12.75
Ok folks, (this I origanally posted on the griller's site and copied here) I may have outdone myself to the point of no recovery this weekend..Sat evening I grllrd some Venison Back Strap...(loin)..I trimed it up and sliced it part way through length wise... and opened it up and sliced part way through each side also length wise..then I added some sauteed onions, mushrooms and garlic...spread that evenly over the surfaceleaving a bit of a boarder then piled on some crumbled blu cheese..rolled that bugger up and tied it off with butchers string in three places..placed it on a super hot grill and cooked it just until it would roll with out sticking then repeated that process until it was seared on all sides..moved it off the direct heat and allowed it to finish up (about 5 min or untill the cheese just started to weep out the ends...let it rest for about 10 min then sliced it (acrossed the grain) about 2 inches thick..served that with Lon's maters, my golden bites and a portabella shroom (see food for sides) my tounge thought it died and went to heaven...oh sorry no pics (some dummy went and left the camera to home)
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Post by OLKoot on Aug 15, 2010 3:32:58 GMT 12.75
Its been awhile since I was able to get out and grill, so this weekend if things go okay, I'll be doing seafood on the grill....I have some cod and some tilapia and I've found some good looking recipes.....
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Post by Paws on Aug 15, 2010 4:38:03 GMT 12.75
I hear those new "gulf shrimp" won't stick to the grill!
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Post by OLKoot on Aug 15, 2010 13:32:43 GMT 12.75
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