The only greens consumed were hops related.
Ribeye steaks, sweet potatoes and asparagus all going on the grill tonight.
Its been a while since we've had a steak. Couldn't help it with them on sale today.
You have the right to remain silent. Anything you say can and will be misquoted and used against you.
Nope, not tonight, blizzard.
It's pushing 40 and sunny here today.
We did. Ribeyes, green peppers, portabella mushrooms. I think it was 33 out.
Chicken thighs on the grill tonight.
No baste, no sauce...just Paula Deen house seasoning.
Big ole Rump Roast using the Weber indirect method with a pan below it to catch the drippings. The kids think they are just getting my normal roast beef mashed potatoes and gravy tonight... thought I'd put a little spin on it. I haven't done a roast like this since I got my first Weber back in the `70s and was exploring the Weber manual. Not sure why it's taken so long for a repeat because as I recall it was pretty tasty.
"Ride The Barrel & Get Pitted... So Pitted."
Haven't been to the fish market yet today so I'm not sure what I'm grilling tonight.
Pork tenderloin with blackberry wine BBQ sauce and asparagus tonight.
Switched up the pork tenderloin recipe. Added in Acorn Squash and a healthy salad.
4 chicken thighs marinading in A1 Chicago Steakhouse (do yourself a favor with this stuff...).
Hope I can beat the storms tonight!
Steaks, baked tater's, frozen sweet corn from last summer.
Retiring the old Weber. Holes in it, can't close/open vents, grate tabs rusted off.
It was a good run. Fell out of the truck about 8 years ago and has a bent leg. Found a new lid
for it at friend's resort.
Entered a couple of Famous Dave's rib cook-offs with it as "Crooked Kettle Cookers".
New one is in the back seat of the Trailblazer...22.5" Weber charcoal unit.
Breaking it in this weekend.
I will be grilling Saturday and Sunday. Saturday within the shadows of the Speedway and before and after the race in Turn 3. Not sure what will comprise the menu as of yet, I haven't shopped. We have a group of 14-16 coming by evening on Saturday where we camp and it's usually a smorgasbord of what everyone brings. It's crazy, I spend all evening cooking on Saturday and usually end up eating the least! Sunday I turn it over to someone else, I'd rather watch all the pre-race stuff, plus I'm usually too excited to eat!!
My Band's website!!!!
BTW Frank has stopped by and seen our spread a time or two, he can attest. It's actually ridiculous, after the race we are trying to clear our coolers and we end up giving away a lot of food. It's one of our traditions I guess.
I'm breaking it in with Atomic Buffalo Turds Sunday morning followed by I don't know what after that.
Only cooking for 4 of us so it shouldn't be too bad. My son-in-law is quite the grille-meister to that will help out.
Last edited by Supernova; Yesterday at 02:47 PM.
We smoke them until the bacon is done then hit 'em with Famous Dave's Devil's Pit sauce.
This evening, grilling aan Allen Brothers USDA Prime ribeye, and enjoying a bottle of Chateau Ste Michelle Indian Wells cabernet.
Ah I supose a salad also.
All rides are bought. But occasionally the currency is talent.
BBQ of Pork Loin Ribs with sides of ranch style beans, potato salad and corn on the Cob. Gentlemen, start your grills!