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Any Time is Grillin Time

olbriar said:
Sound advice. I've never owned a grill brush. I've always used a steel brush designed for masonry work lol. Same thing I guess. I recently read an article about cleaning the grill grate with the used crumpled up aluminum foil. Haven't tried it yet but it might work great. At least it wouldn't become embedded in my steak!

My new grill has a porcelain coated grate. I haven't a clue what's the preferred method of cleaning. My Jenn Air propane grill had chrome grates and have lasted well. They would take a vigorous scrubbing without a problem. The porcelain grate is far less quality and doesn't stand a chance of lasting a long time. But, they don't see direct flame. Maybe I'm wrong about them lasting.
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If you're concerned about aluminum oxides from the foil, you could use brass or copper brushes or pads.
 
silentwriter180 said:
You guys like teriyaki?? Here's my recipe. Everytime I make It, especially on Thanksgiving with 3 turkeys, it's always the first to go!!

1 part soy sauce
1 part sugar
1\2 part Brandy
About a tablespoon of ground ginger
About 2 tablespoons of garlic

*the original recipe from my grandmother called for Sherry, but I've tried a few things and found that brandy is a favorite.

*Also if you like ginger and/or garlic, don't limit the quantity. I am always generous with both.

Enjoy
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A good dark rum is another reasonable choice for the alcohol content\ flavor.
 
Two hours in... smells like some kind of wonderful! :)

Beef Back Ribs.jpg
 
silentwriter180 said:
You guys like teriyaki?? Here's my recipe. Everytime I make It, especially on Thanksgiving with 3 turkeys, it's always the first to go!!

1 part soy sauce
1 part sugar
1\2 part Brandy
About a tablespoon of ground ginger
About 2 tablespoons of garlic

*the original recipe from my grandmother called for Sherry, but I've tried a few things and found that brandy is a favorite.

*Also if you like ginger and/or garlic, don't limit the quantity. I am always generous with both.

Enjoy
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never really cooked with barndy.....the thought never occurred to me to use it when making teriyaki sauce....interesting. i also like to use fresh ginger rather then the dried stuff.
 
I've been a part of some big cooks but I never tried to get that much meat ready at the same time. That guy has to have some help or half of those steaks will be charcoal before he can get them off the grill.
 
Found some American Kobe ground beef at Sam's. Turned 2/3rds of what I bought into burgers tonight. Couldn't tell a big difference in flavor but even with a well done burger (my wife will not eat a burger otherwise) it was still juicy and tender.
 
My grocer restocked their case with more beef ribs. They were still on sale so I grabbed up a couple of more racks as well as a huge pork butt. I'm thinking the butt will be saved for Memorial weekend. One of the beef racks is on the smoker now. I'm cooking it the same as last time so I won't bore you with the details. I made some home made potato salad and will bake some beans to go with my ribs. It's a beautiful day to be smoking something. Now to watch my Royals lose again while the goodness is smoking.
 
@ocnbrze I'm all kinds of jealous. I saw in another thread that you scored some more ribeye caps. I'm happy for you but I struck out at my Costco Saturday. I had to run up there to get my ears adjusted and planned on stocking up on some meat. I was specifically interested in getting a few packages of Ribeye caps. They had some decent looking ribeye steaks but no cap cuts.
I loaded up on ground beef and called it a day. Bummed
 
olbriar said:
@ocnbrze I'm all kinds of jealous. I saw in another thread that you scored some more ribeye caps. I'm happy for you but I struck out at my Costco Saturday. I had to run up there to get my ears adjusted and planned on stocking up on some meat. I was specifically interested in getting a few packages of Ribeye caps. They had some decent looking ribeye steaks but no cap cuts.
I loaded up on ground beef and called it a day. Bummed
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yeah it was good timing by me as the meat guys were just putting them out, so i got to pick the best out of the liter. went right home and threw them on the grill with just some salt and pepper......sooooooo good!!!!!
 
ocnbrze said:
yeah it was good timing by me as the meat guys were just putting them out, so i got to pick the best out of the liter. went right home and threw them on the grill with just some salt and pepper......sooooooo good!!!!!
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To me, the best tasting cut of beef is ribeye. The best of the ribeye is the cap. Nothing more can I say. I like just salt and pepper on the steaks as well. They are far tasty and need no help.
Dang I'm jealous :) Enjoy those steaks!
 
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