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Any Time is Grillin Time

olbriar said:
I've never taken a cruise. I run two businesses.. or should I say they run me. If ever I feel like I have the time to get away... I'm afraid to spend my money. I bet a cruise is a great way to relax. Sounds very good indeed.

I'm grilling out some burgers tonight. I've lately been slicing up my onion and putting it in a foil wrap with some butter... for something a bit different. It's 60F here for some reason. I'm sure not complaining. The snow is almost completely gone. :)
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Sounds great on the onions! Do you let them get any color, or just soften?

BTW, on cruises, we took one for our honeymoon and it was the best time of my life (thus far). I highly recommend Seabourn.
Yes, they're pricey, but worth every cent. Relax, drink, explore, eat, repeat. :)
 
jbenham said:
We get plenty of snow here. I have to go clear the driveway before we leave. That's okay, I love playing with the snow blower. The dog loves the snow too. Hate mowing the lawn in summer, though. Two days in a row starting the morning above zero.

Nothing wrong with grilling burgers. My favorite thing to grill is bratwursts. It's a two beer job.

My wife is an accountant and I was able to retire in the middle of a downsizing effort that would have included me eventually.
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I enjoy snow.. but I enjoy mowing as well. So much so that I run a lawn service lol. This would have been a good winter for a snow blower or thrower here. Most years it would just be in the way in the shed.

I love grilled brats. My wife is no fan at all... so I don't fix them often. Boiled in beer and then grilled makes for some great eating.


breadnatty08 said:
Sounds great on the onions! Do you let them get any color, or just soften?
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I toss them on before the burgers. It takes about twenty minutes for them to turn a bit and few rings get a little crispy even. Toasted buns and grilled onions make an ordinary burger much better.
 
My son likes to cut them into big chunks and wrap them in foil with big chunks of onions, potatoes, and jalapeno peppers with the seeds removed. He's done the dish up a couple of times when he had me over for a large party. It's a side dish to go with his burgers. It's a killer. The grease out of the bratwursts soaks into everything. I don't think it's on the healthy eating list. :eek:
 
I didn't know you could get decent brats outside of Wisconsin. :) Do you remember Billy Beer? Jimmy Carter's brother's brand. It was undrinkable. I opened the cans from the bottom, thinking they might be worth something someday. It wasn't any good for boiling beer either. Horrible stuff.

I just put the brats on the grill, cook them most of the way and then smother with Sweet Baby Rays. Onions prepared the way Olbrier described them. When we lived in Milw, we had a neighbor across the alley who was Jamaican. His specialty was ribs and he made his own BBQ sauce. It was awesome!
 
Your brats sound good. I don't think a man can screw up a quality brat. I've never tried to make a bbq sauce. I'm sure it would be fun to experiment with. I've been blending my own rubs. I change my mix a little every time I make a batch lol. I just can't seem to get it just the way I want. I'm trying hard to duplicate the "secret" rub from the guy that once lived down the street from me. It was a family smoking business.. and his grandfather's rub recipe. Even though I've yet to get it right.. it's fun to experiment.
 
olbriar said:
Your brats sound good. I don't think a man can screw up a quality brat. I've never tried to make a bbq sauce. I'm sure it would be fun to experiment with. I've been blending my own rubs. I change my mix a little every time I make a batch lol. I just can't seem to get it just the way I want. I'm trying hard to duplicate the "secret" rub from the guy that once lived down the street from me. It was a family smoking business.. and his grandfather's rub recipe. Even though I've yet to get it right.. it's fun to experiment.
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I've developed my own pulled pork rub (15-18 hours in a smoker) and have made the adaptations for smoking ribs. My family likes it, so I'm happy. I don't think it is anything competition worthy though.:o
 
Unforgiven said:
I've developed my own pulled pork rub (15-18 hours in a smoker) and have made the adaptations for smoking ribs. My family likes it, so I'm happy. I don't think it is anything competition worthy though.:o
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We are likely our worst critics. I've had no complaints from my pork rub. But it seems too hot one time and too sweet the next to me. I like my ribs with a bite.. so it's easy enough to mix up something with a kick. I'll keep on mixing.
 
Gotta have a bit of a bite, which you do not seem to be able to get from the supermarket.

I will post a picture or two of the grills on the ship in a couple days. Nothing special. While they say you can grill your own steak, they do not encourage it.

I envy you guys with your smoking skills.
 
Here are some pics of the grills. Turns out they do no really encourage you to grill your own steaks.

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That's enough stainless steel to give me a heart attack. Man that's pretty. Thanks for sharing. If that were my kitchen, I wouldn't want some stranger in there either.
 
Those grills are used several times a day, every day. I have no idea how they keep them so clean.
 
I can promise you that someone works long and hard to keep them that nice. I'm pretty faithful about wiping mine down once I'm done grilling but it hasn't looked that good since new. Impressive!
 
Absolutely clean it if I use BBQ sauce for anything. Did you say that heating the grill up to 500 degrees helps to burn that off?
 
It's always been my practice to turn the propane grill on high with the lid closed after grilling. I turn it off after I eat. It will burn most of the drippings away and just a light touch with the brass bristle brush on the grate and I'm ready for my next grill date.
I don't know if this is common practice... it's just the way I was taught.
 
I will give that a try. I have only been heating it to 200-250 before using the brass brush. Then I use one of those sheets that you can get for coating the grill to keep food from sticking.

15 degrees this morning. Pork chops tonight! But first, I have to remove the ice cycles that have been strategically placed to help hold the grill cover down. :)
 
It was cool enough out that the grill would only heat to 350 degrees. No problem, it cleaned up good anyway.

28 degrees this morning. Downright warm! Steak tonight. :)
 
I can almost guarantee you that place has a commercial company clean their place. We have one at our restaurant. Since we were written up about our burgers (at a French bistro nonetheless!) we've gotten a 50% increase in burger sales. Can't imagine what the grills look like now! :eek:
 
This one is on a ship. I wonder when they clean them.

So I am grilling the steaks tonight thinking how serene everything seems. We live in the woods, it should be serene, right? But I lived in Milwaukee for 30 and thought it was peaceful then too, while I was grilling. So it must be the act of grilling. Imagine how many wars we could end if everyone had a grill. :) Okay, so we are enjoying the steak and hear a big thump. The snow on our roof (over a foot deep) decided it would rather be on the sidewalk in front of our door. So much for serenity.
 
Man I'm glad you weren't in the path of any of that snow. That would have to hurt!
I let the entire weekend get by without grilling or smoking a thing. Man that sounds good.
Today was beautiful and would have been a great night to grill out and eat on the patio.
However, the wife worked tonight so I had leftovers lol.

Grilling does lend some peace of mind. I often spend my time day dreaming while grilling. It's a great time to relax and soul search. It's intoxicating..
 
We didn't get a January thaw this year, until a couple days ago. Hope I don't need the spare tank for awhile as it is sitting outside on a cement slab surrounded by tons of snow.
 
My snow is almost gone. The big piles are now just barely visible. I went to the store after work in my t-shirt. Felt good. I grilled out some brats. Quick and easy dinner. :)
 
I love brats. Must be the German in me. Wisconsin is famous for them. If you can get Klements or Usinger, those are great.

So much for January thaw. 10 above this morning with a minus 5 windchill. We still have plenty of snow.

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