MexicanDragon Posted July 30, 2017 Report Share Posted July 30, 2017 Finally trying out the birthday gift.Had the practice steak then the real ones.Also grilled up some corn I got from the farmer's market. Came out rarer than I wanted, as my Thermopop was reading 130 but they all came out way under. I haven't grilled in 6 years since my last grill exploded (house fire,) so I'm a little rusty. Still pretty good. The corn was ridiculously good, and I really want to make some more. I think I have 6 more ears before the next farmers market. **BRENT** 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted July 30, 2017 Report Share Posted July 30, 2017 19 minutes ago, MexicanDragon said: my last grill exploded (squints) Is that why you have yours so close to the edge, fire safety? So that if anything goes wrong, you can kick it into the water? Even if it's not, you have to admit, that's some entertaining imagery... 1 Quote Link to comment Share on other sites More sharing options...
MexicanDragon Posted July 30, 2017 Report Share Posted July 30, 2017 Heh, that's actually gravel, but I guess similar rules apply.The last grill was at the house I lived in with the MIL about ten years ago. 6 years ago it magically went up in flames. Grill was on the back porch. Alas.**BRENT**Sent from my ONEPLUS A3000 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
swt61 Posted July 30, 2017 Report Share Posted July 30, 2017 11 hours ago, MexicanDragon said: Heh, that's actually gravel, but I guess similar rules apply. Not when you're swimming. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted July 30, 2017 Report Share Posted July 30, 2017 13 hours ago, MexicanDragon said: Heh, that's actually gravel... (squints) That's gravel? (wanders off to get an eye exam) Quote Link to comment Share on other sites More sharing options...
swt61 Posted July 30, 2017 Report Share Posted July 30, 2017 No need. It fooled my eye at first too. Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted August 3, 2017 Report Share Posted August 3, 2017 I must go, my ribeyes need me. Idea is roughly 110 on low/smoke and then reverse sear super hot up to 130. Let's see how it goes. 7 Quote Link to comment Share on other sites More sharing options...
Grahame Posted August 3, 2017 Report Share Posted August 3, 2017 Do you have the appropriate cashmere top?The impressive backdrop is a given. Quote Link to comment Share on other sites More sharing options...
Aimless1 Posted August 3, 2017 Report Share Posted August 3, 2017 Sweet! Did you get the Elite? Quote Link to comment Share on other sites More sharing options...
swt61 Posted August 3, 2017 Report Share Posted August 3, 2017 10 hours ago, Grahame said: Do you have the appropriate cashmere top? The impressive backdrop is a given. I'm sure he does Grahame. But when you break it all down, he's still just another guy playing with his meat. Quote Link to comment Share on other sites More sharing options...
EdipisReks1 Posted August 3, 2017 Report Share Posted August 3, 2017 13 minutes ago, swt61 said: I'm sure he does Grahame. But when you break it all down, he's still just another guy playing with his meat. Aren't we all? 1 Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted August 3, 2017 Report Share Posted August 3, 2017 Sweet! Did you get the Elite?I did. Initial impressions are favorable. Next steps: ribs -> pulled pork -> brisket. 2 1 Quote Link to comment Share on other sites More sharing options...
EdipisReks1 Posted August 3, 2017 Report Share Posted August 3, 2017 1 minute ago, Hopstretch said: I did. Initial impressions are favorable. Next steps: ribs -> pulled pork -> brisket. Put some veggies on that grill for me, Stretch. Quote Link to comment Share on other sites More sharing options...
Aimless1 Posted August 3, 2017 Report Share Posted August 3, 2017 2 minutes ago, Hopstretch said: I did. Initial impressions are favorable. Next steps: ribs -> pulled pork -> brisket. Awesome grill. Been looking at that and the MAK 2 star general. The Elite is an incredible grill with great reviews. Enjoy 1 Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted August 3, 2017 Report Share Posted August 3, 2017 Put some veggies on that grill for me, Stretch. Never! Plants are full of toxins dude. It's a miracle you aren't dead. [emoji6] Quote Link to comment Share on other sites More sharing options...
EdipisReks1 Posted August 3, 2017 Report Share Posted August 3, 2017 Just now, Hopstretch said: Never! Plants are full of toxins dude. It's a miracle you aren't dead. I am dead: only a ghost would suggest you put vegetables on a grill, after all. Quote Link to comment Share on other sites More sharing options...
Grahame Posted August 3, 2017 Report Share Posted August 3, 2017 I'm sure he does Grahame. But when you break it all down, he's still just another guy playing with his meat. But he's playing at a much higher level. Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted August 6, 2017 Report Share Posted August 6, 2017 Tonight's setting ... hell mouth. 2 1 Quote Link to comment Share on other sites More sharing options...
Augsburger Posted August 6, 2017 Report Share Posted August 6, 2017 Wow! I can only imagine what type of meat you will be grilling at that temp. Bordeaux would seem to be the obvious choice when grilling at the temperature of hell. 2 Quote Link to comment Share on other sites More sharing options...
Grahame Posted August 6, 2017 Report Share Posted August 6, 2017 The squirrels tails don't stand a chance. Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted August 6, 2017 Report Share Posted August 6, 2017 Tandoori lamb chops. Hot and fast is recommended, as I always tell the ladies. 5 1 Quote Link to comment Share on other sites More sharing options...
EdipisReks1 Posted August 6, 2017 Report Share Posted August 6, 2017 2 hours ago, Augsburger said: Wow! I can only imagine what type of meat you will be grilling at that temp. Bordeaux would seem to be the obvious choice when grilling at the temperature of hell. That would be a good temp for anything you want to cook rare. 1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted August 6, 2017 Report Share Posted August 6, 2017 Or really well done. Quote Link to comment Share on other sites More sharing options...
EdipisReks1 Posted August 6, 2017 Report Share Posted August 6, 2017 3 hours ago, Voltron said: Or really well done. Well hell, 180 degrees will do that, if you leave it on long enough. Quote Link to comment Share on other sites More sharing options...
n_maher Posted August 6, 2017 Report Share Posted August 6, 2017 On the grill so technically grilling, right? 6 Quote Link to comment Share on other sites More sharing options...
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