What are you Grilling now?

[MexicanDragon]

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**

 

 

[Dusty Chalk]

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...

[MexicanDragon]

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

[swt61]

11 hours ago, MexicanDragon said:

Heh, that's actually gravel, but I guess similar rules apply.

 

Not when you're swimming.

[Dusty Chalk]

13 hours ago, MexicanDragon said:

Heh, that's actually gravel...
 

(squints)

That's gravel?

(wanders off to get an eye exam)

[swt61]

No need. It fooled my eye at first too.

[Hopstretch]

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.

[Grahame]

Do you have the appropriate cashmere top?
The impressive backdrop is a given.

[Aimless1]

Sweet!  Did you get the Elite?

[swt61]

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. 

[EdipisReks1]

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?

[Hopstretch]

Sweet!  Did you get the Elite?

I did. Initial impressions are favorable. Next steps: ribs -> pulled pork -> brisket.

[EdipisReks1]

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. 

[Aimless1]

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

[Hopstretch]

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]

[EdipisReks1]

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. 

[Grahame]

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.

[Hopstretch]

Tonight's setting ... hell mouth.

[Augsburger]

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.

[Grahame]

The squirrels tails don't stand a chance.

[Hopstretch]

Tandoori lamb chops. Hot and fast is recommended, as I always tell the ladies.

[EdipisReks1]

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.

[Voltron]

Or really well done.

[EdipisReks1]

3 hours ago, Voltron said:

Or really well done.

Well hell, 180 degrees will do that, if you leave it on long enough.

[n_maher]

On the grill so technically grilling, right?