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zucchini, red onion, peppers, and sweet italian sausage
steak; nuthin' but
this is a rank beginner's site, so please share any tips, tricks, or links
I highly recommend amazingribs.com , quoted throughout
Click on the pics for big pics (some may require double-clicks in Mac world, right-click in PC), click on underlined text to go to that page. Some pics just may not resize, so I suggest a magnifying glass haha!
a challenge for all grillers, a tough cut needing long cook times and low temps
spatchcock method but don't trust the popup
brined turkey? I did, now I know better (see amazingribs.com)
grilled salmon
high grill temps and proper cook surfaces give tasty results
first up, bacon and cheddar reverse-seared stuffed burger
then: steak!!!!
then: flat iron!!!
start it, operate it, includes fuel and gas v charcoal discussion and tips/hints on temperature
(the reason I started this site, so many people asking me!)
This is my grill, companion worktable and supportive beverage. The initial design is mine, there's storage for all the Q stuff inside the island, built by Custom Built in Okemos, MI
Flanken short ribs... aka beef ribs sliced thinly.
The most critical part of cooking - grill, oven, open fire... is temperature. This link is the best resource I've found on the topic, bar none, from Amazing Ribs Mister Meat Head (and yes I do call him Mister!).
Caution:
Some grillers have
issues
Father's Day can't be too far away...
(yes it is on Amazon and no, I'm not interested but share so others', uh, zest is revealed, perhaps I'll appear more mainstream)
Links to actual experts: Amazing Ribs, BBQ Pit Boys, Cook's Illustrated (buy their grill book), Steve Raichlen, Naked Whiz, The Egg Heads
Links to actual experts: Amazing Ribs, BBQ Pit Boys, Cook's Illustrated (buy their grill book), Steve Raichlen, Naked Whiz, The Egg Heads
email: SteveHecker@gmail.com
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