Reviving the IOTN thread

[Scotto]

Words cannot even express how freakin' good this piece of meat was:

Pork loin, home-brined for juiciness, rubbed with spices, grill-roasted and kissed by smoke. Served here with French potato salad with fines herbs. Just spectacular.

(the carrot slice was from the carrot my kids pulled up from the garden this evening)

 

[boboakalfb]

Chefchris doesn't know it, but he will be enjoying a nice T-Bone steak, rare, the way he likes it, tonight. (NO jokes. I can already hear the bunch of you.)

This isn't my area of expertise. That's why I married a chef. Mind you I'm not a bad cook. If I can manage to cook this steak without turning it into charcoal (ie-anything over medium rare), I will be quite proud of myself. Hopefully, I don't blow up the neighborhood either.

Has anyone ever grilled peaches? Chefchris grills cantaloupe occasionally. So, I figured a peach might be just as yummy.

I will try to post pictures (good or bad), if the T-Bone stays around long enough to take pictures.

JoAnna

How did the peaches turn out? I BBQ them and then put some Blue Cheese (whichever you like best) in the center and drizzle them with honey...if you are a fan of Blue Cheese I also like to poach pears in a Zin or Port reduction and serve them with Blue Cheese as well.