simon1
Self Ignored by Vista
Tonight...Brats. Over Royal Oak and several dried Hickory twigs from under the tree.
That was after the burgers were done, of course.
That was after the burgers were done, of course.
THE THIN BLUE SMOKE THREAD XI
- Thread starter Jim
- Start date
Well done.
Didn't get a chance to grill on Sunday, what with all the honey "dues" list being so large. So I said,"Aaron you deserve a few hours off early from work today to do some grillin'." I ran that by my boss, which is me, and he agreed. You might be asking yourself, "so you talk to yourself?' Yes I do, I've got to tell myself what to do some times. A good answer is pictured below.
Sausage for the chef, chicken thighs and tenders, poblano pepper and grass fed beef burgers.
Sausage for the chef, chicken thighs and tenders, poblano pepper and grass fed beef burgers.
Last edited:
- Thread starter
- #164
Aaron, that sausage looks like its been messed with. Do you have a sneaky dog?
That reminds me of the tortilla bandit I have. My wife gets fresh made flour tortilla. She will spread them out before putting them back in the package- get rid of the residual steam so they don't get soggy. She comes back into the kitchen, and notices one of them has a bite taken out of it. She started to get upset then noticed that the size of the bite corresponded with the size of the mouth of our (at the time) three year old granddaughter. She just took a bite and put it back where she found it. She's a sneaky one
Something's fishy here... Aaron? From Austin? Grilling? The new Avatar?
- Thread starter
- #169
Na.. that smell is not fish.. it's post oak.
Grass fed New York strip and burger parties. Chicken tenders and markings for a hot salsa.
- Thread starter
- #171
I love a good burger parties!
First time grilling hot dogs on a live fire, have always used the gas grill. All beef topped with kimchi along with home dills, sweet relish, grainy dijon, Kewpie mayo...
dave
dave
shavefan
I’m not a fan
I love the relief cuts in the dogs Dave. At a restaurant i worked at many years ago they had a kids menu which one of the choices was a hot dog. The chef made cuts just like that and I still do it to this day.
Chef, is that you?
Thanks BT!
Chef, naw not me, i borrowed the idea from street vendors with their hot dog carts, they can do the job post cook but my efforts sucked at that, doing the hatching before i cooked worked much much better.
dave
Chef, naw not me, i borrowed the idea from street vendors with their hot dog carts, they can do the job post cook but my efforts sucked at that, doing the hatching before i cooked worked much much better.
dave
I dunno, Mr Franklin doesn't seem like he'd frequent a shave forum, he's more of a stubble guy ;-)
Have you been in the Brown Leaf lately?
Agreed. He's really too busy blowing on fires, cutting brisket and hauling money to the bank .
Why....fire up the KJ and get a 6 1/2 pound brisket on the coals!!
You're totally awesome!!!
Nothing wrong with that. Gotta have priorities!
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