Combined Party thread

[StupidsReef]

<a href=showthread.php?s=&postid=8894655#post8894655 target=_blank>Originally posted</a> by MayoBoy
Yeah, I've heard that you do a killer boiled hot dog dipped in KC Masterpiece. :lol:

:lol2: You must be confused, That Lonnie & Capncapo who do that.

 

[latazyo]

then i'll get some experience


howie.......why do you turn so much...most stuff gets so dry.....or are we talkin entire hams here

 

[StupidsReef]

It will not dry out from turning it. It only dries out if you over cook it. Back when I was a wee lad I over cooked a few times and it dried out on me. The only thing I rarely don't turn is a rack of Ribs.

 

[zt444a]

<a href=showthread.php?s=&postid=8894882#post8894882 target=_blank>Originally posted</a> by latazyo
then i'll get some experience


howie.......why do you turn so much...most stuff gets so dry.....or are we talkin entire hams here

Even cooking, plus I set the rack as far off of the flames as it will go, you regulate heat with your vents as fire needs oxygen, remember?

That is why like Stu said, frequent turning keeps it evenly cooked and helps keep you from drying out a good piece of meat. Plus a nice marinade and rub helps and adds flavor....

 

[MayoBoy]

Steak? Any buffoon can cook a steak on a grill.

Hot fire.
5 Minutes on one side. (If it's a thick filet, give it 7 minutes)
Flip it.
5 more minutes.



How about pork tenderloin? Slice it down the length and fill the cavity with sage and brown sugar. Now tie it all up with all cotton twine. Put it on the grill (indirect heat) with apple chips. Turn in after 30 minutes and add some red oak chips. Turn it after 30 minutes and add more apple chips. Cook to internal temp of 160F. Baste with apple-honey chutney 10 minutes before removing it from the grill.

 

[latazyo]

tenderloin is a good idea

 

[Im Lon 2]

<a href=showthread.php?s=&postid=8894945#post8894945 target=_blank>Originally posted</a> by MayoBoy
How about pork tenderloin? Slice it down the length and fill the cavity with sage and brown sugar. Now tie it all up with all cotton twine. Put it on the grill (indirect heat) with apple chips. Turn in after 30 minutes and add some red oak chips. Turn it after 30 minutes and add more apple chips. Cook to internal temp of 160F. Baste with apple-honey chutney 10 minutes before removing it from the grill.

Damn now I'm hungry

 

[MayoBoy]

<a href=showthread.php?s=&postid=8895041#post8895041 target=_blank>Originally posted</a> by Im Lon 2
Damn now I'm hungry

Aren't you right up the street from Growlers?

 

[latazyo]

what is growlers? excellent name

 

[StupidsReef]

<a href=showthread.php?s=&postid=8895041#post8895041 target=_blank>Originally posted</a> by Im Lon 2
Damn now I'm hungry

Hey Lonnie if this helps you any, I'm making some of the new MEGA sized pizza rolls right now. And then Mandy is going to make Pork chops coated, in the oven, Some of that Frozen white corn, Mac & Cheeze and green beans. Plus she'll have salad.

 

[MayoBoy]

http://www.saucemagazine.com/growlerspub/

 

[StupidsReef]

<a href=showthread.php?s=&postid=8895086#post8895086 target=_blank>Originally posted</a> by latazyo
what is growlers? excellent name

Growlers Pub and Bar. It's a great place to eat. It's a grill and bar joint.

 

[latazyo]

looks awesome

 

[Im Lon 2]

<a href=showthread.php?s=&postid=8895064#post8895064 target=_blank>Originally posted</a> by MayoBoy
Aren't you right up the street from Growlers?

To funny that is what I'm having!!! Someone is picking it up for me.. Usually eat there 1 to twice a week.

 

[zt444a]

<a href=showthread.php?s=&postid=8894945#post8894945 target=_blank>Originally posted</a> by MayoBoy
Steak? Any buffoon can cook a steak on a grill.

Hot fire.
5 Minutes on one side. (If it's a thick filet, give it 7 minutes)
Flip it.
5 more minutes.



How about pork tenderloin? Slice it down the length and fill the cavity with sage and brown sugar. Now tie it all up with all cotton twine. Put it on the grill (indirect heat) with apple chips. Turn in after 30 minutes and add some red oak chips. Turn it after 30 minutes and add more apple chips. Cook to internal temp of 160F. Baste with apple-honey chutney 10 minutes before removing it from the grill.

Pork is even better on a grill, big thick pork steaks, but damn man you are dead wrong about any buffoon being able to grill a steak.... I flip the thing several times, maybe 2 minutes at the longest, flip, 2 more then flip back, etc.

 

[Ocicat]

<a href=showthread.php?s=&postid=8894351#post8894351 target=_blank>Originally posted</a> by Hobbes8017
I have not eaten beef or pork in over 4 years. I only started eating chicken again about 5 months ago.....

Not for everyone, just what I do....

Ever tried a big marinated & grilled portabella? Good stuff.

 

[Hobbes8017]

They are awesome! I manage a work conference in Florida every spring and we use the same resort. I looked forward to their porta-bella mushroom sandwich every year....

I was devastated this past year when I ordered it and was told they no longer serve it!!!!

ggggggrrrrrrrrrrrrrrrrrrrrrrrr


Know of a good place in St Louis that has one????

 

[zt444a]

<a href=showthread.php?s=&postid=8905841#post8905841 target=_blank>Originally posted</a> by Hobbes8017
They are awesome! I manage a work conference in Florida every spring and we use the same resort. I looked forward to their porta-bella mushroom sandwich every year....

I was devastated this past year when I ordered it and was told they no longer serve it!!!!

ggggggrrrrrrrrrrrrrrrrrrrrrrrr


Know of a good place in St Louis that has one????

John,

Nicoletti's over by me serves a melt in your mouth tenderloin over two nice portobello mushrooms. It is delicious.

 

[Hobbes8017]

<a href=showthread.php?s=&postid=8905882#post8905882 target=_blank>Originally posted</a> by zt444a
John,

Nicoletti's over by me serves a melt in your mouth tenderloin over two nice portobello mushrooms. It is delicious.

Howie!!! You are killing me!

The tenderloin on top kind of kills it for me!!!!

:rollface: :rollface: :rollface: :rollface: