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Thanks, Matt. I did par boil the potatoes til al dente and then finished on the grill. The fish definately would have been overcooked had I not.

That is one sexy f'ing piece of pig.

Agreed. And I probably don't speak for only myself, but I could have really used a (PG) money shot of that roast!

Saw this and couldn't help myself from posting it here.

http://imgur.com/r/BBQ/M5vfJ

full house:

_________________
I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

Jim,

Those mushrooms look awesome! What are they stuffed with?

Today was my first day back to work from maternity leave - ugh. First Memorial Day in a long time that I haven't made a homemade potato salad and grilled something special. Tonight's dinner is grilled frozen burgers, onion rings, and a bagged salad.

At least I've got some homemade pickles.

Thanks, those are baby bellas, stuffed with(chopped up & sauteed mushroom stems, onion, garlic, red pepper, & browned Klements pork sausage,+ folded in cream cheese, and snow crab. Topped with a little jack cheese. Definitely becoming a favorite this year.

_________________
I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

Italian Armadillo Eggs

These came out pretty damn good and were the first to go on Friday night at my buddies annual keg-b-q. Just a play on my popular Tex-Mex armadillo eggs using Italian ingredients. Italian sausage replaces country sausage, green peppers replace the jalapenos and chopped cherry peppers mixed with five cheese garlic spread replaces the cream cheese mixed with shreds of Velveeta.




Prep work

I tried mixing an egg in with the sausage hoping that will help the balls bind together better but I still had some trouble with maybe half of them opening up causing the cheese/pepper mixture to ooze out. But even those that didnt have as much of the cheese mixture inside were still inhaled. Good stuff.


Italiano Armadillo eggs

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Smokin' Chokin' and Chowing

That sounds good, da beef! Looks great too

For a memorial day weekend cookout in my neighborhood, I made homemade pibil sausage (basically Rick Bayless' Cochinita Pibil recipe adapted into sausages instead of pulled pork--I don't know if pibil sausage is an actual thing or not but it turned out great!). I also made boudin but didn't have enough casings for all of it so I saved back half or more of the boudin and made boudin balls for another cookout the next day.

Homemade pibil sausage and boudin for a Memorial Day weekend cookout


Boudin balls on Memorial Day itself

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Well I got drunk and I ate a chicken
I ate a chicken I found in my kitchen
Not just a leg and not just a wing
I'd like to let you know that I ate the whole damn thing

Love this idea.

This is the kind of post that literally makes my mouth water as I scan through it. There is so much great looking food!

Unfortunately we were out of town over the holiday (enjoying the roads near La Crosse and company of fellow club members.) I did bring some pulled pork with me and I definitely need to bring more next year. It went fast!. I cooked it earlier so I might be cheating:



Closer to grilling is our Easter dinner. I found an unused 26" Weber grill and made leg of lamb for its inaugural cook:



The grate is heating up for the vegetables which I grilled while the lamb was resting.

Damn, Hank. That leg o' lamb looks sensational (as does most everything else on this thread)!

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Thanks, Ronnie. I was really happy with how it came out. I followed Raichlen's instructions at http://www.primalgrill.org/recipe_details.asp?RecipeID=80&EpisodeID=15 and mopped with http://www.barbecuebible.com/board/viewtopic.php?t=21090. We shared some with a friend who later thanked me and said it was the best lamb she ever had. I felt the same way but of course my opinion is biased.

I was motivated to post by all of the other great looking results in this thread.

That Leg of Lamb looks great! I like the cast iron as well. This weekend I finally got around to making a substantial grill grate for my barrel grill. I used 1/2" bar steel, which has proved to be substantial enough for real searing:



I still have a few bars to weld onto it, but it already weighs over 25 pounds!

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It is VERY important to be smart when you're doing something stupid

- Chris

A big thing I started working with this spring is pork tenderloin rolled out and pounded flat. In the past I've mostly just used tenderloin for things like schnitzel, but with some additional fat/flavor introduced I've learned to love pork tenderloin in new ways. The big thing I've been doing is cutting the pounded tenderloin into strips, and then laying on sage leaves and slices of guanciale:



I then roll those up and skewer them:



I give them a fast sear on high heat over an applewood fire, and then roast/smoke them at about 300-350 for 30 minutes or so.

_________________
It is VERY important to be smart when you're doing something stupid

- Chris

You are one talented cook Chris

Nicely done.

_________________
I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

Looks like Chris knows his way around a machine shop, too! See his work on the pig roaster, for example, or the grill above.

Geo

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Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!

smores, some with some grilled banana, some with caramel from Dans in Joliet, some with herseys chocolate(pretty sure this one had it all).

_________________
I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

Thanks for the compliment Jim! I need to throw it right back at you - I made your wings recipe from the picnic a couple years ago just last week (one of many times I've made it). Awesome as always.

Glad to see the s'mores. Roasted marshmallows haven't been on my radar for years but Harper recently read about roasting marshmallows and I've used it as an excuse to introduce her to grilling. So far she loves it!

_________________
It is VERY important to be smart when you're doing something stupid

- Chris

Nice,

I also hadnt eaten, or thought of smores in years(perhaps other than seeing them on a menu somewhere).. Forgot how good they are.

_________________
I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

ribeyes and peppers from the 4th(nice hot day, kettle and WSM going, also plenty of fireworks shot off the deck out in Gods Country)

_________________
I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

I did a pretty big grill this past weekend for about 70 people. I got 3 full sirloins from Costco and just butchered them into 3 roasts per sirloin and trimmed them out. Total weight came out to 34 pounds after trimming.



I rubbed them with a mix of salt, Guajillo powder, and a bit of garlic powder the day before cooking and then cooked over a bed of oak and cherry embers that I'd built up over a couple hours.





I held the meat in a smoker I'd used to make some appetizers to let it finish and rest. It all turned out great.



I gave every piece of meat an insanely hot sear to begin with, and then followed that with about 40 minutes under foil just off the fire (probably at 300 degrees or so) and then followed that in the smoker at 200 or so for another 30 minutes. There is something incredible about cooking larger cuts of meat like this. They retain juices and fat much better than cooking them as steaks, and a longer slower cook (even at 300) really helps to break down much of the connective tissue inside. I had people hugging me after tasting this beef - and it wasn't even the best I've done in this style!

_________________
It is VERY important to be smart when you're doing something stupid

- Chris

Man chris, that looks great. Love the cooking technique, i gotta try that.

_________________
I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

Chris has dropped some serious heavy hitter posts in this thread, awesome.

Amazing, Chris! Awfully pretty. And an interesting technique. Lemme see--if I do the math right, each one of your 'roasts' (? can't think of anything else to call them...) was pretty close to five pounds. So, if I were to do only one (not having 70 folks come to dinner any time soon! : ), if it were c. 5 lbs, your technique *should* work.


Geo

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Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!

Thanks everyone!



Yep! I don't usually cook this much sirloin, and most of the time I just do one or two roasts. These whole sirloins were about 15 lbs untrimmed, but Costco has ones that are as small as 11 or 12 lbs. You'll lose about 15% of the weight from trimming off fat and connective tissue.

Each whole sirloin has three main parts - the cap (or coulotte), and two large muscle masses underneath that. The three cuts aren't equal in size. The caps are about 2.5 to 3.5 lbs, and they practically just pull off the sirloin (you need to cut at the edges to separate it). That gives you the two larger cuts underneath. To separate those you just cut along the seam that is revealed when you remove the cap. You'll get two roasts from that, one that's 6-7 lbs and the other is 3-4 lbs. The smaller one is the continuation of the tenderloin and is an awesome cut (much beefier tasting than tenderloin).

In the pic below you can see the caps on the left, the smaller (3-4 lbs) roasts at the front, and the larger (6-7 lbs) at the back.

_________________
It is VERY important to be smart when you're doing something stupid

- Chris

Tnx Chris! I *very* much appreciate the butchering instructions. Trip to Costco is in the cards.

Geo

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Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!

some locally raised, & purchased 1.5", bone-in chops. These 3 cost me a about $11...

brined these for about 5 hours before a coating in olive oil and a quick fat side roll in a Jerk seasoning from Spice House(i think).:



got some nice marks from the hot kettle:





just for fun I also did up some potato skins on the grill using a cast iron skillet that comes in handy.

used this fantastic berkshire lard from PQM to rub the potatoes before baking and the cast iron before layering:





topped with green onion, some shredded cheese and some diced up Hawaiin snack sticks:



a little crumbled queso, some more green onions and its ready:



this was my supper yesterday, chop, skins, cous cous..:



having fun cooking outdoors - smoking, grilling again..

_________________
I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

That looks like an awesome meal, Jim.