I'm sorry I opened those pictures....Quote:
Originally Posted by Harv
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I'm sorry I opened those pictures....Quote:
Originally Posted by Harv
Geez my closest bud';s are tryin to put Ontario on the craft map, how'd I misss this one??? Goodtimes this summer enjoying Bell's two hearted IPA from MI and a ton of new Wiesse style beers from Toronto....(These may havge lead me to forget to put my gas cap back on this wekend, more to follow in Service an Repair...)
Yeah man, I know those pics were a bit on the "racy" side. We live large and party hard here in Southern IN and sometimes things get a little wild. We're just born into it I think. Heres some family photos that might explain a bit....Quote:
Originally Posted by ScottnAz
My kids first day at bible school got a bit out of hand....
And here's ol cousin Bullet, hes a WILD one!
So I hope that gives you a mere inkling of life here in LaLa land, where we throw down to get down!
Sam Adams Summer Ale is a good one when you want something refreshing.
Washed this down tonight with a Shiner Bock - local Texas favorite brewed a few hours west of me.
The beer wouldn't stay still enough for a picture, but here's the grilled red snapper (caught em earlier today - sometimes entertaining clients is hard work) for fish tacos. Topped with grilled red & yellow onions, poblano peppers, mushrooms, garlic, & a little bacon.
thumbs up for the Shiner Bock !!
Harv - that picture of "your" kid is probably the single best picture I've ever seen on the internet. It is great! And your cousin Bullet......looks exactly like a plumber I use on some of my jobs :)
Weekend is approaching. I hope everyone is picking up some brew and bbq for the weekend? I haven't thought about what I'm cooking this weekend, I'm sure we'll just throw it together while we're at the store. Come to think of it, I think we have a whole chicken in the freezer awaiting the spit
Hitting up the local butcher shop for this weekend.
There's a funny marinade that a culinary grad friend of mine came up with that's killer for steaks. There's this stuff sold at pretty much all major grocery stores called tiger sauce. Mix one bottle with a bottle of soy sauce and marinade your steaks. One hour out of the fridge or six hours in the fridge. The soy sauce acts a tenderizer and helps the tiger sauce penetrate the meat. The tiger sauce has a sugar content that can not really be tasted. If you're into Med-rare steak like I am, you just sear the steak and it caramelizes the sugar and traps all the juices. Hands down the juiciest steaks I've ever had. I know it sounds funny, but it's really quite tasty.
SybrMike, Shiner Bock is a great beer. Ziegen Bock isn't half bad either. I will say, I was not a fan of Shiner's smokehouse brew. It tasted like beer that had been syphoned out of a BBQ pit.
BTW, Scott. Best off topic thread I've seen in a long time. Kudos, sir.
Make sure you brine that bird before you put it on the spit. ;-)
Mani,
What quality of steaks are you usually doing when you marinade.
On the subject of beer, if any of you make it to So Cal and you're inland, there's a great microbrew in Redlands right by the airport. My brother took me there when we were visiting for Christmas. Also, BevMo carries a lot of their brews in that general area. If anyone is interested, I'll double check the name from my borther.
The marinade I do on choice meat only. If I'm doing prime, I add nothing, as it needs nothing. Just cook her till she ain't ice cold and sent it out mooing.
I am with you on that one Mani! I do have a spice mix I sprinkle (not rub) on better
meats. But -- I will try that one on the "London Broil" that we buy because it's
cheap, but can be a little tough.
I love the tiger stuff (used like A-1 sauce)
Added the Tiger and Soy sauces to the shopping list....
I usually have to burn my wife's steak, is it worth sticking hers in the marinade?
Reading back through the thread to find a new beer experience for the weekend :)
Scott, soy sauce acts as a tenderizer, so I'd imagine it won't harm anything.
Another weird tenderizer I found is figs. Figs have a chemical called Ficin in them that is a strong tenderizer. We use a quarter of a fig (cant taste it at all) in 3 to four pounds of hamburger meat and it turns chuck into filet. Do not let it sit for more than an hour or two or the enzymes will over-tenderize the meat into mush.
As for the beer, KG's talk of wheat beer has me thinking about that line of brew, now. Thanks for the suggestion.
Are there any other beer or meat suggestions out there? I'm always up for trying something new.
Thanks for bringing it back up Mani .. I think I'll be stopping by the store on my way home from work now. I'll likely pick up a case of Sunshine or the Sam Adams Summer ale if i can find it. Sunshine is one of the new belguim beers. You real dark beer likers prob know them best for Fat Tire.
Speaking of the spirits, is AR the only state with dry counties? A dry county, for those of your who are fortunate enough to be clueless, is a county that doesnt sell alchohol. If anyone sells alchohol in a dry county, it will only be a restuarant and has to have a permit. Its pretty annoying!
New Belgium brewery is in the town I work in ... :)
The county where Jack Daniels is made is or at least was dry - I think that is in Kentucky
Just picked up 6 summer ales. Also noticed a cherry wheat but I didn't have enough hands after grabbing the wifes wine. Maybe next time.
It's Lynchburg, Tennessee. You are right. It is dry county. Kinda ridiculous when you put in perspective.Quote:
Originally Posted by tg0824SSVGG
We have "dry" counties out here in Texas, but usually that just means no liquor. There are a few spots around the DFW area that sell no alcohol at all. I hear Kansas is pretty rampant with dry counties as well.
KG, Fat tire was the beer that got me to stop drinking Keystone light. What can I say. I was fresh out of high school, and keystone was 50 cents a beer in a 30 pack.
Boy, I sure wish some of you guys lived closer. I still do not trust any of my friends to be an all time driver, especially when it comes to loading and unloading, so I never get to drink out on the lake as I am always the DD.
There's a house for sale down the street.....:)Quote:
Originally Posted by Mani
I stopped for some beer on the way home
http://i115.photobucket.com/albums/n...photo-46-8.jpg
Picked up some;
Samuel Adams Summer Ale
"Wheat Ale brewed with lemon zest and grains of Paradise"
Leinenkugel's Summer Shandy
"Beer with natural lemonade flavor"
http://i115.photobucket.com/albums/n...photo-47-2.jpg
Starting with the Leinenkugel's
http://i115.photobucket.com/albums/n...photo-48-1.jpg
I've done the JD tour twice now and I'm amazed at the vast amounts of liquor in that little dry town. You can buy special commemorative bottles after the tour and they are the same price you can buy it anywhere else. My favorite part of the tour is where they have everyone gather around the filtration (charcoal filtration where they take pure alcohol and filter it) system and lift the lid and fan it several times...its the free way of taking a shot of JD and you can even taste it.Quote:
Originally Posted by Mani
Scott,
That looks JUST like the liquor store in our Sam's Club!
Todd
It definitely has a warehouse feel to it. There's a chain of liquor stores out of California that are making their way Westward, and like several chains before them (In n Out Burger, Del Taco, Sweet Tomatoes, countless residents..), the first stop is good ole AZ. Just a big shop with nothing but liquor and cigars, a dangerous place to go.
http://www.bevmo.com//Media/Images/UI/Logo.gif
I agree. Prime cuts require nothing but olive oil, a liberal coating of fresh ground salt (I load a pepper mill with sea salt rocks), fresh ground pepper, and a hot hot grill grate. One or two minutes per side, or enough to warm the center to about 140 degrees. If it is a thick cut, I may sear the outside several minutes per side, then switch to indirect heat to finish the center.Quote:
Originally Posted by tg0824SSVGG
I cook my London broil the same as the prime cuts. Slicing it thinly diagonaly across the grain after cooking alliviates the toughness. London broil may actually have the best flavor of all beef cuts. I just love it, and its cheap too.
Rick,
That's how I cut the London Broil too -- it does make a HUGE difference. We eat
a lot of it -- my wife is allergic to chicken, so we can't have that any more.
Last night, didn't have time for the smoker, so used the plain old gas grill ---
TURNED OUT FANTASTIC!
http://sphotos.ak.fbcdn.net/hphotos-..._2563637_n.jpg
1/2 a pork loin from Sam's ($1.69/pound) -- will make chops out of the other
half.
this thread has got me so freaking hungry!! Lots of good ideas here! As for my brew Its Corona
Looks great Todd! I'll have to give pork another taste, my wife loves it, me....not so much
I was sitting outside watching the game while the food cooked, so I decided to take a picture for y'all
It's FOOTBALL SEASON, I love it!!!
http://i115.photobucket.com/albums/n.../grilling2.jpg
Todd, that looks great.
Scott, that is quite the set up you got there. I am more of an NCAA football fan though. I did catch a bit of that game once we got back from the lake, yesterday.
Thanks for the marinade recommendation, gave it a roll tonight, and it was great. I think I let my steak soak a little too long because it was pretty strong, but my wife said her's was quite juicy despite being WELL done. It was certainly worth trying again, so thanks.Quote:
Originally Posted by Mani
I washed it down with a few Corona's...... which is actually bad news because I've been trying to limit my beer consumption to Fri/Sat/Sun. I guess I get a pass because its football season and there was a Green Bay intersquad scrimmage on the NFL network.... that counts, right?
Hey Mani, who's your NCAA team?
Hook 'em horns, UT. We got shafted last year. You got a team?
How hard is it to find this Leinenkugel's beer, Scott? I looked in two different beer stores that sell all sorts of speciality beers this weekend with no luck. Is it worth hunting down?
So since we're on the topic of grilling and beer, I'm planning on buying a new propane gas grill. I can't afford that "mother of all BBQs" setup you have Scott, but does anyone have a recommendation for a good stainless grill in the $1000 to $1500 range?
My recomendation is buy the biggest unit with the most amount of burners, (including the rear radient burner for the rotissery) you can afford. Ignore the side burners, I never use them. I prepare my sauces in the kitchen.Quote:
Originally Posted by Mani
You want many burners so that you can configure for indirect heat. I often cook my steaks and chops starting over the inboard two burners, then switch to the outboard burners to finish the center of the meat. I've done roast this way too. I sear the outside of the roast, chops or steaks over direct heat to lock the juices in, then switch to indirect finish the center to the desired temp (going for medium rare on a thick cut for instance, or to not burn the chops while getting the center cooked to 180 degrees). If my grill is fully loaded with meat, then I simply turn the heat down to low to finish the steaks or chops.
Having lots of burners and grill real estate allows you to cook meat at high temp, while cooking vegtables at lower temps all at the same time. I often run out of grill space, which can be frustrating when you are trrying to prepare the whole meal on the grill, and have it all finish at the same time.
I love my rotissorri, and use it a lot. The best thing about the rotisorri is that you can leave it alone, it doesn't need constant babysitting like other grilling methods. This allows me to multi-task, and prepare other stuff int he kitchen. I broke my first motor on too large of a turkey, but found a super-sized motor (can turn 40#s of meat) on ebay stores that fit right on with only small modification. I use the rear radiant burner and run the outside burners on low when rotating meat. The outboard burners provide indirect heat, as the meat on the spit is not directly overhead (direct heat is too much for slow rotisery method, and i've caused big fires doing this, the drips in the drip pan catch fire, with horrible results ;o). This produces an oven temp of 350 degrees (I keep an oven thermometer inside to be sure of what's happening) Running the radiant burner alone nets about 250 degrees, but I never seem to have the time availible to cook that slowly. The low burners will do a nice job of smoking chunks and chips of hickory (I put the chips in a smoker box placed on the grate or the flavorizer bars if the grate is removed. The chunks I just put directly on the grate or flav bars) if I want to add some smoke to the flavor mix. I would love to have a separate smoker box burner like the fancy Webbers have, but it isn't absolutley needed, I get by without.
I don't own a Webber, but I sure drool over the big Webber Summit: http://weber.com/explore/Grill_detai...?glid=3&mid=20
My grill is a four burner stainless Nexgrill that I found used for $250. I have replaced the burners once now. This grill has proven to be very functional, and I use it two to three times a week year-round. I've had it over a year now, it seems to be holding up well enough. http://www.nexgrill.net/pdf/720-0025.pdf
My $0.02
Yup, good cuts of meat I do about the same. Olive oil, sea salt, ground black pepper and a little garlic powder. I also do them exclusively on charcoal. I get the temp full blast, usually around 500*. I sear for 4 minutes per side and then flip again for extra cooking. For almost rare, I pull them off after the 4 minutes per side. For medium to medium rare I cook for 2 minutes more per side. I never do indirect with a good steak.
I've been experimenting with some indirect cooking on charcoal lately. I just bought a new charcoal grill (Weber One Touch Gold 22.5"). I've done whole chicken (brined of course), tri-tip roast, and just did a pork tenderloin (also brined) this past weekend.
I absolutely love BevMo. Wish we had one out here. I stocked up when we visited the family in Cali. Also ate several times at In-N-Out and Del Taco...yummmmmmm!
Wow the beer thread turned into a carnivore thread hahah!
For the record I am a very seasonal drinker, both beer and hard liquor. Bud light and whiskey in the winter, anything mexican and tequila in the summer. Corona, Bohemian, Red Stripe, Dos Equir Amber, pretty much anything hehe!
I have FINALLY started brewing my own beer, a hobby I have been trying to get into for a while now. My first brew, a golden ale, is fermenting now, should be drinkable in a week or so. Found myself a quarter barrell keg and a free fridge and we're gonna make a kegerator! Yessssssssssss! I WILL have pics.
I used to do home brew, and was about to move into doing Kegs many years ago - when all the local places around where I live started making Fat Tire, 90 Schilling etc -- I could
never top them, so I quit home brewing.
Then I drank wine almost exclusive for years, now -- whatever, but my taste
in beer is more towards the lighter stuff anymore -
About 10 or 15 years ago (i'm so old I cant remember anymore), i learned that I am a celiac, which means that I can't have wheat or barley, and numerous other less common grains that have gluten. So this ruled out beer. Back then, the docs wern't sure about highly refined alchohols, so I became primarily a wine drinker. I would only drink potatoe vodka (surprisingly hard to find at the time), or tequila and other non-wheat or barley based hooch. Now the doctors have decided that all liquors are refined enough to be safe regardless of the grain. Unfourtunatly, during my absence, I've lost my taste for single malt scotch!
Craft brewers suffering the same disease as me began brewing beer from sorgum, which is gluten-free. I have sampled some of these buy mail order: really really good, but unsustainable prices. Fortunatly Budwieser now makes a gluten-free beer called Red Bridge, and it is showing up on the store shelves. Its pretty good, something like a Killians Red. Keep some in your fridge in case you ever have a celiac over for dinner. The disease has become much more diagnosed lately, that it is very likely that you know someone who has it.
You should be able to find 2 or 3 other brands that are gluten free, if the store has a wide enough selection. fyi
Has anyone tried the Stone Brewery line? Arrogant Bastard, Double Bastard, etc.?
Okie, isn't that the one that tells you to not drink the beer on the label?
Hmmm, I don't recall it saying that.
A friend of mine mentioned it to me about two weeks ago.
Here's what I'm talking about. It doesn't directly tell you not to drink it, but it's still funny.
http://www.edmcdevitt.com/assets/ima...nt_Bastard.gif