OT - Beer drinkers unite!

[tg0824SSVGG]

Scott,

That looks JUST like the liquor store in our Sam's Club!

Todd

[ScottnAz]

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.

[rludtke]

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)

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.

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.

[tg0824SSVGG]

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!



1/2 a pork loin from Sam's ($1.69/pound) -- will make chops out of the other
half.

[dshaff24]

this thread has got me so freaking hungry!! Lots of good ideas here! As for my brew Its Corona

[ScottnAz]

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!!!

[Mani]

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.

[ScottnAz]

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.

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.
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?

[Mani]

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?

[Mani]

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?