oblongmelon

Grilled bbq pork chops with jack daniels and brown sugar marinade..mmmmm..
add some frozen strawberries (fresh frozen not bagged) and whipped cream and there is a delicious dinner! mmmm

Markel

Sounds good. After my son's volleyball team took down another top 10 team, we came home to the pot roast/potatoes/carrots/onions cooked together. Yum.

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DarkFury

I grilled some T-Bone steaks yesterday...

Definitely... DELICIOUS!!!

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chrissy

We had a fend for yourself night

Our version of leftovers or soup/noodles, but you fix it yourself

We have to start eating what's in the house

uncledaddy

Grilling ribs and chicken in a Jack Daniels marinade on Sunday at Shelter Island here is SD. The family loves spending the day there just chilling and watching the bay and boats, (and the occasional battleship).

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oblongmelon

mmm Ribs mmmm
where is Shelter Island? Do you make your own marinade or buy the bottled stuff. I keep a bottle of Jack around just for the purpose of grilling..mix it up with brown sugar and your choice of seasonings and Presto-instant marinade!

Prngr44

Mmm. T-bones.

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baggio248

It's FINALLY going to be warm here in Oregon (for at least 2 days). I think i'm going to brine some ribs, and grill em up.

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uncledaddy

I buy the bottle but mix with a little vinegar for some tang, little soy sauce, teriyaki sauce, green onion, yellow onion, garlic, and spices. Marinade over night. I usually have no less than dozen or so stop by because of the smell when cooking. On Easter, one guy offered money for a plate...twice.

Shelter Island is a marina in San Diego, short drive for me from Carlsbad. Very beautiful area on our bay. You can see lots of boats and ships, from the cruise liners to the Navy ships. I think zippy may have taken some shots from there, but not sure. The babies love it there.

oblongmelon

Tuesday nite grillin'...sweet Italian sausage (homemade), red and green peppers and onions..all on the grill! mmmmm
plus I grilled up a few extra red peppers so I could peel the skins off and soak them in olive oil for sammies, and eggs later in the week!

oblongmelon

oops

Markel

Huh? Did you forget about the stuff on the grill?

uncledaddy

That's what I thought.

lindysd

Thick slab of London Broil - just garlic salt and onion powder with a side of brown rice and salad.

Wifey did not cook so I fended for myself. She's having tooth problems, else she would have asked to share. Since she did not have any, now I have leftovers for lunch.

Any body know how rare you can leave meat and not get sick?

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uncledaddy

Years ago, when I was a broiler cook at a steak and seafood restaurant, we offered "Blue Cool Rare". About 1 min. on each side of a 1" thick steak. Just enough to take the chill off the outside.

oblongmelon

haha no it was a double post somehow..wierd..G|A has been acting up lately!

gwilks98

I grilled some boneless sirloin that was slow-marinated (over a day) in KC Masterpiece "smokehouse" marinade. That's good stuff, even if it's not homemade. try it out.

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DarkFury

Dayuuum... that cow was still mooing at that point.

Me... medium to medium well is as far as I can go. I just can't have it truly bloody. That's too much for me.

renovation

grilling some burgers today made a garden salad with a little extra flavor .was using the new pamper chef slicer the wife bought and nip the tip of a finger . anyway also having fresh corn on the cob.and potato chips . sister inlaws coming over for dinner to .its so nice out like 75 and been all weekend to.

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uncledaddy

I'm late on this, but I agree that "Blue Cool" is too much. I do like a medium rare though, as long as it reaches that 130-140 degree temp., I'm good to go.

uncledaddy

OMG....are you still serving that salad?

Hope you dressed the finger well to prevent infection.

And I'm not talking with Thousand Island either!

oblongmelon

I just lost my lunch

uncledaddy

Hee Hee.