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  #1  
Old June 8th, 2011, 04:41 PM
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Bill Adams
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What are you grilling tonight?

Jumbo shrimp with mango salsa, asparagus and cous cous salad. Not grilling the cous cous. The Adams residence is a Weber-only household.
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1966 109 5 door wagon 300Tdi "spermaceti fueled"
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  #2  
Old June 8th, 2011, 06:39 PM
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Julien Dalbin
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Pinchos de filete de cerdo con piña, con salsa de jengibre....
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  #3  
Old June 8th, 2011, 06:58 PM
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Tony Sims
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Was doing a lot of kielbasa and chicken before I left England. My gas grill was a novelty.
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[appropriated from Ren Ching] Most faults can usually be traced to the badge on the grill.
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  #4  
Old June 8th, 2011, 07:05 PM
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Dr. Gonzo
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Flank Steak, marinated in balsamic vinegar, garlic, ginger and lemon grass along with poblano peppers stuffed with pepper-jack cheese.


And a salad.

Not on the trail, in my backyard.
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  #5  
Old June 8th, 2011, 07:19 PM
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What has this forum turned into?
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I am talking purely from an aesthetics standpoint.
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  #6  
Old June 8th, 2011, 07:36 PM
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Dr. Gonzo
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What has this forum turned into?
Eh? who the hell knows, roll with it. I didn't know it existed until 45 minutes ago.
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  #7  
Old June 8th, 2011, 08:05 PM
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Brandon Stanley
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Food

Lamb, halloumi and sweet potato kebabs with lamb chops.
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  #8  
Old June 8th, 2011, 09:36 PM
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Pizza! Grilled pizza is the best. Weber only here.
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  #9  
Old June 8th, 2011, 09:43 PM
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1.5" thick porterhouse. Corn on the cob and baked potato...

What I don't need all that fancy food shit!
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  #10  
Old June 9th, 2011, 10:08 PM
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Brandon Stanley
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Army proof

I heard y'all get lobster out there, now that's fancy! At least that's what they give the chair force...

I would like to show something I did on my grill (no not a weber but I still use the natural lump charcoal...) it's pretty much all the edible parts (reasonably edible) but the head brined for 4 days by a fellow rover and pecan smoked and 225 F for 10.5 hrs. I've cooked hogs every possible way (seriously) and this was by far the best!
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  #11  
Old June 13th, 2011, 07:43 AM
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Quote:
Originally Posted by bcstanle View Post
I heard y'all get lobster out there, now that's fancy! At least that's what they give the chair force...

I would like to show something I did on my grill (no not a weber but I still use the natural lump charcoal...) it's pretty much all the edible parts (reasonably edible) but the head brined for 4 days by a fellow rover and pecan smoked and 225 F for 10.5 hrs. I've cooked hogs every possible way (seriously) and this was by far the best!

That looks fantastically yummy!
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  #12  
Old June 13th, 2011, 09:23 AM
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We did a recipe for Honey-Balsamic Lamb Chops Staci found on Food Network. Worked out real well and think we'll be able to do this on the trail

Honey-Balsamic Lamb Chops

1/3 cup balsamic vinegar
1 garlic clove
2 tablespoons honey
3/4 cup vegetable or canola oil
Kosher salt and freshly ground black pepper
8 small lamb chops
2 tablespoons olive oil
1/2 tablespoon chopped fresh rosemary leaves

Directions:
In a bowl or a food processor, combine the balsamic vinegar, garlic, and honey. Mix until blended. Slowly pour in the vegetable oil and mix until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.

Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.

Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.
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Originally Posted by Lriwater: As you know, most wives don't like Series trucks due to the ride and lack of creature comforts. Girlfriends seem to like those, but some sort of magic happens during the wedding ceremony.
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  #13  
Old June 13th, 2011, 11:10 AM
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Aren't you all domesticated and ? and BTW.. come clean and tell us you surf the Food Network and Martha Stewart's Catalogue *LOL*




Quote:
Originally Posted by chrisvonc View Post
We did a recipe for Honey-Balsamic Lamb Chops Staci found on Food Network. Worked out real well and think we'll be able to do this on the trail

Honey-Balsamic Lamb Chops

1/3 cup balsamic vinegar
1 garlic clove
2 tablespoons honey
3/4 cup vegetable or canola oil
Kosher salt and freshly ground black pepper
8 small lamb chops
2 tablespoons olive oil
1/2 tablespoon chopped fresh rosemary leaves

Directions:
In a bowl or a food processor, combine the balsamic vinegar, garlic, and honey. Mix until blended. Slowly pour in the vegetable oil and mix until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.

Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.

Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.
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  #14  
Old June 13th, 2011, 12:36 PM
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barry f
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Shocked there is no talk about what type of grills everyone has
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Are there shocks that I can addjust up and down like my friends LX460? That would be very cool!
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  #15  
Old June 13th, 2011, 01:56 PM
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john
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Does this qualify as grilling....whos hungry?!
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  #16  
Old June 13th, 2011, 02:24 PM
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Quote:
Originally Posted by Rugbier View Post
Aren't you all domesticated and ? and BTW.. come clean and tell us you surf the Food Network and Martha Stewart's Catalogue *LOL*
I surf quite a bit of cooking sites

Quote:
Originally Posted by bjf View Post
Shocked there is no talk about what type of grills everyone has
Give it time

Quote:
Originally Posted by phoenix37 View Post
Does this qualify as grilling....whos hungry?!
I am now!
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Originally Posted by Lriwater: As you know, most wives don't like Series trucks due to the ride and lack of creature comforts. Girlfriends seem to like those, but some sort of magic happens during the wedding ceremony.
[/size]
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  #17  
Old June 13th, 2011, 02:39 PM
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Staci V
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Quote:
Originally Posted by bjf View Post
Shocked there is no talk about what type of grills everyone has
We mostly grill on the trail, and Chris has an assortment of Snow Peak Grills.

------ Follow up post added June 13th, 2011 02:39 PM ------

Quote:
Originally Posted by phoenix37 View Post
Does this qualify as grilling....whos hungry?!
I think I just drooled on myself!
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  #18  
Old June 14th, 2011, 02:26 PM
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Craig Dickson
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You guys sound like Grandpa on Hee Haw:

"we are having Fried Chicken with a side of butter beans and creamy coleslaw with a homemade buttermilk biscuit and butter fresh out of the churn. And for desert there is homemade rhubarb pie with with ice cream..

Yummiieee
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  #19  
Old June 15th, 2011, 06:25 PM
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Bill Adams
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Quote:
Originally Posted by Craigd View Post
You guys sound like Grandpa on Hee Haw:

"we are having Fried Chicken with a side of butter beans and creamy coleslaw with a homemade buttermilk biscuit and butter fresh out of the churn. And for desert there is homemade rhubarb pie with with ice cream..

Yummiieee
Vomit

------ Follow up post added June 15th, 2011 07:27 PM ------

Quote:
Originally Posted by bjf View Post
Shocked there is no talk about what type of grills everyone has
That's cuz it's understood everyone has a Weber, like it's understood we all have Rovers.
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1966 109 5 door wagon 300Tdi "spermaceti fueled"
1994 RRC LeWiB "ruining the air behind me"

All my troubles are Rover
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  #20  
Old June 15th, 2011, 10:59 PM
bcstanle
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Brandon Stanley
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Weber

I agree weber's are great, I still have mine. However, I did switch to the Big Green Egg as the primary and have not been disappointed. Basically the same but it does hold heat better and can smoke alot longer without replacing charcoal, also with a little more tempature control. Did my first smoked turkey (34lbs) for Thanksgiving:
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