BBQ 2007
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- 157 Responses
- CALLES0
I can grill anything on these new grates, no more cooking anything indoors.
mrdobolina
(May 30 07, 07:35)link?
- madirish0
¿Ceviché de que?
sounds fun. i am doing a lamb leg this evening paired with an assundry of items.
and make sure that Chimichurri has a kick. nothing worse than mild Chimichurri....
- mrdobolina0
http://www.americasbestbbq.com/d…
Mine are aluminum and a bit more disposable, got them at Lowe's I think. But you get the idea.
- CALLES0
im just gonna make Fish ceviche... too many people get picky with the Shellfish and my partner for the party is allergic to it.... ill make sure the chimichurri is kicking
- madirish0
hahaha- i figured you would be making a Ceviché de Pescado, but was curious from which type of fish? Gruper makes a wonderful ceviché...
and those pans for the grill work nice dobs- but bend super easy. i have melted a couple over several hours of sustained grilling... nice for large bone-in roasts as well, as the entire piece is supported once it begins to break down.
- CALLES0
depends what do they have and wild oats tonight(the closest fish market i have in miami beach) if they have good sea bass ill go with that... if not tilapia has worked fine... but i think i just might try the gruper
- madirish0
if the sea bass is chilean, please do not buy it.
http://www.net.org/marine/csb/fl…
(funny, but serious topic)on the other hand, talapia is nice for ceviché as well, but cooks quick, so it shreds early. sounds tasty though.
- CALLES0
yeah thats the thing... i get out of work at 6 so i have to go buy it do it and it has to be ready by 11. but another day that i have more time i'll try gruper... thanks!
- grunttt0
if that fish wasn't fresh how the hell is it going to talk?
i'm just sayin'
- mrdobolina0
nice for large bone-in roasts as well, as the entire piece is supported once it begins to break down.
madirish
(May 30 07, 07:43)That's what the rotisserie is for, man. :)
- CALLES0
I killed it yesterday... funished at 5 AM but made 200$ in Tips and picked up a bunch of chicks.... sweet
- madirish0
you rotisserie roast bone in pork loin roasts? how?
- mrdobolina0
I did a 5.5 lb pork shoulder roast yesterday on the rotisserie in 3.5 hours. The only bone was a small shoulder blade. It was incredible.
- onewhoslaps0
did you smoke it dobs?? or just rotis?
- onewhoslaps0
i smoked 6lbs of salmon last week, at the lake house and it turned out fab.
brownsugar, organic baby dill, pepper, & salt for rub.
2 hours at 200 degrees and it was money money.
my girl made a dip with the last of it and it was amazing.
smokey, peppery, lemony, dilly etc...... sooo fucking good.
- madirish0
ahhhhhh shoulder roast- gotcha. yeah, i was talking about a standing roast and wondering how the hell you could rotisserie that sumbatch. those grill pand listed though, are great for standing roasts done grill-side.
i love shoulder/picnic/boston butts...
- BonSeff0
i just set it and forget it
- mrdobolina0
I used hickory wood chips and smoked it for a pretty long time. It was excellent. Ima do a brisket next weekend.
- mrdobolina0
I love when the bbq and the fmt threads are right next to each other.
- CALLES0
100!
oh yeah!