"Tonights Supper on the grill"

JWFilips

JWFilips

Well-Known Member
Simple supper on the grill for myself: A beef heart steak; rare, with African Harrasa rub and a Hungarian Bacskai Feher chilli pepper
Heart steak melted in the mouth and Hungarian pepper was delicious!
on the grill.jpg
 
P

popper

Well-Known Member
Steak, green beans and potatoes. Not as good as the last one, pretty fatty. At least she does it on the grill outside so doesn't heat up the house. I still enjoy and appreciate anything she fixes. I don't cook.
 
JWFilips

JWFilips

Well-Known Member
Very Simple Father's Day.
It was only my wife and I for supper, so I fired up the charcoal Weber! And made two decadent Black Forest skin casing wieners Along with a few Grenika ( Spanish) peppers!
grilling.jpg

When done : I like mine the way it looks on the right! Now my wife likes the "Signal 30" version ( we all remember that movie from high school driving class!) her's is on the left!
I like mine with chopped onions, Polish mustard, and Relish: She is a simple girl ...she just likes Ketchup!

finished.jpg
 
L Ross

L Ross

Well-Known Member
I've had a nubby buck hind brining since Wednesday. Simple salt and brown sugar brine, flip the meat once a day. Smoke it for awhile then cook to an internal temp of 132°. Or at least that's the plan. The recipe's creator wants me to brine it for 2 days per pound. That'd be 12 days. I'm gonna give it a week.
 
L Ross

L Ross

Well-Known Member
This little 6 lb. trimmed hind came from a nubby buck killed right after the 2020 election with the most politically incorrect combo I could assemble. A BCM AR-15 in 7.62x39 Russian and a jacketed bullet.

It has been in the pellet grill for 4 hours now. The internal temperature plateaued at 114° with a probe insert and the grill set at 180°. I jacked up the grill to 225° and I now have an internal of 124°, shootin' for 132° and a medium rare. Using Pecan pellets. I really don't know what I'm doing as I used to cook hinds over an open fire for 5 to 6 hours at rendezvous and they were the hit of the encampment. This pellet grilling stuff is new territory for me.IMG_4714.jpg
 
D

dale2242

Well-Known Member
The carne asada jerky turned out ok,
There was a little more fat marbled in the meat than I prefer.
It`s still better than any I have bought.
3 hrs of smoke helps the flavor before removing the smoke pan and letting it dry.
I will do it again. Next time I will look for leaner meat.
 
L Ross

L Ross

Well-Known Member
I checked on the venison at 5 pm so 4 1/2 hours and it was 133° internal. I pull it, wrapped in in aluminum foil and kept it warm. I used my wife's ancient mandolin to slice up raw fries and managed not to cut myself. I also did asparagus. When I unwrapped the meat it was perfect medium rare. Not much smoky flavor, the salt level was just right and I could taste a hint of the celery seed on the outer edges, and it was tender.

My shootin' buddy Mick was here and we dined like kings.
 
JWFilips

JWFilips

Well-Known Member
As you guys know I'm into weird food!
Tonight it was Spanish & Hungarian chillies & Fungi Grilled with the main course being African Hairrasa rubbed and marinated Cow Liver!
Dit it up quick at 2 1/2 minutes per side to keep the insides pink....Melts in the mouth!
Took my chances and ate on the big outdoor table in the cat ranch! Had a lot of spectators but the meat was seasoned too hot for the Kitties!
chillies and funji.jpgGrilling meat.jpgPlated.jpg
 
You must log in or register to reply here.