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QBabe
Posts: 2,275
Hi All:[p]I've been doing a bunch of test cooks lately, to get ready for the upcoming Florida Q-Fest and Eggtoberfest in October. Not all the pics below are contenders for the events, but a girl's gotta eat in between![p]Friday's Cooks
For an appetizer, we did a new wing recipe that was adapted from Wild Wings in Smoke and Spice. Cooked them direct on a raised grid at around 300°, flipping every 10-15 minutes, for about an hour.[p]
[p]Dinner was a beautiful ribeye steak with roasted yukon gold potatoes and a nice tossed salad. Rubbed the steak with some olive oil and a combination of Dizzypig Cow Lick and Swamp Venom. Got that little egg up to 750°, threw the ribeye on for 2 minutes per side, pulled the steak off and let it rest while the egg cooled down to 400°, threw it back on, and let it finish up...Mmmmmm! [p]
[p]Saturday's Cooks
It was a day for mulitple seafood cooks. Did some scallops wrapped in bacon with some veggies on the side. Onions were drizzled in olive oil and sprinkled with salt and pepper. For the tomatoes, I heated some olive oil, sauteed some minced garlic 'til it started smelling good, but wasn't brown, drizzled that on the tomatoes and added a splash of a lemon/ginger infused balsamic vinegar and some fresh rosemary.[p]
[p]Also did some Ragin' River Salmon with Maple/Butter Glaze and some Hawaiian Swordfish Kabobs with Rosemary Skewers. The salmon was outstanding, but unfortunately the swordfish was overdone and chewy. I had the grill set up for the salmon (i.e., raised grid, dome temp at 350°'ish), so maybe the swordfish should have been not a raised grid and hotter...? Oh well, they don't ALL go perfectly (smiley)! Took a nice pic, though...[p]
[p]Sunday's Cooks
Got the tiniest pork butt I've ever seen on the Small right now. For lunch, we have bratwurst planned. When those come off, I'll be cooking some Tsunami Chicken Thighs which will cool and be chopped up for Chicken Canneloni with a Bechamel Cream and Parmesan Sauce. Also on tap as an appetizer before dinner are Grilled Portabella Mushrooms with Fontina.[p]Happy Sunday to All!
Tonia
:~)
For an appetizer, we did a new wing recipe that was adapted from Wild Wings in Smoke and Spice. Cooked them direct on a raised grid at around 300°, flipping every 10-15 minutes, for about an hour.[p]
[p]Dinner was a beautiful ribeye steak with roasted yukon gold potatoes and a nice tossed salad. Rubbed the steak with some olive oil and a combination of Dizzypig Cow Lick and Swamp Venom. Got that little egg up to 750°, threw the ribeye on for 2 minutes per side, pulled the steak off and let it rest while the egg cooled down to 400°, threw it back on, and let it finish up...Mmmmmm! [p][p]Saturday's CooksIt was a day for mulitple seafood cooks. Did some scallops wrapped in bacon with some veggies on the side. Onions were drizzled in olive oil and sprinkled with salt and pepper. For the tomatoes, I heated some olive oil, sauteed some minced garlic 'til it started smelling good, but wasn't brown, drizzled that on the tomatoes and added a splash of a lemon/ginger infused balsamic vinegar and some fresh rosemary.[p]
[p]Also did some Ragin' River Salmon with Maple/Butter Glaze and some Hawaiian Swordfish Kabobs with Rosemary Skewers. The salmon was outstanding, but unfortunately the swordfish was overdone and chewy. I had the grill set up for the salmon (i.e., raised grid, dome temp at 350°'ish), so maybe the swordfish should have been not a raised grid and hotter...? Oh well, they don't ALL go perfectly (smiley)! Took a nice pic, though...[p][p]Sunday's CooksGot the tiniest pork butt I've ever seen on the Small right now. For lunch, we have bratwurst planned. When those come off, I'll be cooking some Tsunami Chicken Thighs which will cool and be chopped up for Chicken Canneloni with a Bechamel Cream and Parmesan Sauce. Also on tap as an appetizer before dinner are Grilled Portabella Mushrooms with Fontina.[p]Happy Sunday to All!
Tonia
:~)
Comments
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Darn![p]Here's the ribeye (I hope!)...[p]
[p]Tonia
:~)
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QBabe,[p]The lineup looks fantastic! It's making me impatient for my Elgin Sausage on the egg.[p]How do you post multiple pics that way? Are you coding the HTML yourself and pasting? Could you email me a sample of the source if so? Thanks.[p]GrillMeister
Austin, TX
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GrillMeister,[p]TimM did a wonderful job on how to post pics. Here's the link to his picture posting page. [p]QBabe
:~)
[ul][li]Tim's Post-A-Pic Page[/ul] -
QBabe,
Could ya or would ya please tell me how to post pics in the message like you did on this thread? Your cooking is awesome Tonia, and thank-you kindly.
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QBabe,[p]Thanks! It's just what I've been looking for.
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Chef Wil,[p]I keep a copy of TimM's instructions on how to post pics nearby...haven't got the procedure memorized yet, as you could see from the missing image in the series
...![p]Here's the link.
Tonia
:~)[p]
[ul][li]Tim's Post-A-Pic Page[/ul] -
That stuff looks great, Tonia!! Look forward to seeing you and the Hyde man in October![p]Jim
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QBabe,
That makes me want to drive to Florida from St. Louis for the third time this year. You guys have fun! Keep the photo's coming. Going to take chicken and pork steaks off. Cheers! BTW Mr. hyde is one lucky man if you do all of the Q'ing.
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