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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Thanks.

    I sure loved our boat when we had it. Good luck on getting it sold.

    Kent
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  • stike
    stike Posts: 15,597
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    i wish i had that bottle still.....

    hahaha
    here's a hotdog pic to balance the scales back to zero.

    HOTDOG FAIL!

    rotdog.jpg
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
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    thanks.
    i didn't look through all the other pics, but i wanted to show any potential cnn lurkers that the thing can do a wide range of stuff. i don't think i posted any stek pics.

    did anyone post their breads? or turkeys?

    the frigging thing makes a total jamoke like me look like he knows what he's doing.

    we have literal chefs on the forum here, whose talent kicks my backside, but as far as 90% of my friends and neighbors can tell, i'm some sort of a master. hahaha

    little do they know.
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
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    i hada little run through of that night's cook. basically i did three different types of scallops.

    all pan seared dry for color with three different dizzy pig rubs on them. then set aside

    then did three different pan sauce variants. tequila and pineapple i think, cignac and garlic/shallot, and the one with an orange kick to it. don't remember.

    scallops back in to coat and heat through.

    you can eat scallops raw (i eat the aductor muscle as i clean them. chef's bonus!), so no need to over cook.

    i sear for color on a hot fairly dry CI skillet.

    when i added the sauce and scallops back on the fire i think i dialed back to a medium fire and let them firm slightly to touch.

    usually there is no schedule, and so i don't time them.
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
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    thanks...

    hey. where ya been?
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
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    beautiful.

    or should i say "beli-tee-ful"?

    i don't recall any of those, and i have drooled over every one of your posts. don't tell me that was last night's cook or i will have to come down there.

    (how you feeling these days? everything back to normal after your plunge down the ravine?)
    ed egli avea del cul fatto trombetta -Dante
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Thank you for the explanation, much appreciated.

    Kent
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  • iBeeSmok'n
    iBeeSmok'n Posts: 270
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    Cheers to the Worlds Best Smoker and Grill.

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  • cookn biker
    cookn biker Posts: 13,407
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    There were some turkeys and I posted pics of the bread and breakfast loaf I did last weekend.
    Great pics Stike.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • stike
    stike Posts: 15,597
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    keep in mind you might not be able to get a good sear on yours. yours will not be 'dry' scallops, but will have made the trek to utah after being jazzed with sodium broth crap. they will sizzle and boil if you try to sear them.

    unless you can get truly fresh day (dry) scallops. is that a possibilty?
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
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    nice pics. loves me that bacon and eggs!
    ed egli avea del cul fatto trombetta -Dante
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Sorry, that still looks nasty.

    GG
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Most of the time out here fresh = frozen.

    Costco has a fish week (well 3 days) and I have seen some there. I haven't seen any as big as is in your pictures.

    I just need to get some and give it a try.

    Kent
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  • stike
    stike Posts: 15,597
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    you thought maybe i didn't think that?
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
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    saw your too.

    good stuff
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
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    great prime rib. and love the tag line... hahahaha
    ed egli avea del cul fatto trombetta -Dante
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    :):):)

    nooooo.

    .
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  • BenCour
    BenCour Posts: 62
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    Hey cookn biker,

    It's a BlueStar 4 burners.
    http://www.bluestarcooking.com/pr_fs_rnb_30.html

    2 X 22000 BTUS, 1 X 15000 BTUS and 1 simmer.
    Very good stove. I love it !

    Ben
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  • eenie meenie
    eenie meenie Posts: 4,394
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  • Beli
    Beli Posts: 10,751
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    Mi amigo Stike....you need no invitation...just drop by ok??? Have a great sunday!!
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  • Beli
    Beli Posts: 10,751
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    Just BEAU _ TI_ FUL........1) the beef Wellington...2) The Snapper....3) The Paella 4) The Scallops............ FELICIDADES
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  • stike
    stike Posts: 15,597
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    thank you sir...

    coming from you, that is quite the compliment!
    ed egli avea del cul fatto trombetta -Dante
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