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Ross in Ventura

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Ross in Ventura
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  • Southern Flavor Seasoned Grilled Chicken Thighs


    Six Chicken thighs seasoned with Southern Flavor Garlic seasoning and Southern Flavor
    Charbroil seasoning then to the fridge for four hours to marinate.

    On the LBGE @ 415*, this is the first time since last winter that I have needed to use my
    light that I got from Smokeware it gets dark @ 5:00 pm now. I love that light.





    Ready to pull @ 20 minutes interior temp. 170* let it rest for 10 minutes



    Served with saut'e Cabbage, This seasoning is wonderful on chicken

    http://southernflavor.com/

    http://http//smokeware.com/collections/grill-accessories/products/1-arm-ultra-bright-grill-light


    Thanks for look-in!

    Ross

  • Grilled Salmon on a Cedar Plank and Grilled Romaine




    Cedar plank bathing in some Pinot Grigio Wine for 6 hours

    Two pieces fresh Atlantic Salmon on a buttered Cedar Plank that was marinaded in Pinot Grigio wine for 6 hours Seasoned with Dizzy Pig's Raging River Rub, my favorite  Salmon rub now, Chipotle RuB, fresh Dill, and lemon.

    Ready for the Big Green Egg Salmon and Romain for grilling.





    Now for the Grilled Romaine









    This again was a wonderful Sunday Night Dinner served with Steamed Cauliflower with Sharp Cheddar Cheese, and Grilled Romaine with Red wine vinegar and parmesan cheese. This was truly a very mouth and mind meal!

    Thanks for look-in!

    Ross
  • Re: New Eggheads

    stevens said:
    Thanks Theophan and others for the tips!!  Cooking Ribeye steaks tonight.  Wish me luck!!
    Stevens, grill your steaks tonight and show us tomorrow 

    Ross
  • Re: Citrus-Marinated Chicken

    Ivanhoe said:
    Very nice indeed. Have to add that marinade to my bookmarks!
    Thanks Ivanhoe enjoy it

    Ross
  • Round Steak, Potatoes, Biscuits, Flat Cap Review








    Baked in the BGE for 15 minutes @ 450* after the biscuits done I started the test of the Flat Cap.

    You can not read the time on my Iphone it is 2:15 pm.

    But you can in this picture 3:15 temp. 275* thats very good.  

    4:15 200* the BGE lost 250* in two hours. I think thats damn good.

    5:36 3 hours 16 minutes after shutdown the temp. 150* I like this a lot.

    Thinly cut Round Steak, I defrosted this from the freezer that's when I found out it was this thin cut any way the frying went on.



    Meat and potatoes.

    And the Gravy, this was a wonderful and very rich meal it's a good thing Jackie was not here. I really like the new Flat Cap that I got from SMOKEWARE.

    http://smokeware.com/collections/chimney-caps

    Thanks for lookin!

    Ross
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