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Rob_grill_apprentice
Lifetime Supporter-
Content count
1,361 -
Joined
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Last visited
About Rob_grill_apprentice
- Birthday 01/24/1966
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Salmon looks awesome.
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They will be in my prayers. During very hot weather, even harder to fight difficult fire. Keep Safe
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Looks great
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Tonight I used Avacoda mayonnaise tonight on the steaks before I applied the rub. I am very happy how well it work. I seared them on soap stone.
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Great job on the fish
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Try nut and bolt store on argyll road I believe, They have good quality ones available.
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Looks looks delicious. Very nice.
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Looks delicious
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I put my Joe junior on joe Classic stand.
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The top looks good.
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Looks delicious
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I am glad some progress is being made. Thank you for sharing the good news.
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Have a great time at the Eggfest
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Tonight for the very first time, I made smash burgers. Weighed ground meat into 8oz and 6 oz and rolled into ball. I used half moon grill,/ griddle. Heat soaked Classic B to 350-400 F, To improvise I used a pan with removable handle to press down the balls. Very happy with result, nice crust on burgers and very juicy. Only thing I think I will do different is preseason ground meat before weighing and rolling into balls. I just sprinkled SUV seasoning on each side. The burgers could have used a bit more seasoning. It was nice to have juicy burge with crust on each side.
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Something about the red on shirt before shot and that they don't really show full face, that wound does not look right as the kinetic energy would not have been enough to do that much damage IMHO. I watched it a second time and there appears to be a cut. On first rebound look at how fast the ball drops. Then look at trajectory from supposed rebound from Champagne bottle, notice that there is no drop. It was likely shot from the other side and edited to look like rebound.
