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    • By DerHusker
      It’s been hot this last week here in Low Cal (Upper 90’s to low 100’s) but today it cooled off, so I grilled a few Cheeseburgers. I started out by cutting 2 russet potatoes up into 1/8th and then tossed in some OO and seasoned with some fresh ground salt, black pepper, cayenne pepper and some thyme. I then seasoned the patties with Primo Chicago Stockyard rub. Here they are on the grill ready to be flipped.

      Flipped them.

      I then removed the patties and toasted the buns. While they were toasting I added some cheddar cheese slices to the patties. Once the buns were done I put the patties back on to melt the cheese.

      Here it is plated up with the Steak Fries and a Modelo Especial.  

       

       

      YUM!
       
      Thanks for looking.
    • By DerHusker
      Sent the long weekend off in style with a Double Meat Double Cheese Burger. Fired up Jr. for the patties.



      Flipped and removed them when they were done so I could add the cheese.



      Toasted the buns.



      One more time of the grill to melt the cheese.



      Plated this up with some watermelon, potato salad and a Stone Brewing Xocoveza. (Yum!)




       



       


      After a few bites of this monster.



      So good!


       
      Thanks for looking.

    • By DerHusker
      Chicken is my wife’s favorite and I like to cook things she’ll like, most of the time , so I cooked up some Chichen Shawarma. Started out by skinning and de-boning some chicken thighs that I had thawed out. I cut each in half and set them aside in the fridge.



      I now got out the ingredients for a yogurt based Sharwarma marinade.




       


      Everybody in the pool



      and gave it a good spin with the whisk.



      I then put the chicken thighs in and stirred it up to get complete coverage on all surfaces.



      I then covered the bowl with plastic wrap and placed them in the fridge to rest overnight. Now I made up a batch of Tzatziki.



       
      Link to recipes:
       
      The next day I broke out my vertical spit.



      And loaded it up with the Shawarma and topped it with a nice thick slice of red onion



      After I had preheated my kamado up to 325 for 1/2 hour I put the Shawarma in.



      I checked on it after about 25 minutes and knew it could go much longer.



      After about 1 hour I started getting everything ready. I cut up my veggies



      and got the Tzatziki out.



      I also set up my craving station.



      Once the Shawarma developed some char on it, I removed it and sliced off the outer layer and then placed it back in the kamado.



      I warmed up some flat bread and spooned on some Tzatziki and then made up some Shawarma Sammi’s.



      Here they are served street food style with a Ballast Point Grapefruit Sculpin and some mandarin orange slices.




       



       



       


      SO GOOD!


       
      Thanks for looking.
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