From the grill

The piece on the right almost looks like a little pig. lol.....
 
Geezer What is the cone in the center made of or, where did you get it? I have a piece of a chicken feeder that looks like that. I think it's galvanized, though. Would that work for something like this?
 
Here's the stuffed burgers that I need to track down the recipe from. They were spectacular!

In the foli was one of Geezer s onions that was awesome too

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And a pork loin from a couple days ago

bPT2Sto.jpg
 
kcult;n24668 said:
Geezer What is the cone in the center made of or, where did you get it? I have a piece of a chicken feeder that looks like that. I think it's galvanized, though. Would that work for something like this?
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It's called a Vortex and it's made of stainless steel. It allows me to make the best chicken wings that I've ever eaten. http://vortexbbq.com/
 
Good looking bird!
 
Geezer said:
Here's a few things that some of of you have seen before, some of you have not. All prepared on a Weber kettle grill.

Some of the best chicken wings on the planet.

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Blackberry Cobbler

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Pork Loin

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Apple Cobbler

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My Famous Meatloaf

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Cheesy Scalloped Potatoes

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Not bats, chickens
 
Tailhunter said:
I have gotten to the point that beef steak no longer tastes good to me.
I like chicken wings and fried chicken.

Pork in the form of bacon is good. Some bbq. Some ham.

Venison is all I care for any more when it comes to meat.

Oh well, carry on.
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I believe that's an age thing. I've noticed the older I get the more I care for things other than steak.
 
Not mine, but looks good while looking at you! Mmmm, lips and snout.
 

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Dry rubbed Filet (coffee, brown sugar, kosher salt, chili powder, paprika, cumin)

And baked potatoes.



That tip you see to the back left is for pizza tomorrow night. We buy our beef tenderloin whole and have it sliced. Those tips make for great dishes.

The wine pairing.....



This is good stuff. Wish I could remember where I bought it.....
Epicuro Primitivo (Old Vine Zin).
 
Those cast iron grates sure do leave pretty grill marks.
 
Almost forgot the appetizers....



Caprese salad skewers.
 
Geezer;n29823 said:
Those cast iron grates sure do leave pretty grill marks.
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I love my Stok grills. Even the gas grills leave nice marks.
 
CrashTestDummy said:
Dry rubbed Filet (coffee, brown sugar, kosher salt, chili powder, paprika, cumin)

And baked potatoes.



That tip you see to the back left is for pizza tomorrow night. We buy our beef tenderloin whole and have it sliced. Those tips make for great dishes.

The wine pairing.....



This is good stuff. Wish I could remember where I bought it.....
Epicuro Primitivo (Old Vine Zin).
Click to expand...
Red meat and wine is sure fine!
 
Wife wanted a London Broil yesterday. I dry rubbed it and let it sit out to get to room temperature. Cooked it for 2 minutes each side at 650-700 degrees on BGE. It was the perfect medium rare.

Night before that was first run baking a pizza on the egg since Santa brought me a pizza stone. Ham pineapple garlic and red oinion on a homemade crust. Absolutely fantastic.

One day when I figure out the photo attachment process Ill post some pics of my craft.
 
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