Speaking of butter on steaks...there's not much better on a steak than a little compound butter made with coarse kosher salt, freshly cracked tellicherry pepper, and some porchini mushroom powder. Absolutely amazing.

 

I like a hint of fresh tarragon in there too.

Grilled up a couple steaks last night.

 

Diced up some potatoes, peppers, and onions. Seasoned with some EVOO, salt, pepper, and a bit of garlic and threw them on the grill in foil packets. So delicious.

Be care with open fires today (3/17/16). I saw this on Weather Channel for my area:

 

... ELEVATED FIRE DANGER THIS AFTERNOON...

 

GUSTY WINDS WILL CREATE AN ELEVATED THREAT FOR LOCALIZED WILD FIRES. THOSE CONSIDERING OUTDOOR FIRES SHOULD WAIT UNTIL A CALMER DAY TO AVOID HAVING FIRES SPREAD OUT OF CONTROL.

Grilling ribs tonight, I'm on a roll to start the season. Usually I go with the low and slow method on the smoker but I don't have time tonight, so these are going on the Weber Kettle. It's been a while since I strayed away from the low and slow method, so wish me luck.

 

I did this just a while back and actually posted on it...baby backs, one rack from butcher, one from Kroger...butcher ribs came out perfect and very tasty...Kroger ribs came out very tough and just didn't taste as good. Cooked at the same time on same grill. Actually sparked a little debate about grilling ribs.

I did this just a while back and actually posted on it...baby backs, one rack from butcher, one from Kroger...butcher ribs came out perfect and very tasty...Kroger ribs came out very tough and just didn't taste as good. Cooked at the same time on same grill. Actually sparked a little debate about grilling ribs.

 

The ribs I did were actually Kroger brand marinated in some kind of applewood sauce. I usually get my ribs from the meat market but the wife found these on sale for $3 a half rack at Kroger and they actually turned out great. When I use the indirect smoker I don't foil my ribs, but since I did these at higher heat on the kettle I foiled them for the first 2 1/2 hours, adding some apple juice after the first hour. Then pulled them out of the foil and added some fresh lump charcoal to add a little smoke and let them sit on the grate until they passed the bend test. I didn't time them from that point but I'd guess 30-45 minutes out of the foil.

 

All in all they turned out great, they certainly were not tough, you may have just got a bad rack. They didn't have the flavor and bark that I get when I use the smoker, but I also shaved about 2 hours off my cook time. Next time I cook them on the kettle I may reverse the foiling process to add a little more smoke.

Grilled some bison burgers and sausage tonight. Yummy. Now I'm stuffed and sitting in recliner rest of the night watching basketball

Speaking of butter on steaks...there's not much better on a steak than a little compound butter made with coarse kosher salt, freshly cracked tellicherry pepper, and some porchini mushroom powder. Absolutely amazing.

I love guys who cook, they definitely think outside the box. Papaw is great at bringing home the bacon, just not much for cooking it. He does make a pretty good bowl of:popcorn:

Just recently got myself a meet grinder (bought it to make goetta, which went well). Decided since it came with the attachments to do so, I'd go ahead and give sausage-making a try. Bought some natural hog casings through a local butcher shop, and after doing some digging around for a good recipe for Sheboygan bratwurst, I made up about 5 pounds of them (about 20 brats). Grilled them up at my parents' house last night with the family. Oh my goodness, I don't know if I can ever go back to store-bought brats.

 

I made some brats and some breakfast sausage earlier in the week, and yesterday I made some Cajun chaurice sausage...my wife and I went to a concert tonight, so I grilled each of us a brat and a chaurice eariler today, and oh. my. goodness. The chaurice is SOOOOO freakin' good!