The Rain, The Pork, and Other Things

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sailor kenshin USER_AVATAR
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The Rain, The Pork, and Other Things

Postby Sailor Kenshin » Sat May 13, 2017 12:52 pm

We're getting a little tired of Q-ing in the rain, but today we did butt steaks (just happened to stumble on them at the store) and Italian sausages on the ECB with apple and cherry. Ran sorta minion at around 250°, ran out of lump (the horror!), but produced a decent product anyway, with mustard and rub on the steaks (then a glaze of Heinz Kansas City, don't laugh), and nothing on the sausage.

Sides were our VERY OWN LETTUCE (if you count buying a big pot of lettuce plants 'our very own') and tater salad.

This is now my absolute hands-down favorite way to make tater salad: I nuked four small yellow taters until just done, and as soon as they were cool enough for me to handle without crying, I smooshed them down a bit, the skins fell off, and the flesh was stirred into the mayo/mustard/pickle juice dressing with minced onyawn and celery.


Image


Image



We need more lump. And a no-fuss rig. But that is another story. ;)
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Re: The Rain, The Pork, and Other Things

Postby OldUsedParts » Sat May 13, 2017 1:10 pm

good Satdey fixins rat cher - - - also be digg'n dat patriotic plate :tup: :salut: :cheers:
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sailor kenshin USER_AVATAR
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Re: The Rain, The Pork, and Other Things

Postby Sailor Kenshin » Sat May 13, 2017 1:14 pm

OldUsedParts wrote:good Satdey fixins rat cher - - - also be digg'n dat patriotic plate :tup: :salut: :cheers:



Thanks, OUP! Just got the plate yesterday. :D
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Re: The Rain, The Pork, and Other Things

Postby Professor Bunky » Sat May 13, 2017 1:39 pm

We also added a reverse sear (on a gas grill) to the sausage to blacken them up a bit.
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Re: The Rain, The Pork, and Other Things

Postby Txdragon » Sat May 13, 2017 9:09 pm

Looks darn good from here!!
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Re: The Rain, The Pork, and Other Things

Postby castironchris » Mon May 15, 2017 5:13 am

I think it looks delicious!!
Weber 22" with SlownSear
Weber Smokey Mountain 22"

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