Grilling - All Forms are Welcome!

So when is the crown being grilled?

 

Spatchcocking a bird, like a crow, involves flattening it by removing the backbone, allowing for quicker and more even cooking. This is done by cutting along both sides of the spine using kitchen shears or a sharp knife. Once the backbone is removed, the bird is flipped over and the breastbone can be broken to further flatten it.

 

just in case yawl thought I twas being artistic...nope, just fukin roun..

 

Too fruity for my taste. But you do you dawg!

 

kewl, the fruit, uh, um, it's, uh a joke...

 

I know. I was joking too! Looks good really. I'm hungry now,thanks

 

Last nights grilling adventure was thin cut ribeye and grilled corn!





I was surprised to see sweet corn being sold at the store and even more surprised at how mature the kernels looked. Grilled corn is a family favorite.

 

"Grilled corn is a family favorite" maybe mine too, we will have to see,thank you sir !!!

 

There are plenty of ways to grill it, but this has been our favorite so far:

1. Heat the grill to medium

2. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

3. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.​

We serve this with melted butter on top and salt to taste. You can get fancy and do flavored butter and/or salt. I picked this up from the Food Network:

https://www.foodnetwork.com/recipes/bobby-flay/perfectly-grilled-corn-on-the-cob-recipe-1956289.amp

 

Happy Easter ham

 

me at Scott's house be like....

 

Glorious!

 

Easter lamb, rotisserie with maple wood smoked
Roast stuffed turkey

And cracked open a jar of homemade Ceasar pickled eggs

 

awl I gotz is swine.......

 

Sous vide for an hour and fifteen, tossed on a hot egg to sear it off with salt, lemon pepper, garlic. Mmm, ribeye.

 

I miss my big green egg. Never tried lemon pepper on a steak.. where did that come from? I’ve relegated that for chicken.

 

Dinner with a view.

 

Wife asked for lemon pepper so I put on lemon pepper haha actually paired nicely with the overall fattiness of the ribeyes. I'd do it again.

 

@1buzzbait has inspired me!