Grilling - All Forms are Welcome!

this, butt imma 145 guy, so moist, and safe and, dare I say....

 

A pork loin and a pork tenderloin are two different things and are cooked differently.

 

One is tough and has a hard time with emotions, the other is gentle, calm, and encouraging.

 

All the same til you open the package.

 

First pork loin! I made a honey mustard glaze for it

 

145




dayum good lookin sir...

 

My wife wanted burgers.

Then decided on a Beyond Meat burger, so 4 beef and 2 plant.

 

I love honey.

I love mustard.

I hate honey mustard. I do not understand.

 

Keeping it simple, burgers with Lawry’s Seasoned Salt

 

Haha that’s really interesting…

 

had a moment to spare, and yawl seem to be bizzie as well. I recommend that you dont look...






almost ran outta beer................

 

I completely forgot - if you skewer with metal, check your skrimps at 1:15-1:30 (open lid, never close it for shrimp because it’ll overcook QUICK). The metal heats up and starts cooking the inside.

I tried Point Blank’s Sweet and Sour 2.0 on these. Their website sucks, but this glaze absolutely doesn’t. I started with a pinch of salt to draw out excess moisture (1 hour ahead of cook). I brushed on some EVOO and some of the glaze on the grill side right before cooking.

I sprinkled a little EVOO on the top while it was cooking (before flip) and glazed both sides immediately after pulling off the grill.

Perfect. Highly recommend.

 

Marinated in Wish Bone since yesterday.

 

And perfect medium rare ribeye steak bites with cooked veggies (cut your vegetables to cook at the same time as the steak - them fat bottomed girls)

 

My confidence is growing and man those shrimp look really good. I love sweet & sour too. Is that a piece of pineapple wrapped by the shrimp?

 

Yessir. I’ll pair seafood with any tropical fruit, especially in tacos. You can’t miss going that route. I usually use mango, but I had a freshie on the counter needing to be cut up.

Confidence? With grilling, shrimp, or other? We're all here to help, but the best learning is by doing. Get after it, brethren. Ask questions, ruin a few dinners, and have some frozen pizzas on hand.

 

Confidence to try grilling shrimp again. I had given up trying my previous results were so disappointing. Funny you mention frozen pizza... I messed up grilling something, I don't remember what it was, but it was bad. So I dug in the freezer and pulled out a couple of personal sized frozen pizzas and threw them on the grill, right on the grate, not even a pizza stone. Cooked them by the label's instructions and wow were they good. Had a wood fired flavor.

 

If you can, start with frozen, uncooked shrimp in a bag. It’s not great, but it’s cheap and it’ll get your feet wet. Let a few thaw in the refrigerator for a day (on a plate or tray covered in plastic wrap) and experiment with your cooking.

If you want to try fresh again, I’m happy to give you my method(s) down to the ‘t’.

I bet those pizzas were delicious!

 

Excellent idea using the bagged frozen shrimp.