What are you grilling right now?
06-18-2009, 07:36 PM
#22
JK Jedi
Thread Starter
Woohoo! Very Nice! 
My camera has been out of commission. And I just can't bring myself to post a camera phone pic cause it makes the food look so nasty.
Thank you fish for keeping us drooling!!
My camera has been out of commission. And I just can't bring myself to post a camera phone pic cause it makes the food look so nasty.
Thank you fish for keeping us drooling!!
06-18-2009, 08:36 PM
#24
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Holy Crap, everything in this thread looks so good. One shouldn't be reading this thread when hungry. It's 10:30 on a Thursday night and now I'm thinking about running to the grocery store to buy myself some meat to grill and eat. It's funny, I work at a 24/7 place and usually get home at 4am. I work one of those early graveyard shifts and I use my grill about twice a week and usually its around 4 or 4:30 in the morning. I'll get home from work and grill myself a hamburger or steak and I'm sure I've woke up some neighbors in the summer whith the smell of my BBQ and whatever I'm cooking. I'm sure the smell lingers up into my neighbors windows and they must be thinking what kind of idiot BBQ's at 4 in the morning? "oh, its the same idiot that drives around with his doors off in the rain" This thread is going to be awesome if I can get some new ideas for grilling. I've never been a meatloaf fan but that meatloaf looked AWESOME! Almost as good as some jeeps I've seen. Although a jeep never made me as hungry. 
I need to go cook myself something now. Thanks guys!
I need to go cook myself something now. Thanks guys!
06-20-2009, 06:26 PM
#25
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Ah, It hurts so good but
I just finshed off a beautiful rib-eye. Simple but I could have cut it with a butter knife. It went about 20-24 oz and it was spectacular.
06-20-2009, 09:04 PM
#26
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06-29-2009, 07:37 PM
#28
JK Jedi
Thread Starter
Did another tenderloin tonight... finally got my camera working again, so sorry for the semi-repeat. I marinaded it for 24 hours in orange juice, ancho chile, lime, sweet onion, garlic, spices and a can of Fat Tire. 
Coming out of the fridge:
Coming off the grill:
And going on to the plate:
The great thing about tenderloin is that, if you marinade it right, it'll fall apart after cooking it for only 20 minutes and still be tender and juicy.
Coming out of the fridge:
Coming off the grill:
And going on to the plate:
The great thing about tenderloin is that, if you marinade it right, it'll fall apart after cooking it for only 20 minutes and still be tender and juicy.
