I don't have a membership but could use a friend's... lol
What's for Dinner?
- Thread starter ffemt128
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I don't have a membership but could use a friend's... lol
Boatboy24
No longer a newbie, but still clueless.
Boatboy24
No longer a newbie, but still clueless.
A little cheaper than the price shown online, but the chuck at Weg's is still super expensive. Tri Tip was $14.29/lb! 
A somewhat reasonable bone-in rib roast was $15.99/lb. And whole packer brisket still $5.99 - which is still puzzling to me as I've never once seen a whole brisket at Wegman's until last week.
A somewhat reasonable bone-in rib roast was $15.99/lb. And whole packer brisket still $5.99 - which is still puzzling to me as I've never once seen a whole brisket at Wegman's until last week. 
You can always borrow mine if you needed.
Just got the weekly mailer from Giant today, ribeye steaks "on sale" for $14.99/lb. Aren't they usually $11.99 regular price and $7.99 or $8.99 on sale? Reason I haven't been visiting Giant as of late.A little cheaper than the price shown online, but the chuck at Weg's is still super expensive. Tri Tip was $14.29/lb!
Boatboy24
No longer a newbie, but still clueless.
I'll have to double check, but I could have sworn our Giant is doing one of their crazy $4.99/lb NY Strip Roast sales, and I thought Ribeye roasts were a pretty good deal too.
Still waiting for the Lowes and Home Depot Memorial Day charcoal sale to show. Normally, they have twin 20lb bags for ten bucks, which is 50% off.
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Nice to be able to make a nice grilled meal since I'm stuck at home. Could have never pulled this one off if I was working, don't get home early enough before dinner to complete the cook. Didn't find a brisket when foraging for food after "work" today, but found a nice beef back rib chunk for $4.99/lb. Rubbed with a basic bbq rub (Steven Raichlen's version), sat it for 1/2 an hour and got the charcoal snake going. Added a hunk of mesquite for an hour of the cook. Temps dropped pretty fast (started at 230 deg for the smoking phase) and noticed when I opened the kettle grill to extract the hunk of wood that my snake had a gap in it. Fixed the gap, added some unlit charcoal to what was going and it shot up to 295 pretty quickly. Wrapped in foil after another hour and a half. Brought in for a rest 30 minutes before eating. Took about 4 hours total cook time. Did it at the higher temps because the Weber site suggested it. Was very tender, was worried it wasn't low and slow enough.
Served with fried red skinned potatoes and a freshly made salad w/bleu cheese dressing, and, and, and bacon. Yum!
Served with fried red skinned potatoes and a freshly made salad w/bleu cheese dressing, and, and, and bacon. Yum!
Paying for the sins of last weekend or perhaps a down payment on this weekends.......
Looks a little too healthy for dinner, where's the fat?
Or did you slather it in bleu cheese dressing after the picture?
I may finally be getting the hang of the bread thing. I feared this last attempt was going to be WAAAY too "rustic," but I can live with this. Dinner was the home-baked bread, leftover braised kale (EVOO, onions), grilled asparagus (EVOO, Za'atar), grilled potato slices (Montreal steak seasoning), grilled mushroom caps (soy, EVOO), and Jim's (@Boatboy24 's) recipe of Roadside chicken thighs (grilled, natch). Washed down with the rando Pinot Gris referenced in the other thread.
Yooper🍷
Senior Member
Have been using my brisket rub on chuck roast, wrapping in cling wrap and overnight in refrigerator, then smoke it on my offset smoker. I like it just as much as brisket.
A little left over pot roast from Sunday Night dinner shredded and seasoned and turned into taquitos. Kind of like that bleu cheese salad, Guacamole and Sour Cream delivery device.
Mike
Mike
Thanks @Boatboy24 for the marinade recipe site.
Steak skirts for later on the grill, I think you said direct hot and fast...
Steak skirts for later on the grill, I think you said direct hot and fast...
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Varis, I can almost smell that as it hits the grill! Look great
Boatboy24
No longer a newbie, but still clueless.
Not sure where you got that recipe, but it sure looks good. Like Mike, I can almost smell it.
Boatboy24
No longer a newbie, but still clueless.
What about the flavor?
There are two kinds of skirt - outside and inside. One is better than the other, and I can never remember which is which.
There are two kinds of skirt - outside and inside. One is better than the other, and I can never remember which is which.
Flavor was good.
This was inside skirt I think, my son said it was like a gum to chew
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