O.K. guys the season is upon us---- tell us what kind of grill you have and throw in a few recipes.

__________________
"It's normal for these things to empty your wallet and break your heart in the process."
2012 SLK 350
1987 420 SEL

A cheap Sunbeam POS that was gifted to me and I'm doing everything in my power short of placing it on the Interstate to speed its demise. I like to grill sliced hot peppers lightly brushed in olive oil and a few spices to accompany a burger or steak.

An ancient Weber grill that is closing in on the end of its life. The legs are so rusted that it just wobbles around like a drunken sailor . . .

I also have a gas grill whose regulator hose threads are completely stripped out and is thus unusable. As soon as I buy another house, all of this crap is going into the land fill and I'll get a gazillion BTU gas grill and have a nicer kitch on my deck than I do in my house. Hell, I MAY just live out there . . .

__________________
" We have nothing to fear but the main stream media itself . . . ."- Adapted from Franklin D Roosevelt for the 21st century

OBK #55

1998 Lincoln Continental - Sold
Max 1984 300TD 285,000 miles - Sold
The Dee8gonator 1987 560SEC 196,000 miles - Sold
Orgasmatron - 2006 CLS500 90,000 miles
2002 C320 Wagon 122,000 miles
2016 AMG GTS 12,000 miles

You folks only have a grillin' season?

My suggestion this year . . . brine your shrimps. Really keeps them moist and plump through the grilling.

Simple shrimp brine is this ratio: 1/4 cup of kosher salt to 5 cups of water and 1/8 cup white sugar. Adjust volume depending on how many shrimps you're soaking.

Let the raw shrimp, shell on or peeled, sit in the brine, in the fridge, for at least 3-4 hours.

To keep them from slipping through the grill, either use U1 shrimp or skewer. If you're going with bamboo or wooden skewers, soak in water for a half hour or more and then "double skewer" the shrimp (two skewers parallel to each other) which keeps the shrimp from spinning on the skewer and also helps to keep them from curling.

Sauces are up to you.

MY grilling season runs from January through December. Rain, wind, snow, sleet, and hail are merely inconveniences.

__________________
" We have nothing to fear but the main stream media itself . . . ."- Adapted from Franklin D Roosevelt for the 21st century

OBK #55

1998 Lincoln Continental - Sold
Max 1984 300TD 285,000 miles - Sold
The Dee8gonator 1987 560SEC 196,000 miles - Sold
Orgasmatron - 2006 CLS500 90,000 miles
2002 C320 Wagon 122,000 miles
2016 AMG GTS 12,000 miles

No kidding--me too. I have a Weber Performer at home and a "big ass smoker" on wheels

This weekend, we will be in the country, and I am going to cook a whole pork shoulder on my homemade brick pit. May or may not cook it Eastern, NC style, or may just give it a dry rub Going to pick up the shoulder and a pigs head (for the man what helps us) on the way there in a few minutes.

Sounds like fun, JD. Have a great weekend!

__________________
" We have nothing to fear but the main stream media itself . . . ."- Adapted from Franklin D Roosevelt for the 21st century

OBK #55

1998 Lincoln Continental - Sold
Max 1984 300TD 285,000 miles - Sold
The Dee8gonator 1987 560SEC 196,000 miles - Sold
Orgasmatron - 2006 CLS500 90,000 miles
2002 C320 Wagon 122,000 miles
2016 AMG GTS 12,000 miles

What- your not soaking it in Makers Mark?

__________________
"It's normal for these things to empty your wallet and break your heart in the process."
2012 SLK 350
1987 420 SEL

MM? Hmmmm? That's an interesting idea. I wonder what that would taste like?

__________________
" We have nothing to fear but the main stream media itself . . . ."- Adapted from Franklin D Roosevelt for the 21st century

OBK #55

1998 Lincoln Continental - Sold
Max 1984 300TD 285,000 miles - Sold
The Dee8gonator 1987 560SEC 196,000 miles - Sold
Orgasmatron - 2006 CLS500 90,000 miles
2002 C320 Wagon 122,000 miles
2016 AMG GTS 12,000 miles

Several Weber grills, charcoal only. I just can't get into gas grills.

Super simple, Beer can chicken.

Clean, spice to preference, add some spice to a partial can of beer, shove it up the chickens "bleeped", cook for 50 minutes +/- a few.

Done.

__________________
KLK, MCSE

1990 500SL

I was always taught to respect my elders.
I don't have to respect too many people anymore.

Doesn't that make the beer kinda warm . . .

I have a 10 yo Weber and I also use it year round. Tonight I am grilling a new type of steak I just learned about. It's called a London Broil pan steak. Those things are delisious.

__________________
For the Saved, this world is the worst it will ever get.
For the unSaved, this world is the best it will ever get.

Clk's Ebay Stuff BUY SOMETHING NOW!!!

Kitchenaid. It's nice to live in the town with Whirpool world headquarters. Get everything cheap at the outlet store.

3500 grill, for 500. Has big burners. All stainless.

I like to do my ribs with a rib rub my spice guy makes for me. Wet the ribs, rub the snot out of the them, wrap em in foil, cook for a while slow, then take out of the foil and sear them. Eat with no sauce. Damn good.

Hamburgers - 90% lean beef, some eggs, chopped celery and onions, some salt and pepper, some garlic, some paprika, mix it all together, get the grill cranked on high, patties at least 3/4 pounds each, then melt two pieces of cheese on top.

Steaks - Prime+ rib eyes. Crank the heat all the way up, just get the outside cooked.

Ok, gotta go eat.......

__________________
Thank You!
Fred
2009 ML350
2004 SL600
2004 SL500
1996 SL600
2002 SLK32
2005 CLK320 cabrio
2003 ML350
1997 C280 Sport

Last Thursday, I went to interview a custom processor about slaughter and packing of this year's production. It's a small outfit called Rabroker Market in Westphalia, TX. Close too...< 35 miles from the farm. Nice, compact facility. Appears to be well run and, most importantly, the animals don't spend a lot of time in pens before going down the knocking chute.

Right now, they have a 2 month backlog...in other words, the earliest I can take an animal to them would be July 20th; it takes real work and serious commitment to have developed that sort of clientele. I have one other processor to visit on Monday before making a decision on who to take these steers to for fabrication. It will be interesting to see how this beef turns out.

On grills:

Somehow, I have managed to collect three grills, two charcoal and one propane. I have a fairly new Weber and an cheapo something called a Char-Broil that I got for the farm before we moved here (oddly enough, it works just as well as the Weber. The propane is a huge stainless monster that barely gets hot enough to do a decent steak. I really need to pull it apart and do a tune-up because one of the burners is always blowing out in the slightest breeze.

The charcoal grills are used almost exclusively for ribs and, I'm glad I have two of them because when I cook Pigsickles, I do a lot!!

And, recently when I was clearing some trash out of one of the ravines here at the farm, I came across an old 250gal home propane tank. It didn't go the scrap yard but is, as we speak, awaiting conversion into a world-class smoker of epic proportions.

Welding and food. What a great combination!

__________________
Never a dull moment at Berry Hill Farm.

He's probably going to soak himself in Makers Mark while cooking...I know I damned sure would.

__________________
Never a dull moment at Berry Hill Farm.