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.

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

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.

I thought that's what he meant!

__________________
83 SD

84 CD

RLEO- flamebae (sp).

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

I have kind of given up the bourbon I will still have one out or during hunting season, but quit keeping it around the house a couple of years ago. I've developed some sort of allergy to the esters in the bourbon (my MD/drinking buddy's theory, anyway) that shows up after 2+.

During the summer, I switch to vodka anyway for cocktails, but don't think I've had more than one in the last month

(don't misinterpret this--I have had enough beer to sink a battleship in the past month)

After cooking the shoulder Saturday, I brined and smoked 20#s of wild alaskan salmon at the house yesterday that a friend shipped me.

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

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 . . .