The Memorial Day grilling was a good one tonight. We had T-Bone steaks smothered in Sweet Baby Ray’s Original Gourmet BBQ Sauce, Johnsonville Beer Brats, Johnsonville Beef Brats and Ball Park Beef Wieners. Sides were real Amish Potato Salad and Macaroni Salad.
A special note to Gringo,
The Qantas flight is warming up right now! TSO blasting on the stereo and the fish are biting.
:rolleyes::p;)
Eric,
Now that looks yummy!
Steve
Eric,
So you actually put bq sauce on that beautiful steak???. NOT on MY portion, I hope??
The rest of your menu “works” for me.
Mark
PS: WE had marinated skirt steak grilled med rare and sliced thin across the grain. For a relatively “cheap” cut of meat, skirt steak doesn’t take a back seat to ANY steak for taste.
I will not post pics for fear many may bite their screens.
Always thinking of my fellow man.
All we had was grilled Fillet Mignon, medium rare, homemade potato salad (made yesterday, always better the 2d day), sweet corn on the cob (this corn is so sweet I saved it for last as dessert). After dinner settles a bit, there is homemade strawberry rhubarb pie, warm, with a scoop of french vanilla ice cream on the side.
Sorry, no pics, was too busy eating.
REE
Ron Eagle: Check youor PMs.
That is “all” you and VEE had?! Folks next year Amy and I will be at REE and VEE’s for dinner!;)
Sounds yummy to me!
Mark,
Really now, not just any old BBQ sauce, L.o.L. It is Sweet Baby Ray’s Gourmet BBQ Sauce and you haven’t lived until you have tried it. Check them out here:
Six different flavors to suit your palette. This stuff really puts other mass marketed sauces to shame.
Chicken and asparagus here.
Nothing much better than grilled asparagus. It helps to have a mesh grill surface…Holland grill baby!!
Eric…NAW!..You’ve gotta try Sweet(?) Ol’ Man Mikey’s home made sauce slathered on some smoked beef brisket…ESPECIALLY on the “burnt ends”!
I DO have to admit your food DOES appear to be tasty.
Mikey
Aw man. All we had was shish-ka-bobs with chicken, steak, shrimp, pearl onions, bell peppers (red and green) summer squash and zucchini. On the side we had fresh grilled corn on the cob and potato salad. And for dessert the fresh strawberry pie with whipped cream from the “What’s Cooking” recipe on FAOL this week. Jim
I made a big mistake looking at this before breakfast.
Here in Texas we do a smoked brisket. Takes 16 hours, but there is nothing better.
Cal E. Batis
Amen brother.
Steak with sauce? was the cow diseased?
Santa Maria style BBQ here. Tri Tip over wood coals, rubbed with secret spice blend. Beans (not pinquito, darn it), corn on the cob, spinach salad, and lemon meringue pie for dessert Fed the meringue to the cats (meringue ain’t fit for human consumption) but the pie was great.
Maodiver,
Amen on the meringue! Why ruin the taste of good pie? For me Whipped Cream on Punkin pie is the same. Ruins a fine pie.
That Tri Tip is sure winner in my book.
Cal, smoked brisket sliced thin is a treat no matter what it’s served with.
REE
Tri-tip Steak? You guys really get that crazy over a plain old sirloin roast? You would have to rub it with salt and cook it for umpteen hours just to get it slightly below the toughness of shoe leather!
Just kidding guys. Before I get a lecture on meat and the various cuts thereof I should inform you that I grew up working as a butcher in my Grandfather’s butcher shop/meat market. I became quite good at cutting my fingers to the bone too.
That’s s nice looking sheep Eric. :rolleyes:
REE, if you and VEE come visit I will make you the best brisket you have ever had. I may even through on a pork shoulder as well.
Cal E. Batis
Nighthawk, you did it again. My office filled up with drool and I’ve been tripping over my tongue ever since reading your report. Thanks for sharing, even if it was “just” through nice pics.
Kelly.
Glad to be of service. Wait until you see tomorrow night’s cuisine!
Yep, up here our sheep “MOO” and our cattle go “BAAA”!