What's on the Grill Or just got off?

[longbow51]

The annual Green Gold supply. 42 bags, 25# Hatch Chiles.

 

[Wild Bill]

We used to have a Hatch chile truck come up from NM and would sell and roast them fresh in the grocery store parking lot for folks. They haven't been back up in like 5 years and I miss it.

 

[WildWill]

We used to have a Hatch chile truck come up from NM and would sell and roast them fresh in the grocery store parking lot for folks. They haven't been back up in like 5 years and I miss it.

We had the same thing going. This was the first year he didn't show up.

 

[Brittany Chukarman]

Chunk of elk backstrap tonight.

 

[2rocky]

No pictures but did some Costco Salmon Filets after vacuum marinading 'em for 15 minutes in Kinders Teriyaki.

Used this well seasoned oiled with avocadooil basket and I was tickled it didn't stick.

Did Orzo pasta with broccoli in chicken stock as a side and the teriyaki sauce really added some flavor

 

[Gr8bawana]

Nothing better than stuff cooked over fire!

I checked a bucket list restaurant off my list a week ago. Burnt Ends in Singapore. 14 course chef’s tasting menu - everything cooked over wood embers. Fire Door in Sidney is next. And then the grand finale for all wood fired restaurants - Etxebarri in Spain where the guys who started the two restaurants above refined their craft.

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Chef Tim from New Zealnd took great care of me.

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@WildWill might appreciate the first course (and one of my favorites) - smoked 63 degree (runny) quail egg with caviar.

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That's too darn fancy for me, I wouldn't know what to do with that spoonful.

 

[Gr8bawana]

Browning up some bacon and kielbasa for some dutch oven potages.