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 potatoes.

 

[Wildabeest]

Peruvian grilled chicken with a traditional aji verde sauce.

 

[Steiny77]

Not grilling tonight but have a venison roast in the crockpot for Italian venison sandwiches.

Cook a big roast in crockpot in beef broth and onion soup till you can shred it apart
Add some sliced onions and pepperoncini's with the juice and cook another couple hours
Serve on some good buns with a slice of provolone cheese melted on top
Dip sandwich in some of the juice if you like

We're having this with some good garden tomatoes, cucumbers and a few chips on the side.

 

[Dave N]

Today's project.

 

[Wild Bill]

Today's project.
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Nice ‘pus.

 

[Wildabeest]

Nice ‘pus.

 

[Dave N]

Nice ‘pus.

The package had 1 tentacle in it. I rinsed it off and weighed it at 3lbs 3oz. I figure it was probably a 30 pounder live?

 

[Dave N]

After doing the tenderizing boil and simmer I cleaned the "skin" off and anything that wasn't looking good to eat. It was now down to 1lb. 4oz. Pretty much one arm would feed 2 people. Grilled it for about 3 minutes per side and then drizzled with olive oil and lemon juice. Sort of tastes like fish with a steak texture. Not bad. I've had it before but never made it myself. One more package in the deep freeze.

 

[INMT]

After doing the tenderizing boil and simmer I cleaned the "skin" off and anything that wasn't looking good to eat. It was now down to 1lb. 4oz. Pretty much one arm would feed 2 people. Grilled it for about 3 minutes per side and then drizzled with olive oil and lemon juice. Sort of tastes like fish with a steak texture. Not bad. I've had it before but never made it myself. One more package in the deep freeze.
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Was that from AK or store bought?

 

[INMT]

After doing the tenderizing boil and simmer I cleaned the "skin" off and anything that wasn't looking good to eat. It was now down to 1lb. 4oz. Pretty much one arm would feed 2 people. Grilled it for about 3 minutes per side and then drizzled with olive oil and lemon juice. Sort of tastes like fish with a steak texture. Not bad. I've had it before but never made it myself. One more package in the deep freeze.
View attachment 417227

Never mind just saw Plate it up thread.

 

[Charlie Bob]

After doing the tenderizing boil and simmer I cleaned the "skin" off and anything that wasn't looking good to eat. It was now down to 1lb. 4oz. Pretty much one arm would feed 2 people. Grilled it for about 3 minutes per side and then drizzled with olive oil and lemon juice. Sort of tastes like fish with a steak texture. Not bad. I've had it before but never made it myself. One more package in the deep freeze.
View attachment 417227

Looks great