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PostPosted: Mon Apr 06, 2015 8:26 pm 
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lipidquadcab wrote:
Bagels wrote:
lipidquadcab wrote:
salmon on Monday


what kind

Farm raised Faroe Island salmon...did them again tonight...

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PostPosted: Mon Apr 06, 2015 8:28 pm 
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Goggles wrote:
lipidquadcab wrote:
Farm raised Faroe Island salmon...did them again tonight...

Image

That's the greatest thing ever....

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PostPosted: Mon Apr 06, 2015 8:29 pm 
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Telegram Sam wrote:
Ed_from_Lisle wrote:
Did caveman ribeyes. For those unaware, you put the steak directly on the lump charcoal (not briquettes). In addition to a great char, it looks really cool and the sizzle will make you drool.

Here's my favorite BBQ guy Steven Raichlen demonstrating and talking about it:

https://www.youtube.com/watch?v=pjwtJ-hXW0I


My wife makes this Lomo el Trappo courtesy of He of the Magnificent Hair a couple times a year when we have company. Easy, hard to fuck up, and you can walk away from it, but you get no sear on the meat.

https://www.youtube.com/watch?v=Qa09qbK6QGI



That looks good Sam.

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PostPosted: Fri Apr 10, 2015 9:01 am 
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PSA for you grillers, Home Depot has the 2pk of Kingsford (large size bags) on sale for 9.95 this weekend
super deal

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PostPosted: Fri Apr 10, 2015 10:27 am 
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That is a good deal.

Nothing today, but hot dogs and italian sausage at the Sox game tomorrow 8)

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Actually, the Cubs swept the Mets last season.


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PostPosted: Fri Apr 10, 2015 10:30 am 
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Frank Coztansa wrote:
That is a good deal.

Nothing today, but hot dogs and italian sausage at the Sox game tomorrow 8)


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PostPosted: Fri Apr 10, 2015 10:35 am 
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Not grilling, but cooking a 4.53 lb pork shoulder in the oven.

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PostPosted: Tue Apr 21, 2015 6:17 pm 
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Boneless chicken thighs that have been sitting in a chipotle lime marinade, for four hours.

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PostPosted: Tue Apr 21, 2015 6:17 pm 
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Not grilling but making fajitas tonight. Been marinating the beef for a few hours, the veggies too.
gonna cook in a couple innings.

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PostPosted: Tue Apr 21, 2015 6:22 pm 
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Pork Chops and fresh sweet corn on the cob.

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PostPosted: Tue Apr 21, 2015 6:24 pm 
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Scorehead wrote:
Pork Chops and fresh sweet corn on the cob.

Yeah I saw corn on the cob at the store today and got a stiffy.

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PostPosted: Tue Apr 21, 2015 6:27 pm 
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Darkside wrote:
Scorehead wrote:
Pork Chops and fresh sweet corn on the cob.

Yeah I saw corn on the cob at the store today and got a stiffy.


Same here. We saw it on sale at a small independent grocer and it was some of the best corn weve ever had. From Florida I think. Weve had corn with dinner every day for about 6 days in a row!

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We don’t have a trillion-dollar debt because we haven’t taxed enough; we have a trillion-dollar debt because we spend too much. — Ronald Reagan


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PostPosted: Tue Apr 21, 2015 6:31 pm 
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Scorehead wrote:
Darkside wrote:
Scorehead wrote:
Pork Chops and fresh sweet corn on the cob.

Yeah I saw corn on the cob at the store today and got a stiffy.


Same here. We saw it on sale at a small independent grocer and it was some of the best corn weve ever had. From Florida I think. Weve had corn with dinner every day for about 6 days in a row!

Imagee

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Many that is true, but an incomplete statement.


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PostPosted: Tue Apr 21, 2015 6:57 pm 
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Darkside wrote:
Scorehead wrote:
Darkside wrote:
Scorehead wrote:
Pork Chops and fresh sweet corn on the cob.

Yeah I saw corn on the cob at the store today and got a stiffy.


Same here. We saw it on sale at a small independent grocer and it was some of the best corn weve ever had. From Florida I think. Weve had corn with dinner every day for about 6 days in a row!

Imagee


:lol: No shit!

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We don’t have a trillion-dollar debt because we haven’t taxed enough; we have a trillion-dollar debt because we spend too much. — Ronald Reagan


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PostPosted: Sun Apr 26, 2015 2:39 pm 
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Cajun chicken breast, twice baked potatoes, sweet corn on the cob. And beer.


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PostPosted: Sun Apr 26, 2015 2:40 pm 
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Pork roast, corn on the cob.

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We don’t have a trillion-dollar debt because we haven’t taxed enough; we have a trillion-dollar debt because we spend too much. — Ronald Reagan


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PostPosted: Sun Apr 26, 2015 2:43 pm 
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Bone in ribeye and some bacon cheddar burgers


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PostPosted: Sun Apr 26, 2015 6:00 pm 
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Have asparagus to go on the grill...have a tri tip roast and au gratin potatoes going in the oven.

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Bagels wrote:
Boilermaker Rick wrote:
Are we really doubting that a 14 year old being around 100% of the time would be annoying?

we have IMU as proof


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PostPosted: Sun Apr 26, 2015 7:05 pm 
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Just took some salmon off the grill...entire house smells like cedar right now. :drunken:

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I'll make a deal with you: get lipidquadcab to take me out of his signature, and I'm out of here. This board is a waste of time.


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PostPosted: Sun Apr 26, 2015 8:06 pm 
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lipidquadcab wrote:
Just took some salmon off the grill...entire house smells like cedar right now. :drunken:


Salmon with a chimmichurri sauce, potatoes, and carrots and mushrooms in balsamic vinegar.

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Couple shots of whiskey
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PostPosted: Sun May 03, 2015 6:00 pm 
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Ribs

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Bagels wrote:
Boilermaker Rick wrote:
Are we really doubting that a 14 year old being around 100% of the time would be annoying?

we have IMU as proof


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PostPosted: Sun May 03, 2015 6:06 pm 
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Yesterday, I grilled shish kabobs. Sirloin, baby Portabella mushrooms, zucchini, cherry tomatoes, onions, and baby red potatoes. #Glorious

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PostPosted: Mon May 04, 2015 6:59 am 
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Last night before the rain I grilled steak, chicken breasts and Chorizo for the week. I need to clean the
grease trap this week, I had a small fire going on in there.

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PostPosted: Thu May 21, 2015 2:26 pm 
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Going with some ribs and corn on the cob.

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spmack wrote:
IMU wrote:
Disagree.

Nas, spmack and Douchebag took turns parading me around the streets of Chicago on their shoulders last weekend.

We were definitely taking turns doing something.


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PostPosted: Thu May 21, 2015 2:30 pm 
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Bi color sweet corn is 8 for $1 this week at da Jewels. Most people overcook corn. You really just need to warm it up. Grilling those and Chicken legs tonight.

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We don’t have a trillion-dollar debt because we haven’t taxed enough; we have a trillion-dollar debt because we spend too much. — Ronald Reagan


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PostPosted: Thu May 21, 2015 2:32 pm 
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Scorehead wrote:
Bi color sweet corn is 8 for $1 this week at da Jewels. Most people overcook corn. You really just need to warm it up. Grilling those and Chicken legs tonight.

No Jewels by me, will be hitting up Sendik's.

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spmack wrote:
IMU wrote:
Disagree.

Nas, spmack and Douchebag took turns parading me around the streets of Chicago on their shoulders last weekend.

We were definitely taking turns doing something.


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PostPosted: Thu May 21, 2015 9:36 pm 
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Scorehead wrote:
Bi color sweet corn is 8 for $1 this week at da Jewels. Most people overcook corn. You really just need to warm it up. Grilling those and Chicken legs tonight.

Hit nail on head here. If ripe it just needs heated up. Roll it on the grill and call it a go.


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PostPosted: Thu May 21, 2015 9:38 pm 
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I'm not a huge fan of corn. We usually soak ours.


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PostPosted: Thu May 21, 2015 10:04 pm 
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Couldn't wait for Monday so I broke into my shipment tonight. Our fingers are crossed that the weather holds out for my 9th annual horse meat extravaganza. Much less gamey than you would think.

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PostPosted: Thu May 21, 2015 11:19 pm 
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Scooter wrote:
Scorehead wrote:
Bi color sweet corn is 8 for $1 this week at da Jewels. Most people overcook corn. You really just need to warm it up. Grilling those and Chicken legs tonight.

Hit nail on head here. If ripe it just needs heated up. Roll it on the grill and call it a go.


There is a guy who sets up a corn stand every summer in the parking lot of the Habitat for Humanity Re-Store on New York St in Naperville. A few years ago my Wife & I stopped here to buy corn & we were talking with him about the various ways to cook corn, & he peels back the husk on a raw piece & hands it to me & says "go ahead, try it". I took a bite & could not believe how good it was.

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