Who’s Grilling?

[attitude]

Made some tri-tip and dogs for a graduation/birthday party yesterday. Jury is still out on what or if we are grilling today.

Santa Maria on the left, Pineapple Habanero on the right

 

[JFMFG]

We will be grilling asada and pollo asada this after noon for my in laws and pops

 

[shintoooo]

Got my wife’s dad, and my son his wife and my granddaughter coming over today.

 

[Mr. C]

Will be grilling a chimichurri marinated tri tip. Making some thinly sliced sandwiches on lightly toasted Ciabatte rolls with either au jus or typical
Mayo mustards cheeses etc.
some home made potato salad and Cole slaw. and rum drinks.

Hot dogs for the grand kids.

 

[havasuhusker]

I have a pork butt on the smoker

 

[Chili Palmer]

Not grilling per se, but have the sous vide going with a tritip, then in 5 hours I’ll hit it with the torch and baste it with the teriyaki marinade that it’s cooking in. The boys are on shift, so it’s just the old lady and me tonight. Afterwards we’ll go and get some ice cream.

 

[attitude]

Will be grilling a chimichurri marinated tri tip. Making some thinly sliced sandwiches on lightly toasted Ciabatte rolls with either au jus or typical
Mayo mustards cheeses etc.
some home made potato salad and Cole slaw. and rum drinks.

Hot dogs for the grand kids.

I had Ciabatta rolls too but I think only me and one other person used them. I liked it.

 

[Mandelon]

Nothing but Ribeyes and corn. Summer has arrived!

 

[Mr. C]

I had Ciabatta rolls too but I think only me and one other person used them. I liked it.

I have other softer rolls if someone wants more of a French dip type sandwich. But I like the coabatta texture

 

[bonesfab]

I got a prime rib on the smoker to celebrate national sperm donor day. My dad and a few friends are coming over.

 

[Luvnlife]

A little later

 

[f12517]

I have a pork butt on the smoker

Same….

 

[LHC Kirby]

Swordfish and homemade tartar sauce. Whatever else I find in the freezer or pantry to add to the meal.... a veggie and carb.

 

[monkeyswrench]

It's Father's Day...Pops is gone, and wife's dad was never in the picture. My boys don't have kids.

My ass isn't making dinner
We're going to InNOut, then back here for ice cream

 

[185EZ]

Cha Bones cooked for me
Lamb, creole shrimp, and ahi pokie

 

[DarkHorseRacing]

Tri tip in a Weber kettle. Slow cook and sear in the rear.

 

[Clank123]

Last night, on the grill but with a cast iron pan under it.
Heading to my sons house for ribs and Sunday Sauce Italian dinner.

 

[Mr. C]

Swordfish and homemade tartar sauce. Whatever else I find in the freezer or pantry to add to the meal.... a veggie and carb.

Oh hell. I’m there for the swordfish.

 

[Mr. C]

It’s on. About a 3 1/2 lbs.

 

[Luvnlife]

Oh it’s good

 

[185EZ]

Round 2
Stop on by

 

[DWC]

Gourmet campground dogs.

 

[attitude]

Looks like I’m just doing some BBQ chicken sandwiches so we can use up the leftover sides from yesterday’s party.

Beautiful weather for some BBQ and beer.

 

[LHC Kirby]

Oh hell. I’m there for the swordfish.

The tartar sauce has a jalapeño’s kick…

 

[Angler]

I usually bbq prime ribeye steaks, carne asada, chicken & ribs.
I have totally fell back in Love cooking bacon cheese burgers on my blackstone,
that was tonight's dinner.

 

[Chili Palmer]

Not grilling per se, but have the sous vide going with a tritip, then in 5 hours I’ll hit it with the torch and baste it with the teriyaki marinade that it’s cooking in. The boys are on shift, so it’s just the old lady and me tonight. Afterwards we’ll go and get some ice cream. View attachment 1388860

Here’s the finished product:

 

[Albert]

 

[TimeBandit]

Here’s the finished product:

View attachment 1389014
View attachment 1389011 View attachment 1389012 View attachment 1389013

What temperature did you sous vide at? It looks perfect weed burner for the win!

 

[Chili Palmer]

What temperature did you sous vide at? It looks perfect weed burner for the win!

I get the tritips when they are on sale at Von’s, Safeway or Albertson’s, Stater Bros meat always seems to be tough, I season them and dump a jar of spicy teriyaki marinade, vacuum seal, and throw them in the freezer. When I want one I’ll fire up the sous vide to 132.5 and put the frozen tritip in for 5 hours. I use the leftover marinade as a basting sauce after the initial searing.

 

[RVRKID]

Grilled Carne and Pollo Asada for everyone at my Dads house.