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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-17-2013, 10:24 AM | #1 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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a little father's day tri tip action......
we had a great father's day......breakfast at home, lunch at my dads, a boat ride with the missus' dad and then a little tri tip action with some vegetables. the lime a rita is a running joke among beer friends of mine....
oh yeah, also made a bunch of meatballs for spaghetti for my little one's third birthday party tonight....
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Out. Again. Last edited by deepsouth; 06-17-2013 at 01:16 PM.. |
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06-17-2013, 10:38 AM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Great reportage!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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06-17-2013, 10:49 AM | #3 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Looks like a great day with some great food.
Tell me about the Avocados, I have never seen them grilled (from the north ya know...).
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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06-17-2013, 10:56 AM | #4 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
i just cut them in half, olive oil and a bbq rub. i also put bacon salt on those. i just set them next to the fire while i'm finishing everything up. you can see they loosen from the skin and soften when they are ready. good stuff.
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06-17-2013, 10:59 AM | #5 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks like a nice spread, and sounds like you had a great Fathers Day......cute kid too!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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06-17-2013, 11:03 AM | #6 | |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Quote:
My wife LOVES avocado in/on nearly anything and this would be a nice surprise appetizer she has not seen.
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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