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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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04-20-2016, 09:57 PM
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#1 |
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Babbling Farker
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
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Vampire Resistant Dinner (pics)
Picked up a couple of New Yorks the other day from Costco. Grilled up some asparagus, and baked some fries. All of these involved garlic. I just love garlic. I don't put it everything but some days it's just a garlic kind of day.
Cooked on the Kettle with mesquite lump and a couple chunks of hickory. ny7.jpg ny6.jpg Steaks on indirect. ny5.jpg Pulled them with an IT of 125* ny4.jpg Seared them up in a hot skillet with butter and lots of garlic ny3.jpg Tossed the asparagus right over the lump for about 4 min ny2.jpg Steak done! ny1.jpg Served it all up with some garlic fries. Coated the asparagus with hot seared garlic and a bit of queso fresco. Thanks.
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Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url] |
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04-20-2016, 10:03 PM
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#2 |
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somebody shut me the fark up.
  Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Looks great thanks for posting.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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04-20-2016, 10:18 PM
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#3 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Heck yeah! I'd dive right into that. lol I love garlic. Looks delicious Josh!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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04-20-2016, 10:20 PM
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#4 |
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is one Smokin' Farker
Join Date: 02-06-14
Location: Canyon Lake, TX
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It's hard to get too much garlic at our house. Nicely done sir!
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20x36 Chuckwagon Cooker (offset) and an old 22" split rim wheel with a Weber grill and lid. |
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04-20-2016, 11:28 PM
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#5 |
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is Blowin Smoke!
Join Date: 07-29-15
Location: Pittsburgh,Pa.
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I believe there's no such thing as too much garlic. Steak and Asparagus, wow!!!
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270 Sumo insulated smoker Weber OTG BBQ PRO Grill Dome Backyard Grill 26 inch Pit Barrel Cooker |
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04-21-2016, 12:40 AM
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#6 |
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somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Absolutely nothing wrong with that. Great looking meal! Love garlic also.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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04-21-2016, 05:25 AM
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#7 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks delish, just a tad more Garlic please
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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04-21-2016, 10:44 AM
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#8 |
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somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Looks great. We go through a lot of garlic too. The wife will go to the Asian market and buy the big gallon jar of peeled cloves. She'll bag a handful or two of whole cloves and then chop the rest in the food processor. She'll seran wrap about a cup worth at a time, and then throw all of those little packages into a Ziploc bag and put that into the freezer. Just pull one out as needed...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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04-21-2016, 01:17 PM
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#9 |
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somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Nice, I'll take a side of steak with my garlic please
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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| Tags |
| asparagus, garlic, hickory, lump, New York, New York Strip Steak, steak |
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