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Bluesin

Grilling Rob

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About Grilling Rob

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    Texas
  1. I made some grilled chicken sandwiches using an orange juice/Dijon mustard marinade. I toasted some corn-dusted buns and grilled some onions in butter on the side burner, and added some fresh lettuce and tomato. The result was delicious!
  2. I've really been enjoying making kebabs for the last few days. I've done beef, chicken, shrimp and sausage. I made a ton for a family gathering and they were a big hit. I'm loving this orange-Dijon chicken marinade. Hope you enjoy the pics!
  3. Would one of these work? http://www.the-cover-store.com/island-grill-covers/ You could also call a local awning company to make a custom cover. Might be pricey but it would last forever. Good luck!
  4. Just incredible!! Beautiful work. Thanks for sharing it with us. Rob
  5. Great pictures! I also like how the recipe site has pictures of each step. Very clear instructions. The recipes calls for 2 tablespoons of yeast. This seems like a huge amount of yeast to me. Is that how much you used? Thanks...Rob
  6. We had a beautiful day today, so I just HAD to roll out the grill. I made this pork loin using the method described here. It was delicious!! Starting out... Cooking in progress... Ready to eat... Serving it up... Enjoy!! Rob
  7. How about some pictures? I can't find it on the Costco website. Extra credit if the pictures include food. Rob
  8. Perhaps Bluesin can design a custom cinnamon roll oven for us.
  9. Awesome! I'm curious...Did they have any smoky or BBQ-like taste? Rob
  10. I saw a Lynx grill in a store once and it was just gorgeous. I still have dreams about that grill. They are made of 304 SS and from looking at the sturdiness and quality of construction, I have no doubts it would last a lifetime, and probably your grandchildren's' lifetime too. That's what I'll buy when I win the Lotto. Of course, they run around $5K.... lynxgrills.com Rob
  11. Wow!! Just incredible. I can't wait for the next chapter. That is some fantastic work, especially since you haven't done it before. While we're waiting for the concrete to cure, a bit about me. I was an avid griller and active on this list until about a year and a half ago, when my life started to completely unravel. Long story but I didn't even grill a thing for over a year. I feel like I have been grilled myself. Now I'm trying to pick up the pieces and start to live again. This incredible kitchen story is quite inspiring. I saw the post about some people being rude on this list and thought it was time for me to jump in and show my support for this group. The only flaming we should have here is on our grills. I'm excited about grilling again, and still dreaming of building a Bluesin Hardibacker smoker. I've just made an outdoor "living room" by adding a gas heater and fire pit to my patio. Both items are by Napoleon and run on natural gas. They are very well built and I expect they will last a long time. Not a big project, but my first time doing natural gas connections, which was quite a learning experience. So far, nothing has blown up. The photo shows me and my dad enjoying it. We sat there comfortably several evenings despite temperatures in the low 30's or even lower. I don't have any new grill porn yet so I'll just show off my pico de gallo and let you imagine some fajitas or something else grilled to put it on. It's good to be back. And now, back to our program...
  12. This recipe has been around on the internet since it's very earliest days. It is written for the oven but I always make it on the grill using very low indirect heat. I have made it many times and it is delicious! -Rob CLIFF'S FANTASTIC JERKY Cliff Yeager This is absolutely the best homemade beef jerky recipe you will ever try. The basic recipe was my father's. I have embellished it and now pass it along in his memory. For best results use London Broil. Beef Sirloin Tip Steak also works well. Cut the meat into strips of one inch wide and no more than one-fourth inch thick. Mix the following ingredients: 2/3 cup Worcestershire sauce 1 tsp black pepper 2/3 cup soy sauce 1 tsp each garlic and onion powder (not salt!) 1 TBSP salt Optional: 1 TBSP liquid smoke This amount of sauce is sufficient for three pounds of meat or about 20 - 25 strips, more than the average oven can handle which will dry to a whopping 18 ounces or so. Now, glop it all together in a gallon-size zip-lock bag and marinate overnight in the refrigerator. Next day, stretch meat out on paper towels to drain while you clean the top oven rack. Place a sheet of aluminum foil on lower rack to aid in clean-up. Set oven at lowest temperature setting to dry meat. Crack open the oven door to allow moisture to escape. (Smaller pieces will be dry in about 2-1/2 hours - larger pieces may take 4-5.) Drying times vary due to oven differences and meat size. You'll know when the meat is ready as your family will begin stealing jerky right out of the oven. SPICY EDITION: ADD 2 or 3 Teaspoons Tabasco sauce and/or 1 or 2 Teaspoons crushed red pepper ONE MORE OPTION: Use a meat smoker to dry jerky. Mesquite works well with all red meats. Don't fill the bowl with water as you normally would, you're drying the meat remember? And forget the Liquid Smoke if you dry the meat this way, otherwise you will have "smoked" the meat to death. AND ONE MORE OPTION: Haul out that dehydrator your aunt got for you last Christmas. Flip meat and rotate drying racks for even drying. ENJOY!
  13. I think you made the right choice and will be delighted with your Weber. People have been grilling wonderful food with this "inferior" cooking method for decades. It is not really inferior at all. The new IR technologies are nice but the choice is mainly a matter of personal preference. Regular gas burners are not obselete. In 2 years you will look back and say "wow, this grill has held up beautifully and looks as good as new...what a good investment I made!" Happy grilling....Rob
  14. Great pics! That's a nice looking grill and the steaks are making me hungry. I think you made the right choice. I haven't seen the Master Forge, but this year's Char-Broil "Commercial" grills appear to be as sturdy as aluminum foil. Hope you enjoy it - keep us updated! Rob
  15. Nice CAD work! It looks like you will have a beautiful patio! I haven't done anything like that, so I can't offer any advice, but it sounds like your planning has been meticulous so it should come off really well. Be sure to post pictures when it's finished so we can all drool. Good luck with your project. Rob