Pre-grilling checklist:

Adult beverage - check


Grill cleaned - check


Set up two zone cooking and fire up the lump - check


Tri-tip seasoned and resting - check


Time to return to step 1 until the grill comes up to temperature!

 

Done and delicious! Tri-tip with a pistachio butter and chimichurri, grilled romaine and corn, served Creekside with a 2006 Chappellet Clone 4 Cabernet Sauvignon.

 

This was for breakfast to day. Took the grandson to the best little bar/restaurant in town. All of $7.29 for what you see.

 

reads thread.. looks down at half-eaten Big Mac.. slinks out of thread..

 

since you asked...Alaskan King Salmon....

 

Your pictures make me wish I could still eat red meat.

 

Thanks. Have you tried buffalo/bison? It's 1/2 the calories and fat of beef and tastes nearly identical.

 

No, never tried it. For my body it is not a matter of calories. My body cannot digest red meat efficiently enough.

 

My wife often uses bison for burgers and chili ... excellent choice.

 

Roger - how are you feeling? Recovery going okay?

Looking forward to you being back on your feet and able to show us more of those wonderful meals.

 

Thanks for asking AL. I feel like I got run over by a truck! These ribs are going to take some time to heal. Doing my PT (deep breathing mainly) to try to avoid pneumonia. Once I'm off the pain meds and back on my feet, I do plan to start feasting again to make up for lost time, although I think we will be going to a nice restaurant for the first good meal to celebrate.

 

Salmon... And it smells amazing!!!


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Nothing too exciting, veg soup with white beans and smoked ham hocks, spiced with an indecent amount of California Reaper

 

Octopus and squid: cooked in a pan


For the octopus, I boiled it for 25 minutes in a 1/2 cup of bordeaux with 3 garlic cloves.

After that, I drained the pan and let the octopus cool. While it was cooling I started cooking rice and then the squid. Up until now, I had only pat dry the squid.

To cook the squid I poured a tablespoon of extra virgin olive oil in a pan and left it on high until it started to smoke. I then laid the squid(mantles uncut) around the pan and added 2 tablespoons of butter, 2 tablespoons of chopped garlic, and 2 tablespoons of chopped parsley. I also added salt and black pepper.

Now, I sliced up lemon and began to finish cooking the octopus. In the pan I added a 1/4 cup of extra virgin olive oil and grilled it on high for 5 minutes. It was ready when I saw the charring and I did not cut it up.

On the plate is uncut squid over rice pilaf with 3 octopus, also uncut.



Flavored to perfection. Timed by OMEGA.

 

5 way chilli...

 

Tackled butchering a 20 lb salmon on Saturday afternoon and did not get to take pictures Of course the fact that I, uhm, 'butchered' it a bit in the process means not memorializing the end result was no great loss. First time I have ever tried filleting a fish anywhere close to that size. One large fillet was prepared by roasting with olive oil, capers and S&P, and was reportedly very good (I don't eat fish myself, but am happy to make it for my wife and others). The other, plus the head, tail, belly, etc. are hibernating in the freezer for future soup and cured salmon that my wife will make and eat.

 

Got a couple of thin ribeyes for when I feel like a steak. Six minutes later I am a happy camper. Best part is that this is breakfast.

 

Tacos at Tortlandia best tacos in town! Their Shrimp taco

 

Dessert last night

 

First time using the Primo in 4 weeks and it felt good and the tri-tip tasted great.