What’s considered petite? Only 16 ounces?
What’s on the Grill
- Thread starter Mitch Pearrow SJMP
- Start date
I’m guessing they were each closer to 20-22 ounces. They were three fingers thick…pinky, ring, and middle though…that makes them “petite“. They came out fantastically! A nice medium rare, with a thin sear layer.
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Dinner at the Chateau tonight. Grilled tomahawk steak.
Off the grill.
On the plate. Perfect medium rare. Baked potato par baked in the microwave and finished on the grill. Got a nice char (black skin) on the taters from the flame from the steak. Peas. Crunchy bread and a nice Chianti.
Off the grill.
On the plate. Perfect medium rare. Baked potato par baked in the microwave and finished on the grill. Got a nice char (black skin) on the taters from the flame from the steak. Peas. Crunchy bread and a nice Chianti.
Fire pit ribs, corn on the cob, baked potatoes, and a couple of petite ribeyes….yum! The steaks were fantastic! So was the corn and taters! Still working on the ribs.
I was gonna do the ribs on the smoker tomorrow, but the predictions of scattered showers have changed to straight up rain for tomorrow…right after I pulled them out of the freezer….
I was gonna do the ribs on the smoker tomorrow, but the predictions of scattered showers have changed to straight up rain for tomorrow…right after I pulled them out of the freezer….
Grilled a Tri-Tip tonight. From what I understand those of you on the West Coast know what that is. It's a fairly new cut of beef here in the Midwest. I like it. I started by seasoning it Wednesday with a salt/pepper/Onion powder and garlic powder rub. Wrap it in stretch and stuck is fridge till tonight. Tonight I did a reverse sear on it. Cook low and slow to about 105-110 internal. Take off and let rest. Crank up the grill. Sear. Serve. Yummy.
Both outside burners on. Two inside burners off. Grill temperature about 250 degrees.
I like flames. (searing it after it had rested)
Sliced and ready to chow down.
Both outside burners on. Two inside burners off. Grill temperature about 250 degrees.
I like flames. (searing it after it had rested)
Sliced and ready to chow down.
OP
I truly love me a tri tipGrilled a Tri-Tip tonight. From what I understand those of you on the West Coast know what that is. It's a fairly new cut of beef here in the Midwest. I like it. I started by seasoning it Wednesday with a salt/pepper/Onion powder and garlic powder rub. Wrap it in stretch and stuck is fridge till tonight. Tonight I did a reverse sear on it. Cook low and slow to about 105-110 internal. Take off and let rest. Crank up the grill. Sear. Serve. Yummy.
Both outside burners on. Two inside burners off. Grill temperature about 250 degrees.
I like flames. (searing it after it had rested)
Sliced and ready to chow down.
First crockpot of chili for the season. Grilled the onion, poblanos and steak to toss in the pot. Of course I’d pick the day where it’s 34f degrees. Snowing. But us Illinois boys are tough. We don’t let a little in-climate weather keep us from our appointed grilling.
For the record. One of the better pots of chili I’ve made in recent years. Just the right amount of heat.
OP
I love a good pot of chili
Us too. Some people like there chili so hot (spices) it burns their nose hairs. That’s not us. Gotta have some heat. But still want to be able to taste the goodies that went into the pot.
OP
Same here, but I am the only one that enjoys it.
So I only get maybe two pots a winter.. and I am the one that makes it ..
OP
OP
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Can’t forget the beans.
One of my coworkers brought a big pan of rice, and another one brought a stack of homemade corn tortillas,, it was delicious and everyone enjoyed the meal.
[/URL]Can’t forget the beans.
One of my coworkers brought a big pan of rice, and another one brought a stack of homemade corn tortillas,, it was delicious and everyone enjoyed the meal.
Temperatures are dropping in a hurry in northern Illinois. I can still grill. No problem. Well except for those single digits days with wind chill below zero. I’m not that brave. But smoking gets pretty difficult once the bottom drops out on the temperature.