If you are grilling for the holiday...

[JDgreen227]

Bill,

Thanks for having a decent thread where I could post a few times without being a "post *****".

Be well sir!

David

PS - This is my 1st post as "Elite"

Hey about postwhoring, you had the opportunity to learn from one of the best...ME. Congrats on getting to be an Elite member !!!

 

[JDgreen227]

Bill,
That's a nice looking project.
You have a hood on your grill so be sure to close it if you leave the area for a minute. I would also suggest a dry chemical fire extinguisher hanging on a bracket near by. Some of the VFD guys can give stats on house fires caused by grills on decks. Has your umbrella fabric been treated with a fire retardant?

We grill whenever the weather permits. Scattered showers predicted for our part of OH the next 3 days, so we will grill to encourage rain here. We sure need rain. It feels like August.
Ron

Thanks for advice, I never have the hood open unless I am there attending it and I have a small kitchen extinguisher in the deck box nearby. Fabric has not been treated though.

 

[rgamble3]

Baby Back Ribs here on my big green egg. Long slow smoke.

Roy

 

[Cleburne]

I have got to work on Monday, so the wife is taking care of the grilling. I know we are having steaks and onions but, not sure about what else.

 

[pacerron]

Ron,

Sorry you are getting the rain on a holiday weekend, but glad you are glad to get it.

It feels like August here too. Yesterday early it was kind of hazy and not too hot but it was like breathing soup, tiny exertion made me sweat like crazy. Then it got somewhere close to 90, and very humid. Typically we can avoid the humidity until mid June, but it was brutal yesterday... I got way too hot outside...

I wonder what the rest of the summer will be like?

Be well,
David

At least it wasn't a chariot race here to get the hay rolls in the barn before a storm ruined days of hard work. There's always a blessing hidden somewhere
in every difficulty.
Now the forcast has changed to just a chance of rain till Tuesday but temperatures of 91 deg every day till then. Sounds like a Texas summer for the East this year.

Ron

 

[JDgreen227]

74 here now and a money saving tip if you buy the cheapo ground beef with a high fat content you can really save on lp gas and charcoal by carefully channeling your drippings to the flames I was able to cook the second batch of burgers with the burning grease....:laughing: :thumbsup:

 

[pacerron]

74 here now and a money saving tip if you buy the cheapo ground beef with a high fat content you can really save on lp gas and charcoal by carefully channeling your drippings to the flames I was able to cook the second batch of burgers with the burning grease....:laughing: :thumbsup:

Bill,
Without "Pink Slime" all that's left in cheapo ground beef are things such as head meat, cheek meat, edible lean organ meats (the heart and other internal organs), as well as weasand -- "raw esophagus" plus a lot of fat to get the weight up.... Enjoy:laughing:
Remember when prime beef steaks with lots of fat marbling were so delicious
and you had to go to a quality restaurant or the Officer's Club to get one since that grade of beef wasn't even sold in groceries. Prime beef grade of those days would probably be illegal to sell commercially now days. Certainly not profitable to produce.

 

[whistlepig]

Got brisket in the smoker now. Home made baked beans and stuffed mushrooms to go with it later.

 

[JDgreen227]

Bill,
Without "Pink Slime" all that's left in cheapo ground beef are things such as head meat, cheek meat, edible lean organ meats (the heart and other internal organs), as well as weasand -- "raw esophagus" plus a lot of fat to get the weight up.... Enjoy:laughing:
Remember when prime beef steaks with lots of fat marbling were so delicious
and you had to go to a quality restaurant or the Officer's Club to get one since that grade of beef wasn't even sold in groceries. Prime beef grade of those days would probably be illegal to sell commercially now days. Certainly not profitable to produce.

Back about 1976 I had a friend who inspected meat for the state department of agriculture, we were having dinner at a bar and grill and he showed me graphic color pictures of the animal parts that were permitted in hot dogs and lunchmeat, etc. Pretty much killed my appetite for a while...

About pink slime, we might have purchased it in the past but the last few months we only shopped at stores who state to the public they DO NOT use the stuff. BTW the "cheapo" remark was just a joke, what I was grilling was $3.49 per pound....I did get a grease flare up and thought of the joke then.

 

[RobertN]

No pictures, it didn't happen...