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What's for dinner ?

Grilled venison loin basted with olive oil, Cabernet Franc and freshly picked morel mushrooms broiled in butter.
 

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My daughter is here this weekend, after a good work day in the garden, we enjoyed a grilled teriyaki steak, with buttered noodles, and corn on the cob grilled in the husk. Finished it off with a Junior Mint Milk Shake...she thought it was awesome. :)
 
Saturday was a "surf n turf" of filet mignon and a halibut filet, served with spanish rice and a pinot noir.

Sunday was NY strip with the re-heated spanish rice with a petit syrah.

Today is chicken and noodles out of the box...oh well...
 
grilled venison/pork burger spiced like brautwurst and made into patties with Sam Adams Summer Ale.
 
Pork Tenderloin.

Seasoned with fresh minced garlic and cracked pepper.

Let sit for 20 minutes before putting on the grill.

Grilled over indirect medium heat for 25 minutes.

Let sit for 7 minutes before slicing.

It turned out super juicy and very flavorful. :hungry:
 
Pork Tenderloin

Rubbed with garlic pepper and a Texas BBQ steak rub. Grilled idirect for about 1 hr with Ozark Oak lump charcoal with a few chuncks of apple wood. Then seared to finish. Had some green beans and wild rice & mushrooms on the side. Had a few glasses of Yellow Tail Cabernet Sauvignon. Here are a few pics. I though I had a pic of before the slice. Not sure what happened to it.
 

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Pork Tenderloin

Rubbed with garlic pepper and a Texas BBQ steak rub. Grilled idirect for about 1 hr with Ozark Oak lump charcoal with a few chuncks of apple wood. Then seared to finish. Had some green beans and wild rice & mushrooms on the side. Had a few glasses of Yellow Tail Cabernet Sauvignon. Here are a few pics. I though I had a pic of before the slice. Not sure what happened to it.

that looks great stimpson! :up
 
Beautiful food, stimpson. I really enjoy the food pictures. I was glad to learn I wasn't the only one that liked to take them.

Does this mean we are all normal or all twisted in the same way?
 
Grilled Swordfish Steaks, seasoned with some roast garlic and herb seasoning, and served caesar style over a mixed greens salad, served with a French Pinot Gris and bread.
 
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