What's for dinner Grand-Pa?

[collin]

After a terrible bout with three weeks of bad weather, the char-coaler gets fired up tonight and it's fresh ribeyes over mesquite, rare with charred fat,...lots of fresh cracked pepper, plated with baby red potatoes, halved, steamed and tossed in clarified butter with crushed thyme and rosemary from the garden. Fresh artisan bread toasted over the mesquite with olive oil and 25 year old balsamic.
Served with ice cold glasses of Blue Moon's Spring Blonde Wheat Ale.
I LOVE grillin' weather!! :mrgreen:

 

[ohin3]

RIGHT ON ! ! ! wow you have me wanting summer weather now.

 

[yoru]

Grandpa knows his meat.

 

[jimbo]

MY grandpa would call it SUPPER. Dinner is served at noon.

 

[letsgodowntherabbithole]

tommy, that just made my made in the oven pizza dinner look sooooo bad. That, by the way, is one of our fav meals :D

 

[collin]

Oh gosh, it was so good,....*burp*...'scuse me. :?
I'm gonna go lay down now.

 

[igloo]

Portobello mushrooms stuffed with polenta topped with Greek Kefalotiri sheeps milk cheese .Greek flat bread . And a bottle of 1992 Mondavi Cabernet Sauvignon . The cheese was a gift and I have had the wine since 1992 , before everyone thinks I am rich . Baked pears with Maytag blue cheese and honey for dessert .

 

[collin]

Wow,.......every bit of that sounds awesome Igloo.....bravo! :clap:

 

[hobie1dog]

beats the hell out of my grilled chicken breast and romaine lettuce with tomatoes on top.
Gotta pic of the grill?

 

[igloo]

Thank you Tommy imagine it paired with your ribeyes , now that would be decadent . Marty you can have cheese it is low on the GI index . Stuff that chicken breast with some sauted red bell pepper and onion and a bit of good cheese next time and roast the the tomatoes with a drizzle of VOO and a splash of Tommys balsamic vinegar

 

[pstlpkr]

Tommy that sounded great right up until you used the word Mesquite. :crying:

::

 

[collin]

That 25 year old Balsamic was a Christmas gift and it's the best I've ever had. I almost,....almost threw out the 20 year old I have following a taste test.
Marty that old grill was gifted me by a retired Naval Officer who's crew made it for him in 1958. I've been using it almost weekly since 1987. The original zink-chromate paint is still on it. Nothing but charcoal or wood fired,.....and I may have it buried with me. It may be the only thing that my boys fight for in court after I'm gone! :mrgreen:
It ain't much:

 

[cortezattic]

Sounds great Tommy! Just reading it makes my mouth water, and I'm not even hungry. But oh boy, like I said in another thread, I think you're suffering from cabin fever. Winter isn't through with you yet!

 

[python]

You guys are making me hungry!
I love grilling food!

 

[hobie1dog]

Looks like a keeper for sure, built to last, unlike that cheap ass crap you buy at Lowes these days, that last for 3 years.

 

[collindow]

Oh God I want to grill so much. Grilling is just such a manly way of making manly food that is more delicious than most anything you get from inside a building.

 

[bubbadreier]

I have to admit that I am a failure when it come to grilling!!

 

[fatman]

Nice topic....last night was T-Bone, w/a Vidallia onion, BIG spuds on the grill...inside was steamed carrots and a very nice brocholli and olive oil bake'd dish. Tonight, well, a 5 y.o. grand baby and a 6 y.o. grand-niece, we did dogs & burgers..then followed up w/a marshmello roast. Cold beer and now a settle-down w/Irish coffee and a lil smoke!

 

[collin]

Sounds wonderful Fatman...Mets fan huh? I used to go to the games back in the early 60's with my friends grandfather,....he worked for LILCO and had free tickets!

Ahhhh 1969 was a year to die for......

 

[cortezattic]

Home made rotisserie chicken with my patented savory rub, macaroni and cheese, and sweet peas.

• 4 tspn salt
  
  2 tspn paprika
  
  1 tspn onion powder
  
  1 tspn ground thyme
  
  ½ tspn garlic powder
  
  ¼ tspn white pepper
  
  ¼ tspn cayenne pepper
  
  ¼ tspn black pepper