Using my new grill

[Ed Pawlowski]

I mentioned my new grill was delivered. Today we got is assembled and hooked to the gas line. Burned off the oils and made dinner. The potatoes were really good.

This morning I made a few slices of bacon for breakfast. Fried eggs in the fat and then left the pan. I was going to clean it but though, maybe i can use the bacon fat.

For dinner I made pork tenderloins on the grill. To go with it, I though grilled potatoes would be good. I took a few golden potatoes, pierced them with a fork, nuked them for six minutes and heated the grill.

I cut the potatoes in half, brushed both sides with the bacon fat and placed them cut size down on a medium hot grill. The other side got the pork tenderloins.

The spuds got a little crispy on the cut side, turned them over a few minutes, then they were ready same time as the meat. A little butter, a little salt, damn, they were good.

[Ken]

Better pig out now, for if the Green Deal takes effect the party will be over.

[Oren]

Good for you Ed. Have you found a good butcher shop for quality meat and a good fish monger, if you like seafood?

[Ed Pawlowski]

I'll let you know soon. I just went this morning to Detwilers, a local small chain of farm stores. I bought a rib eye roast for Sunday. I got some good cod there last visit. Fresh as when I lived in New England.

It is an evil store. Went in there couple of weeks ago just to get some oranges and ended up spending $87. Today was over $200. They have fill packer briskets too!. Next time.

[Oren]

Brisket is my nemesis right now. I need to do a whole packer one day. Then I'd have the flat and the point at the same time.

Speaking of price --> Lobels of NY meat :)

Damn!

[Ed Pawlowski]

Detwilers was $3.49/lb for the same thing. Sadly, brisket has been "discovered" by the masses and it drove the price up. Not long ago it was 99 cents.

[ChairMan]

[Oren]

If interested, Troy does a test for wrapping brisket. Naked, foil and butcher paper.... side by side comparison. 16 minute video. He also is in Austin.

[Ed Pawlowski]

I never wrapped. I want BBQ brisket, not steamed meat. I choked when he said you have to add broth to a different grade of brisket. We're not making pot roast. Consensus of the better pit-masters is that foil is a crutch.

I guess for tasting purposes he cut it OK, but I always separate the point from the flat after cooking. The grain is crossed and they should be cut in opposite directions.

[Oren]

Correct and agree. Called the Texas Crutch They talk about the "meat stall" and cheat. BBQ in SC is pork.

Exactly. You can cut a brisket, Ed :-)

[ChairMan" <no]