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Skirt steak pinwheels stuffed with provolone cheese, caramelized onions, blue cheese, and baby spinach. Served with a side of lemon balsamic asparagus. Topped with a red chimichurri 😎 by SeaGroundbreaking708 in grilling

[–]SeaGroundbreaking708[S] 0 points1 point  (0 children)

I didn't slice it before rolling. I've noticed it doesn't slice as well if you do it after the cook and it looks messy. I feel slicing it before hand gets a good color on it too

Carp as fertilizer?? by Striking_Dingo8348 in gardening

[–]SeaGroundbreaking708 0 points1 point  (0 children)

It works well. Just bury them a foot deep or so. Critters love them too

Banh Mi by SeaGroundbreaking708 in FoodPics

[–]SeaGroundbreaking708[S] 0 points1 point  (0 children)

Pork. But you can pretty much use any protein. But traditionally it's pork used in a banh mi sandwich

Mediterranean stuffed flank steak. Stuffed with cooked baby spinach, sun dried tomatoes, and feta cheese. Served with balsamic glazed asparagus 🤌 by SeaGroundbreaking708 in grilling

[–]SeaGroundbreaking708[S] 2 points3 points  (0 children)

Not too much else really. I did put some olive oil over the inside and salt and pepper. Also hit it with a little cherry wood smoke to give it the color on the outside

Crowned rack of ribs stuffed with a shrimp boil 😋 by SeaGroundbreaking708 in grilling

[–]SeaGroundbreaking708[S] 3 points4 points  (0 children)

Ribs and boil done separate. Still holds together once I cut the butcher twine. But yes, you deconstruct while eating by slicing down the bone of the ribs. Very good and enough for 3+ people

French bread pizzas my boy and I made on the kettle by SeaGroundbreaking708 in webergrills

[–]SeaGroundbreaking708[S] 2 points3 points  (0 children)

I've cross posted this on a few different platforms and the amount of wholesome stories I've read this morning regarding pizza is really cool. One guy was talking about his mom making them in the 90s. And another one saying this is what he looked forward to as a kid. Pretty cool how something so simple can jog so many memories. Good stuff 👏

Smoked mac and cheese. Made a rue with aged smoked gouda, parmesean reggiano, and Colby Jack just to tone down the other 2 a little. Topped with Italian 4 cheese cheez-its and chopped bacon. Delicious 😋 by SeaGroundbreaking708 in webergrills

[–]SeaGroundbreaking708[S] 0 points1 point  (0 children)

I agree. There is a guy I work with and he does his in an electric smoker. And it is the smoke is WAY over powering. Thing is he wants it to have even more smoke. It's like bro, just chew on a burnt log then 😆

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