As promised in my earlier thread...

[I'mGatMan!]

Got my first grill this past Friday and had my first good chance to use it yesterday for dinner. Had some noob problems getting the temp up at first, but a few short conversations with GentleBen had me up and running quickly. So, without further ado:

And here's my attempt at a shot of the patina left on the blade after use on my yummy dinner. It's a bit more pervasive than evident in this photo, but obviously pretty difficult to get a good shot.

 

[AKMI]

Tim 'The Tool Man' Taylor would be proud AR! AR! AR!:foot::thumbup:

Looks great! Congrats on the family and new grill!

 

[Bravado]

Looks good Homie!

 

[JTR357]

Looks delicious...& the food looks good too:thumbup:

 

[azshaman]

Yummy, yummy, both the meat and the Cultie! Yuuuummmm!

 

[I'mGatMan!]

Why thank ya, people :thumbup:

 

[Jaxx]

patina? Beh... a li'l Flitz will take it right off. :thumbup: ...Now if you'll excuse me, I gotta go... I'm suddenly quite hungry!!! :thumbup::thumbup:

 

[OldPhysics]

Steak = perfect!

But ... could use a bit more grillin' on that corn. My kids (and wife) want me to char the corn a bit more than that.

Just a detail, really. Looks like a great dinner to me. :thumbup:

 

[I'mGatMan!]

Steak = perfect!

But ... could use a bit more grillin' on that corn. My kids (and wife) want me to char the corn a bit more than that.

Just a detail, really. Looks like a great dinner to me. :thumbup:

Actually, the corn was wrapped in foil with butter and sea salt. I don't know if they would really brown wrapped in foil, but I'll try em longer next time. Can't really hurt, right? If they get too hot, we'll have popcorn :thumbup:

 

[12Bravo]

Awesome pics Gatman, looks like a great meal!

 

[OldPhysics]

Actually, the corn was wrapped in foil with butter and sea salt. I don't know if they would really brown wrapped in foil, but I'll try em longer next time. Can't really hurt, right? If they get too hot, we'll have popcorn :thumbup:

Absolutely true!!

I've learned to grill the corn in the husk (a wet husk, of course). With a little trial and error, I can generally figure out how moist to make the husk so that I get a tasty piece of corn with (apparently) an 'adequate' amount of blackening for the wife and kiddies. It's somewhat tricky.

To be honest, I'm happy with 'em just the way yours is! But ... one must keep the family happy first.

 

[Gentle Ben]

MMMMMMMMMM-mmmmm! That looks great. I love when the fat gets blackened and crispy.

We need to get together for some bbq soon, brother. I'm rebuilding my grill right now (for the 2nd time in 6 years), and will be doing ribs this weekend for Mother's Day.

 

[Gentle Ben]

one question: does the steak taste better after being sliced with INFI?

(IMO Coke tastes better out of a bottle than out of a can, so maybe the same applies to a steak cut with good steel.)