I haven't in a long while, but with this nice eve.....think I'll throw some pork chops on it and make the neighborhood smell nice.

im kinda screwed so no, not tonight at least... was thinkin about getting some fish to smoke tho possibly...

last couple nights ive been messing with the cameras, its been rather fun

I grill 2-3 times a week. It never gets put away. Steak Sunday night, and again tonight.

Chops are off and delicious....wife is in her jammies sitting in the window seat chowing down. Love it.

Spill it.

How were they?

I did a London Broil on Sunday. One of my kids ate half of it.

The grocery bill is killing me.

We grill probably 300 days per year. Unless its absolutely miserable outside,I'm grilling.

I have a covered deck in back, about 160 SF actually. Screw the weather.

It used to be that only one of them seemed to have a hollow leg. Now it's both of them.

You have to be careful to keep your hands and feet away from their mouths.

Same here only its more like 100 sq ft (built by Fish Ranger) but plenty enough to BBQ under. I would guess 175 days a year.

All right, I'm convinced.
Building an all-weather cover to bbq under soon.......very soon.

Covered patio, infrared heater to take the edge off of those cool evenings.
Grill often.

Sunday saw Gartner's Ribs on the barby.
I believe that Gartner's is the best butcher shop in Portland.
One of their many, unique items are their marinated, beef shortribs.
These are cross-cut from meaty very high quality beef ribs, about a 1/4" thick and come soaking in a secret, tangy, mysterious marinade.

These are the Gold Standard of fast-grilling, BBQ ribs.
If you bring these home to friends family, you will be instantly forgiven for any past digressions and promptly elevated to hero status if not already there.

I've been trying to crack the code on this secret marinade and I'm only about 80% there.
It's great fun making up your own special sauce.

Here is a link to a sauce that is similar to mine and will get get you started if you haven't tried doing this...
Noteworthy that it uses a dry rub mixed into the sauce....I need to experiment with that.
http://www.theyummylife.com/bbq_sauce_recipes_sweet_tangy_spicy_smoky

As you see the author uses his base sauce to create other renditions.


Edit:
The first time I tasted Gartner"s Ribs was at a streamside dinner on Oregon's Deschutes River in '96
They're greasy, make a mess of your grill but they're oh so good.
Guard your perimeter whenever grillng these.

Perimeter guard suggestion

Gartner's pepperoni is awesome, too. When I'm in Portland, I swing by and grab a big bag of it.

None of it ever makes it home.

Yep, and on your first visit you get a free stick or two.

Another favorite is their beef bacon. I'd never heard of it until just a few years ago.
Nothin' is like pork bacon, but this beef bacon is awesome in its own right.
Perfect for a camp breakfast.

I did a London Broil Monday night and the kids devoured it. I pilfered it, LOL, from my dad's freezer. Pasta salad was under $2.00. I gave dad some steelhead and salmon and he offered up the beef.

Note to self...................Perimeter Guard....

I grill 3x/week all year. I have my grill covered in the lean to attached the shop. Right now, my gas grill is under repair. I did hand craft some huge hamburger patties last night and made them using a "dry iron" or "dry pan" technique.

That works really well, I did a couple of flank steaks over the weekend the same way and they came out awesome.

Just bought a Weber Summit a month or so back and love it, Plumbed into the natural gas with a center searing station it gets hot, fast, & cooks great. BBQ'ing Steaks again tonight, Had Todd and the rest of our Poker crew over last Friday for marintated Flank Steaks and grilled asparagus..

Did Phil give you one?

http://www.theyummylife.com/bbq_sauce_recipes_sweet_tangy_spicy_smoky

I have this simmering now.
Seems to be pretty damn close to Gartner's secret marinade.

Deviations :
(instead of 2 cups ketchup)
1 cup ketchup
1 cup tomato juice

2 TBSP saffola oil
1 TBSP molasses
1/4 TSP liquid smoke

Going to soak some English ribs in it overnight.

Hard to beat rib eyes.
They're so damn good.

As I grew up on the East Coast the Delmonico steak was noteworthy.
As I recall it was a thin-cut rib eye steak.
http://en.wikipedia.org/wiki/Delmonico_steak

It's all good.

Yep, there's T-bone, Porterhouse and New York but that Rib-Eye is hard to beat.