Nothing but grilling..

Discussion in 'General Discussion' started by ManOfSteel, Apr 26, 2017.

  1. Bushman5

    Bushman5 Member

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    ^ try it with Radicchio , cut in half lengthwise, cut side put olive oil, salt , pepper and grill. Top with feta, parmesan and your dressing of choice.
     
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  2. ManOfSteel

    ManOfSteel Member

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  3. JV3

    JV3 Member

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  4. ManOfSteel

    ManOfSteel Member

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  5. ManOfSteel

    ManOfSteel Member

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    Burnt ends were awesome, and the rest of the brisket passed the bend test!

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  6. ManOfSteel

    ManOfSteel Member

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    Reverse seared a 2.5lb PRIME RIBEYE. Finished over charcoal and paired with some grilled asparagus and a cold Yuengling.

    1ACC1A85-C516-42FB-9E94-C4ADEEBE45E1.jpeg BBD541CF-E7BE-44C3-8063-B472CF904352.jpeg 8F07033C-7A1D-4D66-842F-3DFB68CCD1E7.jpeg 5A44944E-A947-49B1-82A7-90F91A3662BE.jpeg 7D64C862-5572-4BC0-A59F-7AC2F6E93DB9.jpeg
     
  7. STPNWLF

    STPNWLF Member

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  8. Bozho

    Bozho Member

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    @STPNWLF you are a Buck fan, like me :cool: Classic knives that are still made primary for cutting and excel at that.
    One of my two favorite knife companies, the other one is obvious.
     
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